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Home » Recipes » Breakfast

Cottage Cheese Protein Pancakes

Published: Feb 19, 2024 · Modified: May 10, 2025 by Megan

This post contains affiliate links. As an Amazon associate I earn qualifying purchases. Click here for more about this policy.

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Cottage Cheese Protein Pancakes are made with four healthy ingredients and crazy delicious. They're low-calorie, gluten-free and super simple to make. These cottage cheese pancakes are soon to be your new everyday breakfast favorite! Gluten Free + Low Calorie

Cottage Cheese Pancakes made with four healthy ingredients and crazy delicious. They're low calorie, gluten free and super simple to make. These protein pancakes are soon to be your new everyday breakfast favorite!

Have you tried Cottage Cheese Oatmeal Pancakes? I know what you're thinking, pancakes with cottage cheese?? But, yes it actually works. They're thick, chewy, and OMG mysteriously good.

Not a cottage cheese fan? Not to worry! I can't stand cottage cheese on its own, but this healthy Cottage Cheese Pancake recipe makes you realize you can eat it because you can't taste it when it's blended into fluffy pancakes. They taste like cinnamon-y oats. So before you snub your nose, you need to trust me and give this protein-packed stack a try! They're on my low calorie hight protein meal plan every week.

Want to explore more ways to add more protein by cooking more recipes with cottage cheese? Try my cottage cheese waffles for breakfast, this cottage cheese mac and cheese for dinner, and chocolate cottage cheese cookies for a sweet treat!

Jump to:
  • Why You Will Love These Cottage Cheese Pancakes
  • Ingredients
  • Variations
  • How to Make Cottage Cheese Pancakes
  • How to Store
  • Serving Suggestions
  • Expert Tips
  • Recipe FAQs
  • More Pancake Recipes
  • Cottage Cheese Protein Pancakes (No Flour)

Why You Will Love These Cottage Cheese Pancakes

  • Simple Ingredients. These protein pancakes with cottage cheese are made with just four ingredients!
  • Make the Batter in the Blender. All you have to do is toss them in a blender and cook. Pancake making could not be easier or better for you so NO EXCUSES peeps.
  • Perfect Pancakes. These cook up nice and fluffy and have the best flavor thanks to a touch of cinnamon! No one is going to know these are a healthier pancake option unless you tell them.
  • Healthier Pancakes. We're adding protein and making these cottage cheese pancakes gluten-free with just a few simple ingredients! If you need a protein pancake but with lower carbs, check out this pancake recipe using coconut flour.

Ingredients

Here's a quick look at the simple ingredients you need to make a batch of healthy cottage cheese pancakes.

Ingredients to make cottage cheese protein pancakes on the table before mixing.
  • Oatmeal: We're blending these up so you can use old-fashioned oats or quick oats. Just make sure your oats are labeled gluten-free if you need to keep this recipe gluten-free.
  • Cottage Cheese: Choose your favorite brand of cottage cheese. It will be blended up until smooth to disappear into your pancake batter.
  • Egg Whites: For added protein and lower cholesterol. You can also use six whole eggs if you prefer but this will change the nutritional profile of your pancakes a bit.
  • Cinnamon: Adds warmth and natural sweetness to these gluten-free cottage cheese pancakes.

Be sure to scroll down to the recipe card for the quantities of each ingredient you will be using.

Variations

  • Lemon Cottage Cheese Pancakes: Skip the cinnamon and add a bit of lemon extract or freshly grated lemon zest to give your pancakes a bit of brightness.
  • Cottage Cheese Blueberry Pancakes: Add a few blueberries to the pancake right after it's poured into the skillet.
  • Chocolate Chip Pancakes: Add chocolate chips or cacao nibs!
  • More Protein and Healthy Omega 3 Fatty Acids: Add hemp seeds or chia seeds to your pancake batter.

How to Make Cottage Cheese Pancakes

We're using a blender to make these easy cottage cheese egg white pancakes so it's quick and easy! You can also use a food processor. Here's what to do:

Ingredients in a blender to make cottage cheese pancakes.

Step 1: Place all of the ingredients in a food processor or blender.

Pancake batter after mixing together.

Step 2: Blend until everything is mixed thoroughly.

Step 3: Scoop a quarter cup of the batter onto the heated skillet (I used an electric skillet) to form a pancake. Cook until small bubbles begin to appear and then flip them over with a spatula and cook another 2-3 minutes.

Step 4: Serve and Enjoy!

Pancakes with cottage cheese served up on a plate with fresh berries and a fork laying on the side with a bite stacked on the tines.

How to Store

This low calorie pancake recipe makes a lot of pancakes! I usually freeze half the batch and they last me two weeks.

