Light, tender, and naturally sweet, these Cottage Cheese Pancakes are not only delicious, but they are loaded with protein AND gluten-free.

Looking for more high-protein recipes using cottage cheese? Check out my recipes for Cottage Cheese Smoothie and Instant Pot Egg Bites.

Cottage cheese pancakes stacked on white plate with syrup being poured over them next to fresh strawberries.

Protein Pancakes Without Protein Powder

Pancakes are not typically thought of as a high protein breakfast. Eggs, yes? Smoothies? Sometimes. But pancakes? With this recipe for Cottage Cheese Pancakes--yes!

I took my recipe for banana oat pancakes, which are loaded with whole grain oats and naturally sweetened, and added cottage cheese which gives these pancakes a boost of protein and calcium. The cottage cheese also works to keep the pancakes super creamy, just like in my recipe for Cheesecake Pancakes. More importantly, cottage cheese pancakes satisfy your sweet tooth and make a wholesome, nourishing start to any morning.

Notes On Ingredients

Ingredients for cottage cheese pancakes labeled on counter.

Oats: Use rolled quick-cooking or old-fashioned oats, not steel-cut oats.
Banana: Use a ripe, brown banana to help naturally sweeten the cottage cheese pancakes.
Milk: Use any fat percentage of milk you have on hand.
Cottage Cheese: Use full-fat or reduced-fat cottage cheese, NOT fat-free cottage cheese as the texture and flavor are different.

How to Make Cottage Cheese Protein Pancakes

The following tips are provided to help you achieve perfect results. You will find the detailed instructions in the recipe card at the bottom of this post.

Use a Blender to Prepare Pancake Batter

In order to break down the cottage cheese and oats, you want to blend this pancake batter until smooth. Be sure to place the milk, eggs, and cottage cheese into the blender before adding the oats, baking powder, and cinnamon so that the blender will work more efficiently.

Blender with ingredients for cottage cheese pancakes after being blended together.

Use an Ice Cream Scoop to Measure Pancake Batter

It is best to measure out ¼ cup of the batter for each pancake, so that each pancake is the same size. I love using an old-fashioned ice cream scoop as it is the perfect size and minimizes mess in the kitchen. Cook the pancakes until small bubbles form on the surface of the pancake, then flip gently and cook 1-2 minutes longer per side.

Cottage Cheese Gluten-Free Pancakes in skillet with tiny bubbles on surface.

Serve

Cottage Cheese Pancakes pair beautifully with fresh berries, maple syrup, or peanut butter for an extra dose of protein.

Cottage Cheese Pancakes on white plate topped with strawberries.

Storage & Reheating Instructions

Refrigerate: Allow the pancakes to cool fully and then transfer them to an airtight container and store them in the refrigerator for up to 3 days. Microwave the pancakes in a single layer on a heat-safe plate, cover with a damp paper towel, and microwave for 30-45 seconds or until warmed through.
Freeze: Place the cooled pancakes in a single layer on a baking sheet lined with parchment paper and freeze until solid to the touch, about 30 minutes. Remove pancakes from the cookie sheet and place them in a freezer-safe bag or container. Store in the freezer for up to 3 months. Pop one or more out of the bag at a time and reheat for 2 minutes in a toaster oven or microwave and serve.

More Delicious Pancake Recipes

If you tried this recipe for Gluten-Free Cottage Cheese Pancakes, please be sure to leave a comment and review below.

Gluten-Free Cottage Cheese Protein Pancakes

Light, tender, and naturally sweet, these Cottage Cheese pancakes are made with simple, wholesome ingredients, yet loaded with protein.

5 from 6 votes

Print Pin Rate

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings:

Calories: 296kcal

Author: Kristen Chidsey

Ingredients

Instructions

Place milk, eggs, and cottage cheese into the blender FIRST. Add in bananas, oats, baking powder, and cinnamon. Blend until the batter is completely smooth and incorporated.
Lightly coat a large nonstick skillet or griddle with butter or cooking spray and heat over medium heat. Once the skillet is heated, drop batter by ¼ cup onto the skillet, leaving at least 1 inch of space between pancakes.
Cook the pancakes until bubbles appear on top. Flip, and continue to cook for 2-3 minutes or until set. Wipe the skillet clean and repeat with more cooking spray and the remaining batter.
Serve as desired with berries, syrup, nut butter, or sliced banana.

Equipment Needed

Notes

Be sure to use certified gluten-free oats if you need these to be 100% free from gluten.

Cottage Cheese: Use full-fat or reduced-fat cottage cheese, NOT fat-free cottage cheese as the texture and flavor are different.

Storage: Allow the pancakes to cool fully and then transfer them to an airtight container and store them in the refrigerator for up to 3 days. Microwave the pancakes in a single layer on a heat-safe plate, cover with a damp paper towel, and microwave for 30-45 seconds or until warmed through.

Freeze: Place the cooled pancakes in a single layer on a baking sheet lined with parchment paper and freeze until solid to the touch, about 30 minutes. Remove pancakes from the cookie sheet and place them in a freezer-safe bag or container. Store in the freezer for up to 3 months. Pop one or more out of the bag at a time and reheat for 2 minutes in a toaster oven or microwave and serve.

Nutrition

Course Breakfast

Cuisine American

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Comments

5 from 6 votes (1 rating without comment)