Everyone loves pancakes for breakfast, and these Cottage Cheese Pancakes are just as warm, tender, and fluffy as you could want – with added protein and no gluten!
Protein-Packed Pancakes That Are Light and Fluffy!
If you are looking for a fun breakfast that will make you feel good and start your day off right, this recipe is for you. These protein-packed pancakes are easy to make, and use cottage cheese for a moist, indulgent texture and plenty of healthy goodness.
I know, I know – a lot of you guys out there don’t love cottage cheese. But in this recipe, the cottage cheese adds protein while gluten-free flour, maple syrup, and vanilla take center stage. The flavor is fantastic – even if you’re not a cottage cheese fan!
Why You’ll Love Cottage Cheese Pancakes
So why should you make this recipe? Here are five reasons you’re gonna love cottage cheese pancakes:
- Protein-Packed Breakfast: Cottage cheese pancakes are an excellent source of protein. With both cottage cheese and eggs in the recipe, you get a double supply of quality protein, which helps you feel full and keep your energy up throughout the morning.
- Gut-Friendly Ingredients: Real cottage cheese also contains probiotics (make sure to check the packaging – you’re looking for live, active cultures). Probiotics are known to be beneficial for gut health. These probiotics promote a healthy balance of gut flora, which is great for you in so many ways.
- Fluffy Texture: Cottage cheese pancakes have a unique texture that’s soft and light, creamy and rich. So yummy!
- Gluten-Free: For those with gluten sensitivities or those following a gluten-free diet, these cottage cheese pancakes are a great option. Not avoiding gluten? Feel free to use all-purpose flour instead, or stick with gluten-free and incorporate more alternative flours into your diet.
- Versatile: Serve these with pure maple syrup, sliced bananas, chopped nuts, fresh berries, whipped cream… whatever you love!
Ingredients
This recipe is so short and sweet, you can probably memorize it! All you need are a handful of basic baking items. Here’s the list:
- Cottage Cheese: I like full-fat cottage cheese, but you could also use lower-fat versions. Those might not be quite as fluffy when cooked.
- Eggs: Use large, whole eggs to bind the batter together and add structure.
- Vanilla: Pure vanilla extract.
- Maple Syrup: Go for pure maple syrup, or substitute your favorite honey. Brown sugar is another option that works well in this recipe.
- Flour: Your favorite all-purpose gluten-free flour.
- Baking Powder: Be sure to use baking powder, not baking soda!
- Salt
- Oil: I use coconut oil, but you could swap in another neutral-tasting oil if you like.
Is Cottage Cheese Good for the Gut?
Cottage cheese adds protein, lightness, and a slightly tangy taste to these pancakes. It also adds healthy probiotics, which is great for your gut. If you aren’t sensitive to dairy, then using cottage cheese with live active cultures is a tasty way to get some probiotics into your diet, helping you digest your food more effectively and easily.
How to Make Cottage Cheese Pancakes
Let’s talk cooking methods, shall we? While some recipes for pancakes can be a little bit much, this one is ultra-easy. All you do is mix, cook, and enjoy.
- Whisk the Wet Ingredients. Whisk the eggs, cottage cheese, maple syrup and vanilla together in a medium mixing bowl.
- Whisk the Dry Ingredients. Then whisk together the flour, baking powder and salt in another bowl.
- Combine the Two Mixtures. Add the dry mixture to the wet mixture, and stir to combine.
- Cook! Heat a heavy skillet or griddle to medium heat, and oil it, coating well. Then use a ¼ cup scoop or cup to measure and pour little puddles of batter onto the hot surface. Don’t put them too close together – that makes them hard to turn!
- Flip, and Finish Cooking. Flip the pancakes once they’re golden on the bottom and cooked through enough to turn over easily with a spatula. If the bottoms are browning too fast, turn down the heat.
- Enjoy! Once the pancakes are done through, put them on an ovenproof plate or baking dish, and keep them warm in a low oven – around 250 degrees is fine – while you cook the rest. Serve with your favorite toppings, and enjoy.
