There’s something wonderfully comforting about waking up to a stack of fluffy, tender pancakes that also pack a protein punch. This Cottage Cheese Pancakes Recipe strikes that perfect balance between light and filling, making it a breakfast favorite that you'll want to come back to again and again.

A stack of seven golden brown pancakes sits in the center of a white plate with a dark blue rim, each pancake showing a soft, slightly textured surface with light browning on the edges. On top of the stack are three fresh, round blueberries, deep blue with a smooth matte finish, and a few more blueberries scattered around the plate's base. Behind the stack, there are blurred containers, one tall and white with blue labels and another white with a blue lid, placed on a white marbled surface. The light is natural, creating soft shadows and a warm tone on the pancakes. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Cottage Cheese Pancakes Recipe
Top Tip
How to Serve Cottage Cheese Pancakes Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cottage Cheese Pancakes Recipe

Why You'll Love This Recipe

What makes this cottage cheese pancakes recipe so special? I’ve found it to be a breakfast game-changer, especially when I want something quick, wholesome, and that just tastes like homemade love. These pancakes come out soft, fluffy, and have this subtle tanginess from the cottage cheese that’s downright addictive.

Protein-packed: With cottage cheese and eggs, these pancakes keep you full longer without feeling heavy.
Super simple: You toss everything in a blender, so no messy mixing bowls or extra dishes.
Light and fluffy texture: They’re tender yet sturdy enough to hold up to your favorite toppings.
Versatile: Sweet, cinnamon-spiced pancakes that double as a great base for creative flavor twists.

A stack of seven golden brown pancakes with fluffy, slightly crisp edges sits on a white plate with blue and yellow patterns. On top of the stack, there is a melting pat of pale yellow butter. A thin stream of honey is being poured onto the butter, creating a shiny amber layer that slowly drips down the sides of the top pancake. At the base of the stack, two plump, dark blue blueberries rest against the pancakes. The plate is placed on a white marbled surface with a soft, neutral background. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This cottage cheese pancakes recipe calls for a handful of simple ingredients that come together beautifully. Each one adds something unique—whether it’s moisture, fluff, or that lightly sweet flavor—and I always recommend using fresh ingredients for the best results.

Flat lay of a small mound of fresh white cottage cheese, six whole brown eggs with clean shells arranged neatly, a small white bowl of plain white flour, a tiny white bowl of fine white granulated sugar, a small white bowl of light brown ground cinnamon, a tiny white bowl of fine white baking soda powder, a small white bowl of pale golden vegetable oil, a small white bowl of creamy white milk, a small white bowl of fine white salt crystals, a small white bowl of clear pale vanilla extract liquid—all ingredients placed in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Cottage cheese: This is the star ingredient—it adds creaminess, protein, and a subtle tang that's honestly a game-changer.
Eggs: They’re essential here for structure and help keep the pancakes fluffy.
Flour: All-purpose flour works perfectly to give the batter just the right thickness.
Salt: Brings out all the flavors and balances the sweetness.
Vanilla extract: Adds warmth and aroma, making each bite feel cozy.
Sugar: Just a touch to enhance sweetness without overpowering.
Cinnamon: Gives these pancakes a comforting, spiced note that pairs great with maple syrup.
Baking soda: Helps them rise and stay light.
Vegetable oil: Keeps the pancakes moist and luscious without weighing them down.
Milk: I like to use whole milk for richness, but any milk will do.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love playing around with this Cottage Cheese Pancakes Recipe, making it feel fresh with just a few tweaks. It’s a flexible base that invites your own spin, whether you want it more breakfast-sweet or a bit more savory.

Berry Boost: I sometimes fold in fresh or frozen blueberries right into the batter—adds a juicy pop in every bite.
Nutty Twist: Sprinkle chopped nuts or even a little shredded coconut on top before flipping for extra texture.
Gluten-Free: I’ve swapped the all-purpose flour for a gluten-free blend, and it turned out just as fluffy, perfect for friends with sensitivities.
Less Sweet: If you want to keep it savory, skip the sugar and cinnamon and add fresh herbs like chives or dill for a totally different vibe.

Step-by-Step: How I Make Cottage Cheese Pancakes Recipe

Step 1: Blend All Ingredients Smoothly

I love how quick and fuss-free this recipe is. Just toss the cottage cheese, eggs, flour, salt, vanilla, sugar, cinnamon, baking soda, vegetable oil, and milk into a blender. Blend everything on high for about 1 minute until the batter is silky-smooth with no lumps. This step ensures perfectly airy pancakes every time without any gritty bits.

