Cottage Cheese Pancakes

Cottage cheese pancakes are a fluffy, protein-boosted twist on traditional pancakes. Serve them up sweet or savory!

Cottage Cheese Pancakes

A number of you were curious about the cottage cheese pancakes I mentioned (in passing) a couple posts back. They're pretty great, and a nice alternative to pancakes that are predominately flour-based. There are never enough pancakes and waffles over here. Lol.
a stack of cottage cheese pancakes on a white plate

Cottage Cheese Pancakes: Ingredients

The best thing about these protein-rich pancakes is how easy they are to make using common ingredients. Beyond that, they’re wildly adaptable.

  • Cottage cheese: Cultured cottage cheese is a great choice here, it’s a bit tangy and the curds tend to be larger. That said, I’ve had good results with every type of cottage cheese I’ve used for these pancakes.
  • Milk: You can use the milk of your preference. I’ve had good results with both dairy, homemade oat milk and almond milk.
  • Flour: As far as choosing flour goes, I like to use a mix of whole wheat pastry flour with all-purpose flour for this recipe. If you don’t have any whole wheat flour, no problem. Unbleached all-purpose flour is a-ok. And, if you’re avoiding gluten - I’ve had great results using oat flour in place of the flour called for. The 100% oat flour pancakes are more tender, and a bit trickier to flip, but they’re just as delicious.
  • Eggs
  • Baking Powder
  • Salt
  • Add-ins: See below

ingredients for cottage cheese pancakes arranged on marble counter

Cottage Cheese Pancakes: Add-ins

Here's the thing with these pancakes. I'm going to share a version I make that incorporates minced cauliflower. The added nutritional bump you get from it is nice, and if you chop it finely enough, no one is the wiser. That said, you can take these in a completely different direction if you like. Work something with added texture, flavor, and nutritional oomph into the base batter and you’re set. If it's not cauliflower try chopped spinach, blanched/chopped nettles, broccoli, dill, finely shredded carrots, etc. It's hard to go wrong, and it's fun to experiment.egg yolks and cottage cheese in a white mixing bowl

Play With Scale

The pancakes you see here are standard size - roughly 4-5-inches or so. That said, you can do, smaller blini-sized versions of these.

Toppings

There are so many options here! You can serve these pancakes topped with roasted strawberries, vitamin C honey, or blackberry saffron honey. They’re fantastic topped with the dill butter from Super Natural Every Day (page 99), even better with the spiced nori butter from Near & Far (page 172). Both of those are on the savory side, or experiment with just about any of these compound butters. Seriously, blank canvas. Have fun with them!cottage cheese pancakes cooling on a rack

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Cottage Cheese Pancakes

4.8 from 5 votes

To those of you who aren't cauliflower fans, yes, you can absolutely leave out the cauliflower. Or swap in an comparable amount of any the following: blanched nettles, broccoli, or spinach. With the spinach or nettles - blanch quickly in salted boiling water, drain well, and chop (nearly) into a paste. If all you have is unbleached all-purpose flour, no problem, use it in place of the flour blend called for. To make these gluten-free, swap out the flours for 1 cup / 110g / 4 oz oat flour. And you can use dairy milk, oat milk, or almond milk for the liquid here.

Ingredients
  • 1 cup / 7 oz / 200g cottage cheese
  • 3/4 cup / 180 ml milk
  • 4 room temperature eggs, separated
  • 1 cup / 4 oz / 115g raw (or quickly blanched) cauliflower, chopped into rice-sized bits
  • 1/2 cup / 75 g whole wheat pastry flour
  • 1/2 cup / 75 g all-purpose flour
  • 1 teaspoon baking powder
  • scant 1/2 teaspoon fine grain sea salt
  • butter or oil, for cooking
Instructions
  1. In a large bowl mix the cottage cheese, milk, and egg yolks until smooth. Stir in the cauliflower.
  2. In a separate (clean) bowl, beat the egg whites until they hold stiff peaks.
  3. Combine the flours, baking powder, and salt into another bowl. Add the flours to the cottage cheese mixture, and stir until just barely combined. Gently fold the egg whites into the batter with a spatula.
  4. To cook, warm a griddle or pan over medium heat, melt a bit of butter or oil in it, then spoon a little scoop (say, 3-4 tablespoons) of batter into the pan for each pancake, working in batches. You want to cook these relatively slowly, until each pancake is deeply golden on one side.
  5. Flip each pancake, and wait until the other side is golden, and the pancake is cooked through. Continue until you've worked through all the batter.
  6. You can keep cooked pancakes in a 225F oven until you finish, to keep them warm. They're great simply with a pat of butter and a sprinkling of salt. Or, if you want to get a bit fancy, whip up a bit of harissa, saffron or pesto-swirled salted yogurt, or any of the toppings suggested in the above post.
Notes

