These 10-Minute Cottage Cheese Pancakes are packed with 30 grams of protein per serving and are made with just five everyday ingredients, right in the blender. A healthy spin on traditional pancakes, this recipe utilizes low-fat cottage cheese, rolled oats, pre-separated egg whites, baking powder, and cinnamon to create light, fluffy, and delicious pancakes that are quick to prepare and super nutritious.

10-minute cottage cheese pancakes are not your average pancake recipe! These protein-packed pancakes lean on egg whites and cottage cheese for extra protein power. Plus, I substitute rolled oats for traditional wheat flour, keeping them gluten-free.

Each serving packs in more protein than five egg-white breakfast muffins (which is pretty crazy, considering we are talking about pancakes!). And, they come together in just minutes, cooking up beautifully in a nonstick pan or griddle.

They definitely rival some of my other healthy pancake favorites (I’m looking at you, Greek yogurt pancakes). Serve them with fresh berries and a drizzle of maple syrup or go protein crazy and top them with a schmear of homemade almond butter!

Take a look at the ingredients you’ll need

Cottage cheese is getting a lot of love from the internet these days, but I’ve been making cottage cheese pancakes for years (inspired by this cookbook)!

Cottage cheese is the real MVP here—it packs in tons of protein and gives these pancakes a rich, creamy texture. I’ve tested fat-free and full-fat versions, but 2% low-fat cottage cheese is my favorite—it’s creamy without feeling heavy. For the base, stick with rolled oats (no flour needed!). Quick oats can work in a pinch, but skip the steel-cut—they’re too tough for this recipe.

Egg whites add even more protein power. I use them all the time (I love adding them to my morning oats and using them to make protein French toast), so I always buy them pre-separated for convenience. However, you could separate them yourself or skip them and sub in 2-3 whole eggs instead. However, you can absolutely separate them yourself or even swap in 2–3 whole eggs if you prefer.

How to make cottage cheese pancakes

There are so many ways to enjoy them! My kids love it when I sprinkle them with chocolate chips! I love them topped with fresh berries, and my hubby loves a drizzle of nut butter. Moral of the story? There are many delicious ways to enjoy these pancakes, so have fun and experiment with your favorite toppings.

 If you make these 10-Minute Cottage Cheese Pancakes, I’d love to hear how they turned out! Please share your ★ rating and your feedback in the comments below. Thank you! 😍

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4.92 from 72 votes

10-Minute Cottage Cheese Pancakes (High Protein Recipe)

These 10-Minute Cottage Cheese Pancakes are packed with 30 grams of protein per serving and are made with just five everyday ingredients, right in the blender.

Course: BREAKFAST, DIET, pancakes

Cuisine: American, gluten free, kids, nut free, vegetarian

Author: Dani Spies

Prep Time5 minutes mins

Cook Time10 minutes mins

Total Time15 minutes mins

Servings: 2 servings

Calories: 312kcal

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Ingredients

• 1 cup rolled oats
• 3/4 cup liquid egg whites
• 1 cup low fat cottage cheese
• 2 teaspoons baking powder
• 2 tsp cinnamon
• 1 tsp vanilla extract (*optional)

Instructions

• Combine rolled oats, cottage cheese, egg whites, baking powder, cinnamon, and vanilla in a blender.
  
• Blend until everything is well combined (about 30 seconds). You may need to stop to scrape the sides down – you want to have a nice smooth pancake batter-like consistency.
  
• Pre heat a non-stick pan or griddle over a medium heat and lightly coat with cooking spray. Scoop 1/4 cup of the batter on to the hot pan. Repeat, adding as many pancakes as you can without crowding the pan. Cook for about three minutes or until the edges start to bubble. Flip the pancakes and cook for another two minutes or until golden brown.
  
• Top with a fresh berries and a drizzle of maple syrup – or a schmear of nut butter!
  

Notes

*Nutritional values do not reflect the toppings.

To store them in the fridge, place cooled pancakes in an airtight container (or resealable bag) and refrigerate for up to 4 days.

How to store them in the freezer: Place cooled pancakes into a freezer-safe bag or container. Squeeze out as much air as you can before sealing it up. Store them in the freezer, where they will remain fresh for up to 2 months.

When you want to eat them, you can reheat them in a toaster, toaster oven, or microwave. If they are coming from the freezer, let them thaw in the fridge overnight! The microwave also works great (and is my preferred method) – throw a damp paper towel over the pancakes to keep them moist.

Nutrition

Serving: 1serving | Calories: 312kcal | Carbohydrates: 38g | Protein: 30g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 613mg | Potassium: 421mg | Fiber: 6g | Sugar: 8g | Vitamin A: 46IU | Vitamin C: 4mg | Calcium: 106mg | Iron: 2mg