Cottage Cheese Protein Pancakes

These Cottage Cheese Protein Pancakes are wonderfully fluffy, packed with rich flavor, and incredibly easy to make — just blend, cook, and dig in. Whether you’re rushing through a bustling weekday morning or enjoying a cozy weekend brunch, these pancakes are a delicious classic that you’ll want to make again and again.

My go-to High Protein Pancakes Recipe

When I first started A Paige of Positivity, I got really focused on making unique recipes based on what people were searching for online. That was a great way to build a solid base, but I realized I missed sharing the kinds of recipes I love to make every day in my own kitchen.

So now, I’m getting back to basics with you, sharing simple, reliable, go-to recipes that fit seamlessly into family life. These are the classics you’ll actually turn to over and over because they’re easy, delicious, and family-approved.

Cottage cheese might be all the rage right now, but these pancakes have been in my regular breakfast lineup for a good while. Sometimes I switch cottage cheese out for Greek yogurt, but that tangy richness is just so perfect in pancakes. Plus, clocking in at 25 grams of protein, you’ll feel satisfied and energized, not sluggish.

This recipe is as straightforward as it gets — just blend all the ingredients, then cook them up. And honestly, flipping pancakes always brings a little happy nostalgia, doesn’t it?

If you love the idea of high-protein breakfast treats, don’t miss my Blueberry Protein Muffins, Strawberry Cheesecake Overnight Oats, or Banana Bread Protein Smoothie. You’ll thank me later!

Recipe Ingredients

• Cottage Cheese – I always use full-fat for the best creamy texture. If you happen to have extra on hand, don’t miss these 10 other tasty cottage cheese recipes you can try.
• Eggs – They hold everything together and help give the pancakes that light fluffiness we all love.
• Flour – I went with regular all-purpose flour here. Haven’t tested swaps much, so if you try alternatives, be ready for a little experimenting.
• Milk – Whole milk works beautifully, but feel free to use any milk or a dairy-free option if that’s what you have.
• Maple Syrup – Just a touch to lightly sweeten these pancakes without overpowering.
• Vanilla Extract – Or swap for vanilla bean paste if you want to dial up the vanilla goodness.
• Baking powder – This is what gives the pancakes that perfect rise and fluff.
• Cinnamon – Adds just the right warm spice note to make these extra cozy.

Check out the full ingredient list with measurements in the recipe card below.

Substitutions and Variations

These pancakes are very adaptable and stand out with their own lovely flavor, but feel free to make them your own with these ideas:

• Mix-ins: Toss in fresh fruits like blueberries or sliced bananas, chocolate chips, nuts, or even sprinkles for a fun twist.
• Swap out the cottage cheese for Greek yogurt if you want a little tangier flavor.
• For extra protein, stir in a scoop of your favorite unflavored or vanilla protein powder — it blends right in!

How to Make This Recipe

1. Start by blending together the cottage cheese, eggs, milk, maple syrup, and vanilla extract until everything becomes smooth and creamy.

2. Next, add the flour, baking powder, and cinnamon to the blender. Blend again until the batter is smooth and combined. Because cottage cheese has water, your batter might look a bit thin — if so, add 2 tablespoons more flour to thicken it up nicely.

3. Warm up a large skillet over medium-low heat. Once it’s nice and warm, spray it with avocado oil or Frizzle for that perfect crispy edge (melted butter is also delicious—just be sure your pan isn’t too hot or it might burn). Pour ½ cup of batter into the skillet for each pancake, taking care not to crowd the pan. Cook for 2-3 minutes on each side until you see small bubbles appear and the edges start to look set and firm. Then, flip and cook the other side until golden.

4. When the pancakes are cooked through and golden, go ahead and top them with fresh berries, syrup, a dusting of powdered sugar, or whatever else you love. Then, savor every bite!

PRO TIPS

• Use a full fat cottage cheese with low water content, like Country Fresh or Good Culture—the texture makes a big difference here! If your batter feels too runny, sprinkle in 1-2 tablespoons of all-purpose flour to thicken it up before cooking.
• Keep your skillet on medium-low heat. We want that crispy, golden edge without burning the pancakes. I always test one pancake first to get the timing and temp just right before the rest.

Recipe FAQs

How do we store it? 

Wrap up any leftover pancakes in tinfoil or pop them in an airtight container and keep them in the fridge for up to a week. They’re super handy for meal prep and might just become your go-to breakfast! For longer storage, freeze them in a big freezer-safe bag with parchment paper between each pancake so they don’t stick together. To warm them up, microwave in 30-second bursts or toast in the toaster oven until hot.

What are the best pancake toppings?

Pancakes are a fun blank canvas for any toppings you like. Here are some favorites to try on these cottage cheese pancakes:
– Fresh berries for a juicy pop
– A drizzle of vanilla yogurt (I love TwoGood Vanilla for this)
– Crunchy chopped nuts
– A sprinkle of powdered sugar
– Cream cheese glaze: Blend 4 oz cream cheese with ¼ cup milk until smooth, then add 1 cup powdered sugar and blend again. Drizzle over the pancakes for a sweet, creamy finish.
– Whipped cream
– Your favorite nut butter for richness and protein boost

How do I know when to flip my pancakes?

Flipping your pancakes at just the right moment makes all the difference. Don’t wait until bubbles cover the entire surface; instead, look for bubbles that pop and stay open. You’ll also notice the edges start to dry out slightly—that’s your cue to flip. This helps keep the pancakes tender inside and golden on the outside.

Serving suggestions

I love serving these with fresh strawberries, a generous drizzle of warm maple syrup, and a little swirl of dairy-free whipped cream (even though these are cottage cheese pancakes, and not dairy-free, it adds a nice lightness I just adore!).

Add a side of crispy IHOP-style potatoes and a refreshing berry smoothie to make your weekend brunch feel extra special and complete.