These cottage cheese pancakes are a simple, protein-rich way to start your morning. Made without flour, they are light, filling, and naturally gluten-free. If you want a breakfast that feels comforting but still fits a healthy routine, this recipe checks every box.
Unlike traditional pancakes, this version relies on blended cottage cheese and eggs for structure. The result is a tender, lightly golden pancake that works just as well with sweet or savory toppings.
Why You’ll Love It
- Flourless: No wheat flour or refined grains.
- High protein: Keeps you full longer.
- Quick: Ready in about 15 minutes.
- Versatile: Sweet or savory-friendly.
Ingredients
- 1 cup full-fat cottage cheese
- 2 large eggs
- 1/4 cup rolled oats (optional, for structure)
- 1/2 tsp baking powder
- 1/2 tsp vanilla extract
- Pinch of salt
- Butter or oil for the skillet
If you enjoy cottage-cheese-based breakfasts, you may also like baked cottage cheese eggs for a hands-off morning option.
Instructions
- Add the cottage cheese, eggs, oats, baking powder, vanilla, and salt to a blender.
- Blend until smooth. The batter should be thick but pourable.
- Heat a nonstick skillet over medium heat and lightly grease it.
- Spoon about 1/4 cup batter per pancake into the skillet.
- Cook for 2 to 3 minutes per side, until golden and set.
Serve warm and enjoy immediately for the best texture.
Tips & Variations
- For extra protein, pair these with ideas from high-protein breakfast options .
- Add cinnamon or lemon zest for a subtle flavor change.
- Make mini pancakes for meal prep or kid-friendly breakfasts.
Substitutions
- Use lactose-free cottage cheese if needed.
- Swap oats for almond flour for a lower-carb option.
- Skip vanilla and add herbs for a savory version.
Serving Suggestions
These pancakes pair well with fresh berries, nut butter, or a dollop of Greek yogurt. For a brunch spread, serve them alongside fluffy Japanese souffle pancakes for contrast.
Storage & Reheating
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet over low heat or in the microwave for 20 to 30 seconds.
FAQs
Do cottage cheese pancakes taste cheesy?
No. Once blended and cooked, the cottage cheese flavor becomes very mild.
Can I make these without oats?
Yes. The pancakes will be softer but still hold together.
More to Try
- Viral cottage cheese flatbread
- Cottage cheese cookie dough
- Mini pancakes for every occasion
- Baked protein pancake bowls
Conclusion
These cottage cheese pancakes prove that a healthy, flourless breakfast can still feel indulgent. Easy to make and endlessly adaptable, they are perfect for busy mornings or relaxed weekends alike.
Print
Cottage Cheese Pancakes: Healthy & Flourless Breakfast
- Total Time: 15 minutes
- Yield: 6 pancakes 1x
Description
These cottage cheese pancakes are protein-packed, flourless, and perfect for a quick, healthy breakfast. Naturally gluten-free and ready in just 15 minutes.
Ingredients
- 1 cup full-fat cottage cheese
- 2 large eggs
- 1/4 cup rolled oats (optional)
- 1/2 tsp baking powder
- 1/2 tsp vanilla extract
- Pinch of salt
- Butter or oil for the skillet
Instructions
- Add the cottage cheese, eggs, oats, baking powder, vanilla, and salt to a blender.
- Blend until smooth. The batter should be thick but pourable.
- Heat a nonstick skillet over medium heat and lightly grease it.
- Spoon about 1/4 cup batter per pancake into the skillet.
- Cook for 2 to 3 minutes per side, until golden and set.
- Serve warm and enjoy immediately for the best texture.
Notes
Add cinnamon or lemon zest for extra flavor. Use almond flour instead of oats for a low-carb version. Skip vanilla and add herbs for savory pancakes.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 90
- Sugar: 1g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 55mg
Keywords: cottage cheese pancakes, flourless pancakes, high protein breakfast