Tips and Tricks
Every recipe is better when you know a few tips and tricks, right? Here are my best pieces of advice for making great cottage cheese pancakes.
- Blender: You can also make this recipe in a blender – just add the wet ingredients first, and the dry ingredients on top. Blend for a few seconds to get a smooth mixture.
- Cookie Scoop: A medium cookie scoop is a nice way to make silver-dollar cottage cheese pancakes.
- Skillet Options: Turning pancakes is usually the hardest part of any pancake recipe. A nonstick skillet makes this easier, but many of us prefer cast iron or stainless steel. If you’re using those, make sure to heat the oil until the batter sizzles slightly when it hits the pan. It’s also important to keep your cast-iron well seasoned!
Serving Suggestions
These healthy cottage cheese pancakes are a natural pairing with other healthy breakfast recipes. Here are just a few ideas to get you started:
- Smoothie: A healthy smoothie is a perfect breakfast item – I love this Kale Green Smoothie for a shot of veggie power.
- Trail Mix: Roasted nuts, bittersweet chocolate, coconut – this Healthy Trail Mix has it all! Sprinkle it over the pancakes for healthy fat, antioxidants, fiber, and tons of flavor.
- Sausage or Bacon: Cook up a batch of crispy bacon or smoky sausage – or create a bigger breakfast spread by serving Baked Breakfast Potatoes with Sausage.
How to Store and Reheat Cottage Cheese Pancakes
If you have any leftover cottage cheese pancakes, you can store them in a zip-top bag or airtight container in the refrigerator, for up to 3 days. You can reheat them for a few seconds in the microwave, or in a skillet for a minute or so per side.
Can I Freeze These?
Sure can! You can freeze the leftovers (or make extras to freeze) for up to three months. Just cool them down, and freeze them in an airtight container with wax paper in between them to prevent sticking. You can reheat directly from frozen, or thaw them out in the fridge first for a better texture.
Cottage Cheese Pancakes
Ingredients
- 1 1/2 cups cottage cheese
- 4 eggs
- 1 teaspoon vanilla extract
- 2 tbsp maple syrup
- 1 cup gluten free flour
- 1 tbsp baking powder
- 1/4 teaspoon kosher salt
- 1/4 cup 100% coconut oil
Instructions
- In a medium bowl, whisk the eggs, cottage cheese, maple syrup and vanilla
- In another bowl, whisk together the gluten free flour, baking powder and salt. Add the wet ingredients into the dry and mix until batter is smooth.
- Heat a heavy skillet over medium heat, add about a tablespoon of the oil to the pan, tilting pan to coat the bottom.
- Scoop out 1⁄4 cup of the batter, you can cook 2-3 pancakes at a time if you are using a large skillet. But do not over crowd pan. Adjust heat if cakes start to brown too fast.
- Flip and cook until cooked through and no longer gooey at the edges
- Serve immediately, topped with pure maple syrup and berries if desired.
Notes
- Blender: You can also make this recipe in a blender – just add the wet ingredients first, and the dry ingredients on top. Blend for a few seconds to get a smooth mixture.
- Cookie Scoop: A medium cookie scoop is a nice way to make silver-dollar cottage cheese pancakes.
- Skillet Options: Turning pancakes is usually the hardest part of any pancake recipe. A nonstick skillet makes this easier, but many of us prefer cast iron or stainless steel. If you’re using those, make sure to heat the oil until the batter sizzles slightly when it hits the pan. It’s also important to keep your cast-iron well seasoned!
- Storing and Reheating: If you have any leftover cottage cheese pancakes, you can store them in a zip-top bag or airtight container in the refrigerator, for up to 3 days. You can reheat them for a few seconds in the microwave, or in a skillet for a minute or so per side.
- Freezing: You can freeze the leftovers (or make extras to freeze) for up to three months. Just cool them down, and freeze them in an airtight container with wax paper in between them to prevent sticking. You can reheat directly from frozen, or thaw them out in the fridge first for a better texture.
