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Light, tender, and naturally sweet, these Banana Cottage Cheese Pancakes are not only delicious, but they are loaded with protein AND naturally gluten-free.
Looking for recipes using cottage cheese? Check out my recipes for Cottage Cheese Smoothie, Cottage Cheese Lasagna, and Instant Pot Egg Bites.
Banana Cottage Cheese Pancakes at a Glance
High-protein, gluten-free, and incredibly easy to make, these Cottage Cheese Pancakes are almost too good to be true, ALMOST! If that alone doesn't convince you to them a try, maybe one of the following reasons will win you over.
- Cottage Cheese is Key. The cottage cheese not only adds protein and calcium, but works to keep the pancakes super creamy and light and fluffy, just as it does in cheesecake pancakes.
- Blended for Perfect Texture. Using a blender to prepare the batter not only makes these pancakes incredibly easy to whip up, but also breaks down the curds in the cottage cheese, resulting in soft, fluffy, and tender pancakes
- Perfectly Sweet. Ripe bananas work to naturally sweeten and flavor the pancakes. I find syrup to be unnecessary, but of course it won't hurt!😉
- No Weird Taste or Texture. Gluten-free pancakes can be dense or have a weird aftertaste. Not the case with these banana cottage cheese pancakes. They are light, tender, and perfectly delicious. A lot like my banana oat pancakes, just with the added benefits of cottage cheese.
Happy Cooking! xo Kristen
Notes on Ingredients
- Oats: Use rolled quick-cooking or old-fashioned oats, not steel-cut oats.
- Banana: Use a ripe, brown banana to help naturally sweeten the pancakes.
- Milk: Use any fat percentage of milk you have on hand. Non-dairy milk works as well.
- Cottage Cheese: Use full-fat or reduced-fat cottage cheese, NOT fat-free cottage cheese, which has a different texture and flavor.
How to Make Banana Cottage Cheese Pancakes
The following tips are provided to help you achieve perfect results. You will find the ingredient quantities and detailed instructions in the recipe card at the bottom of this post.
- Blend Batter. Add the milk, eggs, and cottage cheese into the blender. Top with baking powder, cinnamon, oats, and banana and blend until smooth.
Order Matters
The order of ingredients makes a huge difference. Start with liquid ingredients followed by dry so that the blender will work more efficiently to create a smooth batter.
- Cook Pancakes. Portion out the batter onto a preheated and greased skillet. Cook until the edges are set and small bubbles form on the surface of the pancake. Then gently flip and cook 1-2 minutes longer until set.
Use an Ice Cream Scoop
For even cooking and evenly sized pancakes, it is best to use ¼ cup of the batter for each pancake. I love using an ice cream scoop with a lever as it is the perfect size and minimizes mess in the kitchen.
- Serve. These light and fluffy Banana Cottage Cheese Pancakes pair beautifully with fresh berries, sliced bananas, and of course, maple syrup. I also love serving them simply with a smear of peanut butter. Either way, deliciously satisfying.
Storage Tips
My advice, make a big batch of Cottage Cheese Pancakes! They freeze well and taste amazing even when reheated.
- Refrigerate: Let the pancakes cool. Then place them in an airtight container, separating layers by a piece of parchment paper. Refrigerate 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
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Banana Cottage Cheese Pancakes
Video
Ingredients
- ½ cup milk, any variety
- 2 large eggs
- 1 cup cottage cheese
- 2 medium ripe bananas
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 2 cups rolled oats, quick-cooking or old-fashioned
Instructions
- In the following order, add ½ cup milk, 2 large eggs, and 1 cup cottage cheese2 medium ripe bananas, 2 teaspoons baking powder, 1 teaspoon ground cinnamon, and 2 cups rolled oats to a blender. Blend until the batter is completely smooth and the batter is fully 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 the edges are set and tiny bubbles appear on surface. 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
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was originally published in 2018 and updated in 2025.
They were good. I only had 1 egg so used your flaxseed and water trick for the other one. I did add about 1/8 tsp. of salt to the mix.
Thanks for sharing, Sharon! I am thrilled you enjoyed--and that the flaxseed egg worked well.