Cottage Cheese Protein Pancakes (No Protein Powder)

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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 easy 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.

Protein pancakes with yogurt and blueberries on a plate, with cooling pancakes in the background.

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 is low in calories and 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 easy cottage cheese 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.

Wet ingredients in measuring jug.

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.

  1. Combine cottage cheese, egg, and milk in a measuring jug or blender
  2. Blend until smooth
  3. Add the dry ingredients, and stir in with a spatula until just combined.
  4. Allow the mixture to rest for 5 minutes, then scoop the pancakes onto a lightly oiled griddle, and cook as you would any pancakes.
Ingredients in measuring jug after blending.
Cottage cheese pancakes cooking on griddle.

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.

Cottage Cheese Pancakes with yogurt and blueberries.

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:

Sweet variations

  1. Sweetened Cottage Cheese Pancakes: Before blending, add 2 Tbsp sugar and 1 tsp vanilla to the pancake mix.
  2. 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.

Savory variations

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 these 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 these Cottage Cheese Pancakes gluten-free?

Yes, you can make these gluten-free 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 these 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 these Pancakes, feel free to ask in the comments below.

More high-protein recipes to try

Protein pancakes with yogurt and blueberries on a plate.

Cottage Cheese Protein Pancakes (No Protein Powder)

These Cottage Cheese Protein Pancakes (No Protein Powder) will keep you full and satisfied for hours. They have a silky, custardy texture and a neutral flavor that can easily go savory or sweet, depending on your mood.
4.67 from 9 votes
Prep Time 5 minutes
Cook Time 8 minutes
Course Breakfast & Brunch
Cuisine American
Servings 4 pancakes
Calories 132 kcal



  • 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.



Serving: 1pancakeCalories: 132kcalCarbohydrates: 16gProtein: 11gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 45mgSodium: 532mgPotassium: 109mgFiber: 0.5gSugar: 3gVitamin A: 100IUVitamin C: 0.03mgCalcium: 125mgIron: 1mg
Keyword cottage cheese, high-protein, pancake
Tried this recipe?Let us know how it was!


  1. 5 stars
    Just loved the way you have explained!

    Recipe was so good, Thank you!

  2. Why is the recipe in US and metric quantities? One or the other!

  3. 2 stars
    I wanted this to work so badly, cause they sound amazing! The batter looked great – nice and smooth and seemed to be the right consistency and thickness for pancakes. Unfortunately they stuck to the pan, even though I used a nonstick electric griddle and some butter melted on it.
    I scraped it all off and tired again – I added about 1/4 cup of oil to the batter, and still they stuck so badly. I have made regular pancakes this way many, many times and never had a problem.
    Next I tried a very good nonstick frying pan on the stove top – then I realized that although they didn’t stick, the batter just wouldn’t cook beyond that first tiny layer touching the pan. I tried spreading out the batter to make it thinner, and turning down the heat – but they still wouldn’t cook through.
    In an effort to salvage the rest of the batter, I put it it muffin cups and into the oven at 325F. Even though I cooked them for 27 minutes, I still had similar results with the outside being cooked, but the inside just staying liquidy. I did eat a couple, and the flavour was nice, but unfortunately they didn’t work for me.
    Perhaps they just need more dry ingredients? I’m not sure.
    Thanks for trying – please let me know if I did something wrong!!

    • Hmm the only thing I can think of is that your cottage cheese might have been very liquidy. It’s a good call out, as cottage cheese consistency does vary a fair bit. 🧐

    • 5 stars
      Made these for my toddler and I today. They are amazing! No sticking to the pan- they came off clean and easy. I also really appreciated both metric and US measurements- makes the job easy as you can switch from one or the other. Another great recipe Paula!

  4. 5 stars
    I did not have cottage cheese so I used 150 g whole milk greek yogurt, and it came out great!

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