These High-Protein Cottage Cheese Pancakes use only real ingredients, are low in carbs and pack a protein punch! Soft and creamy, with a hint of cinnamon, it’s a perfect breakfast!
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I am a woman who loves pancakes, surrounded by children who love pancakes. But as a Type 1 Diabetic, this is a struggle.
I’ve been on a decade-long quest for a recipe that’s from scratch, high protein and doesn’t use protein powder. Thanks to eggs and cottage cheese, I now have the perfect recipe!
These pancakes are ultra-creamy (no dry pancakes here!), and packed with flavor and ingredients you can feel good about.
High Protein Cottage Cheese Pancakes Ingredients
Cottage Cheese: I use low-fat (2%) cottage cheese to make these even healthier!
Eggs: Another boost to the protein content!
Sugar: A small amount of granulated sugar to add a touch of sweetness. Feel free to swap out for an equal amount of honey or maple syrup.
Milk: I use 2% milk, but any would work.
Vanilla Extract
All-Purpose Flour: Measure by gently spooning flour into the measuring cups and then level off the top. Alternatively, measure by weight.
Baking Powder
Cinnamon
Making the Batter
The most important part of this recipe is blending the cottage cheese until it’s smooth and creamy. A blender or a food processor works great here.
Add the cottage cheese, eggs, sugar, milk and vanilla extract to a blender or food processor. Blend until no lumps remain (30 seconds to 1 minute).
In a separate bowl, whisk flour, baking powder and cinnamon. Make a well in the center and pour in the cottage cheese mixture. Stir until well-mixed. The batter will be thick!
Best Tips for Cooking Pancakes
Start with a preheated pan or griddle.
Cook over medium-low heat. Heat that’s too high will burn the outside and leave the inside raw. Low and slow is best!
Even if your pan is non-stick, rub a small amount of oil over the hot pan using a paper towel. This ensures that your pancakes won’t stick.
Drop a small amount of batter onto the hot oiled pan. I like to use this trigger-release ice cream scoop to easily scoop batter (Amazon link). Because the Cottage Cheese Pancakes batter is thick, you may have to use the back of your scoop to spread it out a bit.
When the sides look dry and the bottom is golden-brown, it’s time to flip. Use the spatula to peak under the pancake to check the color. If the pancake bunches or you can’t easily slide the spatula under, it may be too soon.
After flipping, cook another minute or so. Watch the very edges of the bottom of the pancake for a golden brown color. Peak with a spatula. Remove from heat when golden brown.
Best Ways to Serve High Protein Cottage Cheese Pancakes
Classic: These pancakes taste delicious slathered with butter and syrup! Plus, you get the protein boost to keep you full longer. Be aware, this option has more carbs than the options listed below.
Low Carb: If you want a low-carb option, that still tastes sweet, a bit of butter and a sprinkle of powdered sugar is the way to go! One teaspoon of powdered sugar will easily cover 1-2 pancakes and only contains 2.5 grams of carbs!
Minimalist: These pancakes are so moist and creamy, they don’t need any toppings! You can eat them right out of the pan!
How to Store Cottage Cheese Pancakes
Store these High Protein Pancakes tightly covered in Tupperware, a baggie, or wrapped in plastic wrap on a plate up to 1-2 days in the fridge.
Can I Freeze These Pancakes?
Yes! For longer storage, these pancakes can be frozen up to 1-2 months. Freeze tightly covered in Tupperware or in a large baggie. To easily remove single pancakes, place a sheet of wax paper between each one before freezing.
Happy Baking!
Best High Protein Cottage Cheese Pancakes
Equipment
- Blender or Food Processor
- Frying Pan or Griddle
Ingredients
- 1 ½ cups all-purpose flour (187.5 grams by weight)
- 2 teaspoons baking powder
- ¾ teaspoon ground cinnamon
- 2 cups low-fat cottage cheese
- 4 eggs
- ¼ cup granulated sugar
- 2 Tablespoons 2% milk
- 4 teaspoons vanilla extract
Instructions
- In a large bowl, whisk flour, baking powder and cinnamon.
- Add cottage cheese, eggs, sugar, milk and vanilla to a blender or food processor. Blend until smooth.
- Add cottage cheese mixture to dry ingredients. Stir until well mixed. Batter will be thick.
- Heat frying pan or griddle over medium low heat. When warm, rub a small amount of oil over cooking surface with a paper towel.
- Drop batter onto hot pan. Using back of scoop, spread batter into desired shape, if needed. Cook until the sides look dry and the bottom is golden brown. Flip and cook another minute. Watch for the edges of the bottom of the pancake to darken, then check for doneness. Pancakes are done when sides are dry and bottom is also golden brown.
- Store tightly covered in the fridge for 1-2 days. Freeze up to 1-2 months.
Notes
- Substitute any fat content of milk or cottage cheese.
- Substitute sugar for maple syrup or honey, if desired.
- When greasing the hot pan, fold the paper towel several times or bunch up to create a cushion between your fingers and the pan to avoid burning your fingers.
- See main body of this article for tips on cooking pancakes.
- Calories: 255 grams
- Fat: 5.4 grams
- Carbohydrates: 24 grams
- Protein: 16 grams
- Sodium: 324 mg
Nutrition
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