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.
Made these using a store brand fat free cottage cheese. Instead of frying in oil, I used the butter on/wipe off griddle cooking method and it was great!
Hi Carla- thanks for sharing your modifications with us, I think others will find that useful!
Amazing!! My 13 year old son has declared this to be the recipe I must follow from now on. Best with real maple syrup. I tried it with my sugar free syrup and was not a happy mama. Love reading all the comments. They are giving me so many ideas for future meals.
Thank you Joanna! I've heard that this recipe is frequently a huge hit with teenagers, I guess it's true! Enjoy 🙂
Is the entire tablespoon of baking powder a typo? Should it be TSP? It seems like an awful lot of baking powder for a batch of pancakes....
Hi Sue! One tablespoon is actually exactly right. I find the pancakes really fluff up amazingly with the tablespoon! Hope you give it a try!
Do we have to fry them? Will they work as well or taste the same if I made them on my own crepe pan without the oil?
Hi, I have never tested these pancakes without frying them..the batter will be thicker like pancakes usually are, not thin like crepe batter. Frying them in oil gives them that crispy exterior. You can try frying the first few pancakes the way you're suggesting without as much oil, and if that doesn't work then just fry with oil per recipe! Enjoy!
We tried savoury by removing the sugar & vanilla and added garlic salt, onion powder, thyme, green onion & shredded Monterey Jack cheese. Nice savoury snack that we had with spicy chutney on top!
That sounds amazing!
Oh wow! That's such a great idea, SC! I'm going to have to try out your method sometime soon. Yum!
These are delicious! I used monk fruit sweetener and gluten free four and they came out perfect.
Cool substitutes, Audrey! Thank you for sharing what you did!
Love this recipe! I blend the cottage cheese with the eggs and vanilla first for a smoother batter. I also found if I do 1.5 the recipe I can use a whole 500g container of cottage cheese 🙂 my go to breakfast, thank you!
Hi Serena, That makes me so happy to hear 🥰 I love that tip — blending the cottage cheese with the eggs and vanilla first is such a smart way to get a smoother batter. I’m honored this is your go-to breakfast!
10/10!!! I was not a cottage cheese person before this recipe - these pancakes are divine! This will be replacing my regular pancake recipe.
Hi Laura - thanks for the feedback! I totally understand that sentiment- I've had many people who don't like cottage cheese LOVE this recipe.
Wow these are amazing!!! thanks for the recipe
You're very welcome, Inna. Enjoy!
Amazing high protein pancakes! My husband really enjoyed them. He ate them with real maple syrup. I ate them with applesauce. Delicious!
We plan to freeze the rest for other mornings. Definitely a keeper.
Another vote for high protein pancakes! The applesauce and maple syrup are always welcome additions. Thanks for sharing, Nancy!
Delicious! Easy to make and pleased everyone.
That's so great to hear. Thanks for leaving a comment, Dallas! Enjoy 🙂
Has anyone tried to make these muffins with berries or chocolate chip?
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 blend the cottage cheese until smooth and then add the other ingredients to the blender to make the batter
Thank for sharing this tip, Noreen!
I loved these pancakes! So delicious. I blended up all the ingredients and they tasted like pancake/ French toast combo. The only way I will make pancakes from now on!
So great! Enjoy the pancakes, Abbey! 🙂
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!