CLASSIC COTTAGE CHEESE PANCAKES
(MACRO-VERIFIED)
Protein
25G
Calories
280
Prep Time
5M
Bake Time
15M
These classic cottage cheese pancakes are the ultimate high-protein breakfast that has taken the internet by storm — and for good reason. By blending creamy cottage cheese directly into the batter, you get incredibly fluffy, tender pancakes with a subtle tang that pairs beautifully with maple syrup and fresh berries. Each serving delivers an impressive 25g of protein, making these cottage cheese pancakes a smart choice for meal prep, post-workout fuel, or a satisfying weekend brunch. The secret is blending the cottage cheese with eggs until completely smooth, creating a silky batter that cooks up golden and light every single time. Unlike traditional pancakes loaded with refined flour and sugar, this cottage cheese pancake recipe keeps the carbs moderate and the protein sky-high. They freeze beautifully too — just pop them in the toaster for a quick weekday breakfast. Whether you're new to cottage cheese recipes or a seasoned pro, these classic cottage cheese pancakes are the perfect starting point. Top them with Greek yogurt, fresh fruit, or a drizzle of honey for an unbeatable high-protein breakfast that the whole family will love. 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
280
Total Fat 8g
10%
Total Carbohydrate 28g
10%
Dietary Fiber 2g
7%
Total Sugars 5g
Protein 25g
50%
*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, and vanilla extract to a blender. Blend on high for 30 seconds until completely smooth with no lumps remaining.
Add oat flour, baking powder, cinnamon, and salt to the blender. Pulse 3-4 times until just combined. Do not over-blend.
Heat a non-stick pan or griddle over medium heat. Lightly grease with cooking spray or a small amount of butter.
Pour about 60ml of batter per pancake onto the pan. Cook for 2-3 minutes until bubbles form on the surface and edges look set.
Carefully flip each pancake and cook for another 1-2 minutes until golden brown on both sides.
Serve warm topped with fresh berries, a drizzle of maple syrup, or Greek yogurt for extra protein.
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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