Introduction

These high protein cottage cheese pancakes are a delicious and nutritious way to start your day. Soft and fluffy with a hint of cinnamon, they’re packed with protein and gentle sweetness from maple syrup. Perfect for a quick breakfast that keeps you full longer.

A stack of seven thick, golden brown pancakes sits on a white plate with small black speckles. The pancakes have a slightly uneven texture with some darker browned edges, and syrup drips down the sides of the stack. On top, there is a square piece of melting butter with syrup pooling around it. Three berries, two red raspberries and one dark blue blueberry, sit beside the butter on the pancakes, with an extra blueberry resting on the plate near the edge. To the right of the plate, a fork with a white handle rests on the white marbled surface next to a folded cloth napkin. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup cottage cheese
¼ cup plain Greek yogurt
2 large eggs
2 teaspoons vanilla extract
2 tablespoons maple syrup
¾ cup all purpose flour
2 teaspoons baking powder
1½ teaspoons cinnamon
Neutral oil or unsalted butter (for cooking)

Instructions

Step 1: Add the cottage cheese, Greek yogurt, eggs, vanilla extract, and maple syrup to a blender. Blend until the mixture is smooth and creamy.
Step 2: In a medium bowl, whisk together the flour, baking powder, and cinnamon. Pour the blended wet ingredients into the dry mixture and gently stir until just combined. Be careful not to over-mix; the batter will be thick, similar to cake batter.
Step 3: Heat a large nonstick skillet over medium-low heat. Lightly oil the skillet with a small amount of neutral oil or butter. Pour about ⅓ cup of batter for each pancake. Cook in batches, turning after about 2 minutes when the bottom is golden and the edges start to set. Cook the other side until golden and cooked through. Keep the heat moderate to avoid burning before the pancakes are cooked inside.
Step 4: Serve the pancakes hot with extra maple syrup or your favorite toppings.

Tips & Variations

For extra fluffiness, ensure you do not over-mix the batter. A few lumps are okay.
Swap all-purpose flour for whole wheat flour for added fiber, but expect slightly denser pancakes.
Add fresh berries or chopped nuts to the batter for added texture and flavor.
Use a non-dairy yogurt to make this recipe dairy-free, adjusting cook time as needed.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave before serving. You can also freeze pancakes in a single layer separated by parchment paper for up to a month; thaw and reheat as needed.

How to Serve

A stack of seven golden-brown pancakes sits on a round white plate, each pancake showing a slightly textured surface with darker edges. On top, there's a square pat of butter that is starting to melt and drizzle down the sides. Bright red raspberries and a single blue blueberry rest beside the butter on the top pancake, with one more blueberry near the plate edge. Golden syrup slowly flows over the pancakes, pooling a little on the plate. To the right of the plate, a fork with a white handle and silver prongs is placed, next to a folded cloth napkin on a white marbled texture surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these pancakes gluten-free?

Yes, you can replace the all-purpose flour with a gluten-free baking mix or oat flour. Adjust liquid amounts slightly if needed, as gluten-free flours absorb moisture differently.

Do I have to use a blender?

Using a blender helps create a smooth batter and ensures the cottage cheese is well incorporated. However, you can whisk the wet ingredients together and gently fold them into the dry ingredients if you don’t have a blender, though the texture may be a bit chunkier.