BLUEBERRY COTTAGE CHEESE PROTEIN PANCAKES
(MACRO-VERIFIED)
Protein
27G
Calories
300
Prep Time
5M
Bake Time
15M
Blueberry cottage cheese protein pancakes are bursting with juicy berries and loaded with an impressive 27g of protein per serving, thanks to the powerful combination of cottage cheese and vanilla protein powder. These pancakes are the perfect marriage of nutrition and indulgence — each bite delivers sweet, jammy blueberry pockets nestled in fluffy, protein-rich batter. This cottage cheese pancake recipe takes things to the next level by adding a scoop of protein powder, making these the highest-protein pancakes in our collection without sacrificing flavor or texture. The blueberries add natural sweetness, antioxidants, and beautiful purple swirls throughout the golden pancakes. Fresh or frozen blueberries both work perfectly — frozen berries create even more dramatic color and burst with juicy flavor as they cook. These blueberry cottage cheese protein pancakes are a post-workout breakfast dream, providing the protein you need for muscle recovery along with complex carbs from the oat flour and natural sugars from the berries. Top with additional fresh blueberries and a light drizzle of maple syrup. Whether you're a gym-goer looking to hit your protein targets or simply love delicious cottage cheese recipes, these blueberry protein pancakes will become a staple in your kitchen. All nutrition data is verified using USDA FoodData Central for accuracy.
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Includes shopping list (grams), freezer guide, and the substitution matrix PDF.
INGREDIENTS
ingredient(s) swapped
Hydration adjustment: ml liquid
-
Originally:
Swap with:
Nutrition Change (per serving):
Nutrition Facts
Updated with substitutions
12 servings per recipe
Serving size
1 cottage cheese recipes
Amount per serving
Calories
300
Total Fat 8g
10%
Total Carbohydrate 30g
11%
Dietary Fiber 3g
11%
Total Sugars 9g
Protein 27g
54%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Verified using USDA FoodData Central
INSTRUCTIONS
Add cottage cheese, eggs, protein powder, and vanilla to a blender. Blend until smooth.
Add oat flour, baking powder, and salt. Pulse until combined.
Pour batter into a bowl and gently fold in blueberries with a spatula. Do not crush them.
Heat a non-stick pan over medium heat. Cook 60ml portions for 3 minutes per side until golden.
Stack pancakes and top with fresh blueberries, a drizzle of maple syrup, and optional Greek yogurt.
TROUBLESHOOTING
My cottage cheese recipes are too dry
Try adding 1-2 tablespoons more liquid (milk, yogurt, or egg whites). Also ensure you're not over-measuring the protein powder - use the scoop and level method.
They didn't rise properly
Check your baking powder is fresh (test by adding to hot water - it should bubble vigorously). Also, don't overmix the batter as this can deflate the air bubbles.
The texture is rubbery
This usually means too much protein powder or overbaking. Reduce baking time by 2-3 minutes and check doneness with a toothpick.
SUBSTITUTIONS
| Original | Substitute | Notes |
|---|---|---|
| Whey Protein | Casein, Plant Blend | May need +10ml liquid |
| Greek Yogurt | Cottage Cheese, Skyr | Blend smooth first |
| Egg Whites | Flax Egg, Aquafaba | For vegan option |
| Oat Flour | Almond Flour, Coconut Flour | Coconut: use 1/3 amount |
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