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These cottage cheese protein pancakes have seriously changed breakfast at our house! They’re so fluffy and taste exactly like regular pancakes but with a whopping 9 grams of protein per serving. They keep me full until lunchtime, which never happens with regular pancakes. Plus, they’re ready in under 15 minutes using simple ingredients that don’t break the bank.
Mary’s Top Tips
Cottage cheese in pancakes?! I know. But trust me these are amazing! A couple of things to get you started:
I’ve tested this recipe so many times and provided a ton of tips below: getting the right batter consistency, the perfect cooking temperature, and make-ahead ideas so that breakfast truly becomes a breeze! Use the table of contents to jump down to those sections, or scroll. I can’t wait to see what you make!
Table of Contents
- Why You’ll Love This Cottage Cheese Protein Pancakes Recipe
- Ingredients You’ll Need
- How to Make These Cottage Cheese Protein Pancakes
- Recipe Tips for Perfect Pancakes
- Getting the Right Consistency
- Cook Temperature Matters
- Toppings Ideas
- Make-Ahead Options for Busy Mornings
- Recipe FAQs
- More High-Protein Breakfast Recipes
- The Best Cottage Cheese Protein Pancakes Recipe
Why You’ll Love This Cottage Cheese Protein Pancakes Recipe
Let me be real with you-mornings can be a total breakfast battlefield. Between managing my Celiac disease and keeping three hungry kids happy, finding a breakfast that everyone loves sometimes feels impossible. That is, until these protein pancakes came into our lives and changed everything.
The secret? Cottage cheese! I know it sounds weird in pancakes, but you can’t taste it at all. It just makes them incredibly moist while adding a ton of protein. Unlike other recipes that have you measuring out a bunch of dry ingredients or grinding oats up in your food processor, this version uses pancake mix as the base, saving precious morning time. The cottage cheese creates incredible moisture and protein without any complicated measuring. This technique of using cottage cheese to boost nutrition works so well in recipes like my protein french toast casserole and cottage cheese bagels.
The best part? These nutritious breakfast pancakes are incredibly versatile - enjoy them fresh, meal prep them for busy mornings, or freeze them for grab-and-go breakfasts. Even the pickiest eaters in my house gobble these up without hesitation, just like my homemade breakfast protein biscuits that sneakily add nutrition to our morning routine.
And if you enjoy protein-rich breakfasts, my easy cottage cheese flatbread and berry cottage cheese smoothie are also worth trying!
Ingredients You’ll Need
Okay, let’s talk ingredients. These aren’t your average pancake lineup, and that’s exactly why they’re so awesome:
- King Arthur Gluten Free Pancake Mix: This mix is my go-to for creating perfect pancake texture. It handles all your dry ingredients in one easy step and is certified gluten-free. It saves so much time compared to measuring multiple ingredients like other recipes require. If you don’t need gluten-free, regular pancake mix works perfectly too.
- Eggs: These bind everything together and add protein. I’ve found farm-fresh eggs give the best results and richer flavor. Each egg adds about 6 grams of complete protein to the recipe.
- 2% cottage cheese (low-fat cottage cheese): The star ingredient! This adds incredible moisture and a ton of protein without any cottage cheese flavor (I promise!). Low fat cottage cheese is my preference, but full-fat cottage cheese will give you richer pancakes, while fat-free cottage cheese reduces calories a bit. I like Good Culture or Kalona Supernatural brands for the best texture.
- Liquid egg whites: These boost the protein content while keeping the pancakes light and fluffy. You can substitute with 2 additional egg whites if needed. Just so you know, ¼ cup of liquid egg whites adds about 7 grams of pure protein!
- Vanilla extract: I always use pure vanilla extract rather than imitation for the best flavor profile.
How to Make These Cottage Cheese Protein Pancakes
Step 1: Mix all of the ingredients in a blender and blend for 1 minute until very smooth. I’ve found adding the pancake mix last helps to avoid powder getting stuck at the bottom of the blender. If you don’t have a high-speed blender, a food processor works great too.
