Cottage Cheese Pancakes

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, Published Mar 01, 2025

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Easy and fluffy cottage cheese pancakes recipe! Packed with protein and full of flavor, these pancakes are sure to become a family favorite.

A stack of cottage cheese pancakes topped with a generous serving of dark, glistening cherries and syrup, drizzling down the sides. The pancakes sit on a light-colored plate against a soft blue tiled background.

Hop on the cottage cheese bandwagon with me and discover what delicious recipes you can make with this underrated ingredient! I recently shared a Cottage Cheese Breakfast Bake and with Pancake Day coming up soon I knew I had to post my cottage cheese pancakes ASAP. Trust me when I say they are supremely delicious!

Our household was literally bursting with pancakes recently as I figured out the recipe, much to the delight of my two kids who never met a pancake they didn’t like… I am sure these will be a slam dunk with your family too!

A stack of cottage cheese pancakes topped with glossy, dark berries and drizzled with berry syrup sits on a white marble board. The background features light blue tiles, and theres a glimpse of a jar filled with berries beside the pancakes.

Cottage Cheese Pancake Ingredients
How to make Cottage Cheese Pancakes
Recipe Notes and Tips
More Cottage Cheese Recipes
Cottage Cheese Pancakes (Easy, Fluffy & Delicious) Recipe

Cottage Cheese Pancake Ingredients

This is a classic recipe for fluffy pancakes containing all the usual ingredients plus cottage cheese of course!

Cottage cheese is the MVP of this recipe. I have used both full fat and low fat cottage cheese during my recipe testing and both work. Even full fat cottage cheese is much, much lower in fat compared to other cheeses – for example full fat cream cheese contains around 34% fat whereas cottage cheese is only 4%. Plus it is higher in protein and contains other beneficial nutrients!
Skim milk – I used milk to thin the batter as cottage cheese is quite dense on its own, even when blended.
Large eggs – to help bind our batter.
Melted unsalted butter enriches the batter giving it that yummy buttery flavor.
Maple syrup and a little granulated sugar or Sukrin Gold sweetener for just the right touch of sweetness.
Vanilla bean paste or extract.
All purpose flour (plain flour) with added baking powder and baking soda (<— make sure these raising agents are fresh otherwise your pancakes with be flat, dense and sad). Sifting the dry ingredients before using also helps create fluffier pancakes.
You will also need clarified butter (ghee) for frying the pancakes. Clarified butter has a high smoking point so it won’t turn brown like butter would. Having said that, you can use butter to fry up the pancakes, wiping the pan clean with paper towels between batches and adding a little more butter as needed.

Ingredients for pancakes are arranged on a surface: all-purpose flour, baking soda and powder, sugar, large eggs, vanilla, maple syrup, milk, butter, and cottage cheese. Each item is labeled with text.

How to make Cottage Cheese Pancakes

Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!

Add the cottage cheese, milk, eggs, maple syrup, sugar and vanilla to a blender or food processor and blend until completely smooth.

A blender is seen from above, containing cottage cheese, milk, eggs, and vanilla extract. Beside it, the black lid is shown with the center cap removed, revealing the interior. The background is a light-colored countertop.

Sift the flour, baking powder and baking soda into a mixing bowl. Add the blended cottage cheese mixture and melted butter. Stir to combine the wet and dry ingredients until you have a smooth batter. Rest for 10 minutes before using.

Two images show a mixing process. The first image displays liquid being poured into a bowl of dry ingredients. The second image shows hands using a spatula to mix the combined ingredients into a smooth pancake batter.

Heat clarified butter over medium-high heat in a large non-stick pan or grill plate. Fry the pancakes, in batches, adding more butter as needed. The pancakes should be spaced apart for easy flipping – wait until small bubbles form on the surface then use a thin spatula to flip them over.
Cook for a couple more minutes then transfer onto a plate or wire rack while you finish using up all of the batter.

Side-by-side images of a skillet on a stovetop. Left: Pancake batter being spread with a spatula. Right: A golden-brown cooked pancake in the skillet.

Serve with your favorite toppings such as maple syrup, honey and fresh berries or bacon. Or make a quick blueberry compote for a truly special breakfast or celebration brunch (recipe in card at the end of the post).

Recipe Notes and Tips

Use a small cookie scoop, a quarter cup or two spoons to measure the batter when frying these babies up.
Keep an eye on how hot your pan gets as you fry your pancakes. The heat needs to be high enough for the pancakes to rise and get golden, but not so hot that they scorch (and remain uncooked in the middle). Adjust the heat as needed, especially after the first batch.
Make sure to grease the skillet with clarified butter as you cook the pancakes, adding a little every time you cook up a new batch.
You can also make these cottage cheese pancakes in an air fryer – simply follow the recipe method of my air fryer pancakes.
Serving Suggestions – these pancakes are delicious served with fresh berries and a drizzle of maple syrup but just as delicious served with smoked salmon or bacon! I personally love them with honey and lemon as well while my kids will sometimes add chocolate or Nutella.
Storing and Freezing – Store any leftover pancakes in an airtight container for 4-5 days or freeze for up to a month. Reheat the pancakes in the microwave or the air fryer before serving. Frozen pancakes can be popped into a toaster and cooked from frozen.