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.
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:
- In one bowl simply stirring the ingredients together.
- Using the blender to make the cottage cheese mixture smooth for a fluffier pancake.
Cottage Cheese Pancakes: Ingredients & Substitutions
Make sure all ingredients are room temperature for the best results.
- 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.
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.
If necessary, add milk 1 TBS at a time (up to 2 TBS) to thin out the batter.
Blender method
For smoother, fluffier cottage cheese pancakes, blend the cottage cheese and eggs on medium speed until the mixture is smooth.
Then, 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. 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!
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).
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.
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.
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.
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.
Recipe FAQs
In this recipe the leavening agents baking powder and baking soda, along with the eggs, make the pancakes light and fluffy.
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
The batter should pour easily but not be runny or watery.
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.
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Cottage Cheese Pancakes
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
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
- 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.
Nutrition
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Sarah
So easy and delicious! Love the flavor the cottage cheese adds!
Laura
Thank you, Sarah!