These High Protein Cottage Cheese Pancakes are the perfect mix of fluffy and satisfying. They’re high in protein (30 grams protein per serving), from simple ingredients you probably already have. Made without protein powder—so there's no chalky, artificial taste. Just a delicious stack of pancakes that taste like a treat but keeps you full!
It's taken me years to find a cottage cheese pancake I've loved. Most recipes use oats (makes the pancakes gummy) or add extra salt (makes them taste oddly savory, since cottage cheese is already salty). After much testing, I've finally nailed a high protein pancake that actually tastes great. Even my kids can't get enough of them!
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Why you'll love this recipe
- Fast: Ready in just 15 minutes! Quick enough for weekdays, cozy enough for weekends.
- High protein: With 30 grams of protein per serving, these pancakes keep you full and avoid the mid-morning energy crash.
- Actually taste great: Let's be honest—most high protein pancakes taste like PROTEIN. Not these! They’re soft, fluffy, cinnamon-flecked, and slightly sweetened.
- No protein powder: Protein powders vary widely, which makes results inconsistent. They also tend to overpower the pancakes. We skip them entirely—using simple pantry ingredients for great flavor, without any processed aftertaste.
- Kid approved: My toddlers love these pancakes! And I love that they're healthier and higher protein than regular pancakes.
- Freezer friendly: Extra pancakes can be frozen and quickly reheated for busy mornings.
Ingredients (and substitutes)
You only need 8 ingredients to make these delicious Cottage Cheese pancakes:
- Cottage Cheese: Blending the cottage cheese makes it slight and fluffy, so it mixes into the batter and gives these high protein pancakes a souffle-like consistency. Full-fat (3-4%) is recommend, but reduced fat (2%) also works.
- Note: A key learning from my recipe testing trials is that there's no need to add more salt to the pancake batter—because cottage cheese already contains enough.
- Flour: Regular all-purpose flour gives the best texture for cottage cheese pancakes. I tested oats as well, but it creates a gummy texture—so I don't recommend.
- Greek Yogurt: Use a plain Greek yogurt (ideally full-fat). In a pinch, regular yogurt works too.
- Cinnamon & vanilla: These add classic flavors to this high-protein pancake. We're using a bit more so they balance out the savory notes from the cottage cheese.
- Maple Syrup: We're using a tiny splash of syrup in the pancake batter, to balance out the cottage cheese. The result isn't an overly sweet pancake—so you can always add more on top for serving (or it it plain).
Don't have maple syrup? Check out our rankings for Best Maple Syrup Substitutes—or try my recipe for an inexpensive homemade Maple Syrup Alternative.
Find the recipe card below for the complete recipe, including all ingredients and instructions.
How to make Cottage Cheese Pancakes
These high protein pancakes with cottage cheese are so easy to make—and quick, too! In my kitchen, they're ready in about 15 minutes, depending on the size of the skillet. You can cook them in two pans at once, if you're short on time.
Here's how to make this recipe:
1. Mix dry ingredients in a bowl.
2. Blend wet ingredients, then add to bowl.
3. Stir just until ingredients are combined. Avoid over-mixing. Batter will be thick!
4. Pour batter into a lightly oiled skillet. Cook on medium-low heat until golden.
Find the recipe card below for the complete recipe, including all ingredients and instructions.
Want more make-ahead breakfast recipes? Try the best Berry Granola, Whole Wheat Buttermilk Waffles (Freezer Friendly), and moist Banana Carrot Muffins.
Tips
- Skip salt: Cottage cheese already contains salt, so there's no need to add more to the batter. When we tested a variation with added salt, it made the pancakes taste too savory.
- Avoid overmixing the batter: Mix the batter by hand, just until no more flour streaks remain. Blending the flour (with wet ingredients) or overmixing can make the pancakes too dense.
- If using butter, choose unsalted: Cook the pancakes with a bit of oil or unsalted butter. We tested salted butter, and it made the flavor a bit too salty given the cottage cheese.
- A nonstick skillet works best: Nonstick pans prevent sticking and let you use less oil. That’s what worked best in our trials.
- Watch the heat: It's important these pancakes are in the skillet long enough for the insides to cook through—without the outside getting too dark. Start at medium-low heat and reduce if needed, to allow the pancakes to cook for about 2 minutes on each side.
- Freeze extras: Let leftovers cool, then freeze up to 3 months. You can reheat in the microwave or toaster.
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Recipe FAQs
You can blend the wet ingredients in a food processor or use a handheld blender. Alternatively, you could whisk by hand in a separate bowl—but the cottage cheese won't get quite as smooth and fluffy.
The bottom should be a nice golden brown colour and you should see the pancake starting to set at the edges. Know that the pancakes won't have nearly as many bubbles on the surface as a traditional pancake!
The key is to cook the pancakes at a low enough heat that the insides cook through. For our trials, that was about 2-ish minutes per side. If you're unsure about heat levels, it's safer to go a bit lower.
