These cottage cheese pancakes are fluffy and 6 g protein per pancake to help keep you full! Great for kids or a healthy meal prep breakfast!
Pancakes are a staple at our place on the weekend, and they also happen to make one of my favorite meal prep breakfasts!
Not only do they keep in the fridge for a few days but they freeze and thaw so easily too. We love cooking up a double batch of pancakes and freezing half!
These cottage cheese pancakes are great because you don’t need quite as much flour as traditional pancakes, and they get a boost of protein thanks to the cottage cheese. Not only that but they are so fluffy!
Don’t forget to pin this post to save it for later!
We love these cottage cheese pancakes because
- the ingredients list is short (7 ingredients), and there is no oil
- they have 6 g protein each thanks to the cottage cheese
- they are easy to make ahead and freeze!
How to make cottage cheese protein pancakes
This cottage cheese protein pancakes recipe is awesome because you don’t need any oil and you can use one bowl!
- Stir your wet ingredients all together: cottage cheese, eggs, vanilla and maple syrup.
- Stir the dry ingredients right into the wet ingredients: flour, baking powder and salt. Mix it up (but don’t overmix)
- Cook 1/4 cup sized cottage cheese pancakes in a non-stick pan or on a griddle.
- Enjoy with berries and maple syrup!
Can this cottage cheese pancakes recipe be made ahead? YES! We love making a double batch and storing the leftovers in the fridge. When we want to re-heat, we just pop them in the toaster! You can also make them ahead and freeze for up to 3 months. Make sure you wrap them in a layer of cling wrap and place in a storage container to avoid freezer burn.
Can I swap the white whole wheat flour for whole wheat flour? Almond flour? XYZ flour? I have only tested these pancakes with white whole wheat flour. I suspect they would work well with whole wheat flour. I haven’t tested almond or any other alternative flour.
Can I bake these cottage cheese protein pancakes in the oven? Good question! I have a sheet pan pancakes recipe here, but don’t know if this cottage cheese protein pancakes recipe would work in the oven.
Tips for flipping pancakes
OK if you’re like me, you might get ‘pancake flipping anxiety’…aka you get so up in your own head that you are doomed to screw up flipping these cottage cheese pancakes.
- use a non-stick pan (and don’t over-crowd it with too many pancakes! Two pancakes in a 12-inch pan is my limit)
- make small pancakes- I stick to 1/4 cup, as even 1/3 cup become too wide and challenging for me to flip
- wait until you see bubbles in the middle of the pancake and the edges start to dry out a bit
- test by slipping your spatula under the side of the pancake. If it sticks to the batter, the pancakes need longer
- the first pancake is a tester- don’t stress if it gets ruined. Your temperature may need to be adjusted, your pancake batter may need to sit a few minutes to thicken, etc.
- get the timing down- once the temperature of the pan is stabilized, set a timer so you know roughly how long the next few batches of pancakes will take.
I hope these pancake flipping tips help you with this cottage cheese pancakes recipe! Let me know if you have an awesome tip for flipping pancakes in the comments below!
Tips & equipment for this cottage cheese pancakes recipe
- use a non-stick pan (this is my basic Non-Stick Pan
) or a large non-stick skillet - I measure my pancakes out in a simple 1/4 cup measuring cup
- Looking for more pancakes? Check out these Extra Fluffy Blueberry Almond Pancakes or this Pumpkin Pancakes Recipe! And you can find 10 Time Saving Breakfast Recipes here!
) or a large non-stick skillet
Cottage Cheese Pancakes
Ingredients
- 1 cup cottage cheese
- 2 eggs
- 2 tablespoons maple syrup
- 1/2 teaspoon vanilla
- 1 cups white whole wheat flour (250 g; fluffed, spooned & levelled)
- 1 teaspoons baking powder
- 1/4 teaspoon salt
Instructions
- In a large bowl, mix together the cottage cheese, eggs, maple syrup and vanilla.
- Add the flour, baking powder and salt and mix until no clumps of flour remain. Do not overmix.
- Heat a nonstick pan over medium heat. Spray with oil.
- Cook 1/4 cup portions for roughly 2 minutes, or until you see bubbles in the middle of the pancakes and the edges are dry enough to get a spatula under the pancake.
- Flip and cook for another 1 minute on the other side, or until cooked through.
Storage
- Fridge- These pancakes can be stored in a sealed container in the fridge for up to 4 days. Reheat in the toaster.Freezer- wrap in cling wrap and place in a storage container. Freeze for up to 3 months. Thaw completely, then reheat in the toaster.