  • Storing: Place the pancakes in an airtight container once they're fully cooled. Freeze the pancakes for up to 1 month or keep them in the refrigerator for up to 1 week.
  • Freezing: You can freeze them individually by laying them out on a parchment-lined baking tray and flash-freeze for an hour. Once frozen you can transfer them to a container for storage. This method makes it super easy to remove exactly the number of pancakes you need.
  • Reheating: You can reheat your oatmeal cottage cheese pancakes in the toaster oven, microwave, or in the oven on a baking tray. I find it's best to reheat them once they're thawed rather than reheating them frozen.

Serving Suggestions

These make a quick and easy breakfast when made ahead of time but you can also serve them up as a healthy weekend or holiday breakfast or brunch.

  • Brunch Serving Ideas: Combine them with this Denver Omelette Recipe or Greek Yogurt Eggs for something sweet and savory!
  • Top your Pancakes: For a boost of protein top your pancakes with your favorite Greek yogurt and fresh berries! You can also choose your favorite low-sugar syrup or fruit sauce as well! Nut butters also make a delicious option for topping your healthy pancakes.

Expert Tips

  • Flipping Your Pancakes: Don't flip too early! Wait until the bubbles begin to pop and don't fill in and the edges look slightly dry.
  • Use an Electric Skillet: It's not required but I do find you get much more control over the heat using an electric skillet.
  • Keep the Pancakes Warm: Likely you will need to cook in batches so in order to keep your pancakes warm, transfer them to a baking sheet pan and hold them on warm in the oven until you're ready to serve.

Recipe FAQs

Can I use regular flour instead of oats?

For this recipe, you can't swap the oats for regular flour because we are making them in the blender. This method will overact the gluten in the flour and result in tough pancakes.

Can you taste cottage cheese in pancakes?

Not at all! The cottage cheese is blended until smooth and basically replaces the milk commonly added to pancakes. It does add richness which you commonly get from dairy added to baked goods.

Oatmeal cottage cheese pancakes stacked up on a plate and topped with yogurt and berries and it's missing a portion so you can see the inside of the pancakes.

More Pancake Recipes

  • A stack of gingerbread pancakes on the table with a fork to the side.
    Fluffy Gingerbread Pancakes
  • four pancakes stacked on a white plate with a fork.
    Low Calorie Protein Pancakes
  • Healthy Cauliflower Pancakes taste like potato pancakes without the carbs. A savory pancakes that's versatile. You can eat them for breakfast, lunch or a snack!
    Healthy Cauliflower Pancakes
  • Mint Banana Chocolate Chip Pancakes are egg free, low calorie and high fiber! Made with gluten free ingredients and no added sugar.
    Banana Chocolate Chip Pancakes

If you tried this cottage cheese protein pancakes recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below.

A stack of cottage cheese protein pancakes on the table with berries.

Cottage Cheese Protein Pancakes (No Flour)

Megan Olson
These Cottage Cheese Pancakes are the perfect balance of protein and whole grains with 4 simple ingredients and only 71 calories each!
5 from 15 votes
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 15 minutes mins
Total Time 20 minutes mins
Course Breakfast
Cuisine American
Servings 16 pancakes
Calories 71 kcal

Equipment

  • Food Processor
  • Electric Skillet

Ingredients
 
 

  • 2 cups Gluten Free rolled oats
  • 12 large egg whites or 6 whole eggs
  • 2 cups low fat cottage cheese
  • 2 teaspoons cinnamon

Instructions
 

  • Heat an electric skillet to medium high heat. Place the ingredients to a food processor or blender and blend until mixed thoroughly.
  • Scoop 1/4 cup of the batter onto the skillet to form a pancake.
  • Cook until small bubbles begin to appear then using a spatula flip and cook another 2-3 minutes.
  • Remove promptly from the skillet and place on a cooling rack while you repeat the process for remaining batter.
  • Store in the refrigerator up to a week or freeze up to a month.

Video

Notes

  • Freeze pancakes up to 1 month or keep in the refrigerator up to 1 week.
  • If using whole yolks, divide the egg whites in half. Note, using whole eggs will increase the amount of fat grams per pancake.

Nutrition

Serving: 1pancakeCalories: 71kcalCarbohydrates: 7.9gProtein: 7.5gFat: 0.8gSaturated Fat: 0.1gSodium: 138.8mgFiber: 1.2gSugar: 1.4g
Tried this Recipe? Let me know!Let us know how it was!

About Megan

Megan is a certified nutrition practitioner, author, freelance food photographer and fitness instructor living in Phoenix, Arizona. On her blog, Skinny Fitalicious she shares EASY, gluten free recipes for weight loss. Follow Megan on Facebook, Twitter, Pinterest and Instagram for the latest updates.

