Cottage Cheese Protein Pancakes (Print View)

Fluffy protein pancakes bursting with fresh blueberries and creamy cottage cheese for a wholesome breakfast.

# Components:

→ Wet Ingredients

01 - 1 cup cottage cheese, low-fat or full-fat
02 - 2 large eggs
03 - 1/4 cup milk, dairy or unsweetened plant-based
04 - 1 teaspoon vanilla extract

→ Dry Ingredients

05 - 1/2 cup oat flour or finely ground rolled oats
06 - 1/4 cup whole wheat flour or all-purpose flour
07 - 1 teaspoon baking powder
08 - 1/4 teaspoon salt
09 - 1 tablespoon sugar or sweetener of choice, optional

→ Add-ins

10 - 3/4 cup fresh blueberries, plus extra for serving
11 - Cooking spray or butter for the pan

→ Optional Toppings

12 - Maple syrup or honey
13 - Greek yogurt

# Preparation Steps:

01 - In a large bowl, whisk together cottage cheese, eggs, milk, and vanilla extract until smooth.
02 - In a separate bowl, combine oat flour, whole wheat flour, baking powder, salt, and sugar.
03 - Add the dry ingredients to the wet ingredients and stir gently until just combined. Avoid overmixing to maintain fluffy texture.
04 - Gently fold the fresh blueberries into the batter until evenly distributed.
05 - Heat a nonstick skillet or griddle over medium heat and lightly grease with cooking spray or butter.
06 - Pour 1/4 cup batter per pancake onto the skillet. Cook for 2 to 3 minutes until bubbles form on the surface and edges begin to set.
07 - Flip each pancake and cook for another 2 minutes until golden brown and cooked through.
08 - Repeat the cooking process with remaining batter, regreasing the pan as needed between batches.
09 - Serve pancakes warm with extra blueberries, maple syrup, or Greek yogurt as desired.

# Expert Advice:

01 -
  • They're genuinely fluffy and satisfying without tasting like you're forcing down wellness—your taste buds won't feel cheated.
  • High protein means you're actually full for hours, not hunting the kitchen by mid-morning.
  • The whole thing takes barely 25 minutes from craving to plate, including cleanup time in your head.
02 -
  • Don't overmix—I learned this the hard way by getting aggressive with the batter, and my pancakes turned out dense like pancake pucks instead of airy clouds.
  • Keep your blueberries frozen or very cold, because room-temperature ones will leak and turn your batter a murky blue color that tastes fine but looks a little unappetizing.
  • The batter thickens as it sits, so if you're cooking these slowly, add a splash more milk to keep the consistency pourable—thick batter makes thick pancakes.
03 -
  • Room-temperature cottage cheese blends smoother into the batter than cold, so pull it out of the fridge a few minutes before you start.
  • If your skillet has hot spots, medium heat is crucial—too hot and you'll char the outside before the inside sets, too cool and they'll be rubbery.
  • These pancakes freeze beautifully for up to a month, and reheating in a toaster oven keeps them crispy outside and fluffy inside, which is the dream scenario.
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