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    Home » Cottage Cheese Pancakes

    Cottage Cheese Pancakes

    Published: Jul 8, 2022 · Modified: Feb 14, 2023 by Laura · This post may contain affiliate links.

    Jump to Recipe

    This cottage cheese pancakes recipe is easy to make (either in one bowl or in the blender) with a handful of nutritious ingredients. Cottage cheese pancakes are rich and fluffy and flavored with vanilla and cinnamon.

    4 Cottage Cheese Pancakes on a plate with butter, syrup and berries

    These cottage cheese pancakes are my family's new favorite pancakes. My kids ask for them all the time and I am happy to oblige because they are just so delicious and easy to make.

    They're a dense yet fluffy pancakes with a rich taste thanks to the cottage cheese, vanilla and cinnamon. These pancakes are delicious on their own, but also taste great served with pure maple syrup, a slather of homemade peanut butter or honey cinnamon butter.

    In this post I'll show you how to make cottage cheese pancakes two ways:

    1. In one bowl simply stirring the ingredients together.
    2. Using the blender to make the cottage cheese mixture smooth for a fluffier pancake.
    a stack of 6 Cottage Cheese Pancakes with a bite taken out of it on a fork with butter, syrup and berries

    Cottage Cheese Pancakes: Ingredients & Substitutions

    Make sure all ingredients are room temperature for the best results.

    overhead photo of the ingredients in this Cottage Cheese Pancakes recipe
    • Cottage cheese. I suggest full-fat, small curd cottage cheese for the best results. You can use low fat, if desired.
    • Eggs. There are no substitutes for eggs in this recipe.
    • Vanilla extract. vanilla bean paste is a good substitute for extract.
    • All-purpose flour. You can use a gluten-free all-purpose flour to make this recipe gluten-free. Or, you can also sub up to ¼ cup of the flour with whole wheat pastry flour or white whole wheat flour.
    • Milk. Depending on the size of your eggs, you may need to thin the batter with 1-2 TBS of milk. I use whole milk, but any variety will work well.
    • Butter. I highly recommend using butter for cooking. The crispy, butter exterior is key to making the best cottage cheese pancakes. You can use coconut oil, ghee, or cooking spray if necessary.
    4 Cottage Cheese Pancakes on a plate with butter, syrup and berries

    How to Make Cottage Cheese Pancakes

    I will show you two ways to make this recipe: in one bowl or using a blender.

    No matter which method you choose, begin by preheating an electric skillet to 350 degrees F. Or warm a nonstick skillet over medium-low heat.

    One-bowl method.

    For the easiest method, simply mix all the ingredients together in a large bowl. Start by combining the cottage cheese, eggs, honey, and vanilla.

    Then, add the flour, cinnamon, baking powder and sea salt, stir to combine.

    two photos showing How to Make Cottage Cheese Pancakes in one bowl

    If necessary, add milk 1 TBS at a time (up to 2 TBS) to thin out the batter.

    two photos showing How to Make Cottage Cheese Pancakes in one bowl

    Blender method

    For smoother, fluffier cottage cheese pancakes, blend the cottage cheese and eggs on medium speed until the mixture is smooth.

    two photos showing How to Make Cottage Cheese Pancakes in the blender

    Then, transfer the cottage cheese/egg mixture to a large bowl, add the honey and vanilla and stir to combine.

    two photos showing How to Make Cottage Cheese Pancakes - blender method

    Then add the dry ingredients and milk, if necessary. I prefer this method, as opposed to putting all the ingredients in the blender, to avoid over-mixing the batter. This ensures very fluffy pancakes!

    two photos showing How to Make Cottage Cheese Pancakes

    Cook the cottage cheese pancakes

    Once the batter is ready, melt ½ to 1 TBS butter onto an electric skillet (depending on its size). Then, use a ¼ cup measuring cup to portion out the pancake batter. Carefully pour it onto the prepared griddle or skillet. (I cook 4-6 pancakes at once on my griddle).

    Cook on the first side until the batter begins to bubble and becomes set around the edges (about 3-5 minutes).

    How to Make Cottage Cheese Pancakes - cooking on an electric griddle

    Once the first side is set, flip the pancakes and cook them for another 3-5 minutes until the pancakes have become fluffy and are golden-brown.

    Melt additional ½ tablespoon of butter on the griddle/skillet between each batch of pancakes. Repeat until all the batter is gone.

    How to Make Cottage Cheese Pancakes - cooking on an electric griddle

    To keep cottage cheese pancakes warm

    If you'd like to keep the pancakes warm in between batches (to serve all at once), preheat your oven to 200 degrees F.

    As the cottage cheese pancakes come off the griddle, transfer them to a baking sheet or dish and put them in the oven to stay warm. 

    Cottage Cheese Pancakes in a baking dish

    Serve

    Serve the cottage cheese pancakes warm with maple syrup, homemade whipped cream, a slather of homemade peanut butter or a pat of homemade cinnamon honey butter.

    a stack of 6 Cottage Cheese Pancakes with butter, berries and syrup pouring over the top

    How to store cottage cheese pancakes

    Store any leftover pancakes in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 2 months.

    To freeze:

    Put leftover cottage cheese pancakes in a single layer on a baking sheet to flash-freeze. Once they're frozen, transfer them to an airtight container or ziplock bag. Reheat in the microwave or toaster and you have an easy, delicious breakfast ready in seconds.

    5 Cottage Cheese Pancakes on a plate with butter, berries & syrup

    Recipe FAQs

    What makes pancakes fluffy?

    In this recipe the leavening agents baking powder and baking soda, along with the eggs, make the pancakes light and fluffy.

