These Cottage Cheese Protein Pancakes are fluffy, rich, and so easy—you just blend, flip, and enjoy. Perfect for busy mornings or weekend brunch, they’re a classic you’ll want in your regular rotation.
My go-to High Protein Pancakes Recipe
When I first launched A Paige of Positivity, I poured my energy into creating unique, niche recipes that were designed with keyword research in mind. While that was such a valuable foundation, I realized somewhere along the way that I got caught up in that rhythm.
So now, I’m shifting gears and going back to the basics—bringing you the tried-and-true, go-to recipes that you’ll actually cook and enjoy in everyday life. Think of it as building out a recipe index of classics that are simple, reliable, and the whole family will love.
While cottage cheese everything might be trending, these pancakes have been a staple for me for a while. Sometimes it’s cottage cheese, sometimes it’s Greek yogurt, but something about the rich tang it brings has always been exactly what I want in a fluffy pancake, plus at 25 grams of protein, I actually feel GOOD after eating these.
This recipe is so simple to make, just throw everything in the blender and then cooking them is the fun part! Something about flipping a pancake is just so nostalgic, idk.
Anyway, if you’re into healthier, high protein breakfast sweets, also try my Blueberry Protein Muffins, these Strawberry Cheesecake Overnight Oats, or this Banana Bread Protein Smoothie, which I’m sure you’ll love, too!
Recipe Ingredients
- Cottage Cheese – Full-fat cottage cheese is important for texture. And if you have extra, check out these 10 more cottage cheese recipes.
- Eggs – Provide structure and contribute to the fluffy texture.
- Flour – I used all purpose and have not tried any alternatives, so substitute with caution.
- Milk – I used whole milk but any milk or a dairy-free milk is fine, too.
- Maple Syrup – For a touch of sweetness.
- Vanilla Extract – Or vanilla bean paste for an extra rich vanilla flavor.
- Baking powder – For the perfect fluffy pancake.
- Cinnamon – Adds the perfect warming flavor to these cottage cheese pancakes.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
These pancakes are SUPER versatile and have SUCH great flavor on their own. Customize them to your liking:
- Mix-ins: Add fresh fruit like blueberries or banana, chocolate chips, nuts or sprinkles.
- Swap the cottage cheese with greek yogurt if you want a little more tang.
- Add extra protein with a scoop of your favorite unflavored or vanilla protein powder.
How to Make This Recipe
1. In a blender, combine cottage cheese, eggs, milk, maple syrup and vanilla extract. Blend until smooth.
2. Add in the flour, baking powder & cinnamon. Blend again until combined and smooth. If the pancake mix seems very liquidy due to the water content in the cottage cheese, add 2 more tablespoons of flour for thickness.
3. Heat a large skillet to medium heat. Once warm, spray with avocado oil or Frizzle (melted butter works too, but ensure the temperature of your pan is low enough so it doesn’t burn). Pour ½ cups of pancake batter into the warm skillet, careful not to overcrowd. Cook for 2-3 minutes on each side, until small bubbles form and the edges firm. Flip and repeat.
4. Top with fresh berries, syrup, powdered sugar, etc. Enjoy!
PRO TIPS
- You must use a higher fat/non-watery based cottage cheese like Country Fresh or Good Culture for the best texture. If the batter is too runny, add 1-2 tbsp of all-purpose flour to firm up before cooking!
- Medium-low heat is KEY. We want the oil to heat and give us the crispy edges but also not burn the outside!!! Play with temperature and cooking time on your first pancake to ensure the rest are perfectly golden brown.
Recipe FAQs
You can store leftover pancakes wrapped in tinfoil or in an airtight container for up to a week in your refrigerator. They’re great for meal prep and might be your new favorite breakfast! You can also freeze in a large freezer bag with a piece of parchment paper between each pancake to prevent them from freezing together. To reheat, microwave in 30 second intervals or toast in the toaster oven.
Pancakes are a blank canvas for ALL of the favorite toppings of choice. For these red velvet pancakes, here’s a few of my suggestions:
– Fresh berries
– A yogurt drizzle (TwoGood Vanilla would be so delicious)
– Chopped nuts
– Powdered sugar
– A cream cheese glaze: Toss 4 oz cream cheese into a blender with ¼ cup milk. Blend together. Then, add 1 cup of powdered sugar and blend together until smooth. Pour on top of the pancakes and enjoy!
– Whipped cream
– Nut butter
To achieve perfectly cooked pancakes, you need to flip them at the right time. This is NOT when you see bubbles covering the entire surface of the pancake. You want to see the bubbles pop and stay open before flipping. You’ll also know it’s time when you see the edges of your pancake slightly drying out.
Serving suggestions
I love mine topped with fresh strawberries, a drizzle of maple syrup and a little bit of dairy-free whipped cream (I don’t avoid dairy (these are COTTAGE CHEESE pancakes after all, but I swear it tastes better).
Make some Crispy IHOP Potatoes on the side and a Berry Smoothie for an amazing weekend brunch.
More Recipes You’ll Love
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Cottage Cheese Protein Pancakes
Equipment
- blender
- measuring cups / spoons
- skillet
- spatula
Ingredients
Pancakes
- 2 cups full fat cottage cheese, 4% or higher is crucial
- 4 eggs
- 1 cup all-purpose flour
- 1/4 cup whole milk
- 2 tbsp maple syrup
- 2 tsp vanilla extract
- 1 tsp baking powder
- 1 tsp ground cinnamon
Other
- Cooking oil, I love Frizzle for crispy outside!
- toppings, fresh berries, maple syrup, powdered sugar, whipped cream
Instructions
- In a blender, combine cottage cheese, eggs, milk, maple syrup and vanilla extract. Blend until smooth.
- Add in the flour, baking powder & cinnamon. Blend again until combined and smooth. If the pancake mix seems very liquidy due to the water content in the cottage cheese, add 2 more tablespoons of flour for thickness.
- Heat a large skillet to medium-low heat. Once warm, spray with avocado oil or Frizzle (melted butter works too, but ensure the temperature of your pan is low enough so it doesn't burn). Pour ½ cups of pancake batter into the warm skillet, careful not to overcrowd. Cook for 2-3 minutes on each side, until small bubbles form and the edges firm. Flip and repeat.Note: these are thinner than traditional pancakes and need to be cooked low/slow.
- Grease the skillet in between each batch of pancakes for best results (warm & golden)!
- Top with fresh berries, syrup, powdered sugar, etc.
Nutrition
Video
Notes
Looking for this in MyFitnessPal?
If you’re using MyFitnessPal, search ‘A Paige Of Positivity’ and find COTTAGE CHEESE PROTEIN PANCAKES calories and nutrition facts. Disclaimer: for most accurate macronutrients and caloric breakdown, it is recommended that you input each ingredient into your MyFitnessPal food diary.
I’d love to hear your thoughts in the comments below. It’s my passion to create dishes that can be shared with others. Tell me something you loved or just say hi!
more of our yummy Breakfast Treats…
meal prepping these this week!
so yummy! I made a little greek yogurt+syrup+pumpkin topping to spread on the pancakes and these were DELISH.
These are actually ridiculously good! Highly recommend trying these out.
these are our go-to! love love love
Yum! These are almost like crepes😍 so fun! I used a 1/4 cup to make smaller pancakes, but my daughter loved them!
These were so easy to make, incredibly high in protein and delicious! They reminded me of crepes. I got 8 big pancakes out of this batch, and even added chocolate chips and powdered sugar to some of them. Definitely will make again… maybe I’ll try adding blueberries next time 😉