Jump to Recipe
Cottage Cheese Pancakes are to-die-for! They have wonderfully crispy edges and a melty center that will have you HOOKED.
Cottage Cheese Pancakes are one of the best quick breakfasts to keep in your toolbelt. You might not have the best impression of cottage cheese, but trust me, this recipe is going to change your mind about these yummy curds forever!
Cooking with cottage cheese is a habit in our home. It ups the protein content and makes for perfect dessert fillings. If you enjoy this recipe, try your hand at making our amazing cottage cheese buns.
Cottage Cheese Pancakes Video
Tips for Making Cottage Cheese Pancakes
- Keep reapplying oil. Use canola oil, light olive oil or even coconut oil to fry up your pancakes. Just make sure to keep reapplying between pancakes to prevent sticking.
- Not all curds are created equal. You can use non-fat, low-fat or full-fat cottage cheese. Just make sure to purchase a cottage cheese with small curds. This style makes for the most consistent pancake batter and is the easiest to mix.
- Flour, flour, flour. Whole wheat, all-purpose or oatmeal flour will work great.
- Use a non-Stick Pan. Even though you are going to be sure to reapply cooking oil in between adding pancake batter, it is best to also use a non-stick pan.
- Cook on medium heat. Resist cranking up the heat to cook your pancakes faster! Medium-heat ensures they won’t burn and come out a perfect brown color.
- Keep it consistent. Use an ice cream scoop or large spoon to measure out the same sized pancakes. About ⅓ cup of batter per pancake will do.
- Keep it chunky or blend it up. It’s super tasty to hand mix your batter and get pockets of melty, cottage cheese. However, if you want the cheesy taste without the chunks, feel free to blend up the batter for a smoother texture.
How to Serve Cottage Cheese Pancakes
Serve Cottage Cheese Pancakes the way you would regular. A nice drizzle of maple syrup or warmed honey is welcome. You can also top your pancakes with fresh or stewed fruits. Just make sure you have a cup of warm coffee to wash your pancakes down with!
Make Cottage Cheese Pancake Dough in Advance
The best thing about these pancakes is the crispy edges! Make them right before serving for the best texture and results. However, if you want to prepare the batter early, go right on ahead! Refrigerate the dough in a bowl and keep the bowl covered to prevent the top from drying up.
Storing Cottage Cheese Pancakes
If you are lucky enough to have leftovers, here is how to store and reheat them:
- Refrigerating: Refrigerate leftovers for up to three days stored in an airtight container. Reheat them in the microwave or with a bit of oil in a skillet.
- Freezing: Layer pancakes in between layers of wax paper in an airtight container. They can be frozen for up to 3 months. Reheat them in a skillet with a bit of oil until crispy on the outside and melty on the inside.
Other Breakfast Recipes
Breakfast is the most important meal of the day! Here are some Momsdish favorites:
- Egg Bites – These low-carb breakfast bites can be customized with any filling you like and are perfect for a quick weekday breakfast.
- Donut Recipe – Because homemade is always better!
- Breakfast Quiche – Quiche is sure to impress at your next brunch gathering.
- Crazy Easy Sourdough Pancakes – Classic pancakes with a sourdough kick
Recipe
Cottage Cheese Pancakes
Print Pin
Servings
8 servings
Prep Time 25 minutes mins
Cook Time 20 minutes mins
Total Time 45 minutes mins
Recipe contributed by: Natalya Drozhzhin
Cottage Cheese Pancakes are to-die-for! They have wonderfully crispy edges and a melty center that will have you HOOKED.
Ingredients
- 1 1/2 cups cottage cheese
- 4 eggs
- 1 tsp vanilla extract
- 2 tbsp sugar
- 1 tbsp baking powder
- 1 cup flour
- 1/4 cup canola oil for frying
US Units – Metric
Instructions
Combine all ingredients in the following order – cheese, eggs, vanilla extract, sugar, baking powder and flour. Mix in each time you add an ingredient.
Preheat a skillet with canola oil on a medium heat. Fry the cottage cheese pancakes on each side until golden brown.
Serve with maple syrup or jam, while they are still hot and the cheese inside is melted.
Note:
This recipe makes roughly 2 pancakes per serving. I used a large cookie scoop (3 tbsp) for each pancake. The full recipe yields ~16 pancakes.