    Can I double this recipe?

    Yes, I actually double it all often since we have such a large family. Here are the measurements for double the recipe (which would make 16-20 pancakes)
    2 ½ cups all-purpose flour
    2 cups cottage cheese (16 oz, 454 g)
    4 eggs
    4 TBS honey
    2 tsp vanilla extract
    1 ¼ cups all-purpose flour
    1 tsp cinnamon
    1 TBS baking powder
    ½  tsp sea salt
    ¼ cup milk

    Should pancake batter be thin or thick?

    The batter should pour easily but not be runny or watery.

    How many carbs are in cottage cheese pancakes?

    This recipe has 14 g carbs and 4 g protein per pancake. You can decrease the carb count by using an all-purpose keto baking flour.

    a stack of 6 Cottage Cheese Pancakes with syrup, butter and berries.

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    Cottage Cheese Pancakes

    Laura
    This cottage cheese pancakes recipe is easy to make (either in one bowl or in the blender) with a handful of nutritious ingredients. Cottage cheese pancakes are rich and fluffy and flavored with vanilla and cinnamon.
    5 from 3 votes
    Print Recipe Pin Recipe Save Recipe Saved!
    Prep Time 10 mins
    Cook Time 10 mins
    Total Time 20 mins
    Course Breakfast, brunch
    Cuisine American
    Servings 10 Pancakes
    Calories 102 kcal

    Equipment

    • electric griddle
    • measuring spoons
    • measuring cups
    • glass batter bowl
    • spatula
    • Vitamix blender

    Ingredients
     
     

    • 1 cup cottage cheese
    • 2 eggs
    • 2 TBS honey
    • 1 tsp vanilla extract
    • ¾ cup all-purpose flour
    • ½ tsp cinnamon
    • 1 ½ tsp baking powder
    • ¼ tsp sea salt
    • Optional: 1-2 TBS milk as needed
    • 2 TBS butter for cooking
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    Instructions
     

    • Preheat an electric skillet to 350 degrees F. Or warm a nonstick skillet over medium-low heat.
    • There are two ways to make these cottage cheese pancakes, 1) mix everything together in one bowl. Or 2), blend the cottage cheese and eggs together first, then mix everything in one bowl.

    One-bowl method.

    • Combine cottage cheese, eggs, honey, and vanilla in a large bowl.
    • Add flour, cinnamon, baking powder and sea salt, stir to combine.
    • If necessary, add milk 1 TBS at a time (up to 2 TBS) to thin out the batter.

    Blender method.

    • Put the cottage cheese and eggs into the container of a blender.
    • Blend on medium speed until the mixture is smooth.
    • Transfer the cottage cheese/egg mixture to a large bowl, add the honey and vanilla and stir to combine. Then add the dry ingredients and milk, if necessary.

    Cook the cottage cheese pancakes:

    • Melt ½ to 1 TBS butter onto an electric skillet (depending on its size). Use ¼ cup measuring cup to portion out the pancake batter. Carefully pour it onto the prepared griddle or skillet. (I cook 4-6 pancakes at once on my griddle).
    • Cook on the first side until the batter begins to bubble and becomes set around the edges (about 3-5 minutes).
    • Flip, and cook for another 3-5 minutes until the pancakes have become fluffy and are golden-brown.
    • Melt additional ½ tablespoon of butter on the griddle/skillet between each batch of pancakes. Repeat until all the batter is gone.
    • Serve warm with maple syrup.

    Video

    Notes

    Making sure the ingredients are room temperature is important. Cold cottage cheese, eggs and milk will result in a thicker batter that requires more milk to thin out.
    Ingredient Substitutions
    • Cottage cheese. I suggest full-fat, small curd cottage cheese for the best results. You can use low fat, if desired.
    • Eggs. There are no substitutes for eggs in this recipe.
    • Vanilla extract. vanilla bean paste is a good substitute for extract.
    • All-purpose flour. You can use a gluten-free all-purpose flour to make this recipe gluten-free. Or, you can also sub up to ¼ cup of the flour with whole wheat pastry flour or white whole wheat flour.
    • Milk. Depending on the size of your eggs, you may need to thin the batter with 1-2 TBS of milk. I use whole milk, but any variety will work well.
    • Butter. I highly recommend using butter for cooking. The crispy, butter exterior is key to making the best cottage cheese pancakes. You can use coconut oil, ghee, or cooking spray if necessary.
    Store
    Store any leftover pancakes in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 2 months.
    Freeze:
    Put leftover cottage cheese pancakes in a single layer on a baking sheet to flash-freeze. Once they're frozen, transfer them to an airtight container or ziplock bag. Reheat in the microwave or toaster and you have an easy, delicious breakfast ready in seconds.
     

    Nutrition

    Serving: 1pancakeCalories: 102kcalCarbohydrates: 12gProtein: 4gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 42mgSodium: 156mgPotassium: 109mgFiber: 1gSugar: 4gVitamin A: 147IUVitamin C: 1mgCalcium: 52mgIron: 1mg
    Tried this recipe?Let us know how it was!

    This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine! 

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    Reader Interactions

    Comments

    1. Sarah

      October 13, 2022 at 8:20 am

      5 stars
      So easy and delicious! Love the flavor the cottage cheese adds!

      Reply
      • Laura

        October 13, 2022 at 3:20 pm

        Thank you, Sarah!

        Reply

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    About Laura

    I’m Laura, a former chemistry teacher turned homeschooling mom of six beautiful babies! I create simple and delicious recipes that are tested and perfected to make cooking and baking joyful and fun!

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