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Kelli Foster
Kelli FosterSenior Contributing Food Editor
Kelli is a Senior Contributing Food Editor for Kitchn. She's a graduate of the French Culinary Institute and author of the cookbooks, Plant-Based Buddha Bowls, The Probiotic Kitchen, Buddha Bowls, and Everyday Freekeh Meals. She lives in New Jersey.
updated May 7, 2024
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These high-protein three-ingredient cottage cheese pancakes have the most incredible fluffy texture and subtly sweet flavor.
Serves2Makes8 (3-inch) pancakesPrep3 minutes to 5 minutesCook10 minutes to 15 minutesJump to Recipe
Jump to Recipe
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If we’re being honest, no one is more surprised than me at how legit these cottage cheese pancakes are. As someone who claimed for years not to like cottage cheese, these pancakes were the gateway that finally made me a believer. These are high-protein, low-fat pancakes with three simple ingredients that cook up fluffy and actually taste good. If it sounds too good to be true, I assure you it’s not.
The crisp edges, soft, tender center, and wholesome, subtly sweet flavor make them not just good, but go back for seconds and wake up 15 minutes early to make these on a weekday good. Enjoy them with a drizzle of maple syrup, switch it up with a dollop of fruit jam, or go for another boost of protein with some Greek yogurt and fresh fruit. There’s a lot to love about this wholesome, family-friendly breakfast that’s as quick and easy to pull off as it is satisfying.
Quick Overview
A Nonstick Pan Is the Secret to Success
You’ll notice the pancakes are slightly thinner and a bit more delicate than traditional pancakes (although not as thin as our 2-ingredient banana pancakes). For this reason, they cook best in a nonstick pan, and I also recommend a thin, flat spatula for easy flipping.
Why You’ll Love It
- The batter comes together in under two minutes, with nothing more than a couple of eggs and equal parts whole oats and cottage cheese.
- It all goes in your blender and blitzed just long enough to break down the oats (some chunky pieces are okay) and mix everything together.
Key Ingredients in Cottage Cheese Pancakes
- Old-fashioned oats: Also called rolled oats, old-fashioned oats cook faster than steel-cut oats, absorb more liquid, and hold their shape relatively well during cooking.
- Cottage cheese: Cottage cheese has a mild, creamy flavor profile that works well here.
- Eggs: You’ll need 2 large eggs.
How to Make Cottage Cheese Pancakes
- Blend the ingredients. Place the oats, cottage cheese, eggs, and salt in a blender and process on high speed until well-combined.
- Cook the pancakes. Cook the pancakes in a nonstick pan over medium heat until deep golden-brown in color and the edges are set.
- Serve. These pancakes are best when eaten warm. Serve immediately with maple syrup, honey, or jam.
What to Serve with Cottage Cheese Pancakes
- Oven-Cooked Bacon
- Honey Butter
- Blueberry Compote
- Apple Cider Syrup
- Strawberry Honey Butter
- Red Fruit Salad with Lemon-Vanilla Bean Syrup
Storage Tips
Leftovers can be refrigerated in an airtight container for up to 5 days.
3-Ingredient Cottage Cheese Pancakes Recipe
These high-protein three-ingredient cottage cheese pancakes have the most incredible fluffy texture and subtly sweet flavor.
Prep time 3 minutes to 5 minutes
Cook time 10 minutes to 15 minutes
Makes 8 (3-inch) pancakes
Serves 2
Nutritional Info
Ingredients
- 1/2 cup
old-fashioned oats
- 1/2 cup
cottage cheese
- 2
large eggs
- 1/8 teaspoon
kosher salt
Maple syrup, jam, or sliced berries, for serving
Instructions
Place 1/2 cup old-fashioned oats, 1/2 cup cottage cheese, 2 large eggs, and 1/8 teaspoon kosher salt in a blender and process on high speed until well-combined, about 30 seconds.
Heat a large nonstick frying pan over medium heat. Working in batches, add the batter in 2-tablespoon portions, spacing them evenly apart. Cook until the pancakes are set around the edges and deep golden-brown on the bottom, 2 to 3 minutes (this batter won’t bubble up like traditional pancake batter). Gently flip the pancakes with a thin spatula and cook until the second side is golden-brown, 1 to 2 minutes more. Transfer to a plate.
Repeat cooking the remaining batter. These pancakes are best when eaten fresh off the griddle and still warm. Serve with maple syrup, honey, or jam.
Recipe Notes
Storage: Leftovers can be refrigerated in an airtight container for up to 5 days.
Filed in:
Breakfast
dairy
easy
Eggs
Gluten-Free
Ingredient