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    5 from 15 votes (5 ratings without comment)

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    Recipe Rating




  1. Kristin says

    February 15, 2025 at 8:08 am

    I just made these cottage cheese protein pancakes for my breakfast for the umpteenth time. They never dissapoint! Today I added a little protein powder and some extra water to the mix. I feel so satisfied. I also mix two teaspoons of real maple syrup with a quarter cup of 2% greek yogurt to dip my pancakes in. It ups the protein a little more and tastes so good.

    Reply
  2. Susan says

    February 05, 2025 at 11:06 am

    Excellent! I topped with a few blueberries and used sugar free syrup. My husband's pretty picky and he really liked them. He said he wouldn't know the difference in tadte between these and any other pancake recipe!

    Reply
    • Megan says

      February 05, 2025 at 11:50 am

      That's amazing! I'm so glad to hear that.

      Reply
  3. Corine LaBelle says

    January 12, 2025 at 7:38 am

    Love this recipe!! Very easy to make!!

    Reply
  4. Tammie Bellew says

    April 22, 2024 at 5:46 am

    Hubs and very food conscious son approved. Both agreed this is a recipe keeper. They are very very tasty.

    Reply
  5. Sarah K. says

    February 25, 2024 at 9:58 am

    These pancakes are picky husband approved (and myself included)! This is ground breaking! Literally have switched from regular pancakes and high calorie maple syrup to these Skinnyfitalicious delicious, super easy pancakes and sugar free maple syrup. Lovely flavour and the size of them are awesome because you can create an amazing "stack" which feeds the eyes! I follow you and appreciate all the advice and recipes you provide. Thank you!!

    Reply
  6. Rhonda says

    January 23, 2024 at 5:53 pm

    Loved these! I made a slight variation to make this quicker. I baked the pancakes in a 13X18 sheet pan lined with parchment paper at 425 degrees for 12 minutes. Turned out perfect! Cut into serving size squares. Thanks for a great recipe!

    Reply
    • Megan says

      January 24, 2024 at 8:40 am

      Glad you enjoyed it! Thanks for sharing that variation in the oven.

      Reply
  7. Vlada says

    August 12, 2023 at 9:28 am

    These are yummy! I made half the recipe. Great high protein breakfast. Will be making them again!!

    Reply
  8. Christine says

    October 02, 2021 at 5:50 am

    What type of blender or food processor did you use in this video? It looks a lot less cumbersome than a typical food processor. Thanks.

    Reply
    • Megan says

      October 03, 2021 at 7:45 am

      In order to make this recipe, you will need a standard food processor or blender like I linked in the blog post. The amount of ingredients is too cumbersome to fit into a small blender like shown in the video. The video one is here: https://rstyle.me/+k641rv-jWohdfrwAt2jEqw

      Reply
  9. Emma says

    October 27, 2020 at 10:28 pm

    I used quite a dry cottage cheese and my mixture ended up quite thick-added a bit of water but the batter still isn’t spreading on the pan. I couldn’t really tell when they were cooked through because the texture is so different. Any tips?

    Reply
    • Megan says

      October 28, 2020 at 7:25 am

      You really do need to use real cottage cheese for this pancake recipe. I'm not sure what a dry cottage cheese is, but I would add milk to thin the cottage cheese so you could make the pancakes.

      Reply
      • Emma Garrod says

        October 28, 2020 at 8:55 am

        Thanks- yeah it’s just a crumblier version I guess. My pancakes got brown on both sides but inside is still moist- assuming they are cooked?

        Reply
  10. Kathy Wilson says

    August 06, 2019 at 8:12 am

    FYI, I checked out your Amazon Shop. The thermoflasks are $907.45 !!! Might want to check that out and fix. 🙂
    I'm excited to try these pancakes .. I love easy & freezable. Going to order the meal prep containers - They'll work great! Thanks, Megan for helping us all be healthier!!

    Reply
    • Megan says

      August 06, 2019 at 10:49 am

      Hey! I don't control the prices on Amazon. I'm guessing that's a mistake on the vendor's end which I can't do anything about. I wouldn't have added with that price so my guess is it's an error and they will fix it when they realize that. You will love the pancakes! Always a favorite of my clients and readers. Enjoy!

      Reply
  11. Angelina says

    February 07, 2019 at 9:31 am

    Fantastic recipe! Thank you 🙂

    Reply
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Megan is a nutritionist, author of the Low Calorie Cookbook and podcast host of the Dish On Ditching Diets. Megan helps women over 35 stop dieting, heal their relationship with food and lose weight sustainably. Megan lost 80 pounds herself. Here you get healthy, lower calorie recipes!

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