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.
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.
- Breakfast Burrito: Who doesn’t love a breakfast burrito? I always keep a couple of them frozen to have a quick breakfast on hand.
- Crepe Recipe: Filled with a sweet, cheesy filling, these crepes are the ultimate indulgence.
Share Some Love ❤️
Recipe
Ingredients
- 1 1/2 cups cottage cheese
- 4 eggs
- 1 cup flour
- 1 tsp vanilla extract
- 1 tbsp baking powder
- 2 tbsp sugar
- 1/4 cup canola oil
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.
Delicious!!! My go to breakfast or low carb snack now. Thank you!
You're welcome, enjoy!
Delicious recipe! Creamy and savory on the inside with crispy edges. Since there’s just two of us, we halved the recipe and made 8 small pancakes. I also left out the sugar since I was dipping my pancake in maple syrup. And I cut back significantly on the oil. Topped it with blueberries before serving. So so good. Will be making this again tomorrow 🤤 thank you for the recipe!
Mmmmm, that sounds so bomb! There's nothing like fresh blueberries or even blueberry compote on top of these pancakes. So, so, so good.
I made these pancakes because I had extra cottage cheese that I didn't want to go bad. And omg they came out so good!! Way better than regular pancakes. Very quick and easy.
Hi Keren - How cool! Aren't they so surprisingly good? Adds such a depth of flavor to a traditional pancake. So glad you enjoyed them!
Really nice! Made them with 2 eggs and 2 flax eggs, and it worked great! I actually love that the cottage cheese was measured in grams. In Canada, so the container of cottage cheese is in grams. Made it so easy! Maybe have both?
Hi Christa - So happy you enjoyed them and gave them your own little, unique spin! That's the way it should be. Also, good call out! We will update the metrics with cups as well. Thank you!
Great pancakes, I've been cooking these over traditional pancakes, sourdough pancakes, corn flour pancakes, because they are that much better. And they are simple! Great recipe. I often halve it for the two of us.
I'm not sure why the author put the cottage cheese in grams, but everyone should have a simple kitchen scale if you want your baked goods to turn out. Otherwise, leave 1/10th of the 1# container and there's your 400 g.
Hi Joe - Thanks for sharing your feedback! We are actually moving away from grams for that exact reason. Also SOURDOUGH PANCAKES?!?! That sounds so bomb. Happy New Year!
Wow super duper pancakes.. my favourite recipe!
Hi Paula -YAY! That's awesome. So happy to hear that. Have a Happy New Year full of pancakes!
Delicious! Thanks for the recipe! Frying them in the skillet really was a nice touch.
Right?! They get such a nice, crispy crust that compliments the slightly gooey inside. Thanks for the kind words, Gabriella!
Hi Natalya can you use alternative flour like almond (keto) will it turn out the same?
Hi Gina - Thanks for reaching out. I've never used an alternative flour, so I'm not quite sure how they'd turn out. Let me know if you try it and how it works!
The pancakes turned out delicious! Make them small so they can cook all the way through! 😋👌🎄
Hi Marlyn - So happy you enjoyed them! I love how they're a little sweet and a little salty. Top them with some jam and it's game over! 🙂
They turned out delicious.Thank you!
Hi Ludmila - Aren't they SO good? The perfect balance of sweet and salty. Really glad you enjoyed them and thank you for the kind words, friend!
These are really good, but next time I will add a bit of salt. My only complaint is that they are a bit bland. I almost always add salt to recipes that don't call for any, but I completely forgot this time. When I took my first bite, I noticed right away that I should have added it. Other than that, they are delicious. Thank you!
Hi Nancy, thank you very much for your feedback, I'm glad you enjoyed the recipe, thank you for sharing your variation!
Hi Natalya, can you freeze and reheat these?
Hi Laura, we have a Storing Cottage Cheese Pancakes section that has all the details on how to freeze them. To freeze them you would 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.
The US converter would not work for the cottage cheese.
Hi Anita, google said it should be about 1 3/4 of a cup. Most packages with cottage cheese at the store will have grams on them, so it would be easier to find them using that measurement. Hope this helps 😊
How much is 400 grams of cottage cheese in cups?
Hello Esther, google said it should be about 1 3/4 of a cup. Most packages with cottage cheese at the store will have grams on them, it may be easier to check the measurement that way. I hope you love the recipe 😊
Does the 1/4 canola oil go into the batter?
Hey Curious, that would be for frying them. They are so good, enjoy!
Hi - the US Units shows “400 g cottage cheese”.
