These cottage cheese pancakes are golden and crisp around the edges, soft in the center, and pleasantly creamy. Cottage cheese and eggs add protein, while vanilla and cinnamon give them a cozy breakfast flavor. The recipe makes about 12 small pancakes (4 servings) and takes roughly 25 minutes total.

🛒 Ingredients

  • 1 cup cottage cheese, preferably small-curd, 2% or 4%
  • 3 large eggs
  • ¾ cup all-purpose flour
  • 1 tablespoon sugar or granulated zero-calorie sweetener
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 2 tablespoons milk, plus more if needed
  • 1 tablespoon unsalted butter or cooking oil, for the skillet

Optional toppings: fresh strawberries or blueberries, plain Greek yogurt, sugar-free maple syrup, powdered sweetener, or a small pat of butter.

👩‍🍳 Detailed Instructions

1. Prepare the cottage cheese: Add the cottage cheese to a large bowl. For especially smooth pancakes, blend it for about 20–30 seconds first. If you like little creamy cottage-cheese curds in your pancakes, leave it as-is.

2. Mix the wet ingredients: Add the eggs, vanilla, and milk to the cottage cheese. Whisk for about 30–45 seconds until everything is well combined and creamy.

3. Mix the dry ingredients: In a separate bowl, combine the flour, baking powder, cinnamon, salt, and sugar or sweetener. Mixing these separately helps distribute the baking powder evenly.

4. Make the batter: Gradually add the dry ingredients to the cottage-cheese mixture. Stir gently just until combined. The batter should be thick but easy to scoop. If it is too stiff, add another tablespoon of milk.

5. Rest the batter: Let the batter sit for about 5 minutes. This gives the flour time to hydrate and allows the baking powder to start working.

6. Heat the skillet: Place a nonstick skillet over medium-low to medium heat for about 2 minutes. Lightly grease it with butter. It should be hot enough for the batter to gently sizzle, but the butter shouldn’t burn.

7. Cook the pancakes: Use about ¼ cup of batter per pancake. Gently spread each portion into a small, slightly thick circle. Cook for approximately 2–3 minutes, until bubbles appear and the edges look set and lightly golden.

8. Flip and finish: Carefully slide a spatula underneath and flip. Cook the second side for another 1½–2½ minutes, until golden brown and cooked through. If the outside browns too quickly while the middle is still soft, lower the heat and cook another minute.

9. Serve: Continue with the remaining batter, adding a little butter or oil to the skillet when necessary. Stack the warm pancakes and serve immediately with berries, Greek yogurt, butter, or sugar-free syrup.

⭐ Tips for Perfect Pancakes

  • For extra fluffy pancakes: Blend the cottage cheese until smooth and avoid overmixing.
  • For crispier edges: Use a lightly buttered skillet and let the first side become deeply golden before flipping.
  • Don’t use excessive flour: Too much can make the pancakes dense and dry.
  • Don’t use high heat: The outside may burn before the cottage-cheese center cooks.
  • Make smaller pancakes: They’re easier to flip and cook more evenly.

🫐 Serving & Storage

For a balanced high-protein breakfast, serve the pancakes with plain Greek yogurt and fresh berries, with a small drizzle of sugar-free syrup if desired. The original recipe estimates about 290 calories and 17 g protein per serving, though nutrition varies with the ingredients and toppings you use.

Let leftovers cool completely before refrigerating in an airtight container, placing parchment between layers. They can be refrigerated for up to 4 days or frozen for up to 2 months. Reheat refrigerated pancakes in a skillet over low-medium heat or in an air fryer at 325°F (165°C) for a few minutes.