Cottage Cheese Pancakes

Let Me Tell You About These Pancakes…

Okay, so cottage cheese pancakes—where do I even start? First off, this isn’t one of those “my ancestors ate this in a magical meadow” stories. Nah, it’s more like: I made these the first time because the only thing left in my fridge was a slightly sad tub of cottage cheese and a single egg. Desperation breeds (delicious) invention! Nowadays, they’re my go-to when I want something that tastes like I went to more effort than I actually did. Also, if you spill batter all over the counter—like I do most times—just call it rustic charm. No one will know. Actually, scratch that, everyone knows, but it’s more fun that way.

Why You’ll Really Love This (Like, Seriously)

I whip these up when I want breakfast to feel a bit special but I can’t be bothered with a million steps. My family goes absolutely bonkers for these—honestly, I’ve had to double the recipe since everyone wanted seconds (or was it thirds that one time?). Sometimes I make them for lunch if I’m feeling cheeky. The best part? Super fluffy, a little something tangy, and they hardly ever stick (well, except that one time I got distracted by the cat chasing a dust bunny). Honestly, they’re their own kind of comfort food.

What You’ll Need (Nothing Too Fancy)

• 1 cup cottage cheese (cream-style is my default, but I’ve used low-fat and it’s fine—a bit less creamy, though)
• 2 large eggs (I’ve used medium eggs, too, when that’s all I had)
• 1/2 cup all-purpose flour (my mate Vicky swears by oat flour here, haven’t tried it yet, though)
• 1 tablespoon sugar (or honey—I’ve even skipped it by mistake, and honestly, not a disaster)
• 1/2 teaspoon baking powder (my gran used a generous pinch, and look, it worked out)
• 1/4 teaspoon salt
• Butter or oil, for the pan (I reach for butter when I need that flavor pop, but any old oil will do in a pinch)

How To Make ‘Em (With Some Personality)

1. Grab a big-ish bowl—less washing up if you use just one. Crack in those eggs, dump in the cottage cheese and sugar. Give it a mix; don’t worry if the cottage cheese is still a bit lumpy. That’s its charm, promise.
2. Sprinkle in your flour, baking powder and salt. Stir gently. Actually, I find it better if you don’t overmix—it sort of keeps them lighter. At this stage, it looks a bit weird. It always does.
3. This is where I sneak a little taste (just for science, of course). Sometimes I go, hmm, maybe a smidge more sugar, depends on my mood.
4. Heat up your pan—medium works best so they don’t burn before they set. A bit of butter or oil in the pan (and if you forget, like I sometimes do, you’ll know quickly—it smells like toast, not pancakes).
5. Scoop about 2 heaping tablespoons per pancake onto the pan. They won’t spread much. Cook until the bottom’s golden and bubbles form on top, usually 2–3 minutes. Flip gently; if one ends up a little scrambled, just call it a sample.
6. Cook the other side another minute or so. They might puff up and look ridiculous. That’s the best bit.
7. Serve hot, or, if you’re me, nibble a corner before they make it to the table. It’s tradition.

Notes From My Many, Many Attempts

• If your batter seems too runny, just add a tablespoon more flour. Or if it’s too thick, a splash of milk works a treat.
• I’ve tried blending the cottage cheese for a super-smooth batch—honestly, didn’t love it, so lumpy it is.
• They need space in the pan! If you overcrowd, you’ll just end up with a pancake mosh pit.
• Actually, leaving the batter to rest 5-10 mins makes ’em even softer, but sometimes I’m just too hungry to wait, and that’s okay too.

If You Fancy Mixing It Up (Or, The Experiments)

• Fold in a handful of blueberries or choc chips, if you like—my niece likes both, although once they all sunk to the bottom but a bit of an uneven surprise is fun, right?
• Wholewheat flour for something nuttier. I wasn’t wild about the texture, but you might be.
• One time I tried adding a splash of vanilla. Fine, but sort of overpowered the cheese, maybe skip it.
• Tried making them dairy-free with oat milk cottage cheese and, mate, it just wasn’t the same. Not awful, but not Saturday morning material.

