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.
- 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
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.
Really good!
Thanks Tiffany!
So much better than regular pancakes. I absolutely HATE cottage cheese, but was making these for my wife who is on a diet and I decided to try a bite. I’ll never have regular pancakes again. These are amazing, thanks for the recipe!
Hi Brent, I'm happy to hear we got you hooked on cottage cheese pancakes! Enjoy! 🙂
BEST PANCAKE I'VE EVER EATEN - thank you for this recipe!!!!!!!
Hi Therese, I appreciate the enthusiasm!! Thank you!! 🙂
Just want to confirm that the recipe calls for 1 tablespoon of baking powder and not just 1 teaspoon. Please confirm. Thanks in advance!!
Hi Susan, That is correct. It helps create fluffy pancakes.
I made these this morning and while they tasted great they were very ugly and difficult to flip! I used almond flour instead of regular flour.. could that be why they were near impossible to flip?
Hi Kelly. Ah, I'm sorry to hear this! I personally haven't tested with almond flour so this hasn't been the case for me. What kind of skillet did you use? Also, did you add oil to the pan before frying? We've gotten a lot of comments from readers who subbed almond flour or other flours with success, so I'm not sure if that's the issue.
Thanks for this lovely recipe! I tried replacing all of the flour with almond flour- the pancakes are delicious but very flat and lifeless. I used 1/2 the batter in a parchment lined pan and air fried for 9min at 400! They are perfect, easy to prep for the week! Thank you so much!!
Hi Angel, Thanks for sharing these tips! I appreciate the feedback.
I was curious to try these and despite the great ratings I wasn’t expecting anything so delicious! Super easy & totally exceeded my expectations. I used Bob’s Red Mill 1 to 1 baking flour and forgot to mix after each ingredient & they were still perfect. Some of my cottage cheese had bigger curds and we were ok with that; go with your individual preference. Thanks for sharing this amazing recipe Natalya! First time on your site and will definitely try out more.
Hi Toni, I'm glad to hear they exceeded your expectations! I hope you do try out some of our other recipes! Enjoy! 🙂
Does the ¼ oil go in the batter, or is it for frying the pancakes in the frying pan?
Why mix batter after each ingrediant
Hi Kathy, The oil is for frying the pancakes. I prefer to mix after each ingredient to make sure its all well incorporated, but it can be mixed together all at once too. I hope this helps . 🙂
Thank you so much for this yummy recipe! I upped the protein just a bit more and put peanut butter on mine! These pancakes were to die for, will only make these from now on!!!
Hi Sue, You're welcome! I'm so happy to hear the cottage cheese pancakes are a new favorite! Enjoy!
Hi, I was wondering if I can replace the flour with Kat flour or almond flour? I want to make !!! 😁
Hi Denise, I personally have not tried it with Kat or almond flour. If you do experiment with it, please let us know what you thought!
This recipe is the BOMB!!!! Oh my word! So gooood!!! I used 1 cup of Casava flour and it worked beautifully!
Hi Ivy, I'm so happy to hear you loved the pancakes! Thanks for sharing.
These are me and my bf’s fav pancakes ever. I blend the cottage cheese w the eggs, vanilla, and sugar so it’s not chunky and I skip the oil to save fat and they’re AMAZING and fluffy.
Eating less fat won't make you lose more fat FYI. Remember to eat the recommended intake of healthy fats every day.
Hi Emily, We LOVE these pancakes too! Blending it up is a great tip for those who like a smoother texture. Thanks for sharing!
I just wanted to say that pancakes, and jut about anything else you would use cottage cheese with, is really good if you substitute Ricotta.
Hi Vinnie, Thanks for sharing!
Love these! Instead of syrup, I use blueberries. Heat them in a saucepan, smush a few and it’s delicious!
Oh yum! That sounds delightful, April!
These are delicious! Instead of canola oil I used coconut oil. Yummy! To reheat just put them on the oven rack and set your oven for 350. By time it reaches the temp the pancakes are heated.
