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Cottage Cheese Pancakes are to-die-for! They have wonderfully crispy edges and a melty center that will have you HOOKED.

Cottage Cheese Pancakes are one of the best quick breakfasts to keep in your toolbelt. You might not have the best impression of cottage cheese, but trust me, this recipe is going to change your mind about these yummy curds forever!
Cooking with cottage cheese is a habit in our home. It ups the protein content and makes for perfect dessert fillings. If you enjoy this recipe, try your hand at making our amazing cottage cheese buns.
Cottage Cheese Pancakes Video
Tips for Making Cottage Cheese Pancakes
- Keep reapplying oil. Use canola oil, light olive oil or even coconut oil to fry up your pancakes. Just make sure to keep reapplying between pancakes to prevent sticking.
- Not all curds are created equal. You can use non-fat, low-fat or full-fat cottage cheese. Just make sure to purchase a cottage cheese with small curds. This style makes for the most consistent pancake batter and is the easiest to mix.
- Flour, flour, flour. Whole wheat, all-purpose or oatmeal flour will work great.
- Use a non-Stick Pan. Even though you are going to be sure to reapply cooking oil in between adding pancake batter, it is best to also use a non-stick pan.
- Cook on medium heat. Resist cranking up the heat to cook your pancakes faster! Medium-heat ensures they won’t burn and come out a perfect brown color.
- Keep it consistent. Use an ice cream scoop or large spoon to measure out the same sized pancakes. About ⅓ cup of batter per pancake will do.
- Keep it chunky or blend it up. It’s super tasty to hand mix your batter and get pockets of melty, cottage cheese. However, if you want the cheesy taste without the chunks, feel free to blend up the batter for a smoother texture.




How to Serve Cottage Cheese Pancakes
Serve Cottage Cheese Pancakes the way you would regular. A nice drizzle of maple syrup or warmed honey is welcome. You can also top your pancakes with fresh or stewed fruits. Just make sure you have a cup of warm coffee to wash your pancakes down with!
Make Cottage Cheese Pancake Dough in Advance
The best thing about these pancakes is the crispy edges! Make them right before serving for the best texture and results. However, if you want to prepare the batter early, go right on ahead! Refrigerate the dough in a bowl and keep the bowl covered to prevent the top from drying up.
Storing Cottage Cheese Pancakes
If you are lucky enough to have leftovers, here is how to store and reheat them:
- Refrigerating: Refrigerate leftovers for up to three days stored in an airtight container. Reheat them in the microwave or with a bit of oil in a skillet.
- Freezing: Layer pancakes in between layers of wax paper in an airtight container. They can be frozen for up to 3 months. Reheat them in a skillet with a bit of oil until crispy on the outside and melty on the inside.
Other Breakfast Recipes
Breakfast is the most important meal of the day! Here are some Momsdish favorites:
- Egg Bites – These low-carb breakfast bites can be customized with any filling you like and are perfect for a quick weekday breakfast.
- Donut Recipe – Because homemade is always better!
- Breakfast Quiche – Quiche is sure to impress at your next brunch gathering.
- Crazy Easy Sourdough Pancakes – Classic pancakes with a sourdough kick
Recipe
Cottage Cheese Pancakes
Print Pin
Servings
8 servings
Prep Time 25 minutes mins
Cook Time 20 minutes mins
Total Time 45 minutes mins
Recipe contributed by: Natalya Drozhzhin
Cottage Cheese Pancakes are to-die-for! They have wonderfully crispy edges and a melty center that will have you HOOKED.
Ingredients
- 1 1/2 cups cottage cheese
- 4 eggs
- 1 tsp vanilla extract
- 2 tbsp sugar
- 1 tbsp baking powder
- 1 cup flour
- 1/4 cup canola oil for frying
US Units – Metric
Instructions
Combine all ingredients in the following order – cheese, eggs, vanilla extract, sugar, baking powder and flour. Mix in each time you add an ingredient.
Preheat a skillet with canola oil on a medium heat. Fry the cottage cheese pancakes on each side until golden brown.
Serve with maple syrup or jam, while they are still hot and the cheese inside is melted.
Note:
This recipe makes roughly 2 pancakes per serving. I used a large cookie scoop (3 tbsp) for each pancake. The full recipe yields ~16 pancakes.
