I’m no bodybuilder (obviously), but I have been actively trying to consume more protein in my day, especially in the morning. If you’re anything like me and you often find yourself hungry an hour or so after eating breakfast, this might be something for you to try too. These Cottage Cheese Protein Pancakes have no protein powder but are packed with protein thanks to the creamy goodness of cottage cheese. They are super delicious and versatile, and a great way to satisfy your hunger any time of day.
I love the silky, almost custardy texture these protein pancakes have, thanks to the addition of cottage cheese. This has become my go-to pancake recipe!
Why no protein powder?
I don’t have a particular beef with protein powder, but it does tend to give everything a gritty texture and a very specific flavor. (In other words, it makes everything taste like protein powder. 😅) I think there’s a time and a place for that flavor, like in the occasional morning smoothie, but I don’t want that texture and flavor to infiltrate these pancakes because they have such a silky, custardy texture and a nice neutral flavor that can pair with anything. And I want to keep it that way!
Cottage cheese has plenty of protein. Each one of these pancakes has about 11 grams of protein. Not too shabby!
What you’ll need – equipment and ingredients
To make these protein pancakes, all you need is a blending mechanism (I use a stick blender, but you can also use a food processor or blender). If using a stick blender like me, you’ll need a large measuring jug to mix the ingredients.
As far as ingredients go, the basic version of these pancakes only requires cottage cheese, egg, milk, all-purpose flour, baking powder, and salt. There are endless variations you can try out too, but more on that later.
How to make Cottage Cheese Protein Pancakes
There are no fancy techniques involved in making these pancakes, and the mixture only takes a few minutes to make.
- Combine cottage cheese, egg, and milk in a measuring jug or blender
- Blend until smooth
- Add the dry ingredients, and stir in with a spatula until just combined.
- Allow the mixture to rest for 5 minutes, then scoop the pancakes onto a lightly oiled griddle, and cook as you would any pancakes.
How to serve these high-protein pancakes
If you’ve made the OG version (without any extra flavorings), you have myriad options for serving these up. You can go sweet or savory, depending on your mood.
Some of my favorite sweet toppings are frozen, defrosted blueberries, plain yogurt, and maple syrup. In the savory realm, I love serving these with a fried egg on top and a drizzle of hot sauce or chili oil.
For a quick work-from-home lunch, I often toast up a leftover pancake and top it with smoked turkey, dijon mustard, and a dill pickle spear, then fold the pancake around it like a taco. This is a great little snack or side along with a big bowl of soup.
Cottage Cheese Pancake variations
I have a feeling this list is going to get longer and longer as the years go on. Here are a few tried and true Cottage Cheese Protein Pancake variations to start:
- Sweetened Cottage Cheese Pancakes
Before blending, add 2 Tbsp sugar and 1 tsp vanilla to the pancake mix.
- Lemon Cottage Cheese Pancakes:
Before blending, add 2 Tbsp sugar, 1 tsp vanilla, and the zest of 1 lemon to the pancake mix. Replace 2 Tbsp of the milk with the lemon juice.
- High-Protein Orange Almond Pancakes:
Before blending, add 2 Tbsp sugar, 1 tsp vanilla, and the zest of one orange to the pancake mix. Replace 3 Tbsp of the milk with the orange juice. After blending, replace 30g of the flour with almond flour, and sprinkle a few flaked, toasted almonds on top of each pancake while they’re on the griddle.
- Herby Cottage Cheese Pancakes:
After blending, add 1 tsp of chopped fresh herbs like thyme, rosemary, or tarragon to the pancake mix.
- Cottage Cheese and Cheddar Pancakes:
After blending, stir in 3 Tbsp of shredded cheddar cheese for a cheesy twist.
How to store leftover cottage cheese pancakes?
If you have any leftover pancakes, let them cool completely and store them in an airtight container in the refrigerator. They should stay fresh for up to 3 days. To reheat, you can microwave them or toast them in a toaster oven.
Cottage Cheese Pancake FAQs
Here are some frequently asked questions about cottage cheese pancakes:
Is it better to use low-fat cottage cheese instead of regular cottage cheese?
My go-to cottage cheese is 1% or 2%, both of which are low-ish fat (but not no-fat). I find them both to work great for this recipe.
Can I make cottage cheese pancakes without eggs?
Eggs play a crucial role in binding the ingredients together and giving the pancakes structure. If you want to make them without eggs, I would recommend using a flax or chia egg. To make a flax or chia egg, combine 1 Tbsp of ground flax or chia seeds with 3 Tbsp cold water and allow it to thicken for 20-30 minutes before using.
Can I make cottage cheese pancakes gluten-free?
Yes, you can make gluten-free cottage cheese pancakes by using gluten-free all-purpose flour. Make sure to check the packaging for any cross-contamination warnings if you have celiac disease or a gluten intolerance.
Can I freeze cottage cheese pancakes?
Yes, these pancakes freeze well. Place them in a single layer on a baking sheet and freeze until solid. Then transfer them to a freezer-safe bag or container. They can be stored in the freezer for up to 3 months. To reheat, simply microwave them or toast them from frozen.
If you have any other questions about cottage cheese pancakes, feel free to ask in the comments below.
More high-protein recipes to try
Cottage Cheese Protein Pancakes (No Protein Powder)
- 250 g cottage cheese
- 1 egg
- 70 g all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 60 ml milk or alt milk
- 1/2 tsp Oil or butter for greasing the griddle optional if using a non-stick griddle
- Combine cottage cheese, egg, and milk in a large measuring jug or blender.
- Blend until smooth, using a stick blender or regular blender.
- Add the dry ingredients and stir until just combined, being careful not to over mix.
- Allow the pancake batter to rest for 5-10 minutes. Meanwhile, preheat a nonstick griddle to 325F.
- Lightly grease the griddle (optional), and scoop the pancake batter onto the griddle. If using a 1/2 cup measuring cup as a scoop, you should end up with 4 large pancakes.
- Allow the pancakes to cook on the first side until bubbles form on the surface—approximately 5 minutes.
- Flip the pancakes, and cook for another 3-5 minutes or until cooked through and golden brown on both sides.