Blueberry Cottage Cheese Protein Pancakes
MACRO-VERIFIED 27G PROTEIN

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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INGREDIENTS

ingredient(s) swapped

Nutrition Facts

Updated with substitutions

12 servings per recipe

Serving size

1 cottage cheese recipes

Amount per serving

Calories

300

% Daily Value*

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

1

Add cottage cheese, eggs, protein powder, and vanilla to a blender. Blend until smooth.

2

Add oat flour, baking powder, and salt. Pulse until combined.

3

Pour batter into a bowl and gently fold in blueberries with a spatula. Do not crush them.

4

Heat a non-stick pan over medium heat. Cook 60ml portions for 3 minutes per side until golden.

5

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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