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
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
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.
Letting you know Pinterest is no longer allowing me access to this link because it’s afraid it contains spam 🙄
Hi Muriel, I’m sorry it’s giving you trouble. The good news is you can always come directly here—the recipe is ready for you!
Sorry, I followed instructions and they were flat rubbery!
Hi Bonita- ah, I'm sorry to hear that! The baking powder should help them be fluffy, I'm not sure why yours came out flat!
Great recipe, thank you! I added fresh blueberries and my hubby who dislikes cottage cheese loved these. They are yummy
Hi Bobbbie- I hear that often, that even those who dislike cottage cheese still enjoy these pancakes! Glad you both loved them!
Loved the taste of these!! Curious if anyone has ever blended this so cottage cheese is fully mixed vs the visible small pieces?
I blended the eggs, cottage cheese and vanilla separately then added to bowl to add rest of ingredients. Perfect!!!!
Hi Michelle- absolutely! It's one of the tips I share in the post; you can keep it slightly chunky for more texture or blend until smooth. Totally a preference thing!
Can I use something but canola oil?
Absolutely, Shaina! You can use most any oil that you typically like to fry with. Avocado or a light olive oil are good options.
Best pancakes I've ever made.
I substituted bobs redmill gf all purpose flour and used coconut sugar for my dietary needs. yummy!!!
There ya go, Lynda! I love it. Enjoy!
Thank you for this recipe!! For those who can't eat gluten or grains: we substituted 1 cup of cassava flour for the white flour, and also used honey in place of the sugar. It was perfect and everyone loved them!! Fluffy and crispy, and somehow they don't get soggy.
Carissa, thanks for sharing your substitutions- others will find it helpful! So glad to hear you enjoyed the recipe!
Hi Natalya,
Can you freeze this?
How long in the fridge before goes bad?
Had this with a bourbon flavoured maple syrup and this is a lovely surprise
Hello Anna! You can store these in the fridge for up to three days for the best flavor. If you prefer to freeze, layer the pancakes in between layers of wax paper and place into an airtight container. They can be frozen for up to 3 months. Enjoy!
I add about 1/4 cup milk at the end to make the batter thinner, but otherwise these are excellent! All 5 of my kids like them and we have picky eaters. I sometimes mix them up in the food processor, but otherwise use a hand mixer to break up the bigger cottage cheese clumps.
Great idea, Olivia! Do whatever fits your family best. Enjoy 🙂
Fantastic recipe! Thank you! I put sour cherry or holiday jam and powdered sugar on and real maple syrup on some! Thank you
That sounds so yummy, Chris! I love sour cherry!
Fabulous
Thank you dear!
Would it be ok to use an electric hand mixer to blend? Thank you.
Hey Sara! Yes, you can absolutely use an electric mixer — it should work great.
This is my go-to pancake recipe now. Delicious and definitely healthier than traditional pancakes are. Thanks so much for sharing your recipe!
That's great, Suzanne. I definitely agree these are likely healthier than most traditional pancakes!
so good and easy!
Thanks, Keri!
I was surprised how much I loved your recipe. I used coconut oil and they turned out delicious. Thank you for sharing your recipe
Coconut oil is great! Thanks for sharing your experience, Heather!
I’m guessing almond flour isn’t an acceptable substitute flour, because mine certainly aren’t turning out like the picture 😅 I’ll have to try a different flour next time
Hi Haylie- almond flour may make them more dense. I just scrolled through other comments and a few people have tried subbing in various flours with success! One commenter said that she used almond flour but also had to whip the cottage cheese to a cream cheese consistency and used about 3/4 cup more almond flour. I am not sure if they were as fluffy, but flavor wise she enjoyed them. I hope this tip helps!
This is the second time I've made them. Both times the dough seemed like there wasn't enough moisture so this time I added a teaspoon of milk. I also substituted monk fruit for the sugar. They were amazing both times!! I will definitely continue making them. Thank you!
Oh, that's an interesting substitution! Thanks for sharing, Kim!