Nutrition Facts
Cottage Cheese Pancakes
Amount Per Serving
Calories 214 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 2g10%
Cholesterol 90mg30%
Sodium 215mg9%
Potassium 251mg7%
Carbohydrates 18g6%
Fiber 1g4%
Sugar 5g6%
Protein 10g20%
Vitamin A 189IU4%
Calcium 121mg12%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Posted March 22, 2020
About Author
You May Also Like
- Oatmeal Cottage Cheese Waffles
- Whipped Cottage Cheese (with Variations)
- Cottage Cheese Toast (Tomato Basil)
- The Best Ricotta Pancakes
- Buttermilk Waffles (Video)
- Easy Cottage Cheese Bread (High Protein)
JenAug 8, 2024 Have you ever made them savory without the sugar and vanilla?
Natalya DrozhzhinAug 9, 2024 Hey Jen, I wouldn't say these are very sweet considering the sugar is a small amount. But you can totally omit the sugar and vanilla for a savory pancake.
MichelleAug 8, 2024 These turned out great! Only complaint I have is the nutritional info is way off.
I put into MFP and the calculation came out to (I got 12 pancakes out of the batter) 98 calories/ 10.8C/3.7F/5.5P per pancake. I used Good Culture whole milk cottage cheese. I did add about a Tbs coconut oil to my batter to prevent sticking and didn’t use as much oil on the griddle. I didn’t count what I used on the griddle in the calculation.Natalya DrozhzhinAug 9, 2024 Hey Michelle, I'm so glad you love these pancakes! We have a third party who does the nutrition calculations, as that is not my expertise. This recipe makes roughly 2 pancakes per serving, I get about 16 total using a large cookie scoop (3 tbsp) for each pancake. I hope this helps!
NicoleAug 8, 2024 Ok girl you on to something!
Natalya DrozhzhinAug 8, 2024 Lol yes! We've been on these pancakes for years! I'm thrilled you found this gem pancake recipe! Enjoy!
AnnAug 6, 2024 I love this recipe and make it often. The pancakes freeze beautifully and reheat well in a warm toaster oven. But Natalya, I BEG of you (and this is not the first time!) for those who are easily distracted when in a hurry, please add "for frying" after "canola oil" in the ingredients list, and/or in the instructions, add "except canola oil" after "Combine all ingredients". Trust me, it's going to save someone a few tears.
Natalya DrozhzhinAug 6, 2024 Hi Ann, this is such a great feedback. I will add the note in the recipe. It totally makes sense to add a note there. I made them so often that I didnt think twice about reader adding oil to the batter. Also, great tip about freezing them 🙂 Thank you again for being direct and such a great tip.
Sarah GambleAug 5, 2024 Excellent! I made it all in the blender and it was delicious and easy clean up.
AnnAug 6, 2024 Great idea to use a blender! I can only get fairly large curd cottage cheese and have been mushing it down with a potato masher. A blender would be far easier.
Natalya DrozhzhinAug 5, 2024 I love anything that makes clean up easier! Thanks for sharing Sarah!
Tawny ElieAug 3, 2024 Why does this say it takes 45 minutes to make
Natalya DrozhzhinAug 3, 2024 Hey Tawny, I dont even know 🙂 I think it was me with babies, everything is so much quicker now that boys are grown up. 🙂
carolynAug 3, 2024 I followed this recipe and will not be making these again. The batter was so thick they were raw in the centre. I had to thin it out and cook on a very low heat. cannot recommend this at all
Natalya DrozhzhinAug 3, 2024 Hey Carolyn, They shouldn't be too thick but the type of cottage cheese you use would definitely play a roll. Also, you cna press down with your spatula to flatten them out. I am a bit confused why they were still thick.
Amanda ThorleyAug 1, 2024 Can you freeze the batter until you need it.
Natalya DrozhzhinAug 1, 2024 Hey Amanda, I wouldn't recommend freezing the batter because that could affect the texture and flavor. But, freezing cooked and cooled pancakes is a great option!
daldenJul 31, 2024 No salt? Is that an omission or is the sodium in the cottage cheese?
Natalya DrozhzhinJul 31, 2024 Great question! The recipe doesn't include additional salt because the cottage cheese already contains enough sodium to season the pancakes. If you prefer a little extra seasoning, feel free to add a pinch of salt to the batter. Enjoy the pancakes!
Elizabeth WardJul 30, 2024 These are sooo good! I make them a lot! Instead of oil I use spray so I can use those calories on syrup. I also added cinnamon and a touch of almond extract. I can not believe how filling they are!. Thank you for this wonderful recipe!
Natalya DrozhzhinJul 31, 2024 I'm so glad you love the recipe! Thank you for sharing your tweaks and for your kind words! Enjoy!