Missy, thank you for sharing your reheating tips. They are always best when they are hot out of the oven. I love the idea of coconut oil, its such a great flavor. Thanks for stopping by!
Can these be premade and then heated? Also how do you suggest storing left over. Can the cooked pancakes be frozen?
Hi Sunny, you can definitely do that. I would reference "Storing Cottage Cheese Pancakes" section for full details. Enjoy
Been using this recipe for a year now, best thing about it is having learnt Im "allowed" to put lower fat cheese (such as cottage) into the batter and have it come out just fine
Hi Ryve, I'm glad you love this recipe and found what works best for you!
These are delicious! I’m always looking for recipes with extra protein.
Hi Corrina, I'm so happy you loved the pancakes! Extra protein is a win in my book as well!
I didn't have oil to fry the pancakes in a pan , all my pans it stuck, so I got parchment paper placed in the bottom of a sheet cake pan, baked at 375 until brown, turn out wonderful. So good
Lora, this is great feedback. Glad that baking also works for this recipe. Happy you got to try it and thanks for sharing.
Is the 1/4 c of oil to go into the pancake mix? Your instructions leave it out, so I'm not sure if it goes in or is used in the skillet. Thank you.
Hi Debbie, The oil is used for cooking the pancakes. Enjoy!
Can almond flour be substitute to make the carb count lower?
Hello, Kim! I haven’t personally tried any flour substitutes for this recipe. However, this recipe is very popular and based on other peoples feedback in the comments I’ve learned that the following types of flour have been used: kamut flour, GF flour, oat flour, and one person even mixed: 1/2 cup almond flour, 1/4 cup flax meal and 1/4 cup potato starch. That being said, I don’t know how it alters the taste/texture since I haven’t tried it, but it seems like everyone who used a different type of flour was still satisfied with the results. If you give it a try with almond flour, please do share your feedback and it may help the next reader out. Enjoy!
Amazing! I cooked them just fine in a steel pain, you just have to follow the “mercury ball” method, and I used a stick of butter on the hot pan before pouring in the dough.
Hello, thank you for sharing these tips with us! I'm glad you enjoyed the recipe.
excellent pancakes. I use no fat dry curd cottage cheese, sugar substitute and wholewheat flour to make them high protein low carb for borderline diabetics. I use no sugar added pancake syrup and fresh berries on top. Delicious
Hi there- thank you for the feedback! I'm glad you modified it to suit your dietary needs and loved the recipe. 😀
I really had a hard time with these. They stuck to my pan a lot and I wasn’t able to flip them without them falling apart. I added water to the batter because my batter didn’t look like the one above. Still not to sure what I did wrong.
I had the same problem. Would not stay together. I tried several batches. More oil, less oil, higher heat, lower heat. It all just ended up a big mess. No clue how she got them like the picture above
I'm sorry to hear they're not working out for you Lauren. I wish I had more info to help you figure out what could be wrong.
Hi Kristin, I think water might have not helped with the dough holding up together. Also, if they are sticking to your pan, I would suggest using a non stick pan. It will really help.
Super great pancakes, thanks so much
Olya, that is amazing to hear. So glad you like the recipe.
OMG, really good pancakes. I was just looking for a recipe to use up some cottage cheese that was about to expire, since I hate throwing away any food. Glad I found this recipe.
Hi Ann, I'm glad you found it too! These pancakes are my favorite way to use cottage cheese!
I love this recipe. I make it in my blender so it comes out smooth! I like to make mini waffles and then freeze them, so they are handy anytime 😉
Hi Diana, Thanks for sharing how much you like them!
This was a fast , easy and delicious meal.
Deserves a 5 star review
Hi Helene, Thank you! We appreciate your feedback. Thanks for sharing.
This was fast , easy and delicious. It deserves a 5 star review
Hi Helene, Thank you! We appreciate your feedback. Thanks for sharing.
I added some bananas mashed up and used butter to coat the pan and these tastes sooo good . I did not know cottage cheese was so versatile! Thank yiu
Hi Jewel, Happy to hear you loved the cottage cheese pancakes. Adding bananas sounds yummy!