Makes ~2 dozen medium pancakes.

Serves
8
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 
If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!

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Comments

First off, I really like the idea of using cottage cheese in the pancakes. And now, I'm already thinking about how much I want to make pancakes this weekend!

Jel

These were delicious, perfect winter comfort food. Thank you for the recipe!

Lara

My boyfriend and I have been searching for the perfect pancakes recipe. This might be the one.

Sweet Faery

Great recipe - thank you! Now my husband asks for these pancakes instead of the package (!) variety.

Alex

I love cottage cheese in pancakes for the extra protein boost and love your idea for adding chopped vegetables.

Martha

i usually use yogurt in my pancake batter, but never thought to sub cottage cheese. made these this morning with caramelized onions and spinach instead of the cauliflower. topped them with some homemade roasted orange bell pepper sauce. even my 1y/o devoured them! great way to add more veggies into the diet. might try some grated citrus zest and chopped herbs next time. thanx for the inspiration, heidi!

~karen

I made these on Saturday and could not stop eating them. These were so yummy!

April

These were a huge hit! Great texture, greta taste. I used cauliflower and dill and simply topped with with some plain yogurt. Yum!

Katie@Cozydelicious

Hi Heidi! Just stumbled across your lovely little space here. =) Pictures of the past are always very fascinating, its like a time machine or a window to an other world and time. I used to take home lots of pictures like yours from flea markets to make collages. Your cottage cheese pancake look so perfect. I d surely love to have one with a nice green salad and vinaigrette. thanks for sharing!

Helene Dsouza I Masala Herb

I made these for dinner and they were great. To make the pancakes gluten-free, I used almond meal for the whole wheat flour and garbanzo/fava flour for the all purpose. Perfect! Fried in coconut oil & topped with a bit of goat cheese, it was lovely. Thanks! HS: Thanks for reporting back Meg - happy to hear they turned out!

Meg

These look fabulous; I think they sound perfect to accompany a smear of cream cheese and chives for a nice side to a lunch salad or bowl of soup.

Amanda

What a fresh and lovely recipe. I'm always looking for new ways to incorporate cottage cheese into things (given its versatility and protein content). Thanks!

amy@currylime

Love your recipes and also your photos. Great photography.

jon

This kind of small pancakes are very popular in my country. But I've never tried it with a cottage cheese before. As always, very interesting post.

Marta @ I love breakfasts!

Cauliflower and Brussels sprouts are my favorite vegetables and I am ALWAYS trying to find new ways to prepare them. I am definitely going to try this. Thank you so much for sharing the recipe.

Jeff

I've never tried making cottage cheese pancakes before. But your version looks delicious and the addition of veggies is great.

Jeff @ Cheese-Burger.net

I have been reading your blog for the past year and ABSOLUTELY love everythng you post. Even though I don't get a chance to cook everything; your postings about your life and food are fabulous. Thank you so much for letting us into your life...

cornelia

We had a cottage cheese frittata at a bed and breakfast a while ago, and it made it so light and fluffy. I am not surprised they make for a great addition to pancakes as well!

Michelle

I never thought of adding cottage cheese to pancakes but these look incredible. Going to whip some up this weekend, maybe with some lox...yum

Kristen @Slender Kitchen

I make a cottage cheese pancake all the time. except I mix the dough in a blender. Then I make them like crepes. they are great. My family begs for them. hmmm great with maple syrup..

Rhonda

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