Nutrition Facts
Cottage Cheese Pancakes
Amount Per Serving
Calories 214 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 2g10%
Cholesterol 90mg30%
Sodium 215mg9%
Potassium 251mg7%
Carbohydrates 18g6%
Fiber 1g4%
Sugar 5g6%
Protein 10g20%
Vitamin A 189IU4%
Calcium 121mg12%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Posted March 22, 2020
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Tracy NelsonSep 8, 2024 What’s the purpose of the baking powder? I forgot it and the seemed fine.
Also, That seems like a lot of oil, so you’re actually frying them/ they are soaking in it as opposed to just coating the pan?
Otherwise these are good.Natalya DrozhzhinSep 8, 2024 Hey Tracy, I'm glad the pancakes worked out well without the baking powder, but the baking powder helps the batter rise and become fluffier. And yes, it may seem like a lot of oil but it helps prevent them from sticking and also creates those crispy edges I like so much. However, you can probably get away with using less oil esp. if using a nonstick pan. I hope this helps, and enjoy!
LynnSep 7, 2024 Delicious 😋!!! Will make again and again. Did not change a thing...perfect.
Natalya DrozhzhinSep 8, 2024 Thanks for letting us know they worked out perfectly for you! Makes me so happy!
KaitlynSep 5, 2024 I was a little nervous at first when I took one off the pan and immediately cut into one to see if it was cooked through as I could see the cheese stretching, by the time they were on my plate to eat though they looked like totally “normal” pancakes... I had previously used a recipe that used oats and a blender but was out of oat so gave this one a try… well I am so glad I did because these surpassed the oat ones by far! They are fluffy, crispy edged, soft inside and so so flavourful and delicious! I will definitely make them again as my go to recipe!
Natalya DrozhzhinSep 6, 2024 Thank you so much for sharing your experience! I'm thrilled to hear that these pancakes turned out to be such a hit for you. It’s always a bit nerve-wracking trying a new recipe, but I’m glad the results exceeded your expectations! I hope you enjoy many more delicious breakfasts with this new go-to recipe!
StephSep 5, 2024 Love these and have used the same recipe, but made waffles also. I replaced sugar with coconut sugar, flour with gluten free flour and canola oil with butter. They taste great and we make them weekly in our house.
Natalya DrozhzhinSep 5, 2024 Thanks for sharing your tweaks - I love hearing what works for others. I'm glad it works for both pancakes and waffles. How great to get both from one recipe!
ChristySep 4, 2024 So good! But mine turned out really flat? Made them on a griddle - wonder if that makes a difference or if I overblended?
Natalya DrozhzhinSep 5, 2024 I'm sorry to hear that Christy. First thing that comes to mind is over mixing the batter. Try mixing just until the ingredients are combined for fluffier pancakes. Let me know if you have better results next time!
Seraphina LSep 2, 2024 Amazing recipe! I blended the batter smooth so my toddler would be sure to eat it, and the whole family loves them 🙂 will definitely make again!
Natalya DrozhzhinSep 2, 2024 Yes, blending the batter disguises the cottage cheese- such a great tip! I'm glad the whole family enjoyed them, including the toddler! 🙂
Sandie FernSep 2, 2024 These were incredible!! Tasted decadent! They are almost like having a blintz in pancake form.
Natalya DrozhzhinSep 2, 2024 I’m thrilled to hear you enjoyed them! It’s great that they reminded you of blintzes— so good!
KimberlyAug 31, 2024 Hooked is right! These are fantastic and a fun variation from our usual pancake recipe to have in rotation for breakfasts, plus they’re super simple to make. We’ve made them 3x in the last 2 weeks and they have been delicious every time.
Natalya DrozhzhinSep 2, 2024 I'm happy to hear these are now part of your rotation! We're still hooked on them many years later! 🙂
KellyAug 27, 2024 Would this work with almond flour?
Natalya DrozhzhinAug 29, 2024 Hey Kelly, I personally have not tried it with almond flour, but others have reported great success with it.
CAREY ScottAug 26, 2024 These are delicious!! I also tried them with adding blueberries and I tried them with adding peanut butter morsels. They were yummy every time. Thank you for the recipe 🙂
Natalya DrozhzhinAug 27, 2024 Oh how yum! Thanks for sharing some great ideas, -it's so fun to experiment with different flavors.
