High Protein Cottage Cheese Pancakes

Ingredients

• 56 g (½ cup)old-fashioned oats
• 120 g (½ cup)cottage cheese
• 2eggs, at room temperature
• 1.25 ml (¼ tsp)vanilla extract
• 5 ml (1 tsp)baking powder
• 28 g (2 tbsp)butter, for cooking
• 1 handfulchocolate chips or blueberries, optional

Instructions

1. 1

   Blend the batter

   Add the oats, cottage cheese, eggs, vanilla and baking powder to a high-powered blender. Blend until smooth and creamy, with no oat flakes remaining.

2. 2

   Heat the skillet

   Melt the butter in a non-stick skillet over medium heat. Once the skillet is hot, pour in the batter, using 60 ml (¼ cup) for smaller pancakes or 120 ml (½ cup) for one extra-large pancake.

3. 3

   Cook and flip

   If using toppings, dot the surface of the batter with blueberries or chocolate chips. Cook for 2–3 minutes, until the underside is golden brown, then flip and cook the other side for the same amount of time, until cooked through.

4. 4

   Serve the pancakes

   Enjoy with maple syrup and more toppings, if desired.

What are cottage cheese pancakes?

Cottage cheese pancakes are a modern American-style breakfast, made by blending cottage cheese into pancake batter for a soft, tender result. This version uses oats instead of conventional flour and keeps the ingredient list short.

Blending the oats finely helps the batter cook evenly, while the eggs give it structure. The cottage cheese adds moisture and a mild tang.

Nutrition and macros by portion

The nutrition label shows one serving as written: 336 calories, 21g protein, 22g carbs, 21g fat.

The oats supply most of the carbohydrates, while the eggs and cottage cheese provide much of the protein. Butter contributes a substantial share of the fat; serve the pancakes with fruit to balance the plate, and add syrup to taste.

Why blend the batter?

Oats: blending them with the wet ingredients breaks down the flakes and creates a cohesive batter. Stop once it looks smooth and creamy, rather than blending for longer than needed.

Cottage cheese: blending it in distributes the curds throughout the batter. Room-temperature eggs also mix in readily, as specified in the recipe.

Getting the pan ready

Butter: let it melt in the non-stick skillet before adding batter, so the cooking surface is coated. Keep the heat at medium to help the pancakes brown without scorching.

Portioning: use about 60 ml (¼ cup) batter for smaller pancakes or 120 ml (½ cup) for an extra-large one. Smaller pancakes are easier to turn; the larger one needs a little more care.

When to add toppings

Blueberries or chocolate chips: dot them over the batter as soon as it goes into the skillet. This lets them settle into the pancake while its first side cooks.

If you prefer an even topping on each pancake, divide the handful between the portions rather than adding it all at once.

How to tell they are done

First side: cook for 2–3 minutes and look for a golden-brown underside before flipping. If the pancake is still pale and fragile, give it a little longer.

Second side: cook for another 2–3 minutes, as directed, and check that the centre is cooked through. A larger pancake may need a careful flip to keep it intact.

Serving ideas

Maple syrup: serve the pancakes with syrup as suggested, adding it at the table so everyone can choose how much they want.

For a more rounded breakfast plate, serve alongside fresh fruit. Blueberries work as a topping too, while chocolate chips make the pancakes sweeter.

Recipe notes & tips

• Bring the eggs to room temperature before blending, as the ingredient list specifies.
• Blend until no oat flakes remain for a smooth batter.
• Let the butter melt and the skillet heat before pouring in the batter.
• Use the smaller batter measure if you want pancakes that are easier to flip.
• Add optional toppings just after pouring the batter into the skillet.
• Serve with maple syrup and additional toppings if you like.

Variations

• Blueberry topping: dot blueberries over the batter as soon as it is in the skillet.
• Chocolate chip topping: scatter chocolate chips over the pancake before its first side cooks.
• Mixed toppings: divide blueberries and chocolate chips across the pancakes.
• Extra-large pancake: use 120 ml (½ cup) batter for one larger pancake.
• Smaller pancakes: use 60 ml (¼ cup) batter for each pancake.

Common mistakes to avoid

• Leaving oat flakes whole: blend until the batter is smooth and no flakes remain.
• Adding batter too soon: wait until the butter has melted and the skillet is hot.
• Turning too early: cook the first side for 2–3 minutes and check for a golden-brown underside.
• Flipping a large pancake roughly: use a broad spatula and turn it carefully.
• Skipping the doneness check: cook the second side for the same 2–3 minutes and make sure the centre is cooked through.

How to store

Refrigerate leftover pancakes in a covered container and eat within 3 days. Reheat in a skillet over low heat or in the microwave until warmed through.

Frequently asked questions