These 10-Minute Cottage Cheese Pancakes are packed with 30 grams of protein per serving and are made with just 5 everyday ingredients, right in the blender. A healthy spin on traditional pancakes, this recipe uses low-fat cottage cheese, rolled oatmeal, pre-separated egg whites, baking powder, and cinnamon to create light, fluffy, delicious pancakes that are quick to make and super nutritious!
10-minute cottage cheese pancakes are not your average pancake recipe! Similar to my high-protein flatbread recipe, this protein-packed pancake leans on egg whites and cottage cheese for extra protein power. I also sub-rolled oats in place of traditional wheat flour. Each serving packs in more protein than FIVE egg-white breakfast muffins (which is pretty crazy, considering we are talking about pancakes!).
Plus, they are quick, easy to make, and definitely rival some of my other healthy pancake favorites (hello, box-mix protein pancakes and pumpkin protein 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 (peanut butter would also be delish!).
Ingredients & substitutions for this cottage cheese pancake recipe
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)! They are light, fluffy, easy to make, and use just a handful of ingredients that you may already have in your fridge and pantry staples. Here’s what you’ll need:
- Cottage cheese is the star of the show! It’s light, and creamy and makes for a delightful pancake. I like to use 2% low-fat cottage cheese because it’s a bit lighter than full-fat cottage cheese yet still super creamy. But you could sub in a fat-free or full-fat cottage in its place, depending on your dietary preferences.
- Rolled oatmeal is a great source of fiber and complex carbohydrates and it takes the place of wheat flour in this recipe (yep! That’s right – there’s no flour in this recipe). You can also use quick rolled oats if that’s what you have but steel-cut oats are too hard and not recommended for these cottage cheese pancakes.
- Egg whites (along with the cottage cheese) add a ton of protein to this recipe. I’m a big fan of egg whites and use them often (I love adding them to my morning oats and using them to make protein French toast) so I always buy them pre-separated and I recommend you do this as well. However, you could separate them yourself or skip them and sub in 2-3 whole eggs instead.
- Baking Powder will help to bring some rise to your pancakes.
- Cinnamon adds a warm delicious flavor to these cottage cheese pancakes – so good.
- Vanilla Extract is optional, but I love to add a small splash because vanilla makes everything taste just a little more delicious.
How to make cottage cheese pancakes
This is a very quick and easy recipe to make! Here are the step-by-step instructions:
- Combine rolled oats, cottage cheese, egg whites, baking powder, cinnamon, and vanilla in a blender.
- Blend until all of the ingredients are 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.
- Heat a non-stick pan or griddle over medium heat and lightly coat with cooking spray.
- Scoop 1/4 cup of the batter onto 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 your favorite pancake toppings! I love fresh berries and a drizzle of real maple syrup.
Storing and reheating: following these steps will help keep your cottage cheese pancakes delicious and ready to enjoy whenever you want. Happy pancake storing!
How to store them in the fridge: Place cooled pancakes in an airtight container (or resealable bag) and pop them in the fridge 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. Stick them in the freezer where they will happily last 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) – just throw a damp paper towel over the pancakes to keep them moist.
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FAQ // Helpful Tips
Are cottage cheese pancakes healthy?
Yes! Cottage cheese pancakes are a protein-packed pancake recipe that is made from real whole ingredients.
Are they gluten-free?
Oats can be contaminated with gluten-containing grains like wheat, barley, or rye if they are processed in facilities that also handle these grains! Be sure to buy certified gluten-free rolled oats (look for the certified label!) to be sure your oats are gluten-free if needed.
How many carbs are in cottage cheese pancakes?
Each serving of these cottage cheese oatmeal pancakes has 38 grams of carbohydrates and 30 grams of protein! This is a really delicious, well-rounded breakfast recipe that will keep you feeling satisfied for hours.
Topping Suggestions:
There are so many roads to travel when it comes to pancake toppings! Here are a handful of my Clean & Delicious favorites.
- Fresh berries with a drizzle of maple syrup as shown in the photos. So good!
- A schmear of almond butter or peanut butter for an extra boost of protein and healthy fats.
- Fresh peaches with a drizzle of honey.
- My kids love them with chocolate chips sprinkled over the top (you can even add a bit of whipped cream if you are feeling crazy).
