Cottage Cheese Pancakes

This is my viral Cottage Cheese Pancakes recipe that got over 3 million views on TikTok and Instagram! Made with 15 grams of protein per serving in under 30 minutes, these pancakes are almost too good to be true. I love that they’re super fluffy, thick, and light, and the flavor is next-level good! They’re high-protein without protein powder and you won’t even know that they’re made with blended cottage cheese. Every bite is SO yummy

These Cottage Cheese Pancakes are easy to make and packed with extra protein. You won't even know they have cottage cheese inside them! Fluffy, light, and thick, these pancakes have a perfectly tangy and sweet flavor. Make this recipe in under 30 minutes for a delicious and healthy breakfast with 15g of protein per serving!

Course:Breakfast

Cuisine:American

Diet:Vegetarian

Prep Time:10

Cook Time:20

Total Time:30

Servings: Servings

Calories:326 kcal

Author:Christine McMichael

Equipment

Ingredients

▢1 1/4 cup flour (all-purpose or whole wheat)
▢2 teaspoons baking powder
▢1 cup cottage cheese
▢3 large eggs
▢2 Tablespoons milk of choice (or up to 1/4 cup for thinner pancakes)
▢2 Tablespoons coconut oil (melted and cooled)
▢1 Tablespoon maple syrup (plus more for serving)
▢1 teaspoon vanilla extract

Instructions

In a large bowl, combine the dry ingredients and whisk.
Add the cottage cheese, eggs, and milk to the blender and blend until smooth.
Add the blended ingredients to the dry ingredients and stir gently.
Stir in the coconut oil, maple syrup, and vanilla.
Heat a non-stick skillet over medium heat, scoop batter into the pan and cook until the edges are dry and bubbles begin to form on the pancake.
Flip the pancake and cook until the top is softened and the pancake is cooked through, about 1-2 minutes.
Stack cooked pancakes on top of one another to keep warm. Top with syrup and enjoy!

Video

Notes

This recipe makes about 12 pancakes total.
Storing – Allow them to cool completely, place in an airtight container in the fridge for up to 4 days, or freeze up to 2 months.
Allow the coconut oil to cool before adding it to the batter. Hot coconut oil added to cold ingredients causes it to clump up and won’t incorporate well.
When adding the wet ingredients to the dry, stir gently to combine them. Overmixed pancake batter can lead to tough, flat pancakes.
After you flip the pancakes, you’ll know when they’re cooked through when the tops begin to soften. This means the batter is cooked and steam is starting to release from the top!

Nutrition