Cottage Cheese Pancakes

stack of cottage cheese pancakes on a white plate with raspberries and fresh cottage cheese.

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Cottage cheese pancakes are a high-protein alternative to traditional pancakes. This version is fluffy and crisp around the edges and perfect for a healthy breakfast!


  • 1 1/2 cups small curd cottage cheese (you can use low-fat or full-fat)
  • 4 large eggs
  • 1 tsp vanilla extract
  • 2 tbsp maple syrup (+ more for serving)
  • 1 cup all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp ground cinnamon (optional)
  • pinch of salt
  • Butter or coconut oil for cooking


  1. In a large bowl whisk together cottage cheese, eggs, vanilla and maple syrup.
  2. Stir in flour, baking powder, cinnamon and salt until just combined.
  3. Melt butter or coconut oil in a large skillet over medium heat.
  4. Add 1/4 cup of batter per pancake. Do not overcrowd.
  5. Cook for 2-3 minutes on first side or until all bubbles have popped and firm around the edges.
  6. Flip pancakes and cook for 1 minute on the other side.
  7. Remove pancakes from heat and keep warm while cooking remaining batter. Add butter or coconut oil between each round of cooking.
  8. Top with maple syrup, fresh fruit or desired toppings (see suggestions above).
  9. Store in fridge for up to 5 days or longer in freezer (see storage instructions above).