Gear—And My Cheeky Shortcut

• Non-stick frying pan: Kind of a must, but actually, I’ve used an old stainless steel one before (with tons of butter). Works, just more sticking.
• Spatula/flipper: Or, in a pinch, a butter knife and some gentle encouragement.
• Mixing bowl: Or a large mug, if you’ve run out of bowls and patience.

Keeping Leftovers—If There Are Any

If—big if—there’s any left, pop them in a lidded container in the fridge. I think they taste even better cold the next day, but maybe that’s just me. They’ll keep about 2 days… though honestly, in my house it never lasts more than a day! You could freeze ’em, but I never get the chance.

How I Love To Serve Cottage Cheese Pancakes

Slather with sour cream and jam, or even honey and extra cottage cheese if I’m feeling wild. Syrup is great, sure, but my kids always ask for a spoonful of Nutella (not traditional, but who cares). Sometimes I put fresh berries on the table and let everyone go nuts. Once, my partner tried them with ketchup. We don’t talk about that day.

Things I’ve Learned The (Sort Of) Hard Way

• Don’t crank the heat. I once rushed it and ended up with pancakes burnt outside, raw inside. Not my finest.
• If you use low-fat cottage cheese, maybe use a smidge less flour or they get stodgy
• You can double the batch, but single batches are easier to cook neatly. Double = more chaos, more fun too.

Curious? Here’s What Folks Ask Me (and My Honest Answers)

• Can you use ricotta instead?—Totally, but it’s a bit more delicate, so go gentle with your spatula. Flip with care! And taste is milder, but still yum.
• Do these taste “cheesy?”—Not in a pizza way, if that’s what you’re worried about. They’re more creamy than cheesy, if you get what I mean.
• Can I make them gluten-free?—Sure, gluten-free flour works. Actually, it might make them even fluffier. But don’t ask me why.
• Is this sweet or savoury?—Leaning sweet, but leave the sugar out and serve with smoked salmon if you want to go proper brunch.
• Why did mine stick to the pan?—Oh mate, same! More butter in the pan usually helps, or your pan’s just being a grump today.
• Do I need to blend the cottage cheese?—You can, but I like the little soft bits. Makes it more honest, if that makes sense.

And that’s it, or at least as much as I can remember with the kettle boiling in the background. Honestly, these are the pancakes I make when I want something a little special but with zero fuss (heaven knows I avoid fuss when I can). Try ’em, add your own twist, and—if all else fails—just pour more syrup. Works a treat!

★★★★★ 4.40 from 5 ratings

Cottage Cheese Pancakes

yield: 4 servings

prep: 10 mins

cook: 15 mins

total: 25 mins

Fluffy cottage cheese pancakes that are light, protein-packed, and perfect for breakfast or brunch. These pancakes are tender on the inside thanks to cottage cheese, and slightly crisp on the outside.

🖨️ Print Pin Recipe

Ingredients

• 1 cup cottage cheese
• 3 large eggs
• 1/2 cup all-purpose flour
• 1/4 cup milk
• 1 tbsp sugar
• 1/2 tsp baking powder
• 1/4 tsp salt
• Butter or oil, for cooking

Instructions

1. 1
   In a large bowl, whisk together cottage cheese and eggs until well combined.
2. 2
   Add milk, sugar, baking powder, and salt. Stir until incorporated.
3. 3
   Gradually mix in the flour until a batter forms. Do not overmix.
4. 4
   Heat a nonstick skillet or griddle over medium heat and add a little butter or oil.
5. 5
   Pour 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form and edges are set, about 2 minutes, then flip and cook 1-2 minutes more until golden.
6. 6
   Serve warm with your favorite toppings such as maple syrup, berries, or yogurt.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 180 caloriescal

Protein: 13gg

Fat: 6gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 18gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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