Get ready to whip up a batch of nutritious and delicious Cottage Cheese Protein Pancakes in just minutes! Simply blend together whole-grain oats, cottage cheese, and eggs for a high-protein breakfast that’s as easy to make as it is satisfying to eat.

Not only are these pancakes nutritious, but they’re also incredibly tasty, making them a breakfast option you can feel good about enjoying. Whether you top them with fresh fruit, a drizzle of honey, or a dollop of yogurt, these Cottage Cheese Protein Pancakes are sure to become a staple in your morning routine!

a hand pouring syrup over a stack of pancakes with blueberries on the side.

Why We’re Crazy For These Cottage Cheese Protein Pancakes

There’s nothing better than starting your day with a piping-hot plate of pancakes! While we love traditional recipes, we also like to make things a little healthier from time to time, and with cottage cheese having a moment in the spotlight we decided it was the perfect time to try out cottage cheese protein pancakes! 

Unlike restaurant or box mix pancakes that are typically loaded with sugars and refined grains, this option uses just a handful of nutritious foods to create a soft, fluffy texture and a subtly sweet taste. Plus, unlike many other recipes, they don’t contain any protein powder at all! 

Not to mention these pancakes: 

  • Combine in a blender for minimal prep time and easy cleanup
  • Have a cook time of just a few minutes and a total time of under 30 minutes.  
  • Are nut-free, gluten-free, and refined sugar-free
  • Can easily be customized with a variety of mix-ins and toppings. 
  • Store well so you can eat once, and enjoy them throughout the week! 

Ingredients You’ll Need

One of our favorite things about this cottage cheese protein pancakes recipe is that we almost always have everything we need to make it! 

  • Rolled Oats – These form the base of the pancakes, replacing flour in typical recipes. If needed, look for certified gluten-free varieties. 
  • Eggs – We use whole eggs to add a rich taste and give the pancakes structure. Then, we include egg whites for extra protein and a super fluffy texture! Whatever you use, small-curd cottage cheese is best as it is easier to prevent any clumps in the batter.
  • Cottage Cheese – This is our secret weapon to creating ultra fluffy, super high protein pancakes. We recommend using full-fat varieties, but any kind of cottage cheese works great. 
  • Vanilla Extract – Use pure vanilla extract (not imitation varieties) to enhance the sweetness. 
  • Baking Powder – Make sure your baking powder is fresh! Without it, your pancakes won’t rise. 
  • Cinnamon – Just a pinch helps add a bit of warmth and sweetness. 
a plate full of cottage cheese protein pancakes.

Blend, Heat, and Eat

Thanks to the use of a blender, these cottage cheese protein pancakes are the easiest you’ll ever make. There’s no need for mixing in bowls or making a mess of your kitchen! 

  1. Combine. Add all the ingredients to a blender, and pulse until smooth. 
  2. Rest. Set the batter aside to rest and thicken at room temperature. Do not skip this step! 
  3. Cook. Heat a large pan over medium heat and add about ½ cup of batter. Cook until the top begins to bubble, and the edges are set. Then, flip, and continue to cook until both sides are golden brown. 
  4. Repeat. Transfer the pancakes to a cooling rack or plate, and repeat the process until all the batter has been used.
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What’s the Secret to Fluffy Pancakes?

There are several tricks to making light and fluffy pancakes, and they’re all equally important! 

  1. Don’t overmix your batter. You want to blend the ingredients until they are just combined and smooth. 
  2. You want a thick batter. If it is too runny, add more oats, and blend again until it is thick. 
  3. Don’t forget to let the batter sit! This allows it to thicken even further and helps the grains absorb some of the liquid. This is especially true with pancakes that contain gluten! 
a blender full of cottage cheese protein pancake batter.

Optional Mix-Ins

We think these blender cottage cheese protein pancakes are to die for on their own, but that doesn’t mean you can’t add mix-ins! Try switching up the flavors with extras like: 

  • Fresh Berries (Blueberries, Strawberries, Raspberries) 
  • Banana Coins
  • Chocolate Chips
  • Chopped Nuts
  • Sprinkles
  • Coconut Flakes 

Serving Suggestions

Of course, you can’t have pancakes without maple syrup! However, if you’re feeling fancy try including additional toppings such as banana coins, sliced strawberries, blueberries, nut or seed butter (peanut butter, almond butter, sunflower butter, etc.), butter, chocolate syrup, Nutella, or whipped cream. 