Hello Anita, google said it should be about 1 3/4 of a cup. Most packages with cottage cheese at the store will have grams on them, it may be easier to check the measurement that way. Enjoy 😊
Hi!
CAn u explain the calories per serving? What is one serving ? When u say it serves 8 does that mean all 8 pancakes have total of over 200calories or is that each ?
Thank you !
Hello. This recipe makes 8 servings, we usually get 2-3 pancakes per serving. It depends on how large you make them. The calories are per serving. Hope this hekps.
Hi. Just wondering, do I need to use so many eggs?
Also, can I use almond flour to make it more dense? Thank you.
Hey Kate, I haven't tested any other version of this recipe. Unfortunately, I cant make a good recommendation. All I know is that this version is amazing! 🙂
Is it necessary to add the vanilla extract and sugar for it to set up? I would like to try a savory version of this for my breakfast so I can maintain a stable blood sugar level and energy level since I work in a factory.
Hey Jennifer, they would be totally fine without the two ingredients. Sounds delish!
I’ve tried cooking these two ways — first by mixing the dry ingredients together and adding them last so as not overmix the baking soda, and then by doing step-by-step according to the recipe. Both methods turn out the exact same pancake results; moist, creamy and just a touch sweet, with a texture very like a thick crepe. I don’t know if I’m botching a step or if I’m just using less than stellar cottage cheese (Daisy doesn’t break down well) since my pancakes aren’t necessarily “fluffy,” but either way these are still delicious!
I feel less guilty bringing these pancakes to work for a snack because there’s a high protein/low flour ratio, and they also don’t dry out after cooling like other recipes. They’re good as a savory option (call me weird, but they were amazing re-heated with Greek tzatziki), or a sweet snack with nutella, or breakfast with maple syrup. This is now my go-to easy option for pancakes. Super quick to whip together and they keep great for the next day!
Sam, I like the idea of a savory version. Note: if you don't eat them right away, they do flatten out and they are very best when you serve right away. But I think the flavor is similar. Thank you for such a detailed review.
Thank you, these were a hit! I love that they have protein with whole wheat flour so I can feel good serving these to my family for breakfast, or even a quick kiddi dinner. exactly as described- crispy on outside, fluffy on inside yum definitely a keeper!
That is so good to hear, I am glad you enjoyed the pancakes, thank you for your feedback!
Hi I’m excited to try these! How many pancakes in an portion?
Hi Karen, this recipe makes 8 servings, we usually get 2-3 pancakes per serving. It depends on how large you make them.
These look amazing. Would they freeze well?
Hello, there is a detailed explanation on how to freeze them in the Storing Cottage Cheese Pancakes section. Hope this helps.
Came out delicious! My 1 year old loved them too. I usually make them with baking cheese (tvorog), never thought of making with cottage cheese, but it definitely exceeded my expectations))) thank you for the recipe.
Marina, I'm so glad you enjoyed the recipe, thank you for taking the time to comment your feedback!!
Omg, this is the best pancake recipe ever! I had a container of cottage cheese that was about to go off and wanted to find a way to utilise it before the best by date, so am glad I found your recipe. It's so simple but so delicious! I used gluten free all-purpose flour and the pancakes came out beautifully. I loved how crispy they were on the outside but fluffy on the inside. Will definitely be using this as my go-to pancake recipe from now on. Can't wait to make this for others.
Marsha, I'm so glad you loved the recipe, and that you found a great way to use up leftover cottage cheese. Thank you for taking the time to leave a comment!
Natalia I thank you for that recipe. As I' ve tried to make what was called " сырники " in my childhood I struggled with a local cottage cheese (trader Joe's, CA). And then I got lucky to find your site 🙂
Olga, I'm so glad you found this recipe and enjoyed it, thank you for sharing your feedback!
How much is 400 g of cottage cheese?
Hi Sarah, google said it should be about 1 3/4 of a cup. Most packages with cottage cheese at the store will have grams on them, it may be easier to check the measurement that way. Enjoy the recipe 🙂
O.M.G. These pancakes were delicious! I don’t like cottage cheese. I was hesitant, but I am so glad I tried them . I Love them. Thank you!!!
Thank you, Diana! I'm so glad you enjoyed them!!
How many grams in a serving?
Hey Phyllis, we never measured weight for the serving but this recipe makes 8 serivngs. Hope it helps.
I don’t even like regular pancakes, but I loved these! They get crispy on the outside and so soft and fluffy inside. They’re so easy to make too, this will definitely get added to my recipe box!
Katie, I'm so glad you enjoyed these cottage cheese pancakes, thank you for your feedback!