This cottage cheese pancakes recipe is the best genius trick! It makes a protein packed pancake that tastes like French toast.
Cottage cheese pancakes? Yes, this pancakes recipe is the best kept secret on the internet! This protein-packed pancake uses half the flour as a regular pancake recipe, relying on eggs and cottage cheese instead. Might sound a little off, until you take a bite. It’s tender, fluffy, and vanilla-scented: in fact, it tastes like a cross between pancakes and French toast! This is now our go-to pancake recipe (really!). Ready to give it a try?
Ingredients in this cottage cheese pancakes recipe
We didn’t invent the idea of cottage cheese pancakes: it’s been swirling around on the internet for a while (undetected by us). But we did create this riff on the theme, which results in a big batch of fluffy, ample-sized pancakes. You’ll need only 7 ingredients for this recipe:
- Small curd cottage cheese (see notes below)
- Eggs
- All purpose flour
- Maple syrup
- Vanilla
- Baking powder and salt
Look for small curd cottage cheese
The most important part of the ingredients in cottage cheese pancakes? Find small curd cottage cheese. This type of cottage cheese has smaller curds (as the name implies). Why it’s important? Small curds allow the cheese to mostly melt into the pancake texture when cooked, so there aren’t many visible white flecks when you cut into it. Here are a few things to keep in mind:
- Some brands labeled as “small curd” have fairly large curds. The size varies based on brand. One small curd brand we bought was exactly the same curd size as another brand that was not labeled small curd. Experiment and find a brand that works for you!
- That said, the recipe works with any size of curd (except large). Don’t sweat it too much! Avoid anything marked large curd, but you can really use whatever you have on hand. You just may end up with some white flecks: which are not bad! They’re still just as delicious.
Makes for protein filled pancakes
What we like about this cottage cheese pancakes recipe? It uses half the normal amount of all-purpose flour in a traditional pancakes recipe. We’re not anti-flour, but we do like a pancake that fills us up with protein so we’re not hungry 1 hour later. Here’s a little breakdown:
- 1 Cottage Cheese Pancake has 7.8 grams protein! A serving size of two of these is approximately 30% of your daily protein intake.
- 1 Standard Pancake has approximately 4 grams protein. So the cottage cheese pancake is has nearly double the protein!
Toppings for cottage cheese pancakes
There are so many ways to top your cottage cheese pancakes! Typically when we serve pancakes we try to offset the sweet with a little nut butter for protein. Because these are high protein pancakes, there’s no need: top them with whatever you like! Here are some ideas:
- Pure maple syrup and powdered sugar: this plays up the French toast vibe
- Fresh berries like raspberries, blackberries or blueberries
- Sliced bananas
- Crushed nuts like pecans, walnuts, pistachios, hazelnuts or slivered almonds
- Nut butter like peanut, almond, pecan, or walnut butter
More pancake recipes
There are so many riffs on pancake recipes, and we love trying them all. Here are some of our top healthy pancake recipes:
- Try Best-Ever Oatmeal Pancakes or Banana Oatmeal Pancakes made with oats (no flour!)
- Go for Fluffy Almond Flour Pancakes, made with almond flour
- Opt for Go-To Vegan Pancakes, with no dairy
- Try Peanut Butter Pancakes, with an extra dose of nut butter
This cottage cheese pancakes recipe is…
Vegetarian.
Print
Cottage Cheese Pancakes
-
Prep Time: 10 minutes -
Cook Time: 10 minutes
-
Total Time: 20 minutes
-
Yield: 10 4-inch pancakes - Diet: Vegetarian
Print Recipe
Pin RecipeDescription
This cottage cheese pancakes recipe is the best genius trick! It makes a protein packed pancake that tastes like French toast.
Ingredients
- 4 eggs
- 1 ½ cups small curd* cottage cheese
- 3 tablespoons pure maple syrup, plus more for serving
- 1 teaspoon vanilla extract
- ¾ cup all purpose flour
- ½ tablespoon baking powder
- ¼ teaspoon kosher salt
Instructions
- In a medium bowl, whisk the eggs, cottage cheese, maple syrup and vanilla (if you see very large clumps of cottage cheese, try to break them up or smash them with a fork).
- In another bowl, whisk the flour, baking powder and salt. Add it to the bowl with the wet ingredients and mix until a smooth batter forms.
- Heat a non-stick skillet or griddle over medium heat, then add a bit of butter to coat. Scoop out ¼ cup portions of batter and cook the pancakes until golden brown on one side, adjusting the heat so it doesn’t brown too fast. Flip and cook until cooked through and no longer gooey at the edges (the batter will ooze out a bit at the sides; just keep cooking until it is fully cooked, adjusting the heat as necessary so it doesn’t brown too fast). Place the pancakes in a stack under an overturned bowl, and cook the second batch of pancakes.
- Serve immediately, topped with pure maple syrup.
Notes
*Small curd cottage cheese is important for getting the right texture where the cheese melts into the pancake. Some brands labeled as “small curd” have fairly large curds, so the size varies based on brand. Experiment and find a brand that works for you! But don’t sweat it too much: you can make this recipe with any size curds, you just may end up with an appearance with some white flecks.
Category: Breakfast
Method: Stovetop
Cuisine: Breakfast
Keywords: Cottage cheese pancakes, Cottage cheese pancakes recipe
Print Recipe
Pin Recipe 
