These Easy Cottage Cheese Pancakes are fluffy, protein-packed, and simple to make with just a few ingredients. They’re perfect for a quick breakfast or brunch and can be topped with fresh fruit, yogurt, or a drizzle of honey. Great for anyone looking for a low-carb, high-protein alternative to traditional pancakes.
In a blender or food processor, combine cottage cheese, eggs, oats, baking powder, vanilla, cinnamon, and salt. Blend until smooth.
Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter, coconut oil, or cooking spray.
Pour small circles of batter (about ¼ cup each) onto the skillet.
Cook 2–3 minutes until bubbles form on top and edges look set. Flip and cook another 1–2 minutes until golden brown.
Serve warm with toppings of choice: berries, banana slices, maple syrup, nut butter, or Greek yogurt.
Notes
For smoother pancakes, use oat flour instead of rolled oats.Make them gluten-free by using certified gluten-free oats.These pancakes freeze well—let cool completely, then freeze in a single layer. Reheat in toaster or skillet.For extra sweetness, add 1–2 tsp of honey or maple syrup to the batter.Try flavor variations: add blueberries, chocolate chips, or mashed banana.