If you’re looking for a breakfast that fuels your morning, keeps kids satisfied, and still feels like a weekend treat, these High Protein Pancakes with Cottage Cheese are going to be your new go-to. They’re light and fluffy with just the right amount of chew, and you’d never guess they’re packed with protein. Made from simple ingredients like oats, eggs, and cottage cheese, these pancakes are a wholesome alternative to store-bought mixes and a clever way to start the day strong.
This recipe was born out of one of those busy weekday mornings when I needed something quick, nourishing, and portable. My kids were on a “pancake only” kick, and I wanted to give them something with staying power—something that wouldn’t leave them hungry an hour later. After a few experiments, I landed on this version, and now we make it on repeat. It’s a hit with toddlers, teens, and adults alike, and I love that it comes together in just one blender with minimal cleanup.
These pancakes are naturally gluten-free (if you use gluten-free oats), high in protein thanks to the cottage cheese and eggs, and easily customizable with different mix-ins and toppings. They also freeze beautifully, so you can double the batch and stock your freezer for easy breakfasts all week.
What You’ll Need
- 1 cup cottage cheese (full-fat or low-fat)
- 1 cup old-fashioned rolled oats
- 4 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon (optional)
- 1 tablespoon maple syrup or honey (optional)
- ½ teaspoon baking powder
- Pinch of salt
- Butter or oil for cooking
Optional Mix-ins:
- Blueberries
- Chocolate chips
- Sliced bananas
- Chia seeds
Pro Tips
- Blend until smooth—this ensures the oats break down fully and the batter becomes silky for light, fluffy pancakes.
- Let the batter rest for 5–10 minutes so the oats can absorb some liquid. This helps the pancakes cook evenly.
- Use a nonstick skillet or griddle for best results and easy flipping.
- Keep pancakes small—about ¼ cup of batter per pancake is perfect for easy flipping and even cooking.
- Double the batch and freeze the extras. Just reheat in a toaster or microwave on busy mornings.
Tools You’ll Need
- High-speed blender
- Nonstick skillet or griddle
- Measuring cups and spoons
- Rubber spatula
- Ladle or ¼ cup scoop
Substitutions & Variations
Dairy-Free: Use a plant-based cottage cheese or thick dairy-free Greek yogurt.
Gluten-Free: Use certified gluten-free oats.
Low Carb Version: Swap oats for almond flour or coconut flour (adjust liquid as needed).
Savory Twist: Skip the maple syrup and vanilla, add herbs or shredded cheese, and top with a fried egg or avocado.
Add Veggies: Stir finely grated zucchini or carrot into the batter for an extra nutrition boost.
Make-Ahead Tips
- Make a double or triple batch and freeze pancakes in a single layer. Once frozen, transfer to a freezer bag.
- Reheat in the toaster, air fryer, or microwave in under 1 minute.
- Batter can also be blended and stored in the fridge overnight—just stir before cooking.
How to Make High Protein Pancakes with Cottage Cheese
Step 1: Blend the Batter
Add cottage cheese, oats, eggs, vanilla, cinnamon, maple syrup (if using), baking powder, and salt to a blender. Blend on high until smooth, about 30 seconds.
Step 2: Let the Batter Rest
Let the batter sit for 5–10 minutes while you preheat your skillet. This allows the oats to absorb some moisture, which helps the pancakes hold together and cook evenly.
Step 3: Heat and Grease the Pan
Heat a nonstick skillet or griddle over medium heat and add a small amount of butter or oil.
Step 4: Cook the Pancakes
Pour ¼ cup of batter into the pan for each pancake. Cook for 2–3 minutes until bubbles form on the surface and edges look set. Flip and cook another 1–2 minutes until golden brown.
Step 5: Serve and Enjoy
Serve warm with toppings of your choice: maple syrup, berries, nut butter, yogurt, or whipped cream.
Leftovers & Storage
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Lay in a single layer on a tray to freeze, then transfer to a zip-top bag.
- Reheat: Toast in the toaster or warm in a skillet over low heat. Great for lunchboxes or snack time, too.
Final Thoughts
These High Protein Cottage Cheese Pancakes are everything a breakfast should be—easy to make, nourishing, and satisfying for both kids and adults. They’re the kind of recipe that becomes part of your weekly rotation because they hit all the right notes: delicious, nutritious, and quick to prep. Whether you’re making them fresh on a weekend morning or pulling them from the freezer during the week, you’ll love having this smart, family-friendly recipe in your back pocket. If you give them a try, leave a comment and let me know your favorite topping combo—I’d love to hear how your family enjoys them.