Recipe

With 23g of protein per serving, these banana cottage cheese pancakes are soft and fluffy, satisfying, and keep you full long after breakfast.

The blender is your secret to whipping up a stack of healthy, high-protein banana cottage cheese pancakes real quick.

Banana Cottage Cheese Pancakes

For years, I’ve made my family’s favorite banana oat pancakes; but with teens in sports and myself doing long runs on the weekend, I needed a high-protein breakfast that wasn’t my protein scrambled eggs.

Enter this recipe for banana cottage cheese pancakes: hearty, delicious, loaded with protein, and the batter is made quickly in the blender making it an easy recipe I can make before I get hangry and raid the pantry.

Anytime you make pancakes with cottage cheese it’s easy to get undercooked (wet) middles and burnt outsides, which you’ll avoid with my tips here.

Banana Protein Pancakes

The best part of this recipe is that each serving has 26g of protein, making this a nutritious breakfast you can feel good about eating. That, and 6g of fiber!

If you need a more portable recipe with these same high protein health benefits, try my Banana Cottage Cheese Muffin recipe.

Ingredients

You’ll find the amounts needed to make these pancakes in the recipe card. Here is why each is used:

Oats: old-fashioned rolled oats have a better structure to make this hearty pancake batter. If you use quick oats, you’ll need to add about 3 additional tablespoons of oats to the batter.
Cottage cheese: I’ve tested this recipe with 4% and 1% milkfat. The size of the curd doesn’t matter because it will be blended.
Banana: the riper the banana the sweeter the batter will be. You can also use a frozen banana you saved for a future smoothie. All out of bananas? Make my classic Oatmeal Cottage Cheese Pancake recipe instead.
Egg: I do not recommend omitting the eggs or using a substitute. That said, I’ve used two bananas and no eggs once, and while not as fluffy, the pancakes were still quite good.
Vanilla extract: a little enhances the pancaker batter flavor. Can be omitted if you’re out.
Baking powder: helps give the pancakes a fluffier texture.
Cinnamon: pairs great with oats and gives the batter some flavor.

How to Make Cottage Cheese Banana Pancakes

My biggest challenge was getting the right pancake texture so here are some helpful tips when making these. You’ll also find a helpful short video in the recipe below.

Make the batter in the blender. This ensures the oats and the bananas are blended into a smooth batter. Adding the ingredients in the order listed, wet at the bottom and the oats on top, ensures a better batter consistency.
Cook the pancakes on a non-stick surface. Heat it first, then grease it, and immediately pour the batter, about ¼ for each pancake. If the surface isn’t hot enough (medium heat), the batter will take longer to cook, and the pancakes will feel a little wet in the middle.
Flip them after cooking for about 2 minutes, then another 2 minutes on the other side. Avoid pressing the pancakes down with the spatula after flipping since this will pack the batter and make them less fluffy.
Serve them warm topped with a drizzle of pancake syrup.

4 step collage of making cottage cheese banana oat pancakes. top left is all ingredients in the blender, top right is the batter made in the blender. bottom left has two pancakes cooking in a pan and bottom right has two pancakes cooking on the second side after flipping.

Cottage Cheese Banana Pancake Texture

The oats give these cottage cheese and banana pancakes a hearty texture, but they’re blended into a smooth batter, so you don’t even notice them. They’re slightly fluffy with crisp and defined edges you can sink your fork in.

What Do These Pancakes Taste Like?

These pancakes are lightly sweet and have the hearty taste of whole-grain pancakes -similar to whole-wheat banana pancakes.

Storing & Reheating Leftovers

This recipe yields 8 pancakes, or two servings. I recommend refrigerating leftovers for up to 4 days. Cottage cheese adds extra moisture than what you get in classic banana pancakes so they aren’t optimal for freezing. Reheat them in the microwave for 30 seconds or in the toaster.

Always See My Recipes In Google

Cottage Cheese Banana Pancakes (23g Protein)

large stack of banana cottage cheese pancakes

Servings: 2

Prep Time: 5

Cook Time: 10

Total Time: 15

With 23g of protein per serving, these banana cottage cheese pancakes are soft and fluffy, satisfying, and keep you full long after breakfast.

4.96 from 61 votes

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Watch how it’s made:

Ingredients

1 cup cottage cheese
1 medium ripe banana
1 large egg
1 teaspoon vanilla extract
2 teaspoons baking powder
½ teaspoon cinnamon
1 cup old fashioned oats

Instructions

Make the batter:

In a blender: add the ingredients in the order listed: cottage cheese, banana, egg, vanilla, baking powder, cinnamon, and oats. Blend for 45 seconds on high speed until the batter is smooth. This batter is really thick (watch the video), and some blenders can struggle; if this is the case with yours, stop several times to scrape the sides or blend the oats first, then add the other ingredients.

Cook:

Heat a non-stick griddle or large pan over medium heat. Once hot, grease, spray, or melt butter on the hot surface. When using an electric griddle, heat it somewhere between 300 and 350F.
Immediately, pour ¼ cup of batter per pancake onto the greased pan. Cook the pancakes for about 2 minutes until the edges begin to look defined and some bubbles form. Flip the pancakes over and cook for 2 more minutes on the other side. Avoid pressing down on the pancake after flipping; this will cause denser and chewy pancakes and undercooked batter as it oozes out on the sides. Remove the pancakes from the pan and serve or keep them warm while you cook the rest of the batter.