The first time I made these cottage cheese pancakes I was skeptical — pancakes with just cottage cheese, eggs, and flour?
They came out tender, slightly tangy, and surprisingly fluffy, and became a fast favorite for busy mornings.
This recipe is a true three-ingredient kitchen win: minimal shopping, fast prep, and breakfast on the table in about 10 minutes.
If you want a protein-forward pancake with a light tang and crisp edges, this is it.
For more cottage-cheese-forward breakfast ideas, try my twist on cottage cheese avocado toast for a savory follow-up.
Why You’ll Love This Recipe
- Ultra-fast to make: everything gets blended and cooked in minutes.
- High in protein: cottage cheese and eggs keep you full longer.
- Versatile: plays well with sweet or savory toppings.
- Low-waste and pantry-friendly: minimal ingredients that you likely already have.
These pancakes have a delicate interior and a lightly crisp exterior.
The cottage cheese gives a gentle tang and moisture that simple pancake batter often lacks.
The eggs provide structure and a rich mouthfeel, while the small amount of flour rounds everything into a cohesive, tender pancake.
Together they produce a cake-like, slightly custardy texture rather than a dense flapjack.
“I swapped my usual pancakes for this recipe on lazy Saturdays and now it’s our go-to. Light, filling, and so easy — my kids even ask for seconds!” — Emma R., reader
Key Ingredients
Cottage cheese (1 cup)
Cottage cheese is the star here. It supplies both moisture and protein, which keeps these pancakes tender without needing milk or oil. Opt for small-curd if you like a smoother batter; brands with a clean ingredient list (milk, cultures, salt) produce the best fresh flavor.
Eggs (3 large)
Eggs are your binding and leavening partners. The whites add lift and structure while the yolks enrich the batter, giving the pancakes a custardy richness. Use large eggs at room temperature for the most consistent blending and rise.
All-purpose flour (1/2 cup)
Flour is the framework that turns the cottage cheese and eggs into pancakes. Half a cup keeps the batter light while still allowing it to hold together. For a slightly lighter result you can sift the flour before measuring, and measure by spooning into the cup then leveling off.
Full ingredients list:
- 1 cup cottage cheese
- 3 large eggs
- 1/2 cup all-purpose flour
Step-by-Step Instructions
Step 1: Blend the batter
Put the cottage cheese, eggs, and flour into a blender.
Blend until you have a smooth, pourable batter with no large curds.
If your blender is small, scrape down the sides and pulse again to incorporate everything evenly.
Pro Tip: You’ll know the batter is ready when it flows slowly off a spoon and looks uniform without large cottage cheese lumps.
Step 2: Heat the skillet
Set a non-stick skillet over medium heat and let it warm for a couple of minutes.
A properly warmed pan gives an immediate sizzle and prevents sticking.
Lightly grease with a bit of butter or neutral oil if your pan is not fully non-stick.
Pro Tip: Test the skillet with a drop of batter — it should sizzle gently and spread slightly without immediately burning.
Step 3: Cook the pancakes
Pour small rounds of batter into the skillet; a 1/4 cup measure works well for evenly sized pancakes.
Cook until bubbles form across the surface and the edges look set, about 2 to 3 minutes.
Flip carefully with a thin spatula and cook the other side until golden brown, another 1 to 2 minutes.
Pro Tip: The visual cue is bubbles that form and then don’t immediately pop; that signals the underside has set and the top is ready to flip.
Step 4: Serve warm
Stack the pancakes and serve immediately with your favorite toppings.
These are great with a pat of butter and maple syrup, a smear of fruit jam, or savory toppings like smoked salmon and chives.
If you want a crispier edge, finish them in a slightly hotter skillet for the last 10–20 seconds per side.
Pro Tip: If making a large batch, keep finished pancakes on a wire rack in a low 200°F oven to preserve texture without steaming them soggy.
Expert Tips for Success
-
Control the heat: Medium heat is the sweet spot.
If the pan is too hot the outsides will brown before the centers set.
If too cool, pancakes will be pale and dense. -
Use a non-stick skillet or a well-seasoned cast-iron pan: This minimizes oil and prevents tearing while flipping.
A thin, flexible spatula helps you slide under the pancake cleanly. -
Batter consistency: The batter should be pourable but not watery.
If it’s too thick, add a tablespoon of milk or water and pulse; if too thin, add a tablespoon of flour.
Small adjustments make a big difference in texture. -
Blending technique: Pulse first to break down the curds, then blend on medium until smooth.
Over-blending on high can heat the batter slightly and change how it cooks, so keep pulses brief. -
Egg temperature matters: Bringing eggs to room temperature helps them emulsify smoothly with the cottage cheese, producing a more uniform batter.
Cold eggs straight from the fridge can make the batter lumpier. -
Flavor add-ins and mix-ins: Add vanilla extract, cinnamon, or a tablespoon of honey to the batter for subtle sweet notes.
If adding fruit, fold in small pieces (blueberries, chopped strawberries) gently after blending to avoid turning the batter purple. -
Scaling the recipe: This formula scales predictably.