Step 2: Heat a griddle over medium heat and spray with avocado oil. Reduce heat to medium low. This temperature adjustment is important for getting that perfect golden exterior while ensuring the protein-rich interior cooks through properly.
Step 3: Pour the pancake batter to form 6 (4-inch) pancakes. Cook for 2-3 minutes until you start to see bubbles forming on top. Check the bottoms to ensure they aren’t getting too dark.
Step 4: Flip and cook for an additional 2-3 minutes until the center is cooked through. These pancakes need slightly longer to cook than regular pancakes due to their higher protein content, but they’re worth the extra minute! Serve topped with some plain Greek yogurt, fresh berries, and a drizzle of maple syrup!
Recipe Tips for Perfect Pancakes
Getting the Right Consistency
I’ve learned through lots of trial and error that the wet ingredients should blend together first before adding your dry ingredients. This ensures there are no lumps of cottage cheese, which can happen if you throw everything in at once. If your batter seems too thick after blending, add a little bit of milk or water (1 tablespoon at a time) until you reach a pourable consistency.
Unlike other protein pancake recipes that often create a thick, gummy batter, this recipe produces a smooth, pourable consistency that cooks up light and fluffy every time. After testing this recipe about a dozen times (my family didn’t mind being taste-testers!), I’ve found the perfect ratio of cottage cheese to pancake mix for the best results.
Cook Temperature Matters
The secret to perfect fluffy pancakes is cooking them on medium-low heat. Too hot, and they’ll burn before the center cooks through. Too low, and they won’t develop that beautiful golden color. Look for bubbles forming on the surface as your indicator that it’s time to flip.
Toppings Ideas
These pancakes are delicious with traditional toppings like a drizzle of maple syrup and butter, but they also pair beautifully with:
- Fresh berries or fresh fruit of any kind
- A dollop of Greek yogurt for even more protein
- Nut butter drizzle (almond or cashew butter works wonderfully)
- Chocolate chips (try folding mini chips into the batter for an extra treat!)
- Banana slices and a sprinkle of cinnamon
- Chopped nuts and a drizzle of honey
- A spoonful of homemade chia jam
For a complete power breakfast, serve with spinach and feta egg bites or turkey bacon.
Storage and Reheating
Store leftover pancakes in an airtight container with parchment paper between layers to prevent sticking. They’ll keep in the refrigerator for up to 4 days or in the freezer for up to 3 months.
For refrigerated pancakes, reheat in the microwave for 30 seconds or pop them in the toaster oven for a crispier texture. For frozen pancakes, either:
- Toast them directly from the freezer on a low-medium setting
- Microwave wrapped in a slightly damp paper towel for 60-90 seconds
- Warm in a 350°F oven for about 10 minutes wrapped in foil
Make-Ahead Options for Busy Mornings
With three kids running around, I’ve found these make-ahead options to be lifesavers. These high protein cottage cheese pancakes are great for weekly meal prep and store beautifully for easy weekday breakfasts.
- Prepare the batter the night before: Store covered in the refrigerator and give it a quick stir before cooking.
- Make a double batch on weekends: Refrigerate or freeze the extras for quick reheating during the week.
- Portion mix ingredients in advance: Combine the dry ingredients in advance and keep them in labeled containers, so all you need to do is add the wet ingredients and blend.
Create a mix-and-match meal prep system with this pancake recipe as the base:
- Monday: Pancakes with Greek yogurt and berries
- Tuesday: Pancakes with almond butter and banana slices
- Wednesday: Pancakes with cottage cheese and peaches
- Thursday: Pancakes with cinnamon apple topping
- Friday: Pancakes with chocolate chips and strawberries
Recipe FAQs
Yes! While I recommend 2% cottage cheese for the best balance of protein and creaminess, you can use any variety. Full fat cottage cheese will yield richer pancakes, while fat-free cottage cheese will slightly reduce the calorie content. Both will work well in this recipe. The key is ensuring it’s well-blended for that smooth texture.
If you don’t have pancake mix on hand, you can substitute with 1 cup of whole wheat flour or certified gluten-free oats blended into flour, plus 1 tsp baking powder, ¼ tsp salt, and 1 tbsp sugar. This homemade mix works well but may produce slightly less fluffy results than the store-bought mix.
