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Cottage cheese pancakes are one of my favorite high-protein meals, and everyone loves them. Made with cottage cheese, almond milk, eggs, and more! They’re the most delicious high-protein pancakes I’ve made.

Close up of cottage cheese pancakes on a plate being drizzled with syrup.

Table of Contents

Why This Recipe Is The Best

Breakfast is always the best start of the day, and starting the day off with high protein helps keep you full and fulfilled until the next meal. If you love high-protein pancakes, you will love these cottage cheese pancakes. Bonus, we don’t even use protein powder with this recipe.

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Cottage Cheese Pancake Ingredients

  • cottage cheese: adds a creamy texture, moisture, a subtle tangy flavor, and boosts the pancakes’ protein content.
  • eggs: used to enrich the batter, add fluffiness, and further increase the protein level.
  • rolled oats (or oat flour – gluten-free): create a wholesome, fiber-rich base, delivering hearty texture and nutty flavor to the pancakes.
  • almond milk: contributes a subtle nutty flavor, and serves as a dairy-free alternative.
  • baking powder: the leavening agent, giving the pancakes their light, fluffy, and airy texture.
  • vanilla extract: adding depth and warmth to the overall taste.
  • cinnamon: warmth and sweetness
Ingredients separated on a table that are used to make pancakes with cottage cheese.

Variations

  • Add fresh blueberries or strawberries for extra sweetness and texture.
  • Mix in protein powder for an additional protein boost.
  • Chocolate chips or nuts: Add-ins for extra flavor and crunch.

How to Make Cottage Cheese Pancakes

STEP 1: If using rolled oats, place them into a food processor and blend until they are fine and smooth and have a flour-like consistency.

Step 2: Add oat flour, cottage cheese, eggs, almond milk, baking powder, vanilla, and cinnamon to a food processor or a high-powered blender and blend until smooth, about 30-45 seconds. Allow the pancake mixture to rest for about 5 minutes, and it will thicken up.

Pancake batter in the base of the blender.

STEP 3: Heat a griddle or skillet over medium heat. Add a pat of butter to the skillet and then carefully pour the pancake mixture onto the hot surface using a 1/4 cup scoop for small pancakes and 1/3 cup scoop for larger pancakes.

Cottage cheese pancake batter being placed in the skillet to cook.

STEP 4: Cook for 2-3 minutes on one side, then carefully flip and cook for an additional 2 minutes on the other.

STEP 5: Serve warm with your favorite toppings and maple syrup.

Cottage cheese pancakes on a platter with berries, ready to serve.

Tips for Perfect Pancakes

  • Gluten Free: Make sure to use gluten-free oats or oat flour to keep this recipe gluten-free.
  • Use low/medium heat: This ensures even cooking without burning.
  • Don’t overmix the batter: Stir just until the ingredients are combined to keep the pancakes fluffy.
  • Let batter rest: Letting the batter rest for 5 minutes results in lighter pancakes.
  • Sizes: Use 1/4 cup scoop for smaller pancakes and 1/3 cup scoop for larger pancakes.
Cottage cheese pancakes on a plate and covered with syrup, ready to eat.
Bite of pancakes on a fork.

Cottage Cheese Protein Pancake FAQs

How do I increase the amount of protein in these pancakes?

Add a scoop of vanilla protein powder to your pancakes. I recommend using a vegan or casein protein powder over whey. If using vanilla protein powder, you can decrease the vanilla extract or eliminate it altogether.

Are cottage cheese pancakes gluten-free?

Make sure to use gluten-free oats or gluten-free oat flour to keep these pancakes gluten-free.

How do I store and reheat leftover pancakes?

Store any leftover pancakes in the refrigerator in an air tight container for up to 3 days. To reheat, pop in the microwave for 15-20 seconds before serving.

Make sure you add these high-protein cottage cheese pancakes to your breakfast rotation. It’s sure to seeon become one of your favorites.

More High Protein Breakfast Recipes:

If you enjoyed this recipe, please consider leaving a STAR ⭐️ RATING in the COMMENTS 📝 SECTION below.

Stack of cottage cheese pancakes on a plate topped with syrup.
5 from 1 vote
Servings: 4

Cottage Cheese Pancakes

By JENNIFER GAMBLE
These high protein cottage cheese pancakes are easy and delicious. Made with cottage cheese, almond milk, eggs, and more. It's a high protein breakfast that will keep you full and fulfilled until lunch.
Prep: 7 minutes
Cook: 8 minutes
Total: 15 minutes
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Equipment

  • 1 High Powered blender or Food Processor

Ingredients 

  • 1/4 cup cottage cheese, 4%
  • 2 eggs
  • 1 cup rolled oats blended down into oat flour
  • 1/4 cup almond milk
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon

Instructions 

  • If using rolled oats, place them into a food processor and blend until they are fine and smooth and have a flour-like consistency.
  • Add 1 cup rolled oats blended down into oat flour, 1/4 cup cottage cheese, 2 eggs, 1/4 cup almond milk, 1 1/2 teaspoons baking powder, 1 teaspoon vanilla extract, and 1 teaspoon cinnamon to a food processor or a high-powered blender and blend until smooth, about 30-45 seconds. Allow the pancake mixture to rest for about 5 minutes, and it will thicken up.
    Ingredients blended together to make cottage cheese pancakes.
  • Heat a griddle or skillet over low/medium heat. Add a pat of butter to the skillet and then carefully pour the pancake mixture onto the hot surface using a 1/4 cup scoop for small pancakes and 1/3 cup scoop for larger pancakes.
    pancakes being poured into a skillet.
  • Cook for 2-3 minutes on one side, then carefully flip and cook for an additional 2 minutes on the other.
  • Serve warm with your favorite toppings and maple syrup.
    pancakes being served on a dish with fresh fruit.

Notes

Gluten Free: Make sure to use gluten-free oats or oat flour to keep this recipe gluten-free.
Use low/medium heat: This ensures even cooking without burning.
Don’t overmix the batter: Stir just until the ingredients are combined to keep the pancakes fluffy.
Let batter rest: Letting the batter rest for 5 minutes results in lighter pancakes.
Sizes: Use 1/4 cup scoop for smaller pancakes and 1/3 cup scoop for larger pancakes.

Nutrition

Calories: 276kcal, Carbohydrates: 42g, Protein: 12g, Fat: 7g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 2g, Trans Fat: 0.01g, Cholesterol: 84mg, Sodium: 256mg, Potassium: 262mg, Fiber: 6g, Sugar: 1g, Vitamin A: 139IU, Vitamin C: 0.02mg, Calcium: 166mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

JENNIFER GAMBLE

Hello! I’m Jennifer, but you can call me Jen. I’m a wife and mom, cook, recipe developer, nutrition coach, and food photographer.

With a formal certification in nutrition and over a decade of hands-on experience in the online food industry, I bring a well-rounded perspective to all of the recipes here on Simply Macros.

As the creator and author, I ensure that every recipe not only looks visually appealing but is also grounded in sound nutritional principles.

I hope you enjoy these recipes as much as I enjoyed creating them.

More About Me

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Recipe Rating




1 Comment

  1. JENNIFER GAMBLE says:

    5 stars
    These high protein cottage cheese pancakes are delicious and easy and made fast!

    Reply