These fluffy cottage cheese pancakes are a weekend breakfast dream come true. They’re tender, airy, and packed with a little extra protein thanks to cottage cheese. Whether you serve them with fresh fruit or a drizzle of maple syrup, these pancakes will have everyone asking for seconds!
Personally, I love making them on slow mornings—they’re quick, satisfying, and always a hit at the table. Plus, they feel indulgent without being heavy. Syrup drips and all, these pancakes are worth every bite!
Key Ingredients & Swaps
- Cottage Cheese: Adds moisture, protein, and fluff. You can sub in ricotta or silken tofu if dairy-free.
- Eggs: Help bind the pancakes and add richness. Try flax eggs or applesauce (¼ cup per egg) if you’re going egg-free.
- All-Purpose Flour: Gives structure. Use whole wheat flour for extra fiber or a gluten-free 1:1 blend for a GF version.
- Rolled Oats: Add fiber and texture. Quick oats or even almond flour (for low-carb) work as alternatives.
- Vanilla Extract: For a warm, cozy flavor. Try almond extract for something different—just use less, as it’s stronger.
Tips for Extra-Fluffy Pancakes
Want your pancakes to be cloud-level fluffy? Keep these in mind:
- Whisk well: Beat the eggs and cottage cheese until light and frothy.
- Don’t overmix: Stir dry ingredients in gently—just until combined.
- Let the batter rest: Give it 5 minutes. Oats soak up the liquid, creating a perfect texture.
- Medium heat only: Too hot, and they’ll burn before cooking through.
Pancake Batter:
- 1 cup cottage cheese
- 3 large eggs
- ½ cup all-purpose flour
- ¼ cup rolled oats
- 2 tbsp sugar (optional)
- 1 tsp baking powder
- ½ tsp vanilla extract
- ¼ tsp salt
- 1 tbsp melted butter (plus more for the skillet)
Toppings:
- Fresh blueberries
- Maple syrup
- Lemon zest (optional but amazing)
How to Make Fluffy Cottage Cheese Pancakes
1. Whisk Wet Ingredients
In a large bowl, whisk together the cottage cheese and eggs until smooth and slightly frothy.
2. Stir in Dry Ingredients
Add the flour, oats, sugar (if using), baking powder, vanilla, and salt. Mix gently until just combined. Stir in lemon zest if using.
3. Heat the Skillet
Warm a non-stick skillet over medium heat and add a bit of butter to coat the surface.
4. Cook Your Pancakes
Pour about ¼ cup of batter per pancake onto the skillet. Cook for 3–4 minutes, until bubbles appear and edges are set.
5. Flip & Finish
Flip and cook another 2–3 minutes, until golden and cooked through.
6. Keep Warm
Transfer to a plate and keep warm while you finish the rest of the batch.
7. Serve & Enjoy
Top with fresh berries, maple syrup, and a little extra butter if you’re feeling indulgent!
Can I use a different cheese?
Yes—ricotta is a great swap for cottage cheese. It’ll be a bit richer and smoother in texture.
How can I make it gluten-free?
Use a 1:1 gluten-free flour blend and certified GF oats.
Can I prep the batter ahead?
Yes! Make the batter up to 2 hours in advance. Cover and refrigerate, then stir before using.
How do I store leftovers?
Refrigerate for up to 3 days, or freeze for 2 months with parchment between each pancake. Reheat in a toaster or microwave until warm.