LynnJul 28, 2024 Minor changes—I used Heart Healthy Bisquick instead of the flour and baking powder. Also had no canola oil so used EVOO instead. Substituted Stevia for the sugar and added a tsp of vanilla. Beat with a hand mixer on low, cooked as directed and they turned out light and fluffy. Thanks for a great recipe!
Natalya DrozhzhinJul 29, 2024 Thank you for sharing your modifications Lynn! I'm so glad you enjoyed these pancakes!
NicoleJul 27, 2024 Oh my came across this recipe and we love them - I grinded up some oats for flour and used avocado oil spray - used 1 tbsp Splenda blend and tasted just like the “not so healthy version” I ate growing up lol! Will be a keeper 🥰
Natalya DrozhzhinJul 29, 2024 Your modifications sound fantastic, and it's great to hear that it brought back those nostalgic flavors from your childhood. Thank you for sharing your version, and I'm thrilled it's a keeper for you!
StephanieJul 26, 2024 I’ve made these over and over again exactly how the recipe is written! I’ve cooked them both with coconut spray and the actual oil that the recipe calls for. I don’t normally like to cook with oil but they are indeed a little more delicious when cooked as directed! My husband and my 2.5 year old love them! They come back well too! Thank you so much for the delicious recipe!
Natalya DrozhzhinJul 29, 2024 I'm thrilled to hear that you and your family enjoy the recipe so much. It's great to know that you've tried both cooking methods and found them delicious. Thanks for sharing Stephanie!
Lynette La MereJul 26, 2024 PS excellent recipe, but desperately needs a little salt
Natalya DrozhzhinJul 29, 2024 Thank you so much for your feedback! I think you might be the first to say this recipe needs salt. But cooking is all about personal taste, so feel free to season with salt!
Lynette La MereJul 26, 2024 Made with cut yogurt because I didn’t have cottage cheese and it turned out just perfect!
Natalya DrozhzhinJul 26, 2024 That's good to know! I'm so glad using yogurt instead of cottage cheese turned out perfect for you! Thanks for sharing that with us Lynette.
FDJul 26, 2024 I have used gluten free flour, just a little different texture but it works. But also because I am cutting fat I do not fry in oil. I spray a non stick pan lightly w non stick spray and they cook up nicely.
I also have cooled and frozen so I could eat later. I place on parchment on a baking tray, flash freeze, then freeze portions separated by parchment. They come out fine microwaved like any other frozen breakfast pancake, or thawed first then reheated for less time.
My preferred flour is actually trip 00 flour. It's less protein than ap flour though. I figure the cheese and egg have the enough protein for this meal.Natalya DrozhzhinJul 26, 2024 Thank you for sharing your adaptations and tips! It's wonderful to hear that gluten-free flour worked for you, and 00 flour is a fantastic choice too. You're absolutely right—the protein from the eggs and cottage cheese is a great addition, regardless of what flour is used!
KelseyJul 25, 2024 Could I make these with gluten free flour?
Natalya DrozhzhinJul 25, 2024 Hey Kelsey, We've had a lot of readers share their success using gluten free flour, so totally try it out and let us know! Enjoy!
TobiJul 21, 2024 These were delicious! I added a little milk to thin out the batter. The recipe says serves 8, I cut it in half to serve 2 and honestly they were so delicious that 4 pancakes was almost not enough!
Natalya DrozhzhinJul 22, 2024 LOL, next time you'll have to make the full recipe! 🙂 I'm glad to hear they were a hit!
VettaJul 21, 2024 First time my kids have ever liked cottage cheese pancakes!!
I added a little sourdough starter to it from my active starter and they’re so good!! I will print this recipe and use it going forward!
Natalya DrozhzhinJul 22, 2024 I'm so glad to hear that your kids enjoyed the cottage cheese pancakes! Adding a bit of sourdough starter sounds like a wonderful twist—I bet it added a lovely flavor and texture. Thanks for sharing!
JoanneJul 18, 2024 So light and fluffy!
Natalya DrozhzhinJul 18, 2024 I'm so glad you enjoyed it! Thank you for trying the recipe and sharing Joanne!
DianaJul 17, 2024 I have never seen a recipe where the author responded to every one of the comments! It is VERY time consuming and something most of us would never ever expect. Natalya must be an amazingly gracious person:)))
Natalya DrozhzhinJul 17, 2024 Thank you for such kind words - I appreciate the love! I truly enjoy interacting with everyone who tries my recipes. The feedback and questions are invaluable, and they inspire me to keep sharing and improving! I love this community of people who enjoy great recipes as much as I do and their support means the world to me 🙂
HollyJul 17, 2024 Would a gluten free flour sub work and if so what kind ? All purpose? Almond? Coconut? Etc, thanks!