Try maple syrup (or a maple syrup alternative), almond butter, peanut butter, or fresh fruit (like blueberries, raspberries, or bananas). My kids love them with a dollop of Greek yogurt or whipped cream.
More high protein breakfast recipes:
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 review below!
📖 Recipe
High Protein Cottage Cheese Pancakes
Ingredients
- 1 cup cottage cheese (see note 1)
- ¼ cup plain Greek yogurt (see note 1)
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 tablespoons maple syrup
- ¾ cup all purpose flour (see note 2)
- 2 teaspoons baking powder
- 1½ teaspoons cinnamon
- neutral oil (or unsalted butter) (for cooking, see note 3)
Instructions
- Blend: Add 1 cup cottage cheese, ¼ cup plain Greek yogurt, 2 large eggs, 2 teaspoons vanilla extract, and 2 tablespoons maple syrup to a blender container. Blend until smooth.
- Combine: In a medium bowl, mix ¾ cup all purpose flour, 2 teaspoons baking powder, and 1½ teaspoons cinnamon. Add the blended mixture to the dry ingredients and stir just until combined. Avoid over-mixing; batter will be thick, like cake batter.
- Cook: Warm a large nonstick skillet over medium-low heat. Swirl a tiny bit of oil (or butter) in the skillet. Pour in ⅓ cup batter (for each pancake). Working in batches, cook until golden brown on the outside and cooked through the middle, about 2 minutes per side. (Be careful not to cook pancakes at too high a heat—because they'll brown too fast, before the inside cooks through). Serve hot, with maple syrup and/or other toppings, if desired (see note 4).
Notes
- Cottage Cheese & Yogurt: Full-fat dairy is recommended for the best taste and texture. But you could substitute reduced-fat if you prefer.
- Flour: Flour is often mismeasured. For best results, use a kitchen scale; or, make sure to fluff the flour up before spooning and leveling it in a measuring cup.
- Oil or Butter: Any neutral oil like grapeseed, canola, vegetable oil work well for cooking pancakes. If you're using butter for the skillet, I recommend unsalted butter. In side-by-side taste tests, I preferred the pancakes cooked in unsalted butter (vs. salted butter) because cottage cheese already contains a decent amount of salt.
- Toppings Ideas: Maple syrup, Almond butter, peanut butter, fresh berries (blueberries, raspberries, strawberries), sliced banana, etc.
- Storage Tips: You can freeze extra pancakes and reheat in the toaster or microwave for quick weekday breakfasts. Keeps in the freezer for 1 to 2 months.
- Yield: Makes about 6 pancakes. Nutritional estimate assumes 3 pancakes per serving.
Lynne M says
I switched out a quarter of a cup of ap flour for buckwheat flour and threw in about a third of a cup of my coarsely ground almond-walnut mix. Didn't diminish flavour or texture. Also, for lower sugar toppings, before blending the main ingredients, blitz whatever fresh or frozen fruit you have on hand as an instant syrup. Warm applesauce is great.
Bri Beaudoin says
Hi Lynne - Thank you so much for taking the time to share your substitutions! Glad to hear you enjoyed these cottage cheese pancakes. Great tip re: blending fruit as a topping. Depending on the fruit, warming it over the stovetop can make for a great topping as well. I love to do this with frozen berries! And recently have been adding some rhubarb from the garden too.
Kym says
Easy and delicious! So quick and satisfying. Will definitely make again🤩
Bri Beaudoin says
Hi Kym! Yay, I'm thrilled to hear you loved these high protein cottage cheese pancakes! Thanks so much for taking the time to come back and leave a review!
Rose says
absolutely unable, a mountain of mess on my griddle. But very tasty. I think my griddle may have been too hot according to the notes.
Bri Beaudoin says
Hi Rose! Glad you enjoyed the taste, but too bad to hear about the sticking! I highly recommend using a non-stick skillet for this recipe. I wrote a bit about it in the post, but in side-by-side tests, the non-stick skillet performed best (and, better than my well-seasoned cast iron skillet...which often got too hot). Hope that helps!
Brenda Hoy says
I love this recipe! My partners needs a high protein diet and does not like cottage cheese but he loves these pancakes - fluffy and delicious and easy to make. Thank you Bri!
Bri Beaudoin says
Hi Brenda! So glad you and your partner are loving this recipe. I really appreciate you taking the time to come back and leave a review, thank you!
Nancy says
Absolutely delicious — my new go-to pancake recipe!
I’m obsessed with these cottage cheese pancakes! They’re everything I want in a breakfast — soft, slightly chewy, and perfectly satisfying without feeling heavy. The cottage cheese adds this amazing creamy texture, while keeping them full of protein. I was skeptical at first, but they turn out moist and tasty.
An easy, quick and satisfying recipe.
Thank you again Bri for creating this recipe!
Bri Beaudoin says
Hi Nancy! So glad you enjoyed these high protein cottage cheese pancakes! Glad you gave them a try - and even happier they're going to be your next go-to! Have a great week ahead and thanks for taking the time to come back and leave a review.