For more pancakes, keep the ingredient ratios the same and blend in batches to avoid overworking the blender. -
Troubleshooting flat pancakes: If your pancakes are too flat, ensure eggs are fresh and your skillet is hot enough to create steam and lift during the first minute of cooking.
You can also separate the eggs, beat the whites to soft peaks, fold them into the blended batter for extra lift. -
Make-ahead tips: You can prepare batter and refrigerate it for up to 24 hours; stir gently before using.
The texture may tighten slightly, so let batter rest at room temperature for 10 minutes before cooking.
Storage & Freezing
Fridge storage: Cool pancakes to room temperature before storing.
Place them in an airtight container with a paper towel between layers to absorb moisture.
They will keep well for up to 4 days in the refrigerator.
Freezer storage: Flash-freeze pancakes in a single layer on a baking sheet for 1 hour.
Transfer frozen pancakes to a freezer bag or airtight container with parchment between layers.
They freeze well for up to 2 months.
Reheating from the fridge: Warm pancakes in a skillet over medium-low heat for 30–60 seconds per side.
This restores some crispness without drying them out.
You can also microwave a stack covered with a damp paper towel for 20–40 seconds, but the edges will be softer.
Reheating from frozen: Reheat directly from frozen in a toaster or toaster oven at 350°F for 6–8 minutes, flipping halfway, until heated through and slightly crisp.
A skillet over medium heat works too; give each side a minute or two until warm.
Variations & Substitutions
Blueberry cottage cheese pancakes: Fold in a handful of fresh or frozen blueberries after blending.
They add juicy pockets and pair beautifully with lemon zest and a drizzle of maple syrup.
Try the flavor profile inspiration from my cottage cheese blueberry smoothie for a matching drink.
Savory herb pancakes: Add chopped chives, dill, and a pinch of salt to the batter.
Serve with smoked salmon, crème fraîche, or a soft-boiled egg for a brunch-worthy plate.
Gluten-free swap: Replace the all-purpose flour with a 1:1 gluten-free baking blend.
Note that texture can vary by blend; consider adding 1/2 teaspoon xanthan gum if your blend lacks binding agents.
Tropical twist: Stir in mashed ripe mango or a spoonful of mango puree for a fruity version.
These pair well with coconut yogurt or a squeeze of lime.
For a matching smoothie, see this cottage cheese mango smoothie for inspiration.
Peach and cinnamon pancakes: Fold in diced peaches and a pinch of cinnamon to the batter.
Top with a spoonful of ricotta or yogurt and a dusting of powdered sugar.
If you love peach pairings, check out my cottage cheese peach smoothie for a complementary drink.
Frequently Asked Questions
Q: Can I use low-fat or fat-free cottage cheese?
A: Yes. Low-fat cottage cheese works fine, though it may produce a slightly less rich pancake.
The texture will remain tender because the eggs provide much of the fat and structure.
If you use fat-free, consider adding a teaspoon of melted butter for mouthfeel.
Q: Do I need to drain the cottage cheese?
A: Generally no; the recipe assumes standard cottage cheese consistency.
If your cottage cheese is unusually watery, drain briefly in a fine-mesh strainer to avoid thinning the batter too much.
Q: Can I make these without a blender?
A: You can. Mash the cottage cheese with a fork or potato masher, beat the eggs separately, then whisk in the flour until smooth.
Expect a slightly more rustic texture with small curds remaining.
Q: How many pancakes does this recipe make?
A: Using a 1/4 cup measure you’ll get around 6 medium pancakes.
Adjust the scoop size to make smaller silver dollar or larger griddle pancakes accordingly.
Q: Are these suitable for meal prep?
A: Yes. They’re excellent for meal prep because they reheat well from both fridge and freezer.
Store in airtight containers and layer with parchment to prevent sticking.
Final Thoughts
These cottage cheese pancakes are a weekday hero: fast, protein-rich, and endlessly adaptable.
If this recipe earned you a smile, please leave a star rating in the recipe card below or pin it to Pinterest to share the love.
For more three-ingredient inspiration, see this take on Cottage Cheese Pancakes (Quick & Easy) – Momsdish, a well-loved simple version.
If you’re curious about technique variations and kitchen tips from a veteran food site, check out Cottage Cheese Pancakes Recipe (Only 3 Ingredients!) | The Kitchn.
For another bright flavor riff and serving ideas, this Cottage Cheese Pancake Recipe – Jar Of Lemons is a lovely reference.
Cottage Cheese Pancakes
Ingredients
Main Ingredients
- 1 cup cottage cheese Opt for small-curd for a smoother batter; brands with a clean ingredient list produce the best flavor.
- 3 large eggs Use at room temperature for best blending and rise.
- 1/2 cup all-purpose flour For a lighter result, sift the flour before measuring.
Instructions
Preparation
- Put the cottage cheese, eggs, and flour into a blender. Blend until smooth and pourable.
- Set a non-stick skillet over medium heat and lightly grease it.
Cooking
- Pour small rounds of batter into the skillet and cook until bubbles form and edges set, about 2 to 3 minutes.
- Flip and cook the other side until golden brown, about 1 to 2 minutes.
Serving
- Stack the pancakes and serve warm with toppings of your choice.
