Fluffy Cottage Cheese Pancakes (Print)

Light, protein-rich pancakes made with creamy cottage cheese and oat flour, ideal for a wholesome breakfast option.

# Ingredients:

→ Dairy & Eggs

01 - 1 cup low-fat or full-fat cottage cheese
02 - 2 large eggs
03 - 1/4 cup dairy or unsweetened plant-based milk

→ Dry Ingredients

04 - 3/4 cup oat flour or blended rolled oats
05 - 1/2 teaspoon baking powder
06 - 1/4 teaspoon salt

→ Sweeteners & Flavor

07 - 2 tablespoons maple syrup or honey
08 - 1 teaspoon vanilla extract

→ For Cooking

09 - 1 tablespoon butter or neutral oil

# Instructions:

01 - Combine cottage cheese, eggs, milk, maple syrup or honey, and vanilla extract in a blender. Blend until smooth and creamy.
02 - Add oat flour, baking powder, and salt to the blender. Pulse until just combined, scraping down the sides as needed.
03 - Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
04 - Pour approximately 1/4 cup batter per pancake onto the skillet. Cook until bubbles form on the surface and edges appear set, about 2 to 3 minutes.
05 - Turn pancakes and cook for an additional 1 to 2 minutes until golden and cooked through.
06 - Serve warm with preferred toppings such as fresh berries, Greek yogurt, nut butter, or extra maple syrup.

# Pro Tips:

01 -
  • They're genuinely fluffy without requiring eggs to be whipped separately—the cottage cheese does the heavy lifting.
  • One batch keeps you satisfied for hours, which makes them perfect for busy mornings or that post-workout window.
  • The blender does almost all the work, so cleanup is minimal and you're eating in under 30 minutes.
02 -
  • Don't skip the pulsing step—if you overblend after adding dry ingredients, gluten in regular oat flour can develop and make them dense and gummy.
  • Medium heat is non-negotiable; high heat will char the outside while leaving the center creamy in a bad way rather than fluffy.
  • The batter will be thicker than traditional pancake batter, which is exactly right and means you need slightly less of it per pancake.
03 -
  • Let your blender do the work instead of hand-whisking—it's the only way to get cottage cheese truly smooth and incorporate air evenly.
  • If you're cooking for a crowd, keep finished pancakes warm on a sheet pan in a 200°F oven while you finish batches rather than stacking them directly on plates.
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