WOW!!! Classic Pancakes are my FAV breakfast so i was skeptical about making them with cottage cheese but these blew me away! Simple recipe to follow and they came out SO fluffly and light...the only thing i do different is use coconut oil to fry them which gives a bit more of a crispy edge and flavour.
That's a great idea, Carmen! I'm loving adding cottage cheese to lots of things these days 🙂 Enjoy!
Please put a "go directly to recipe" link!
Hi Marley! There is a "jump to recipe" button at the very top of the page just under the title!
Love these! Can you freeze the leftovers?
Yes, absolutely, Carrie! Layer the pancakes in between layers of wax paper then store them in an airtight freezer safe container.
I just wanted to say, I absolutely love this recipe! I make it for my kids and I all the time! I've lost count how many times I've made this recipe, it's our absolute favorite pancake recipe! Even my picky 4yr old who says she doesn't like cottage cheese still LOVES these pancakes. And I love how I still feel good after eating these because of all the protein from the cottage cheese and eggs, unlike some pancakes that make you have a sugar crash after. I like to make them with half wheat flour too to be healthier. Love how the cottage cheese gets all melty in them. Soooo good! Thank you! 💝 🥞
Thanks for the great comment, Nyssa! I agree - it's so nice to know your eating something with a ton of protein and not so much full of sugar! Keep enjoying them!
I had 2 tubs of cottage cheese that were about to go past the best before date so I had to quickly use it up. Found your cottage cheese pancake recipe and gave it a go. Only thing I did differently was that I used less eggs. I used 3 eggs per 3 cups of cottage cheese and it still turned out great! The bite just ended up being a little dense and spongy but honestly, I kinda like that it turned out like that anyways. I put the rest of the pancakes in the freezer to be eaten throughout the month. Thank you for the recipe!
Yay, Pauline! I sometimes have to use up my cottage cheese tubs in the exact same way, too! I love that your freezing the extras — that's another thing I highly recommend!
I love your recipe, I only add a little bit of cinnamon because my husband and I love it. thank you, I really appreciated, Gos bless you and your family!🙏
Cinnamon is a great addition, Beatriz! Especially in this time of year! (It's fall where I'm at!)
Hello l have made these pancakes hundred times they are delicious they are my favourite l use stevia sugar instead of sugar turns out soo good.. thank you
Thanks so much, Maria! It's so nice to hear such positive reviews!
I have made these so many times. They are so good. Thank you.
That's so good to hear, Tracy. It's a tried and true recipe for sure!
I forgot the sugar but still so good, since I doused my pancakes and syrup, lol!
Glad you enjoyed them, Britney!
Any thoughts on egg replacement?
Hi Jenn, I haven't tested the recipe with egg substitutes. Since this recipe calls for a larger quantity of eggs, I think any replacements wouldn't yield the same kind of pancake.
Best rising and looking cottage cheese pancake recipe yet. Thank you!
* I added half teaspoon salt and increased vanilla to a tablespoon.
Yay! Thanks for the recommendation to adjust the salt and vanilla amounts, Michelle. Enjoy!
The cheese was nice and melted, the vanilla flavour still came through and it was crispy on the outside but nice and soft inside. I only had 2/3 white flour so I used 1/3 whole wheat and I don’t think it changed anything but this was my first time so I could be mistaken.
It was a huge hit anyways with the family, after one or two pancakes, I made mine a bit bigger, they were feeling full. We will make again so thanks for the recipe. 🙂
I'm glad the flour difference didn't seem to affect the pancakes, Sata! It may make it a tad more dense, but it may not even be very noticeable. Enjoy!
These are so tasty and easy! I just added a couple tbsp of ground flax seed for extra binding insurance and nutrients. Recipe is very scaleable — halved was the perfect amount for 2 adults. I’ve already made it twice in two days!
Woohoo, that's so awesome to hear! I like the addition of flax seed. Great way to get in more nutrition! Enjoy! 🙂