- Cream cheese and fresh sliced strawberries or raspberries (tastes a bit like a pancake version of cheesecake!)
There are so many ways to enjoy them! So have some 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! 😍
10-Minute Cottage Cheese Pancakes (High Protein Recipe)
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!
Comments
Merry says
Hi Dani! I’m a long time listener and first time caller. May I just say that your site revolutionized my dietary life! I was struggling to eat better (as in healthier & tastier & naturaler – totally a word) and found you here and have been hooked ever since. Also I never would have found the wonderful world of food/health blogs were it not for my first stop here. So thanks a million! I love your recipes and your philosophies.
Anyhoo….
As for the pancakes.. I make your little oatmealy dreams with the addition of almond extract and top them with a little almond butter, a blob of raspberry jam and vanilla yogurt. I think they taste like Imperial Cookies! Ooh Yah!
Jackie says
Those pancakes look delicious!!! I might just have to make those on the weekend 🙂
Jennifer says
Wow they sound AMAZING!!! I love pancakes and I love making them but I totally go into a carb coma after eating them even though I make buckwheat or whole wheat pancakes. At some point when you do want a carb coma try making ones with buttermilk! They are to die for! Good for you for giving up all of the artificial stuff, I did too! I feel so much healthier without it in my life. I can also relate to being a diet coke addict. I quit cold turkey a few years ago. Every once in awhile I get a craving, but I know if I pick up just one soda, I’m back to drinking it everyday multiple times a day. It is my crack and I have to stay away 🙁
Dani says
Merry – Thanks for taking the time to leave a comment:). ALmond butter, jam and yogurt on top of pancakes?? That sounds amazing… I will be trying that!
Jackie – They are really good… hope you like them!
Jennifer – I’m the same way with the DC – I usually just stay away, but every now and then I cave in!!
Denise says
I am eating these pancakes right now and they are delicious. I topped them with strawberries and blueberries and a drizzle of maple syrup. So good!
david lewis says
i use a squeeze bottle to dispense my batter onto the griddle. i always use whole eggs for their goodness. it must be real maple syrup, sometimes jam or marmalade for the topping.
i look forward to receiving your emails, you have given me some good ideas.
thanks.
Gill says
I made banana pancakes the other week and topped them with peanut butter and maple syrup. Seriously delicious.
Ashley says
Dani,
These look terriffic. I really like to make extra waffles or pancakes (or whatever we’re having) on the weekend and pop them in the freezer for a quickie breakfast during the week, toast them in the toaster at work and your good to go. Think that would work with these? Also can I premake the batter in the blender say friday night and have it be ready for Saturday morning? Also i have blueberry whey protien powder…would it work in ther or get sticky?
Danica says
Delicious!!! I LOVE Blueberry pancakes and sometimes use Maple Flakes in mine and top them with a fresh blueberry sauce and greek yogurt. I never thought of trying agave…I NEED to do that.
Cara says
Thanks for the link love! I’m also doing pancakes likes these ones you just posted – cottage cheese, oatmeal, and egg whites or eggbeaters. My favorite new way to make them is with sliced strawberry and coconut – such a treat for breakfast!
Kim says
Pancake breakfasts are a special treat with me and my best friend! We mix up oats, whole wheat flour, flax meal, egg whites, milk, cinnamon and nutmeg…then once they are on the griddle we push chopped dates into each pancake…..until they are covered!! Topping with peanut butter, yogurt or honey finishes them off perfectly.. it’s like dessert for breakfast! (at least to your brain)
Vero says
Oh that sounds so good Dani! Can I replace the rolled oats with something else? On hand, I have whole wheat flour, quinoa and barley… Anything that would work?
crystal says
hi dani, i just wanted to say that i love your blog and continually come back for more recipes. thank you so much for all the wonderful ideas!
Dani says
David – Love the squeeze bottle idea:).
Gill – Bananas and maple syrup work so well together… add a pat of peanut butter and I’m in seventh heaven.
Ashley – I’ve never tried freezing them but I think it would definitely work. I also think making the batter the night before would be just fine. As for the protein powder, that is definitely going to change the consistency a bit… these pancakes already have 28g of protein per serving so I personally would skip the pp.
Danica – I need to try maple flakes… never bought them… tell me more!