Then, go all out, and serve them as part of a big breakfast spread with sweet and savory options like fruit and yogurt parfaits, scrambled eggs, or Italian baked eggs

How to Store, Freeze, and Reheat

Toss out those store-bought frozen pancakes, and make big batches of these cottage cheese protein pancakes to keep on hand instead!

  • To Store: Transfer the cooked and cooled pancakes to an airtight container, and store them in the fridge for up to five days
  • To Freeze: Allow your pancakes to cool completely. Then, wrap each pancake in plastic wrap, and store them all in an airtight container or sealable bag in the freezer for up to one month
  • To Reheat: Warm them thawed or frozen in 30-second increments in the microwave or in a skillet over medium heat until your desired temperature it reached. 
a stack full of cottage cheese protein pancakes on a plate topped with syrup with blueberries on the side.

Common Questions About This Cottage Cheese Protein Pancakes Recipe

Are cottage cheese protein pancakes good for you? 

Of course, it depends on your definition of healthy. However, with lots of protein, no gluten, and no refined sugars, this recipe is healthy in our book! 

Can I make the batter ahead of time?

We don’t recommend it. The longer the batter sets, the less like likely your pancakes are to become fluffy as the leavening agents become less effective. 

Why aren’t my pancakes fluffy? 

If your pancakes aren’t fluffy, it’s most likely because you did not let the batter rest or the baking powder was not fresh. 

Can I use the batter to make waffles instead?

We haven’t tested it, but it should work! Just be sure to adjust the temperature and cooking time as needed. 

Can I make this recipe egg-free?

We haven’t tested it, but we do not think this recipe would work well with egg substitutes as they impact the texture of the pancakes. 

More Quick & Easy Pancake Recipes

Can’t get enough pancakes in your life? We understand! 

Take a look at a few more of our favorite pancake-inspired options to satisfy all your cravings. No matter what you choose, you can’t go wrong! 

  • A fun take on our favorite dessert, this Baklava skillet pancake takes store-bought pancake mix to the next level with a walnut-pistachio mixture and a healthy drizzle of honey. 
  • Delicious and good for you, pumpkin protein pancakes are made with just 5 ingredients!
  • More dessert than breakfast, this Oreo Dutch baby pancake is stuffed with Oreo cookies and an irresistible cream filling you’ll love.
A stack of cottage cheese protein pancakes.

Cottage Cheese Protein Pancakes Recipe

5 from 6 votes
Author: Food Dolls
Servings: 10 -12
Prep: 5 minutes
Cook: 10 minutes
Rest Time: 10 minutes
Total: 25 minutes
Made with simple low-sugar ingredients, this cottage cheese pancakes recipe is a kid-friendly breakfast you can feel good about eating! Just toss everything into a blender, and you'll be on your way.


  • 2 cups rolled oats optional gluten free
  • 2 cups egg whites
  • 2 eggs
  • 2 cups cottage cheese
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon optional


  • Add all of the ingredients to a blender. Pulse until smooth.
    2 cups rolled oats, 2 cups egg whites, 2 eggs, 2 cups cottage cheese, 1 teaspoon vanilla extract, 1 teaspoon baking powder, 1/2 teaspoon cinnamon
  • Let the batter sit for 10 minutes to allow it to thicken slightly.
  • In a pan over medium heat, add half cup batter. Cook each side for 2 minutes or until golden brown.
  • Add toppings of choice, and enjoy!



This recipe makes 10-12 large pancakes! You can make them ahead of time, and refrigerate them to eat throughout the week! Or, wrap them individually in plastic wrap, and place them in the freezer for up to 1 month. Just make sure to let the pancakes cool completely before storing.


Serving: 1serving | Calories: 142kcal | Carbohydrates: 13g | Protein: 13g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 40mg | Sodium: 269mg | Potassium: 195mg | Fiber: 2g | Sugar: 2g | Vitamin A: 107IU | Vitamin C: 0.004mg | Calcium: 76mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this recipe?Please leave a comment!

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Meet Alia & Radwa

Welcome to Food Dolls! We’re so glad you found us. We are Alia and Radwa, sisters who want to share simple and easy recipes with you. We hope you find recipes here that you enjoy making as much as we do! Learn more about us!

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Recipe Rating


  1. Ingredients listed 2 cups egg whites, 2 eggs. Your reply to prior question about egg whites didn’t mention any explanation about the ,2 eggs just about the egg whites. Do you use “just” 2 cups of whites instead of 2 eggs, or both?

  2. 5 stars
    This was delicious! I felt better about serving my kids pancakes that were full of protein…not to mention they tasted amazing. I’m excited to eat the leftover pancakes…may have to hide them from my kids! 🙂