Fluffy Cottage Cheese Pancakes (Print Version)

Fluffy pancakes loaded with cottage cheese protein. Ready in 25 minutes for a nutritious, satisfying breakfast.

# What You'll Need:

→ Dairy & Eggs

01 - 1 cup (225 g) cottage cheese (low-fat or full-fat)
02 - 2 large eggs
03 - 1/4 cup (60 ml) milk (dairy or unsweetened plant-based)

→ Dry Ingredients

04 - 3/4 cup (90 g) oat flour (or blended rolled oats)
05 - 1/2 teaspoon baking powder
06 - 1/4 teaspoon salt

→ Sweeteners & Flavor

07 - 2 tablespoons maple syrup or honey
08 - 1 teaspoon vanilla extract

→ For Cooking

09 - 1 tablespoon butter or neutral oil

# How to Make It:

01 - Place cottage cheese, eggs, milk, maple syrup (or honey), and vanilla extract in a blender. Blend until smooth and creamy.
02 - Add oat flour, baking powder, and salt to the blender. Pulse until just combined, scraping down sides as needed.
03 - Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
04 - Pour about 1/4 cup batter for each pancake onto the skillet. Cook until bubbles form on the surface and edges look set, about 2–3 minutes.
05 - Flip and cook for another 1–2 minutes until golden and cooked through.
06 - Serve warm with your favorite toppings: fresh berries, Greek yogurt, nut butter, or extra maple syrup.

# Expert Advice:

01 -
  • They taste like cake but give you 13 grams of protein per serving, so you actually stay full.
  • The batter comes together in one blender, which means almost no dishes to wash.
  • You can make them ahead and freeze them, then toast them straight from the freezer on busy mornings.
02 -
  • Don't crank the heat too high or the outsides will burn before the centers cook through, medium heat is the sweet spot.
  • Let the batter rest for a minute after blending so the oat flour can hydrate, it makes the texture even fluffier.
  • If your first pancake spreads too thin, add a tablespoon more oat flour to thicken the batter slightly.
03 -
  • Use full-fat cottage cheese if you want the richest flavor and fluffiest texture, low-fat works but they're slightly less tender.
  • Wipe the skillet with a paper towel between batches to remove any burnt bits, it keeps every pancake golden instead of speckled.
  • If you don't have oat flour, blend rolled oats in a blender or food processor until they're powdery, it takes less than a minute.
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