Cottage Cheese Protein Pancakes (Printable)

Fluffy, high-protein pancakes made with cottage cheese and fresh blueberries for a nutritious start.

# What You Need:

→ 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

→ For Serving

12 - Maple syrup or honey, optional
13 - Greek yogurt, optional

# How-To:

01 - In a large mixing bowl, whisk together cottage cheese, eggs, milk, and vanilla extract until smooth and well combined.
02 - In a separate bowl, combine oat flour, whole wheat flour, baking powder, salt, and sugar if using.
03 - Add the dry ingredients to the wet ingredients and stir gently until just combined. Do not overmix 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 of 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 the remaining batter, greasing the pan as needed between batches.
09 - Serve warm pancakes immediately with extra blueberries, maple syrup, or Greek yogurt as desired.

# Expert Hacks:

01 -
  • They're genuinely high-protein without tasting like a fitness supplement or cardboard.
  • Fresh blueberries create these little pockets of sweetness that make you feel like you're eating dessert for breakfast.
  • The whole process takes less time than your coffee brews, which is honestly life-changing on rushed mornings.
02 -
  • Old baking powder is your silent enemy; if you're not sure when you opened it, grab a fresh container because flat pancakes will haunt you.
  • Don't whisk the dry ingredients into the wet ones as if your life depends on it; overmixing is the one thing that will actually ruin these, turning them dense and tough instead of the fluffy clouds you're aiming for.
03 -
  • The batter thickens as it sits, so if you make it and then get distracted, it will need a splash more milk before cooking; this is completely normal and not a sign you did something wrong.
  • Medium heat is genuinely your friend here; I've ruined plenty of batches by cranking the heat up thinking I'd speed things along, when really medium heat gives you the golden exterior and cooked-through interior at the same time.
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