If you don’t have pancake mix on hand, you can substitute with 1 cup of whole wheat flour or certified gluten-free oats blended into gluten-free flour, plus 1 tsp baking powder, ¼ tsp salt, and 1 tbsp sugar. This homemade mix works well but may produce slightly less fluffy results than the store-bought mix.
Absolutely! You can add a scoop of your favorite unflavored or vanilla protein powder to boost the protein content even further. If the batter becomes too thick after adding protein powder, simply add a splash of milk to reach the desired consistency. Just be careful not to add too much protein powder, which can make the pancakes dry. For reference, adding one scoop (approximately 25g) of protein powder will add about 20g more protein to the entire batch, or roughly 3-4g additional protein per pancake.
The best indicator is when you see bubbles forming on the surface of the pancake and the edges starting to look set. This usually takes about 2-3 minutes on medium-low heat. Checking the bottom for a golden-brown color before flipping will also help ensure perfect results. These protein pancakes may need slightly longer than traditional pancakes before they’re ready to flip. Don’t worry if your first pancake isn’t perfect - I always consider that one my “test pancake” to get the temperature just right!
These cottage cheese protein pancakes have become a staple in our home. As a mom of three trying to balance nutrition with convenience, these pancakes are a lifesaver. They provide lasting energy for busy days while still delivering that comfort food experience the whole family craves at breakfast time.
More High-Protein Breakfast Recipes
Easy Vegan Baked Oats with Protein Powder
Overnight Oats with Protein Powder
Easy Healthy Banana Protein Muffins Recipe
The Best Cottage Cheese Protein Pancakes
Equipment
Ingredients
- 2 eggs
- ¼ cup liquid egg whites
- 1 cup 2% cottage cheese
- 2 tsp vanilla extract
- 1 cup King Arthur Gluten Free Pancake Mix
Instructions
- Combine all of the ingredients in a blender and blend for 1 minute until very smooth. I've found adding the pancake mix last helps to avoid powder getting stuck at the bottom of the blender. You may need to scrape down the sides halfway through blending.
- Heat a griddle over medium heat and spray with avocado oil. Reduce heat to medium low.
- Pour the pancake batter to form 6 (4-inch) pancakes. Cook for 2-3 minutes until you start to see bubbles forming on top. Check the bottoms to ensure they aren't getting too dark.
- Flip and cook for an additional 2-3 minutes until the center is cooked through.
- Serve topped with some plain Greek yogurt, berries, and maple syrup!
Notes
- Store leftover pancakes in an airtight container with parchment paper between layers to prevent sticking. They’ll keep in the refrigerator for up to 4 days or in the freezer for up to 3 months.
- Unlike other protein pancake recipes that often create a thick, gummy batter, this recipe produces a smooth, pourable consistency that cooks up light and fluffy every time. After testing this recipe about a dozen times (my family didn’t mind being taste-testers!), I’ve found the perfect ratio of cottage cheese to pancake mix for the best results.
- The secret to perfect fluffy pancakes is cooking them on medium-low heat. Too hot, and they’ll burn before the center cooks through. Too low, and they won’t develop that beautiful golden color. Look for bubbles forming on the surface as your indicator that it’s time to flip, and make sure they are golden brown on the bottom.
Nutrition
All nutrition facts are an estimate and automatically calculated. While I fact check them using My Fitness Pal, please note that they may not always be 100% accurate and depend on ingredients used. Weigh your total and divide by the number of servings for the most accurate grams per serving size.
I would like to make these. Are the liquid egg whites necessary? Is there a substitute
These were SO good. I love the flavor that the cottage cheese and vanilla brought in. I could eat them every day 🤩
Can you use lactose free cottage cheese instead?
yes!
Do you have to use GF flour or can you use regular all purpose flour?
My family loved this – INCLUDING my very, very picky eater who never eats protein. This was a godsend!! Thank you!
So delicious!! The added egg whites and cottage cheese do make such a better texture than protein powder! So light and fluffy, thank you!!