High Protein Cottage Cheese Pancakes is a great recipe if you are looking to add more protein to your diet without using protein powder!
These high protein cottage cheese pancakes are not only light, fluffy, and packed with protein, but they’re also perfect for meal prep. Packed with fiber and ~ 20g protein per serving, these pancakes are made with just 5 staple ingredients, a blender, and 10 minutes of your time. Start your day with a delicious and nutritious breakfast that’s easy to make and satisfying.
High Protein Cottage Cheese Pancakes
As a registered dietitian and busy mom, I’m always on the lookout for quick and easy recipes that the whole family will love. We love pancake recipes in this house and so I needed to recreate the traditional pancakes we know and love to something a little more nutritious and higher in protein.
This recipe went through several iterations, experimenting with different ingredient amounts until I perfected it.
The result? A batch of pancakes so good, my family couldn’t get enough of them.
If you’re searching for a quick, 10-minute recipe that your whole family will enjoy, this is it! I hope you love these high protein cottage cheese pancakes as much as we do. Enjoy! 😊
About these High Protein Cottage Cheese Pancakes
- There is no protein powder in these pancakes. You can easily add a scoop of protein powder to this recipe, however, the cottage cheese provides enough protien per serving without protein powder. Also, protein powder does tend to give everything a gritty texture and a very specific flavor. These pancakes have a very neutral flavor that is easily customizable and protein powder may get in the way of that.
- If you would like to make these gluten-free use 3/4 cup of gluten free old-fashioned oats and grind them in a blender to make 1/2 cup oat flour. Grind them until it resembles flour. This may change the flavor a little and they will be more like cottage cheese oatmeal pancakes.
- You can make the entire recipe in a blender if you do not like seeing and feeling lumps in cottage cheese. Just put everything into your high-speed blender and blend just until combined.
- You can also substitute some of the all-purpose flour with whole wheat flour. However, whole-wheat flour makes your pancakes denser and a lot heavier than those made with just all-purpose flour. You can start by substituting some whole-wheat flour for all-purpose flour, but no more than 25 percent of the total amount unless you’re willing to really sacrifice the texture of your fluffy cottage cheese pancakes. They’ll still taste great, but the texture won’t be the same.
- Make ahead option: Stack cooled pancakes with a piece of parchment paper in between each. Place in a ziploc bag or freezer safe container and freeze for up to 3 months. Reheat in the toaster or let them thaw and reheat in the microwave.
Why You’ll Love These Fluffy High Protein Cottage Cheese Pancakes
Change from the Norm
If your pancake routine feels a bit repetitive, these high protein cottage cheese pancakes are the twist you didn’t know you needed. The cottage cheese adds a creamy texture and subtle tang that livens up the typical pancake taste.
No More Flat Pancakes
Say goodbye to flat pancakes! The combination of cottage cheese and baking agents results in fluffier, airier pancakes that rise beautifully, giving you that perfect, light texture with every bite.
Boosted Nutrition
Cottage cheese doesn’t just add flavor – it significantly boosts the protein content too. These pancakes are packed with protein, turning your breakfast into a more filling and energizing meal to kickstart your day.
Easily Customizable
These high protein cottage cheese pancakes are incredibly versatile and can be easily customized to suit your palate. Top them with fresh fruits, a dash of cinnamon, or even a sprinkle of chocolate chips. They pair well with a variety of toppings, making each breakfast uniquely delicious.
Enjoy these fluffy, nutritious pancakes that are not only delicious but also easy to make, helping you add more protein to your diet without the need for protein powder!
Ingredients to Make this Cottage Cheese Pancake Recipe
Cottage Cheese. Cottage cheese is the star of this recipe, providing a creamy texture and a high protein boost that sets these pancakes apart from the rest.
Eggs. Eggs work as a binder and add richness to the batter, ensuring the pancakes are moist and flavorful.
All-Purpose Flour. This is the base for our pancakes, giving them structure and that classic, soft texture that everyone loves.
Vanilla Extract. Vanilla extract adds a subtle aromatic sweetness, enhancing the flavor of the pancakes and pairing well with any topping.
Milk. Milk helps to achieve the perfect batter consistency, ensuring your pancakes are light and fluffy.
Baking Powder. Baking powder is essential for that perfect rise, giving the pancakes a light and airy texture.
These simple, wholesome ingredients come together to create a delicious, high-protein breakfast that’s easy to prepare and perfect for the whole family.
How to make cottage cheese pancakes from scratch
With just a handful of pantry staples and a few simple steps, you’ll be on your way to making protein-packed pancakes the whole family will love!
Make the Pancake Batter
Whisk the Wet Ingredients: In a large bowl, whisk the eggs until blended. Then whisk in the cottage cheese, milk, and vanilla extract.
Combine the Dry Ingredients: Add the all-purpose flour and baking powder to the wet ingredients.
Mix the Batter: Stir the dry ingredients into the wet ingredients until just combined, being careful not to over-mix; a few lumps are okay.