EmanAug 26, 2024 I started making these when I had gestational diabetes. They’re so good! Now that I’m back to cooking post partum, I taste a strong alkaline/bitter flavor. I can’t figure out why. I cut the baking soda down and it’s still giving the taste of baking powder, despite being a new can of baking powder. Help!
Natalya DrozhzhinAug 26, 2024 Hey, That's interesting that you are experiencing a bitter flavor! Did you use baking soda or baking powder? Baking soda will give off a bitter taste, but baking powder shouldn't.
EmanAug 27, 2024 Oh sorry! Baking powder. Made them again today and cut down the powder enough that now I’m convinced it can’t be from that. It’s gotta be something else causing the bitterness to arise.
Maryanne MorrisAug 29, 2024 My specialty suggests you consider the metal and/or chemical reaction possibly from the cookware itself. My daughter made these for us & they were amazing.
Natalya DrozhzhinAug 27, 2024 Well now that we know it's not the baking powder, I'm at a loss. Perhaps it's the cottage cheese, skillet, or frying oil. I don't know, because that's very unusual. I hope we can solve this mystery together though!
Dalila DeppeAug 24, 2024 The cottage cheese pancakes are served with a sour cream, originally. With marple syrop is probably good too, but it makes breakfast too sweet. Fruit is delicious too. Thank you🥰.
Natalya DrozhzhinAug 26, 2024 These pancakes are so good with a variety of toppings! I'm happy to hear you enjoy these - thanks for sharing.
Amanda PooleAug 22, 2024 Would this work if you blended the cottage cheese?
Natalya DrozhzhinAug 22, 2024 Yes! Many of our readers prefer it that way, but I like it chunky with pockets of melted cottage cheese! Either way, it's good!
ChristineAug 20, 2024 My body does not like white flour so I subbed whole wheat flour + vital wheat gluten.
Then I spread the batter in a pan and baked it (lazy!).
Absolutely delicious! I served it topped with berries but my teens also added maple syrup. Really yummy way to get some protein. We all love it, both blended and not.Carey L LugoAug 26, 2024 What temperature and how long did you bake it for?
Natalya DrozhzhinAug 21, 2024 I'm glad the whole wheat flour and vital wheat gluten worked out well for you. And how smart (not lazy) lol to make a pan pancake! I'm all for making mornings a little easier!
SabrinaAug 17, 2024 These are great! I’d like to make a half batch only next time. Do I just halve the ingredients listed?
Natalya DrozhzhinAug 19, 2024 Hey! Thanks for letting us know how much you liked them! Yes, for a smaller batch, just halve the ingredients. Enjoy!
JenAug 8, 2024 Have you ever made them savory without the sugar and vanilla?
Natalya DrozhzhinAug 9, 2024 Hey Jen, I wouldn't say these are very sweet considering the sugar is a small amount. But you can totally omit the sugar and vanilla for a savory pancake.
MichelleAug 8, 2024 These turned out great! Only complaint I have is the nutritional info is way off.
I put into MFP and the calculation came out to (I got 12 pancakes out of the batter) 98 calories/ 10.8C/3.7F/5.5P per pancake. I used Good Culture whole milk cottage cheese. I did add about a Tbs coconut oil to my batter to prevent sticking and didn’t use as much oil on the griddle. I didn’t count what I used on the griddle in the calculation.Natalya DrozhzhinAug 9, 2024 Hey Michelle, I'm so glad you love these pancakes! We have a third party who does the nutrition calculations, as that is not my expertise. This recipe makes roughly 2 pancakes per serving, I get about 16 total using a large cookie scoop (3 tbsp) for each pancake. I hope this helps!
NicoleAug 8, 2024 Ok girl you on to something!
Natalya DrozhzhinAug 8, 2024 Lol yes! We've been on these pancakes for years! I'm thrilled you found this gem pancake recipe! Enjoy!
AnnAug 6, 2024 I love this recipe and make it often. The pancakes freeze beautifully and reheat well in a warm toaster oven. But Natalya, I BEG of you (and this is not the first time!) for those who are easily distracted when in a hurry, please add "for frying" after "canola oil" in the ingredients list, and/or in the instructions, add "except canola oil" after "Combine all ingredients". Trust me, it's going to save someone a few tears.
Natalya DrozhzhinAug 6, 2024 Hi Ann, this is such a great feedback. I will add the note in the recipe. It totally makes sense to add a note there. I made them so often that I didnt think twice about reader adding oil to the batter. Also, great tip about freezing them 🙂 Thank you again for being direct and such a great tip.
