Fluffy Cottage Cheese Pancakes (Printable Version)

Light, protein-rich pancakes blended with creamy cottage cheese and oat flour for a fluffy texture.

# What You'll Need:

→ Dairy & Eggs

01 - 1 cup low-fat or full-fat cottage cheese
02 - 2 large eggs
03 - 1/4 cup dairy or unsweetened plant-based milk

→ Dry Ingredients

04 - 3/4 cup 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

# Steps to Follow:

01 - Combine 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 - Warm a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
04 - Pour approximately 1/4 cup batter per pancake onto the skillet; cook until bubbles appear on the surface and edges are set, about 2 to 3 minutes.
05 - Turn pancakes and cook an additional 1 to 2 minutes until golden brown and cooked through.
06 - Serve warm, optionally topped with fresh berries, Greek yogurt, nut butter, or extra maple syrup.

# Additional Tips::

01 -
  • They're genuinely fluffy without feeling heavy, thanks to the blended cottage cheese creating natural lift.
  • 13 grams of protein per serving means you'll actually stay full until lunch, not just feel virtuous about eating pancakes.
  • The whole recipe takes 25 minutes from fridge to plate, perfect for weekends when you want something special but not complicated.
02 -
  • Overmixing the batter after adding dry ingredients is the number one way to ruin these, so pulse gently and stop the moment you see no flour streaks.
  • The batter should be thicker than regular pancake batter but still pourable, and if yours is too thick, thin it with a tablespoon of milk at a time.
03 -
  • Room temperature cottage cheese and eggs blend more smoothly, so pull them from the fridge 10 minutes before cooking if you remember.
  • If your first pancake spreads too thin or thick, adjust your batter consistency slightly with milk or oat flour before making the rest, since the second pancake is always the learning one.
Go Back