These cottage cheese oatmeal pancakes are fluffy, filling, and pack 25 grams of protein per serving. Don't worry, you won't taste the cottage cheese. Once blended into the batter, it melts right in while making these pancakes incredibly soft.
Cottage Cheese Oatmeal Pancakes
These pancakes are way better than eating a bowl of oatmeal with cottage cheese. They have 25g of protein and 5g of fiber, so you know they’re a healthy breakfast that hits the spot. Once you make this recipe, you’ll see why cottage cheese pancakes are all the rave.
Ingredients
This recipe uses simple, wholesome ingredients, and each one has a job to do so the pancakes turn out:
- Old-fashioned rolled oats: These create the hearty pancake texture. If you use quick oats, you’ll need to adjust the amount (check the recipe card).
- Cottage cheese: I've tested this recipe with both 4% and 1% milkfat cottage cheese. Small or large curd both work because everything gets blended smooth.
- Eggs: The eggs bind the batter together and help the pancakes rise. I don't recommend omitting them or using an egg substitute.
- Vanilla extract: Just a little rounds out the flavor and balances the cottage cheese’s tanginess. You can leave it out if you don't have any.
- Baking powder: Gives the pancakes a lighter, fluffier texture.
- Cinnamon: Adds warmth and pairs perfectly with the oats.
How to Make Oatmeal Cottage Cheese Pancakes
- Blend the batter.
Add all of the ingredients to a blender and blend until smooth. Add the wet ingredients first, so they blend more easily. Depending on your blender, you may need to stop once or twice to scrape down the sides. See my no-blender option in the FAQs.
- Wait 5 minutes.
Pour the batter into a bowl to make it easier to measure and scoop. Let it rest for 5 minutes so the oats absorb the moisture and naturally thicken the batter. - Cook the pancakes.
Pour the batter onto a greased non-stick pan or griddle. Cook for about 2 minutes per side. Avoid pressing the pancakes after you flip them; it compresses the batter and makes them less fluffy.
- Serve
Plate a few pancakes and top them with your favorite toppings and syrups.
Laura’s Tested Pancake Tips
Not at all. Once blended into the batter, the cottage cheese melts right in. The pancakes taste like hearty oatmeal pancakes with a soft, fluffy texture.
A blender gives you the smoothest batter because it blends the oats into oat flour and completely incorporates the cottage cheese. A food processor also works, although the batter may be slightly more textured.
Absolutely. If you want to add pancake mix-ins, like fresh fruit or chocolate chips, I recommend transferring the batter from the blender into a bowl and adding up to ⅓ cup of chocolate chips, ½ cup of blueberries or diced fruit. You can also add 1 medium-ripe banana to the blender.
Let the pancakes cool completely, then store in an airtight container in the fridge for up to 4 days. Freeze them in a zip-top freezer bag with parchment paper between each pancake for up to 3 months. Reheat frozen pancakes in the toaster, microwave, or a 300F oven until warmed through. The toaster is my favorite because it lightly crisps the edges while keeping the inside soft.
More Healthy Pancake Recipes
If these high-protein pancakes are your idea of an epic breakfast, try my Greek yogurt pancakes (11g), these cottage cheese pancakes (12g), cottage cheese banana pancakes (23g), and protein powder pancakes (25g).
Cottage Cheese Oat Pancakes (25g Protein)
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. Keep the batter in the blender or transfer it into a bowl. Wait 5 minutes before cooking so the oats soak up the liquid.
Cook:
- Heat a non-stick griddle or large pan over medium heat. Once hot, grease the pan and immediately pour ¼ cup of batter per pancake. Cook the first side 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; you'll pack the air pockets and lose their fluffy texture. 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.
Notes
- Using quick cooking (instant oats): add 3 extra tablespoons to the batter since they're more finely processed.
- Using oat flour: you’ll need a little less than 1 cup. Lightly fill the cup; take out 1 tablespoon.
- Use the right baking powder: Since pancake batter naturally has a mild, neutral flavor, it’s important to use aluminum-free baking powder. The metallic flavor will ruin the taste, especially in fluffy pancake recipes that call for 2 or more teaspoons. Trust me on this one.
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Hannah says
Magnificent!!!
Heather says
These oat cottage cheese pancakes are incredible!!!
Janna says
Made a batch of these cottage cheese oatmeal pancakes this morning and they were fantastic!
Rachel says
Loved these gluten free cottage cheese pancakes!
Rachel says
Incredible high protein pancakes!