Fluffy Cottage Cheese Pancakes

cottage cheese pancakes stacked on a white plate with berries.

Fluffy Cottage Cheese Pancakes

Course: Breakfast

Cuisine: American

Keyword: cottage cheese pancakes

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings:

Calories: 541kcal

Author: Megan Gilmore

These Cottage Cheese Pancakes are a protein-packed breakfast idea made with rolled oats instead of flour. The batter comes together in just minutes!

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Ingredients

2 large eggs
½ cup cottage cheese (see notes)
1 ½ cups old fashioned rolled oats
2 tablespoons maple syrup
2 tablespoons olive oil
2 teaspoons baking powder
¼ teaspoon fine sea salt
¼ cup water

Instructions

In a high-speed blender, combine the eggs, cottage cheese, oats, oil, maple syrup, baking powder, salt, and water. Blend until smooth, stopping to scrape down the blender to make sure all of the oats are evenly blended.
Heat a large skillet over medium heat. When a drop of water instantly sizzles when dropped on the pan, you'll know it's ready to cook the pancakes. Spray the pan with cooking oil to prevent sticking, then pour some of the pancake batter into the center of the pan. (I use a ¼ cup per pancake.) Spread the batter out with the back of a spoon. The batter will thicken while it rests, but don't be tempted to add more water. Extra liquid added = gummy pancakes.
Let the pancake cook for roughly 2 minutes, then slide a spatula under the pancake and flip it over. If the spatula doesn't easily slide under the pancake, wait another minute, then try again. After flipping the pancake, watch to see if the center puffs up. That's how you'll know it's cooked through to the center. On average, it takes 2 to 3 minutes for the first side to cook, and a little over 1 minute for the second side.
Remove the cooked pancake, then repeat the cooking process with the remaining batter. Don't be surprised if the batter has thickened even more while waiting in the blender. Just spread it out with the back of a spoon in this case; the thicker batter will result in fluffier pancakes!
Depending on the size of your pancakes, you should get about 7 to 8 pancakes from this recipe. Serve them warm with your favorite toppings.
Store leftovers in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months. They reheat easily in the toaster for a fast morning.

Notes

Nutrition information is for half the batch. This information is automatically calculated and is just an estimate, not a guarantee.

Cottage Cheese Note: This recipe was tested with 4% cottage cheese (full fat/whole milk). I originally tried doubling the amount of cottage cheese in this recipe, but that results in very dense and rubbery pancakes. If you don't mind the difference in texture, feel free to experiment with using more.

Flavor Variations: Feel free to add in any flavorings you love, like fresh blueberries or a few chocolate chips. The easiest way to add these is by pressing them into the top of your pancake batter after it's on the pan. When you flip the pancake, the toppings will bake right in.

Nutrition