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3.67 from 3 votes

Cottage Cheese Pancakes

These cottage cheese pancakes are fluffy and higher in protein...perfect for kids or a healthy meal prep breakfast!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Breakfast
Cuisine: American
Keyword: pancakes
Servings: 8 pancakes
Calories: 106kcal
Author: Denise Bustard


  • 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


  • 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.


  • 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.


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