Natalya DrozhzhinJul 17, 2024 Hey Holly, I personally have not tried it with gluten free flour substitutes. But readers have reported great success with a variety of gluten free flours esp. almond. Give it a try and please report back!
MelissaJul 15, 2024 I am obsessed with these! I threw everything in the blender and added a bit of milk to thin them out. Also eliminated oil when frying them. They are just the most fluffy delicious pancakes I’ve ever had and I’m very pleased with how much protein is in a serving. Thank you for this awesome recipe! Immediately added into the rotation!
Natalya DrozhzhinJul 15, 2024 I'm thrilled to hear that you're loving the pancakes - the added protein is always a bonus. Thank you for sharing your tweaks and for making this recipe a part of your rotation. Enjoy!
ClaireJul 13, 2024 These were great. The ratio of cheese to flour to eggs was spot-on.
I did make a few tweaks:
Cheese went in a food processor. After becoming smooth, I set aside most of it and blended in the 4 eggs to emulsify.
I used brown sugar, which was a personal preference. I don't think that it made much difference in terms of chemical composition.
Cinnamon, ginger, and nutmeg were my added flavorings, and bourbon because I didn't have vanilla on hand. Was perfect and didn't alter the texture at all.
Some of my batch got fresh blueberries mixed in. It held together wonderfully. I encourage others to try that variation.
Natalya DrozhzhinJul 14, 2024 Hi Claire, we welcome all the changes and love hearing how our readers adopt things to their own likings. I love the idea of adding blueberries, now I want to make it myself. You are the best for sharing all the tips. Thank you!
RachelJul 12, 2024 I put the oil I. The batter not thinking that it was just for cooking the pancakes. 🤨
Natalya DrozhzhinJul 12, 2024 Oops, it happens to the best of us! Adding the oil to the batter can affect the texture slightly, but your pancakes should still turn out tasty. Just make sure to still lightly oil your pan or griddle when cooking them to prevent sticking. Enjoy your pancakes!
Tammy SeguinJul 6, 2024 OMG these were AMAZING!!!! So fluffy and tasty !! 🥞 will definitely be making again !
I use whole wheat flour!DianaJul 17, 2024 Thank you for the affirmation, I wanted to try that too:))))
Natalya DrozhzhinJul 7, 2024 That's fantastic to hear! Whole wheat flour adds a lovely nuttiness and a bit of extra fiber to pancakes. It's wonderful that they turned out fluffy and tasty for you, - thanks for sharing Tammy.
Wendy KoopmansJul 2, 2024 Can you advise based on the nutritional facts what is the quantity of the serving? Is it 10 g of protein based on the entire recipe?
Natalya DrozhzhinJul 2, 2024 Hey Wendy, This recipe makes roughly 2 pancakes per serving. I used a large cookie scoop (3 tbsp) for each pancake and get about 16 pancakes. Per serving it's about 9-10 grams of protein. Enjoy! 🙂
DianeJun 25, 2024 Does anyone know if these can be made with gluten free flour/
Christines Coaching CircldJul 13, 2024 I made my own oat flour - which is basically taking gf oats and grinding them down to a flour consistency. It worked great!!
Natalya DrozhzhinJul 14, 2024 Thats such a great tip, thank you for sharing.
Dana BenhamJul 6, 2024 I make these as waffles and I use Bob's Red Mill Gluten free all purpose flour and it works great!!
Natalya DrozhzhinJun 25, 2024 Hey Diane, While I have not personally tried them gluten free, others have reported great results! I hope you give it a try!
4waystoyummyJun 24, 2024 Delish! I think they would be really delicious with a fruit sauce....like strawberry or mango! These reminded me a bit of the cottage cheese noodles my mother made when I was little. Thank you!
Natalya DrozhzhinJun 25, 2024 I'm thrilled to hear that the dish brought back fond memories for you. A fruit sauce sounds like an amazing idea – strawberry or mango would add a wonderful burst of freshness and sweetness. Enjoy!
JuliaJun 24, 2024 Sooo tasty! I meal prepped this tonight but snagged one before packing the rest 😜
How do you like to reheat these in a microwave? Monday mornings go by too fast! LOLNatalya DrozhzhinJun 24, 2024 I'm glad you enjoyed them! For reheating in the microwave, I suggest placing a damp paper towel over the pancakes to retain moisture and prevent them from drying out. Heat them in 20-30 second intervals until warmed through. It's a quick and easy way to enjoy them on busy mornings! Enjoy your meal prep!
