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Close-up of cottage cheese pancakes with butter melting on top, maple syrup being poured over, and a fork lifting a soft, fluffy bite.
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5 from 6 votes

Cottage Cheese Pancakes Recipe

Learn how to make cottage cheese pancakes ready in 15 minutes. A simple, quick recipe with a soft texture and enough protein to keep you going.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Breakfast, Snack
Cuisine: American
Keyword: comfort food, healthy, pancakes, quick
Servings: 1
Author: Karina Carrel

Ingredients

Cottage cheese pancakes

  • 1/3 cups cottage cheese
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1/4 cup self raising flour (Self-rising)
  • 2 teaspoons Splenda
  • 1 teaspoon baking powder
  • Butter for frying
US - Metric

Instructions

    Mix the wet ingredients first. Once combined, start incorporating the dry ingredients into the batter.
  • Add the cottage cheese, egg, vanilla, flour, sweetener, and baking powder to a bowl. Mix gently until just combined.
    Cottage cheese pancake batter in a mixing bowl with eggs, flour, and baking powder, being combined with a whisk.
  • Continue mixing until you get a thick batter. It will look slightly lumpy, that’s completely fine.
    Cottage cheese pancake batter being mixed in a bowl, showing a thick, slightly lumpy texture before blending.
    • If your cottage cheese is very wet, the batter can turn too loose. Add a small spoon of flour to adjust the consistency.
  • Heat a non-stick pan over medium heat and add a little butter. Spoon about 1/4 cup of batter into the pan, letting it spread naturally into a small round pancake.
    Cottage cheese pancake batter spooned onto a buttered pan, starting to cook into a thick, round pancake.
  • Let it cook undisturbed until bubbles form on top and the edges look set, about 2 to 3 minutes.
    Cottage cheese pancake cooking in a pan, starting to set on the surface with small bubbles forming.
  • Flip carefully and cook the other side until golden and cooked through.
    Cottage cheese pancake flipped and cooking on the other side, showing a golden brown surface.
    • Use a thin spatula and wait until the edges are fully set before flipping. These are softer than regular pancakes and can break easily.
  • Repeat with the remaining batter, then serve warm.
    Stack of cottage cheese pancakes served on a plate with butter melting on top, ready to serve.

Video

Notes

For a smoother batter, you can blend the cottage cheese before mixing. If you don’t mind a bit of texture, you can leave it as is.
Do not overmix the batter. Mix just until combined to keep the pancakes soft and not dense.
Cook on medium to low heat so they cook through without burning on the outside.
If the batter feels too thick, add a small splash of milk to loosen it slightly.
Let the batter sit for a couple of minutes before cooking to help with texture.
Store leftovers in the fridge for up to 3 days or freeze for longer storage. Reheat in the microwave or a pan until warmed through.
Use about 1/4 cup of batter per pancake and pour it straight down in one spot. Let it spread on its own instead of moving it around, that’s what gives you a more even, round shape for perfect pancakes. Flip when bubbles form on top, and the edges look set, usually around 2 to 3 minutes.
For even fluffier pancakes, avoid pressing them down after flipping.

Nutrition

Calories: 272kcal | Carbohydrates: 29g | Protein: 18g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 176mg | Sodium: 727mg | Potassium: 178mg | Fiber: 1g | Sugar: 4g | Vitamin A: 342IU | Calcium: 330mg | Iron: 2mg