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Stack of cottage cheese pancakes with berries and syrup

Cottage Cheese Pancakes That Are Actually Worth Making

If you've written off cottage cheese before, these pancakes might change your mind. They’re soft in the center, crispy at the edges, and packed with protein without feeling heavy. You get a simple, healthy breakfast that doesn’t taste like diet food.
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Prep Time 5 minutes
Cook Time 6 minutes
Total Time 11 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

Pancake Batter
  • 1/2 cup old-fashioned oats
  • 1/2 cup cottage cheese preferably full-fat
  • 2 large eggs
  • 1 small pinch salt optional

Method
 

  1. Add oats, cottage cheese, eggs, and salt to a blender. Blend until smooth, but it’s fine if some oats stay visible.
  2. Pour onto a preheated nonstick pan over medium heat. Cook until golden at the edges and firm in the center, about 2–3 minutes per side.
  3. Best eaten fresh. Pair with maple syrup, jam, or yogurt and berries.

Notes

Use full-fat cottage cheese for better flavor. Don’t over-blend; a little oat texture is good. Keep the pan at medium heat to avoid burning before the centers cook. Make a double batch and store extras in the fridge for up to 5 days.