AnnSep 1, 2024 Thanks so much for making the update Natalya!
Natalya DrozhzhinSep 2, 2024 You're welcome!
Sarah GambleAug 5, 2024 Excellent! I made it all in the blender and it was delicious and easy clean up.
AnnAug 6, 2024 Great idea to use a blender! I can only get fairly large curd cottage cheese and have been mushing it down with a potato masher. A blender would be far easier.
Natalya DrozhzhinAug 5, 2024 I love anything that makes clean up easier! Thanks for sharing Sarah!
Tawny ElieAug 3, 2024 Why does this say it takes 45 minutes to make
Natalya DrozhzhinAug 3, 2024 Hey Tawny, I dont even know 🙂 I think it was me with babies, everything is so much quicker now that boys are grown up. 🙂
carolynAug 3, 2024 I followed this recipe and will not be making these again. The batter was so thick they were raw in the centre. I had to thin it out and cook on a very low heat. cannot recommend this at all
Natalya DrozhzhinAug 3, 2024 Hey Carolyn, They shouldn't be too thick but the type of cottage cheese you use would definitely play a roll. Also, you cna press down with your spatula to flatten them out. I am a bit confused why they were still thick.
Amanda ThorleyAug 1, 2024 Can you freeze the batter until you need it.
Natalya DrozhzhinAug 1, 2024 Hey Amanda, I wouldn't recommend freezing the batter because that could affect the texture and flavor. But, freezing cooked and cooled pancakes is a great option!
daldenJul 31, 2024 No salt? Is that an omission or is the sodium in the cottage cheese?
Natalya DrozhzhinJul 31, 2024 Great question! The recipe doesn't include additional salt because the cottage cheese already contains enough sodium to season the pancakes. If you prefer a little extra seasoning, feel free to add a pinch of salt to the batter. Enjoy the pancakes!
Elizabeth WardJul 30, 2024 These are sooo good! I make them a lot! Instead of oil I use spray so I can use those calories on syrup. I also added cinnamon and a touch of almond extract. I can not believe how filling they are!. Thank you for this wonderful recipe!
Natalya DrozhzhinJul 31, 2024 I'm so glad you love the recipe! Thank you for sharing your tweaks and for your kind words! Enjoy!
LynnJul 28, 2024 Minor changes—I used Heart Healthy Bisquick instead of the flour and baking powder. Also had no canola oil so used EVOO instead. Substituted Stevia for the sugar and added a tsp of vanilla. Beat with a hand mixer on low, cooked as directed and they turned out light and fluffy. Thanks for a great recipe!
Natalya DrozhzhinJul 29, 2024 Thank you for sharing your modifications Lynn! I'm so glad you enjoyed these pancakes!
NicoleJul 27, 2024 Oh my came across this recipe and we love them - I grinded up some oats for flour and used avocado oil spray - used 1 tbsp Splenda blend and tasted just like the “not so healthy version” I ate growing up lol! Will be a keeper 🥰
Natalya DrozhzhinJul 29, 2024 Your modifications sound fantastic, and it's great to hear that it brought back those nostalgic flavors from your childhood. Thank you for sharing your version, and I'm thrilled it's a keeper for you!
StephanieJul 26, 2024 I’ve made these over and over again exactly how the recipe is written! I’ve cooked them both with coconut spray and the actual oil that the recipe calls for. I don’t normally like to cook with oil but they are indeed a little more delicious when cooked as directed! My husband and my 2.5 year old love them! They come back well too! Thank you so much for the delicious recipe!
Natalya DrozhzhinJul 29, 2024 I'm thrilled to hear that you and your family enjoy the recipe so much. It's great to know that you've tried both cooking methods and found them delicious. Thanks for sharing Stephanie!
Lynette La MereJul 26, 2024 PS excellent recipe, but desperately needs a little salt
Natalya DrozhzhinJul 29, 2024 Thank you so much for your feedback! I think you might be the first to say this recipe needs salt. But cooking is all about personal taste, so feel free to season with salt!
Lynette La MereJul 26, 2024 Made with cut yogurt because I didn’t have cottage cheese and it turned out just perfect!
Natalya DrozhzhinJul 26, 2024 That's good to know! I'm so glad using yogurt instead of cottage cheese turned out perfect for you! Thanks for sharing that with us Lynette.