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Stack of fluffy High Protein Cottage Cheese Pancakes topped with fresh raspberries, blueberries, and drizzled with syrup.

High Protein Cottage Cheese Pancakes Recipe

These cottage cheese pancakes are soft, fluffy, and naturally high in protein. Blended cottage cheese creates a tender texture while oats add hearty flavor, making them a filling breakfast that comes together quickly.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 235
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup cottage cheese
  • 3 large eggs
  • 1 cup old fashioned oats
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1 tablespoon maple syrup
  • 1 teaspoon ground cinnamon
  • Cooking spray

Equipment

  • blender
  • Nonstick skillet or griddle

Method
 

  1. Add the cottage cheese, eggs, oats, baking powder, vanilla extract, maple syrup, and cinnamon to a blender.
  2. Blend until smooth and let the batter rest for 5 minutes.
  3. Heat a nonstick skillet or griddle over medium heat and lightly coat with cooking spray.
  4. Pour about 1/4 cup batter per pancake onto the hot surface.
  5. Cook for 2 to 3 minutes until bubbles form and the edges begin to set.
  6. Flip and cook for 2 to 3 minutes more until golden brown and cooked through.
  7. Transfer to a plate and repeat with the remaining batter.
  8. Serve warm with fresh berries or a light drizzle of maple syrup if desired.

Notes

These pancakes store well in the refrigerator for up to 3 days and can be reheated in a skillet or microwave.