Recipe

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A simple recipe for perfectly golden cottage cheese pancakes to make your weekend stack more nutritious.

In this post you’ll find the recipe and all the tips for getting your cottage cheese pancakes to cook through and turn out delicious!

front view of a stack of pancakes made with cottage cheese on a white plate topped with blueberries and some blueberries and raspberries on the plate

Fluffier Cottage Cheese Pancakes

My kids are used to the fluffy texture of my pancakes from scratch so when I first made a batch of the viral cottage cheese pancakes… it was a huge flop!

Every recipe I tried had a too-moist texture my family didn’t quite like so I went to the drawing board trying to fix the issue, a similar challenge I faced with my Greek yogurt pancakes.

After many reiterations, the recipe below is fluffier than most you’ll find online and the tips in this post ensure your pancakes feel like they’re cooked through.

The Benefits of Cottage Cheese Pancakes

Using cottage cheese in pancake batter transforms this breakfast favorite into a protein-rich meal. Each serving here has 12g of protein!

Ingredients

You’ll find the amounts to these ingredients in the recipe card below; but before you make any swaps, here is what I’ve already tested and why each is used:

All-purpose flour: regular flour or an all-purpose gluten-free 1:1 mix will work. Cottage cheese pancake recipes without flour yielded pancakes that were too wet.
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.
Sugar: a little is added to sweeten the batter and reduce the tartness of the cottage cheese.
Vanilla extract: I added a little because my kids thought that it helped make the pancakes taste more like the traditional pancakes they love.
Water or milk: a little, especially if your cottage cheese is 4% since it tends to be thicker.
Baking powder: helps give the pancakes a fluffier texture.
Salt: to enhance the flavor of the pancake batter.

Take the nutrition to the next level by making these Banana Oat Cottage Cheese Pancakes.

How to Make Cottage Cheese Pancakes

Here you’ll find some additional tips in the steps for making cottage cheese pancakes that ensure your stack is delicious.

Make the batter
Every ingredient, except the flour, will be blended to create a smooth liquid. Then, this liquid is combined with the flour in a separate bowl. I even added the other dry ingredients, such as the baking powder, sugar, and salt, so they’re evenly distributed into every pancake.
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 cottage cheese 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.

Watch this quick video to see how the batter looks and get more tips about the process for making epic Cottage Cheese Pancakes.

Why This is the Fluffiest Recipe

These cottage cheese pancakes have more flour than most recipes out there, ensuring the baking powder has enough to give the pancakes a fluffier texture.

Best Toppings for Cottage Cheese Pancakes

Cottage cheese pancakes are the perfect canvas for your favorite pancake toppings. Consider topping them with homemade pancake syrup, these epic cinnamon apple slices, or blueberry pancake syrup.

Can’t get enough of the cottage cheese craze? Try my Cottage Cheese Waffles, this incredible Cottage Cheese Overnight Oats recipe, my moist and delicious Cottage Cheese Blueberry Muffins, and even this Cottage Cheese Alfredo, next!

Cottage Cheese Pancakes (Fluffier Recipe)

Servings: 4

Prep Time: 5

Cook Time: 10

Total Time: 15

A simple recipe for perfectly golden cottage cheese pancakes to make your weekend stack more nutritious.

5 from 36 votes

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Watch how it’s made:

Ingredients

¾ cup all-purpose flour
1 cup cottage cheese
2 large eggs
2 teaspoons sugar, optional
1 teaspoon vanilla extract
¼ cup water, or milk
2 teaspoons baking powder
¼ teaspoon salt

Instructions

Make the batter:

Add the flour into a medium bowl and set aside.
Into your blender jar, measure the ingredients in the order listed: cottage cheese, eggs, sugar (if using), vanilla extract, water or milk, baking powder, and salt. Blend for 30 seconds to 1 minute to incorporate all the ingredients.
Pour the liquid into the bowl with the flour, mixing the flour with the liquid using a rubber spatula. I incorporate the batter, working the flour from the outside of the bowl until everything is just combined.

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 a little less than 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, top with your favorite toppings and syrups.

Notes

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.