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.
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! 🙂
Nice! I bought a large container of farmstand cottage cheese I needed to use up before expiration. These were a perfect and very filling I used lemon extract since I was low on vanilla. Ate with homemade blueberry compote. 😋
Ooo! That's such an interesting substitution, Kaye! I would be super curious to taste them with the lemon extract instead of vanilla. Thanks for sharing!
Easy and tasty - I think this will replace my standard pancake recipe. I swapped the sugar with a half tablespoon of maple syrup. I think next time I'll try using oat flour and add some cinnamon.
Those sound like great substitutions, Linda! I haven't tried them myself but I'm sure they'll work. Let me know how it goes!
Mine are falling apart. What did I do wrong?
Hi, Beth! Could it be that your flipping them a little too early? Another thing could be that your batter is too runny, in which case you should add a little bit of flour until the batter thickens up just a bit. Hope it works out for you!
Can I use protein flour?
Hello Katy! I haven't tried myself, but you could give it a go! It's a fairly forgiving recipe, but I do know protein flour can affect the texture — probably making it more dense and chewy than normal. I also think protein flour tends to absorb more liquid, so you might need to compensate with a splash more milk to thin out the batter slightly. Let me know if you give it a try!
These are our go to recipe for pancakes. I have been making them this way for years as they are my husband’s favorite pancakes, made with cottage cheese. Yummy. I do add a dash of cinnamon. Any other suggestions for add-ins blueberries or chocolate chips?
That's great, Chris! You can try adding in another berry like raspberries or sliced strawberries! Nutmeg or lemon zest might be good, too! I could see nuts working well, too if they're diced small enough!
Made them last weekend and loved them! I'd like to try almond flour this time, will it work?
Hi Catherine! I'm glad you love them! You can try to substitute it, but I think almond flour tends to make things like this more dense? I haven't tried myself, but if you give it a go, let me know how it works out!
Wow
Have made these multiple times since first finding this recipe! So good. Even my husband loves them.
Yay! I love reading things like this, Hannah! Enjoy!
Absolutely delicious and I love the added protein!! Will be making these over and over again. Chefs kiss!
The added protein is one of my favorite parts too, Meg! Enjoy!
These pancakes are so good and easy to make! I will definitely be making them again! Only question I had is if the nutritional facts were per pancake?
Hi Jam! This recipe makes 8 servings, and the nutritional facts are per serving. It'll vary on how big/small you make your pancakes!
Delicious! So fluffy and yummy. And I don’t like
Cottage cheese.
Yay! It's a great way to sneak in that cottage cheese, right Monica? I love it!
Amazing, my family's favorite pancakes!
I love that, Tatyana! I might make some tomorrow actually, too!
WOW these are delicious, and convenient since I usually have cottage cheese on hand. Half recipe is perfect for my toddler twins, I just drizzle a little agave on top and they are sooo happy 🙂 Will try to freeze them and see how that works
That's great! It's probably a great way to get your toddlers to get more protein in too, right? Enjoy, Sara!
Truly a perfect recipe. So happy I found it! Will be making these over and over, thank you!
You and me both! Over and over and over again! 🙂
I loved how fluffy ,delicious and light they were. I will recommend this recipe. Love it so much.
Rosana, your comment made me happy! I'm glad you love these pancakes as much as I do!
Can I bake them in air fryer? If yes, what temp you would suggest?
Hello Sara. I have never tried making pancakes in the air fryer, so I'm not sure what to recommend. I know I'd have to have some sort of container for them to cook in, as you won't be able to just spread the batter in the bottom of the air fryer basket. I think you can reheat them in the air fryer well, but I'm not sure if cooking them in the air fryer would be as easy as on the stovetop.
These are delicious! So fast to mix up. I made them with no sugar and with 1/2 cup brown rice flour & 1/2 cup oat flour. Very yummy! Thanks for sharing!
Great job, Joy! I like the personal spin you put on the pancakes!
I was dubious about these but they were really good. They crisp up amazingly.
Next time I’ll try with protein powder in place of flour and egg whites for less calories and more protein
How did it turn out with replacing the flour with protein powder
Let me know how it turns out, Emma! If it works, these pancakes are going to be SO full of protein! I may have to try it myself too to get more protein in!
I love these pancakes. I was wondering if I added mashed banana, would a cup be too much. I'm fairly good at tweaking recipes, just thought I'd ask first. I am also going to try using oat flour.
Hi Lisa! I haven't tried adding mashed banana, but I wonder if a cup might be too much as well. I would start with ⅓ of a cup and see how the consistency ends up. If it's not too runny, you can add a bit more mashed banana? Regarding the oat flour, I think that might be an easier substitute and should work ok! Let me know how it goes!
Made them in waffle maker with ghee instead of canola oil, love them !
Yay, Vania! Thanks for the idea of using ghee! I'm glad you and so many others are enjoying these pancakes as much as I do!
I made keto pancakes, just by substituting the flour for almond flour. For those who may want to do the same: whip the cottage cheese to a cream cheese consistency (I use my little Ninja), and I used about 3/4 cup more almond flour. They turned out quite nice, certainly tasty!
Wow, thanks so much for sharing this, Linda! I don't always know how keto substitutions will transform the recipe, but I'm thankful you've shared your substitutions and your experience. Enjoy the pancakes!
You were right! These pancakes got me hooked. I’ll never ever use another recipe, thanks for sharing.
Yay Cristiana! That's so fun to hear!
Hi! Just about to make these . Can you freeze them?
Absolutely, Ava! My recommendation is to layer the pancakes in between layers of wax paper and then store them in an airtight container. You can freeze for up to three months this way! When you want to reheat, I like to put them in a skillet with a bit of oil and fry until they're crispy on the outside and melty on the inside. Enjoy!
I make a lot of homemade farmers cheese and crumbled up and mixed with milk it works wonders for this recipe in place of cottage cheese. Delicious recipe and saves all the milk my friend who works in food donations gives me.
That's great to hear, Elliot! I love all the ways food can be "repurposed" so that it doesn't just go to waste! Enjoy your pancakes!
These were so good I will be making them on repeat. I didn't have cottage cheese so I used a 15 oz container of ricotta cheese instead, substituted sucralose for the sugar, added 1/2 tbsp of salt and no oil just pam in the pan. These pancakes were fluffy and delicious. Next time I will make lemon curd to to them with.
Woo-hoo, Rebecca! Great use of whatever ingredients you had in your kitchen! Lemon curd on top of pancakes sounds so fresh and delicious!
If you don’t like using canola oil cause of health reasons butter works just as well just line the pan with it and it wont stick 10/10 delicious will be my morning meal prep for a while
Yes, you're absolutely right Trysten! I sometimes use butter as well. Enjoy your breakfast!
I live in a seniors residence so have just a small two burner electric stove. I made half the recipe and to my surprise the pancakes were almost perfect. Will definitely make half recipe again.
That's great, Helen! If you ever want to make the full recipe (and you have freezer space), you can freeze the leftovers for later to make a super fast and easy breakfast one day!