Cara – Sliced strawberry and coconut?? OMG… I think I know what flavor my next batch of pancakes will be.
Kim – I get the whole dessert for breakfast thing… my brain is a lot like yours!
Vero – I think it would work. It’s definitely worth a try… let me know how it goes.
Crystal – Thanks for letting me know!! I appreciate each and everyone of my readers!!
crystal says
also- you should try a deconstructed sushi recipe! i think your readers would enjoy it 🙂
Stacy says
Dani, I love this idea but I am lactose intolerant (def. no cottage cheese!) and I can’t eat eggs either…any other ideas for pancakes? I, too, love them and the family time that comes with them but I honestly only know how to make the carb laden, sugary version without dairy and eggs. Help?
nancy says
Hey dani
We just tried these out the other day and they were soooo good!!!!
Now I can Finally make pancakes that I don’t feel guilty eating!!
Thanx a ton
Nancy
Dani says
Crystal – Deconstructed sushi… I love it! I will definitely be trying this idea:)
Stacey – Hmmmm… this is a tough one. Maybe you can try using some soy yogurt instead of the cottage cheese and add some almond or soymilk. I’m not positive this will work, but you could give it a try:)
Nancy – Thanks for letting me know!! We love them around here… they’ve become a weekend staple.
Brenda says
Just recently found your site and I LOVE LOVE LOVE it. Thanks so much (found by looking for a recipe for Kale Chips – thanks for the video.)
Pancakes – this may be weird to everyone but I make savory protein ones for dinner. Mine have flaked cooked salmon, sliced spring onions, cayenne pepper, and grated carrot in them. Topped with salsa. Harks back to the salmon patties my mother used to make for us years ago….try it, they’re really good!
Dani says
Brenda – So happy that you found me and that you are enjoying the website! What a creative way to make pancakes… savory! Yum. I will definitely have to give this a try!
Brenda says
Sorry, I just realised I should have clarified about the pancakes, I replace the vanilla, cinnamon, and blueberries with the salmon, spring onion, and carrot, keeping the other ingredients pretty much the same. The cottage cheese is a must! (Also a good way to use up leftover veggies, adding them in the mix, chopped broccoli, cauliflower, chopped spinach, etc.,)
Maria says
My sister is a very good nutriologist and she advise me all the time to watch out my lack of protein in my diet. With this recipe we will all be happy. I just have a question: can I freeze this food? And when do I put the blueberries to the mix?
Becca says
Hi we just made these and would love to know how much is a seving? Thanks 🙂
Dani says
The nutritional analysis is based on two servings!
Becca says
serving*
Berneda says
Hi Dani. Of course another great recipe. I tried them this morning and made extra for the week. I enjoy putting unsweetened applesauce on them. Thanks!
Sandi says
Dani… Could I incorporate some oat bran into these and if so, is there an ingredient I should leave out or decrease to allow for that? I’d like to add ground flax seed into it as well but I doubt I’d need to change anything to allow for that….? And how much of these 2 items would you suggest I add to this recipe without changing the texture too much?
Thx, Sandi
Meghan says
Im lactose intolerant so I tried these with plain soy yogurt.. Wasn’t sure how they’d turn out but they are amazing! I topped them with almond butter and I’m definitely making them again! Usually I make an egg white omelette with spinach veggies and lentils for a high protein breakfast, this is a good change for something sweet on the weekends.
ncsmith says
I found when doing this recipe and calculating the caloric intake with even low fat and brands I used it came out to 22 calories in fat. I didn’t do the math myself I went thru my fitness pal and placed the ingredients in the recipe box and entered the caloric intake for each of it and the number of servings provided on the your website. This is excluding the coconut oil I used to cook them. I just wanted to emphasize for those who are still watching calories to consider ingredients being used as not all calories are created equal nor does each brand have the same calories even if you use a low fat item. Just for those who may need to keep this in mind.
Melanie says
Finally! A pancake that is both mom and child approved! My daughter prefers them without blueberries or agave nectar and they still taste great. Thank you, Dani.
Ella says
Dani your daughter is adorable, I like to waste extra ink on pictures.:(. Please at least give us a choice of rather to include or not. Love your site and your recipes are the BEST! You are my go to cooking site.
Take care, love ya.