Step 2: Heat and Grease the Griddle

Get your griddle or skillet hot over medium heat and lightly grease it with oil or butter. This prevents sticking and helps develop those beautiful golden-brown edges we all love. A hot griddle means fast cooking and a lovely crisp crust.

Step 3: Cook the Pancakes

Using a ¼ cup measuring cup, scoop the batter onto the griddle. Cook until you see bubbles forming on the top and the edges look set—usually takes 2-3 minutes. Flip carefully and cook for another 2-3 minutes until golden brown and cooked through. Avoid flipping too early; patience here pays off with fluffy insides.

Step 4: Serve Fresh or Store

These cottage cheese pancakes are best enjoyed warm right off the griddle. But if you have leftovers (which sometimes happens in my house), refrigerate them up to 5 days or freeze for longer storage.

Top Tip

Over the years, blending everything has been my secret for foolproof pancakes. No uneven lumps, no extra whisking—just smooth batter that cooks evenly.

Don’t Overblend: Blend just until smooth. Over-blending can make the batter too thin, resulting in flatter pancakes.
Hot, But Not Too Hot Griddle: Medium heat is perfect — too hot and the outsides burn before the insides cook.
Watch for Bubbles: That’s your cue to flip. Waiting for bubbles ensures they're cooked through and beautifully fluffy.
Grease Generously: Even a non-stick surface benefits from a little oil or butter to get that perfect golden crust.

How to Serve Cottage Cheese Pancakes Recipe

cottage cheese pancakes - Serving Suggestion

Garnishes

I usually top these pancakes with a drizzle of real maple syrup and a scattering of fresh berries or sliced bananas. Greek yogurt dollops add a tangy contrast that pairs beautifully, and sometimes I sprinkle a bit of toasted nuts or shredded coconut for texture.

Side Dishes

To make the breakfast extra special, I serve these pancakes alongside crispy bacon or breakfast sausage. A fresh fruit salad or sautéed spinach works wonders too, turning the meal into a balanced feast.

Creative Ways to Present

For brunch with friends, I like stacking these pancakes and threading skewers with fresh fruit on top for a fun presentation. A dusting of powdered sugar or a swirl of homemade berry compote makes them look as good as they taste.

Make Ahead and Storage

Storing Leftovers

Leftover pancakes store really well in an airtight container in the fridge for up to 5 days. I usually stack them with parchment paper in between to keep them from sticking together. Just reheat, and they’re almost as good as fresh!

Freezing

Freezing these pancakes is a lifesaver on busy mornings. I cool them completely, place parchment paper between each one, and store them in a Ziploc bag. They freeze beautifully without losing texture or flavor.

Reheating

I find the oven works best for reheating—you get that crispy exterior back without turning them rubbery. Just pop them in a 350°F oven for about 10 minutes. The microwave works in a pinch but can make them a little soggy.

Frequently Asked Questions:

Can I use low-fat or non-fat cottage cheese in this recipe?

Absolutely! Using low-fat or non-fat cottage cheese will work fine, but expect the pancakes to be slightly less rich and creamy. The protein content remains great, so it’s a smart swap if you prefer lighter options.

What if I don’t have a blender?

No blender? No problem! You can whisk the eggs and cottage cheese together very well until mostly smooth, then gently mix in the rest of the ingredients by hand. The pancakes might have a bit more texture, but they'll still be delicious.

Can I make these pancakes dairy-free?

This recipe relies on cottage cheese for its texture and protein, so it’s tough to replace it fully in a dairy-free way. However, you might experiment with firm tofu blended with a little dairy-free yogurt to mimic the texture, but results can vary.

How do I prevent the pancakes from sticking to the pan?

Make sure your griddle or skillet is properly preheated over medium heat and lightly greased with oil or butter before adding the batter. Also, resisting the urge to flip too early helps—the pancakes release more easily once bubbles form and edges begin to set.

Final Thoughts

This Cottage Cheese Pancakes Recipe holds a dear spot in my recipe box because it’s one of those rare dishes that feels nourishing and indulgent at the same time. Whether it’s a lazy weekend morning or a quick weekday breakfast, these pancakes never disappoint. You’ll appreciate how easy they come together and how wonderfully satisfying every bite is. Trust me, once you try this recipe, it’ll be your go-to pancake for good.