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Side view of stack of cottage cheese pancakes on white plate with syrup and raspberries
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4.59 from 12 votes

Cottage Cheese Pancakes

These cottage cheese pancakes are light and fluffy, with pockets of gooey cottage cheese. With 6 g of protein per pancake, they will actually fill you up, and they are simple to mix up in one bowl.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Breakfast
Cuisine: American
Servings: 8 pancakes
Calories: 106kcal


  • 1 cup cottage cheese see note 1
  • 2 eggs
  • 2 tablespoons maple syrup see note 2
  • ½ teaspoon vanilla
  • 1 cups white whole wheat flour 125 g; fluffed, spooned & levelled; see note 3
  • 1 teaspoons baking powder
  • ¼ teaspoon salt
  • ¼ cup milk optional; see note 4


  • Mix the wet ingredients– Star by mixing together the wet ingredients: add the cottage cheese, eggs, maple syrup and vanilla. Mix with a spatula until the batter is well combined.
  • Mix in the dry ingredients- Place the flour, baking powder and salt onto the wet mixture. Mix until no pockets of flour remain. At this point, you can assess whether the batter needs milk to thin it out; see the photo above for the desired consistency. If adding milk, start with ¼ cup, then add more as needed.
    cottage cheese pancake batter
  • Prepare the pan- Heat a nonstick pan over medium heat for 1-2 minutes. Spray with oil, or grease well with olive or vegetable oil.
  • Cook the pancakes- Measure out ¼ cup portions and place into the greased pan. Pat into a circular shape, then cook for roughly 2 minutes, or until golden. Flip and cook for 1-2 additional minutes. Transfer to a wire rack to rest while you cook the other pancakes.
    cottage cheese pancake in frying pan
  • Serve- Serve the pancakes with berries and syrup, or serve with savory ingredients such as bacon and scrambled eggs.



1- we've used 2% cottage cheese in this recipe; non-fat cottage cheese should also work fine. Avoid dry curd cottage cheese, which could alter the liquid content of the recipe. When measuring the cottage cheese, make sure you get even coverage with the liquid from the container.
2- swap the maple syrup for honey or brown sugar. Alternative sweeteners have not been tested.
3- you may swap the white whole wheat flour for a) ½ cup whole wheat and ½ cup all purpose flour or b) 1 cup of all purpose flour. Gluten-free, almond, oat and other alternative flours have not been tested in this recipe.
4- some cottage cheese brands are wetter than others. If your batter seems dry, add ¼ cup milk or almond milk into the batter. Compare your batter to the photos in this recipe card.
Cool pancakes completely on a wire rack before storing.
  • Fridge- stack pancakes in an air tight container and refrigerate for up to 4 days.
  • Freezer- wrap pancakes in plastic, then place in a freezer bag or meal prep container. Alternatively, stack the pancakes with squares of wax or parchment paper between them. Wrap loosely in parchment and then store in an air tight container for up to 1 month.


Serving: 1pancake | Calories: 106kcal | Carbohydrates: 15g | Protein: 6g | Fat: 2g | Saturated Fat: 0g | Cholesterol: 45mg | Sodium: 184mg | Potassium: 120mg | Fiber: 1g | Sugar: 3g | Vitamin A: 95IU | Calcium: 65mg | Iron: 0.6mg