High Protein Cottage Cheese Pancakes

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High Protein Cottage Cheese Pancakes- This is a great recipe if you are looking to add more protein to your diet without using protein powder! These pancakes are light, fluffy, and low carb!

Stack of high protein cottage cheese pancakes drizzled with syrup and fruit.

High Protein Cottage Cheese Pancakes

I have been on the hunt for different ways to use up our abundance of eggs and came across these pancakes.  I also noticed the recipe used cottage cheese and I was instantly intrigued.  My whole family loves cottage cheese so I knew that wasn’t going to be an issue and if you are thinking, ewwww how could I possibly eat cottage cheese in pancakes, well just try them first, you won’t even know it’s there!

But if you would rather stick to some more traditional ways to use eggs for breakfast try my Bean and Cheese Breakfast Tacos, Ham and Egg Breakfast Cups (these are also high protein and low carb!), and these Freezer Breakfast Ham Egg and Cheese Sandwiches.

A bite of high protein cottage cheese pancakes on a fork.

I tried this recipe in many different ways and tested them each out on my kiddos to see which way they liked them best.  And the verdict was the original recipe which is from Weelicious.  I tried a gluten free version using ground oats, I tried blending the whole thing in a blender, and I tried whole wheat flour.  While none of them were bad they just liked the original the best.

So, that’s what I’m giving you.  Don’t worry I will give you my variations too just in case you are interested.

A top down view of a stack of high protein cottage cheese pancakes with fruit on top.

About these High Protein Cottage Cheese Pancakes:

  • There is no protein powder in these pancakes just real ingredients.
  • If you would like to make these gluten-free use 3/4 cup of old-fashioned oats and grind them in a blender to make 1/2 cup oat flour.  Grind them until it resembles flour.
  • You can also make the entire recipe in a blender if you prefer.  Just put everything into your blender and blend just until combined.
  • You can also substitute with whole wheat flour.  Just use a little less and they will be a little denser but they still tasted great.
  • Make ahead option:  Stack cooled pancakes with a piece of parchment paper in between each.  Place in a ziploc bag or freezer safe container and freeze for up to 3 months.  Reheat in the toaster or let them thaw and reheat in the microwave.

Tall stack of high protein cottage cheese pancakes with melted butter and chopped fruit.

What to serve these High Protein Cottage Cheese Pancakes with:

My kids love these pancakes more than regular pancakes even.  I have also been packing them in their lunches for school.  I smear a little softened cream cheese on one then top with a few cut strawberries and then another pancake.  It’s a high protein pancake sandwich! 🙂

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A bite of high protein cottage cheese pancakes on a fork.

High Protein Cottage Cheese Pancakes

Course: Breakfast/ Brunch
Cuisine: American
Keyword: high protein pancakes
High Protein Cottage Cheese Pancakes- This is a great recipe if you are looking to add more protein to your diet without using protein powder! These pancakes are light, fluffy, and low carb!
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 8 pancakes
Calories: 124kcal
Author: Malinda Linnebur
Print Recipe Save Recipe

Ingredients

  • 3 large eggs
  • 1 cup (240g) cottage cheese (low fat or full fat is fine)
  • 2 tablespoons honey
  • 1 teaspoon vanilla
  • 1/2 cup (70g) all purpose flour
  • 1 teaspoon baking powder

Instructions

  • Heat a large griddle over medium low heat.  (I even use low heat because they can burn easily on higher heat and the middle left undone)
  • In a large bowl combine eggs, cottage cheese, honey, and vanilla.  Add the flour and baking powder and mix just until combined.  Pour 1/4 cupfuls onto preheated and lightly greased griddle.  Cook 3-4 minutes on each side or until golden.  

Notes

  1. Recipe adapted from Weelicious.
  2. If you would like to make these gluten-free use 3/4 cup of old-fashioned oats and grind them in a blender to make 1/2 cup oat flour.  Grind them until it resembles flour.  
  3. You can also make the entire recipe in a blender if you prefer.  Just put everything into your blender and blend just until combined.  
  4. You can also substitute with whole wheat flour.  Just use a little less and they will be a little denser but they still tasted great.   
  5. Make ahead option:  Stack cooled pancakes with a piece of parchment paper in between each.  Place in a ziploc bag or freezer safe container and freeze for up to 3 months.  Reheat in the toaster or let them thaw and reheat in the microwave. 
  6. Nutrition Facts: Since different brands of ingredients have different nutritional information, the information shown is just an estimate. Nutrition calculated using regular cottage cheese. 
Serving suggestions:

Nutrition

Serving: 1pancake | Calories: 124kcal | Carbohydrates: 17g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 66mg | Sodium: 132mg | Potassium: 120mg | Fiber: 1g | Sugar: 5g | Vitamin A: 131IU | Calcium: 58mg | Iron: 1mg

33 thoughts on “High Protein Cottage Cheese Pancakes”

  1. They were good but mine didn’t rise and were super flat. Added a little more flour and protein powder but not like pics. Don’t know what was wrong.