Cook the Cottage Cheese Protein Pancakes
Heat the Pan: Heat a large nonstick pan over medium heat and spray with nonstick cooking spray.
Cook the Pancakes: Using a measuring cup, pour 3-4 circles of batter into the pan. Cook until the pancakes are puffed on top and golden brown on the bottom.
Flip and Finish: Flip the pancakes and cook on the other side until risen and cooked through.
Enjoy your fluffy, high protein cottage cheese pancakes hot off the griddle, topped with your favorite fruits, syrup, or a sprinkle of cinnamon!
Tips for making the best high protein cottage cheese pancakes
Creating the perfect high protein cottage cheese pancakes is easy with a few expert tips. Follow these guidelines to ensure your pancakes are light, fluffy, and packed with protein.
Use Fresh Ingredients: for the best results, use fresh cottage cheese, eggs, and milk. Fresh ingredients ensure better flavor and texture.
Don’t Over-Mix the Batter: When combining the dry and wet ingredients, stir until just combined. Over-mixing can lead to dense, tough pancakes. A few lumps in the batter are perfectly fine.
Preheat Your Pan: Make sure your nonstick pan is fully heated before adding the batter. This helps the pancakes cook evenly and develop a nice golden brown color.
Use Nonstick Cooking Spray: To prevent sticking and ensure easy flipping, spray your pan with nonstick cooking spray before adding the batter.
Cook on Medium Heat: Cooking your pancakes on medium heat allows them to cook through without burning the outside. Patience is key for perfectly cooked, fluffy pancakes.
Experiment with Toppings: Enhance the flavor of your high protein cottage cheese pancakes by experimenting with various toppings. Fresh fruits, nuts, a dash of cinnamon, or a drizzle of honey can take your pancakes to the next level.
Make Extra for Meal Prep: These pancakes are perfect for meal prep. Make a larger batch, store them in an airtight container, and reheat them for a quick, protein-packed breakfast throughout the week.
Popular substitutions and additions
- Whole Wheat Flour: For a boost in fiber, substitute some of the all-purpose flour with whole wheat flour. This adds extra fiber and nutrients to your pancakes.
- Use milk of choice: Replace regular milk with almond milk or any other milk of choice. I prefer to use regular milk in this recipe because it adds protein and other nutrients.
- Oat Flour: Swap all-purpose flour with oat flour for a gluten-free alternative that adds a slightly nutty flavor.
Toppings to Elevate Your Cottage Cheese Pancakes
- Peanut Butter: Spread a layer of peanut butter on top of your pancakes for an extra dose of protein and a rich, creamy flavor.
- Greek Yogurt: Top your pancakes with a dollop of Greek yogurt for added creaminess and a tangy contrast to the sweet pancakes.
- Fresh Fruits: Add fresh fruits like berries, bananas, or apple slices to your pancakes for a burst of natural sweetness and added vitamins.
- Nuts and Seeds: Sprinkle chopped nuts or seeds, such as almonds, walnuts, or chia seeds, over your pancakes for extra crunch and healthy fats.
- Chocolate Chips: Mix in a handful of chocolate chips to the batter for a sweet treat that kids and adults alike will love.
- Cinnamon: Add a dash of cinnamon to the batter for a warm, spiced flavor that complements the cottage cheese.
- Honey or Maple Syrup: Drizzle honey or maple syrup over your pancakes for a natural sweetener that pairs perfectly with the savory elements.
How to Store and Reheat Cottage Cheese Pancakes Recipe
If you have any leftover pancakes, let them cool completely and store them in an airtight container in the refrigerator. They should stay fresh for up to 3 days. To reheat, you can microwave them or toast them in a toaster oven.
How long will cottage cheese pancakes last in the fridge?
Cottage cheese pancakes will last in the fridge for up to 3-4 days when stored properly. To maximize their freshness, follow these storage tips:
- Cool Completely: Allow the pancakes to cool completely at room temperature before storing them. This prevents condensation, which can make the pancakes soggy.
- Airtight Container: Place the pancakes in an airtight container or wrap them tightly with plastic wrap or aluminum foil. This helps to keep them fresh and prevent them from absorbing any odors from other foods in the fridge.
- Reheat Properly: When you’re ready to eat the stored pancakes, reheat them in a microwave, toaster oven, or on a skillet until they are warmed through. This will help maintain their texture and flavor.
Can I Freeze Cottage Cheese Pancakes?
Yes, you can freeze cottage cheese pancakes! Freezing them is a great way to have a quick and nutritious breakfast on hand. Here’s how to properly freeze and reheat cottage cheese pancakes:
Freezing Cottage Cheese Pancakes
- Cool Completely: Allow the pancakes to cool completely at room temperature. This prevents condensation and ice crystals from forming in the storage container.
