Cottage Cheese Pancakes with Oatmeal

The first time I tried cottage cheese pancakes, the results tasted like “diet food.” I suppose that’s fine, if you’re only eating to meet some macronutrient goal, but it’s not how I want to start my morning.

(And it’s certainly not something my kids would eat.)

The most common ratio I’ve seen circulating on the internet creates a weird, gummy texture that isn’t appealing. However, after some experimentation, I found a ratio that consistently creates fluffy pancakes. These taste so good that you’d never guess there’s cottage cheese inside.

I’ll share the other ratios I’ve tried, in case you’d like to experiment with them as well.

⭐⭐⭐⭐⭐ Featured Review

“These were AMAZING. I’m so glad you said not to add water, even if the batter is thick. I would have definitely been adding water, and I’m so glad I didn’t! They couldn’t have turned out more perfect. Thank you!!” – Rochelle

Why You’ll Love This Cottage Cheese Pancake Recipe

If you’re new to my website, I’m not the type of person to try a recipe once or twice and call it good. I usually have to test something several different ways before I’m confident enough to share it.

I thought I’d share some of the experimental batches I tried, in case you have the same curiosity that I do.

• Test #1: (Simplest option!) 1 cup cottage cheese + 1 cup oats + 2 eggs + 1 teaspoon baking powder + a pinch of salt. This is a popular ratio I see on the internet, but the pancakes turn out rubbery. If you don’t mind the texture, however, this is an easy option for those looking for a nutrient-dense option. You could even use less oats if you don’t mind a thin, dense pancake. 
• Test #2: 1 cup cottage cheese + 1 1/2 cups oats + 2 eggs + 1 teaspoon baking powder + 2 T olive oil + 2 T maple syrup + 1 tablespoon water. Adding more oats, plus some oil, helps improve the texture, but they are still too dense to be confused for a fluffy pancake. 
• Test #3: 1/2 cup cottage cheese + 1 cup oats + 2 eggs + 1 T maple syrup + 1 teaspoon baking powder + 1/8 tsp salt. These are almost good enough, but still a little rubbery in texture.
• Test #4: 1/2 cup cottage cheese + 1 1/2 cups oats + 2 eggs + 2 teaspoons baking powder + 2 T olive oil + 2 T maple syrup + 1/4 cup water + 1/4 tsp salt. This has the best texture of them all! They are fluffy, and my kids will eat them without realizing there’s cottage cheese inside. (The printable version of this one is below.)

From here, I experimented with adding 1/4 cup more cottage cheese to the recipe above. The more cottage cheese you add, the denser the pancakes become. You’ll also taste the cottage cheese more in this case. It’s not bad, but it’ll depend on who you’re serving.

Cottage Cheese Pancake Ingredients

Here’s what you’ll need:

• Cottage Cheese. Use full-fat cottage cheese (4% milk fat) for the best results. Small curd cottage cheese is what I used for testing, but large curd should work here, as well.
• Oatmeal. Instead of using flour, oatmeal thickens these pancakes when blended with cottage cheese. Use certified gluten-free oats if you need a gluten-free recipe, since oats can be cross-contaminated during processing.
• Olive oil. A touch of olive oil helps improve the texture and avoid a gummy consistency. You can use any other mild-flavored oil you like.
• Maple syrup. This adds a touch of sweetness and helps hide the cottage cheese flavor. You could use honey or agave nectar, if you prefer.
• Eggs. These give pancakes added protein, as well as structure, so don’t be tempted to use an egg substitute for this recipe. (The pancakes would be flat and gummy if you did!)
• Baking powder. Not to be confused with baking soda, baking powder provides plenty of lift to help make the pancakes fluffy.

How to Make Cottage Cheese Pancakes 

Step 1:

In a high-speed blender, combine the cottage cheese, eggs, oats, baking powder, olive oil, maple syrup, water, and salt. Secure the lid and blend until the batter looks smooth. 

Heat a large skillet or griddle over medium heat. Once a drop of water instantly sizzles when it touches the pan, you’ll know the surface is ready for cooking. 

Step 2:

Spray the pan with cooking oil or melt a pat of butter in the center. Then pour a 1/4 cup of pancake batter into the greased skillet.

The mixture will thicken up as it rests, so use your spatula to spread the batter into a round pancake shape. (If you add liquid to thin the batter, the pancakes will be less fluffy and more gummy.)

Step 3:

Cook for roughly 2 minutes. This batter won’t bubble up like traditional pancake batter, so when a spatula easily slides under the pancake, you’ll know it’s time to flip it over. Cook for another 2 minutes, or until the center of the pancake puffs up. 

Repeat this process with the remaining pancake batter until all are cooked. You may need to adjust the stove to medium-low heat as you cook the pancakes, as they will cook faster as you progress. (This recipe yields 7 to 8 small pancakes.)

Serve these protein-packed pancakes warm with your favorite toppings, like fresh berries or an extra dollop of cottage cheese. 

How to Store Cottage Cheese Pancakes

Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat them in the toaster oven or a traditional toaster for a quick morning treat.

You can also freeze them for up to 3 months if you’d like to make a larger batch. (Reheat in a toaster or microwave, just as you would a frozen waffle!)

More Recipes to Try

• Cottage Cheese Ranch Dip
• Crustless Quiche
• Cottage Cheese Ice Cream

If you try these cottage cheese pancakes, please leave a comment and a star rating below to let me know how you like them.