    Reply
  2. 5 stars
    My age is showing and I have difficulty chewing meat so make these pancakes often. Much rather eat real food in place of powder supplements.

    Reply
  3. 5 stars
    This recipe is awesome! I tweaked it a little to get more protein in it. I added 1\4 cup vanilla protein powder and 1/3 cup gluten free flour. It is really thick so I spoon in on the griddle and spread it out with a spoon. I also added fresh blueberries as they cooked. So yummy! Thanks for an amazing pancake recipe I can enjoy guilt free!

    Reply
  4. 5 stars
    Made it first time and recipe is spot-on! Then I began to dream about making a stuffed crepe. Made same recipe today and love how easy it was to simply cover the large non stick skillet with the batter, flip it in the pan then smear with a little strawberry preserves or fresh fruit! Love the recipie and thank you!

    Reply
  5. 5 stars
    These are awesome! I made these for my 12 month old. He has never had pancakes before. He really loved them! They taste amazing without any topping on them (yay, no syrup mess!). I did add a tiny bit of salt and powdered sugar to the tops! I made them with whole wheat flour, they were fantastic….like no other pancake I’d ever had before. Almost like a custard flavor? I’m usually hate pancakes for breakfast because of the big crash afterwards. With these, I felt nice and full without getting sleepy. Next time, I’m going to add a runny egg on top! Homemade McGriddle 🙂

    Reply
  6. 5 stars
    Amazing. These pancakes come out a little on the wetter, denser side which I quite like. The honey flavor comes through and is amazing with strawberries!!! My kids loved them too. Will make again for sure.

    Reply
    • Thank you, I’m so glad you liked them!! Yes, these pancakes are a little denser due to the cottage cheese, extra eggs, and small amount of flour. Thanks for sharing!!

      Reply
  7. 5 stars
    I love this recipe! So simple and delicious… and healthy too?! Do you have nutrition info? I’m tracking calories and was looking for this. Thank you in advance!

    Reply
  8. These were great pancakes! Not dry like other healthy pancake recipes I tried. My husband really enjoyed them. He said they taste just like regular pancakes. I’ll keep this recipe for sure. Thanks

    Reply
  9. 5 stars
    This recipe is awesome. Just made a bit of changes. I used 2 eggs instead of 3, substituted the 3rd egg with 2 egg whites and made the flour half all purpose and half whole wheat.

    Reply
    • Thank you so much for your comment and your substitutions!! I am going to have to try these with some whole wheat flour next time!!

      Reply
  10. 5 stars
    These were really good! I put a few blueberries in them when they were on the griddle. My husband said they were really good! I had him try to guess what was in them and he had no clue it was cottage cheese. When I told him he couldn’t believe it. These are a repeat! One pancake held me most of the day too!

    Reply
    • I am so glad you and your husband enjoyed these as much as we do!! They really are a great breakfast and I am definitely going to add blueberries!!

      Reply
  11. 5 stars
    This is totally what I need! I’m not a big pancake fan, probably because they’re just not filling or “healthy.” But I totally have to try these! They sound like they fit the bill on both accounts!

    Reply
  12. 5 stars
    I made these today and they are so good. I used the small curd low fat cottage cheese. I did not make eggs or sausage with them as I felt like I was going to enjoy the pancakes and was getting protein with the eggs and cottage cheese. I ate two but I was stuffed but couldn’t leave any as they were sooo good.

    Reply
  13. 5 stars
    Hi Malinda! I told you I would leave you know how we liked these pancakes! I was a bit apprehensive since I do not care for cottage cheese. I was sooo pleased! What a healthy breakfast! I did serve scrambled eggs with this as it was a suggestion of yours. Thanks so much for our healthy breakfast!

    Reply
  14. Looks good! Definitely trying to do some lower carb, lower sugar breakfast options! I think I even have some oat flour sitting around….thanks, Malinda!

    Reply
  15. These look delicious!!! Do you know if they make a gluten free oat flour and could it be used in this recipe instead of grinding oatmeal?

    Reply

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