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Below are all my tips for perfectly cooked cottage cheese oat pancakes for an epic, healthy breakfast.
Cottage Cheese Oatmeal Pancakes
These cottage cheese oatmeal pancakes is the next best thing to a hearty bowl of oatmeal with cottage cheese.
It hits the spot where comfort food meets nutrition, and I totally get why they’re all the rave. If you love hearty pancakes, you’re going to love this recipe or the slightly sweeter version: the banana oat pancakes with cottage cheese.
Health Benefits of Cottage Cheese Oat Pancakes
This recipe uses oats as the base, which adds more fiber, 5g per serving, than pancakes made with regular flour. With 25g of protein per serving, these cottage cheese oat pancakes are a healthy breakfast option.
And while the classic recipe for cottage cheese pancakes is also a great option, adding oats elevates this recipe into the high-protein breakfast category.
Ingredients
You’ll find the amounts needed to make these cottage cheese oat pancakes in the recipe card below; but before you make any swaps, here is what I’ve already tested and 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. Using oats instead of flour also makes this a naturally gluten-free pancake recipe.
- 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.
- Eggs: I do not recommend omitting the eggs or using a substitute.
- 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.
What do Cottage Cheese Pancakes Taste Like
My husband, a “healthy pancake” critic, thought these pancakes tasted really similar to hearty oat pancakes and that the cottage cheese flavor did not come through at all. A win-win!
How to Make Oatmeal Cottage Cheese Pancakes
These cottage cheese pancakes with oats are quick to whip up in the blender and the result is a healthy breakfast. Here are some helpful tips when making this recipe:
- Make the batter
When making batter for pancakes in a blender, adding all the wet ingredients first and the oats at the top is recommended. This ensures that the batter blends evenly and smoothly. - Cook
It’s important to heat your non-stick surface before greasing it. Once you grease it, with oil, butter, or spray, it’s time to immediately pour the batter. If the surface isn’t hot enough (medium-high heat), the batter will take longer to cook, and the pancakes will feel a little wet inside. - Flip
These pancakes will take about 2 minutes to cook on each side. Avoid pressing the pancakes down with the spatula after flipping since this will pack the batter and make them less fluffy. - Serve
Plate a few pancakes on a plate and top them with your favorite toppings and syrups.
Texture Differences
These oatmeal cottage cheese pancakes have a moist texture similar to pancakes made with Greek yogurt. They should not be wet (undercooked) in the middle; if that’s the case, turn up the heat.
Mix-Ins and Swaps
If you want to add pancake mix-ins, like fresh fruit or chocolate chips, I recommend transferring the batter out of the blender onto a bowl and add up to ⅓ cup of cholate chips, ½ cup of blueberries, banana slices on top of the batter when cooking, for example.
Freezing & Reheating Cottage Cheese Oatmeal Pancakes
The cottage cheese adds more moisture to these pancakes, so to ensure that their texture isn’t compromised in the freezer, I recommend letting them cool down completely first, freezing them flat on a parchment-lined baking sheet or inside a zip bag.
While pancakes can be frozen for up to 3 months, I recommend enjoying them within 30 days for the best texture. You can heat them up in the microwave, in the toaster, toaster oven, or in a pan.
Leftovers can be kept in the fridge for up to 4 days and heated in the toaster, toaster oven, in a pan, or air fryer.
Cottage Cheese Oat Pancakes
Ingredients
- 1 cup cottage cheese
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons aluminum-free baking powder
- ½ teaspoon cinnamon
- 1 cup old fashioned oats
Instructions
Make the batter:
- Add the following ingredients to a blender in the order listed: cottage cheese, eggs, vanilla, baking powder, cinnamon, and oats. Blend for 45 seconds on high speed until the batter is smooth.
Cook:
- Heat a non-stick griddle or large pan over medium-high 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 another minute 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.
Serve:
- Plate a few pancakes on a plate and top them with your favorite toppings and syrups.
Hannah says
Really goodpancakes came out clean and yummy. We ate it with scrambled eggs and turkey sausage. So delicious. But it does absorb the maple syrup fast considering we used whole grain oatmeal flour as an ingredient. Good protein pancakes for muscle gains yummy
Laura Fuentes says
That totally sounds like a power breakfast, Hannah. And thank you for sharing how much you enjoyed these pancakes with cottage cheese and oatmeal, Hannah!
Mary Zaragoza says
I found using a blender wastes a lot of batter as hard to scrape down the sides of the blender. I use my immersion blender instead.i
I use a food processor and grind the oatmeal into flour consistency. I then in a 4 cup glass measuring cup I blend the eggs and cottage cheese until smooth along with the vanilla. Then I add the dry ingredients and blend until smooth. I increase the eggs to 3 for extra protein and I then get 7 very large pancakes. I was then able to scrape the glass measuring cup, much more easier this was and no waste. Cook them then according to the directions. We like more cinnamon and vanilla too! This is an excellent recipe especially for diabetics. Thank you so very. My husband couldn’t really tell the difference between traditional flour pancakes.
Laura Fuentes says
Yes, you’re correct about a lot of batter being lost on the sides, I usually use a silicone spatula and squeegee all the batter out! An immersion blender in the bowl works fantastic. Of course, since a lot of people don’t have one, I wrote the directions with a regular blender. Thank you for sharing that your husband really enjoyed these and this means more pancakes in the future!
Julia says
Super easy, super clean and really yummy. Kid approved!
Sharon Au says
So quick and easy. I wouldn’t change a thing!