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GET IT NOWThis Cottage Cheese Pancakes Recipe Is A Lighter Take On My Childhood Favorite
These cottage cheese pancakes were inspired by the Slavic syrniki I grew up eating. My grandma made those with farmer’s cheese and shaped the dough into rounds before frying. I went with a more traditional batter this time, but they still have the flavor I remember. Here’s what makes this cottage cheese pancakes recipe worth making:
- Light and fluffy – The combination of flours and blended cottage cheese gives these pancakes a classic fluffy pancake texture. I’d describe the flavor as a little creamy and a little cheesy, but still very neutral.
- High protein – Not quite as much as my protein powder pancakes, but these cottage cheese protein pancakes still pack over 8 grams of protein in each small serving of two… or over 17 grams if you have 4-5 like I do!
- No white flour or refined sugar – Unlike other recipes I’ve seen, mine doesn’t have regular white flour or refined sugar. I used a blend of einkorn flour (an ancient wheat found at many grocery stores) and almond flour, and they taste just as delicious.
- Family approved – I first made these while we had a large group of friends staying with us, and everyone (kids and adults alike) inhaled them. Even my youngest daughter, who usually won’t touch anything with almond flour, came back for more. In fact, these pancakes have had a spot in my freezer for grab-and-go breakfasts ever since.
If you’re looking to change up your pancake game and eat more protein this year, make these cottage cheese pancakes with me! I think you’ll see why they’ve become a new family favorite for us.
Ingredients & Substitutions
Here I explain the best ingredients for my cottage cheese pancakes recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Cottage Cheese – Gives the pancakes their protein and signature flavor! I’ve tested this recipe with 1% or 2%, but I’m sure full-fat cottage cheese would work, too. You can also use farmer’s cheese.
- Flours – I used a mix of Wholesome Yum Superfine Almond Flour and einkorn flour, an ancient, unmodified wheat that’s easier to digest. I tried all almond flour first (adapted from my almond flour pancakes), but the result was harder to flip and the texture wasn’t quite right. The combo with einkorn flour gave me a texture much closer to traditional pancakes. For a gluten-free option, tapioca flour worked pretty well in my testing.
- Eggs – For structure. If you want to swap in flax eggs or another egg substitute, I recommend making the pancakes smaller because they’ll be less sturdy.
- Besti Monk Fruit Allulose Blend – Just a touch for natural sweetness. I’ve also had success with my Zero Sugar Maple Syrup or Zero Sugar Honey — the amount is small enough that they don’t change the batter consistency much. Any sweetener you like will work, but I’m partial to these options for a clean sweet taste without refined sugar or bitterness.
- Baking Powder (for lift), Vanilla Extract (for flavor), and Sea Salt (for balance)
- Avocado Oil – I like using avocado oil for frying because it has a neutral taste and handles heat well. Olive oil is also fine if it’s not too strong, or you can use butter if you keep the heat low enough.
How To Make Cottage Cheese Pancakes
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Blend the wet ingredients. Add the cottage cheese and eggs to a blender and blend until smooth.
- Add the dry ingredients. Add both flours, Besti, baking powder, vanilla, and salt. Blend again.
- Cook the pancakes. Heat a little oil in a large skillet over medium heat. Pour small circles using 1/8 cup of batter into the pan and cook until bubbles form on top and the edges look set. Flip the cottage cheese pancakes and cook until the other side is golden. Repeat with the rest of the batter, adding more oil as needed.
My Recipe Tips
- If there’s any extra liquid sitting on top of the cottage cheese, I pour it off before using. It helps keep the batter from getting too runny.
- Can you make these without a blender? Yes, you can whisk by hand, but cottage cheese pancakes taste much better blended. Otherwise you end up with little chunks of cottage cheese in them. This is my favorite blender that gets the batter smooth in seconds. You can also use a food processor, but it takes.
- If your pan gets too hot, the pancakes can brown too fast on the outside before the inside cooks through. I usually start on medium, then turn it down to medium-low if needed.
- A thin, flexible spatula makes flipping much easier. I’m obsessed with this one! It slides underneath so easily.
- If you want a smooth, golden surface on your pancakes, less oil is more. I usually heat a little oil first, then gently wipe the pan with a paper towel so there’s just a shimmer left. I used my new ceramic nonstick pan for these and barely needed any. One tablespoon was more than enough.
- Feel free to add add-ins. Just stir them in after blending. Blueberries or these chocolate chips are my two favorites.
Cottage Cheese Pancakes
My fluffy cottage cheese pancakes have lots of protein and no white flour! An easy, protein-packed breakfast that keeps you full longer.
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Place the cottage cheese and eggs in a blender. Blend until smooth.
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Add the almond flour, einkorn flour (or tapioca flour), Besti, baking powder, vanilla, and salt. Blend again just until combined.
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Heat a tablespoon of avocado oil in a large skillet over medium heat. Pour circles of the batter into the pan, 1/8 cup at a time. Fry for 2-3 minutes, until lots of bubbles form on top, the edges start to dry out a bit, and you can slide a spatula underneath. Flip and fry for 1-2 minutes, until golden brown on the other side.
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Repeat with all the pancake batter. Add more oil as needed if the pan gets dry.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 2 cottage cheese pancakes
- Tips: Want fluffier pancakes that don’t fall apart? My recipe tips above cover all the little tricks I use to get them just right.
- Storage: Store leftover pancakes in an airtight container in the fridge. They’ll stay fresh for up to 4-7 days.
- Meal prep: These work great for meal prep. I make a batch on the weekend and my kids reheat during the week for quick breakfasts.
- Reheat: You can warm them up in the microwave, on a griddle, or in the toaster oven. I spread a little butter on top to prevent drying out. If they’re frozen, just add a little extra time.
- Freeze: Cool completely, then freeze in a single layer or between layers of parchment paper. They’ll keep well for up to 3 months.
- Note on nutrition info: I kept the serving size to 2 pancakes to keep consistent with my other pancake recipes, but it’s more realistic to have 4 as a meal. Doubling these numbers, that’s over 17 grams of protein!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Cottage Cheese Pancakes
Topping Ideas
There’s no wrong way to enjoy this cottage cheese pancakes recipe. Try it with:
- Syrup & Butter – A pat of butter + my Wholesome Yum Zero Sugar Maple Syrup is my go-to. (I may have gotten a little syrup-happy in my picture above. 😉)
- Fruit & Cream – Top with strawberries, blueberries, or bananas, along with a dollop of sugar-free whipped cream.
- Yogurt & Honey – For an extra protein boost, I add a spoonful of thick Greek yogurt and a drizzle of my zero sugar honey.
- Nut Butter & Chocolate – In the mood for something more indulgent? Spread on peanut butter or almond butter, then drizzle with my sugar-free chocolate syrup.
2 Comments
jimdavistnt
0How can I modify this recipe to make waffles? Shall I add baking powder, almond oil to the batter…….?
Thank you, Jim
Maya | Wholesome Yum
0Hi Jim, I have only made these as pancakes so far, but I would probably just use the batter as is for waffles. I do have a waffle recipe on my list to see if it needs changes.