- Flash Freeze: Lay the cooled pancakes in a single layer on a baking sheet. Place the baking sheet in the freezer for about 1-2 hours, or until the pancakes are frozen solid. This step prevents the pancakes from sticking together.
- Package for Freezing: Once the pancakes are frozen, transfer them to a freezer-safe airtight container or a resealable plastic freezer bag. If using a bag, squeeze out as much air as possible before sealing to prevent freezer burn.
Nutrition Breakdown for these high protein cottage cheese pancakes:
The protein content in cottage cheese pancakes can vary based on the specific recipe and portion size. However, here’s a general estimation for a standard recipe using the ingredients you provided:
Estimated Protein Content per Serving (about 4 pancakes)
Ingredients:
- 1 cup cottage cheese: ~28 grams of protein
- 3 large eggs: ~18 grams of protein
- 1 1/4 cup all-purpose flour: ~20 grams of protein
- 1 teaspoon vanilla extract: ~0 grams of protein
- 3/4 cup milk: ~6 grams of protein
- 1 tablesoon baking powder: ~0 grams of protein
Total Protein Content
Summing up the protein content from each ingredient:
- Cottage cheese: 28 grams
- Eggs: 18 grams
- All-purpose flour: 20 grams
- Milk: 6 grams
- Vanilla extract and baking powder: 0 grams
Total protein for the entire batch: 72 grams
Protein per Serving
If the batch makes 4 servings (3 pancakes per serving), the protein content per serving would be:
- 72 grams / 4 servings = 18 grams of protein per serving
Tip: To add a little more protein, I like to add 1/3 cup Greek yogurt on top for an extra 9 grams protein. This makes the recipe 27 grams protein per serving. The added Greek yogurt also adds creaminess in every bite.
This estimation provides a general idea of the protein content in cottage cheese pancakes. The actual protein content may vary slightly depending on the specific brands and measurements used.
Frequently Asked Questions
I always prefer using the 1% or 2% cottage cheese instead of fat free because the fat helps keep you full and satiated for longer. Plus fat helps nutrients absorb better in the body.
Eggs help bind the ingredients together which gives the pancakes structure and helps with their fluffiness. If you want to make them without eggs, I would recommend using a flax or chia egg. To make a flax or chia egg, combine 1 Tbsp of ground flax or chia seeds with 3 Tbsp cold water and allow it to thicken for 20-30 minutes before using.
Yes, you can make these gluten-free by using gluten-free all-purpose flour or gluten free rolled oats.
Your griddle or pan might be too hot. Try reducing the heat to allow the pancakes more time to cook thoroughly without burning. A medium heat is usually best for pancakes. Also, avoid making them too thick; thinner batter will cook more evenly.
If you have any other questions about these pancakes, feel free to ask in the comments below!
Taking a moment to make breakfast with your family is one of my favorite parts of the day. These cottage cheese pancakes have quickly become one of my favorites, blending the comfort of the traditional pancake with a healthier, more filling twist.
More cottage cheese recipes you’ll love:
If you loved these high protein pancakes with cottage cheese, then you’ll love these:
- Cottage Cheese Cookie Dough Recipe
- 2 ingredient Cottage Cheese Bread Recipe (high protein)
- Kodiak Cakes Chocolate Chip Protein Muffins (No Banana)
If you try this high protein cottage cheese pancake recipe or any other recipe on The Mom Nutritionist, then don’t forget to rate the recipe and leave a comment below! And if you took some pictures while creating this recipe, share it on Instagram so I can repost on Stories!
High Protein Cottage Cheese Pancakes
Ingredients
- 3 eggs
- 1 cup cottage cheese
- 1/2 cup milk of choice
- 1 teaspoon vanilla extract
- 1 1/4 cup all-purpose flour
- 1 tablespoon baking powder
- 1 cup blueberries or other berries, dark chocolate chips
- Cooking spray or butter for greasing the pan
Instructions
- In a large bowl, whisk the eggs until blended. Then whisk in the cottage cheese, milk, and vanilla extract.
- Add the all-purpose flour and baking powder to the wet ingredients.
- Stir the dry ingredients into the wet ingredients until just combined, being careful not to over-mix; a few lumps are okay.
- Heat a large nonstick pan over medium heat and spray with nonstick cooking spray.
- Using a measuring cup, pour batter into the pan. Cook until the pancakes are puffed on top and golden brown on the bottom.
- Flip the pancakes and cook on the other side until risen and cooked through.
- Serve with fresh berries, maple syrup, and Greek yogurt.
Notes
- You can add all the ingredients to a high-speed blender if you prefer a smoother consistency and texture. Just be sure to not over blend.
- If you would like to make these gluten-free use 3/4 cup of old-fashioned oats and grind them in a blender to make 1/2 cup oat flour. Grind them until it resembles flour.
- You can also substitute with whole wheat flour. The texture will be different, but they will still taste good. You can also substitute some (around 25%) of all-purpose flour for whole wheat flour.
- Greek yogrut
- Syrup
- Fresh fruit