Ella
Dani says
Hi Ella! I’m working on it. I didn’t remove that option – I’m just having some technical issues. Hope to have it back soon!
Sherry says
Thank u Dani
Came out gr8..
Dani says
Great! I’m glad you enjoyed them 🙂
Wendi says
Hi Dani, I love your recipes! Can I make the pancake batter the night before and refrigerate to use in the morning? Will it work OK or do you have to make it and use the batter right away? Thanks!
Wendi says
Hi Dani, I just made these this morning and my son absolutely loved them. I just had one myself and they are so delicious. I can’t wait to try them with other fruits as well. Thank you!
Ash says
Made these for lunch today with liquid whole eggs and a teaspoon of sugar instead of monk fruit. Turned out delicious and filling, and came in at 500 Kcals and 34g of protein for 1 serving.
Dev says
Look delicious! Instead of monk fruit, could I use either honey, maple syrup or date syrup?
Dani Spies says
Yes! That would definitely work.
Sumant says
Hi Dani, thank you for this easy, but fail-proof recipe. My 12-year old daughter loved making it! I replaced the cottage cheese with plain yogurt and maple syrup with 2 teaspoons of stevia drops. I love your recipe ideas that I can have on my simple low FODMAP diet. I check everyday on Facebook for ideas.
Thanks so much!
Dani Spies says
Hi Sumant! I am so glad to hear that you and your daughter enjoyed this recipe! Thanks for taking the time to let me know.
KL says
I just finished making these and they were GOOD! Only thing is it wasn’t sweet enough for me. Next time I’m going to try to blend about 3 medjool dates to make it sweeter without having to add maple syrup since my Mom is diabetic. Thank you for sharing your recipe!
Nat says
I have made this my weekend staple! My boyfriend also loves them and he is the pickiest eater. Can this recipe be used to make waffles as well?
Dani Spies says
Hi Nat! So glad you enjoyed them – not sure if they can be made into waffles but would love to hear how it goes if you give it a try.
Julie says
This is the best recipe ever. I make it in my Dash 4 place small waffle iron. They are delicious!!! I make in big batches and freeze. All the grand kids love them.
Jim says
Is the whole recipe one serving?
Thank you
Dani Spies says
It’s two servings 🙂
Jan Turner says
These healthy pancakes and AMAZING! My husband commented after the first time I made them….”You can make these again”! Delicious…and I love them with fresh marrion berries and a little juice over the top of them…Thank you for this creation!
Dani Spies says
I’m so glad you and your hubby enjoyed them. Thanks for letting me know!
Kathy Trowbridge says
Love this recipe, I had to use oat milk for the cottage cheese somebody ate it. I also added a half of cup of two kinds of granola that I had one with pumpkin seeds and the other had chocolate and pb
Dani Spies says
Love how you made them work using what you had on hand! The best.
Sharon says
This looks amazing! Can you tell me where the 8g of sugar comes from? Thank you.
Dani Spies says
The 8 grams of sugar are a combijation of natural sugars from the oats and the cottage cheese.
Lecia A Blackmon says
Hi Dani thank you so much for this recipe even my husband loves the pancakes. How many are in a serving.
Lecia
Kathryne Bassett says
I thought these were delicious. I will freeze some of them and see how they do reheated in toaster. I might add a pinch of salt to the batter. Love the recipes on your site!
Emily @ robustrecipes says
I absolutely love these pancakes. They are delicious, and keep me full and satisfied for hours. I feel good when eating them, and they satisfy my craving for pancakes lol. We made them both Saturday and Sunday this weekend, and will definitely be making them again! Thanks for the recipe!
Marianna Ramirez salinas says
Yumm! My family loves when I make these pancakes.
Dani Spies says
That’s great to hear! They are a favorite in our house as well.
Emily says
I tried these with two flax eggs, but they do not work 🙁
Emily Tickle says
These are a game changer. So fluffy and delicious. Definitely be adding these to my weekly breakfast arsenal.
Dani Spies says
YAY! I’m so glad you enjoyed them, Emily.
Rose says
How many servings per batch? Thank you
Regina says
Love this easy recipe…have a question.
How much protein per 1/4 cup of the mix? I got 8 pancakes from each quarter cup. I don’t want to over eat my protein at breakfast.
Thanks