High-Protein Cottage Cheese Pancakes

Name: High-Protein Cottage Cheese Pancakes
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: American
Ingredients: 1 cup (225 g) cottage cheese; 3 large eggs; 1/2 cup (60 g) all-purpose flour or oat flour; 1 tablespoon granulated sugar or maple syrup; 1 teaspoon baking powder; 1/2 teaspoon vanilla extract; Pinch of salt; 1 tablespoon butter, for the pan; Berries and yogurt, to serve

Fluffy, high-protein cottage cheese pancakes blended from cottage cheese, eggs and a little flour, with no protein powder needed. Ready in about 25 minutes.

By Tasty Nest Recipes Editorial TeamPublished October 16, 2026

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25 min total About 10 small pancakesEasy

A stack of golden pancakes surrounded by strawberries and blueberries on a white plate — Photo: epodrez · CC BY 2.0. Illustrative photo; your results may look different.

About this recipe

Cottage cheese is the secret to these tender, custardy pancakes. Blended with eggs, it makes a smooth batter that is naturally rich in protein, no protein powder required.

Only a small amount of flour is needed to hold them together. They are softer than classic pancakes, so cook them small and flip them gently.

Equipment you'll need

Blender
Large nonstick skillet or griddle

Tips for success

Blending the cottage cheese completely gives smooth pancakes; for a curdier, blintz-like texture, just whisk instead.
These pancakes brown faster than flour pancakes, so keep the heat at medium-low.
Small pancakes are much easier to flip than large ones.

Substitutions and variations

Use certified gluten-free oat flour for gluten-free pancakes.
Replace the cottage cheese with ricotta for a richer, less tangy pancake.
Add lemon zest or cinnamon to the batter.

Storage and reheating

To store: Refrigerate for up to 3 days or freeze between parchment sheets for up to 2 months.

To reheat: Reheat in a skillet or toaster until warm.

Recipe