Description
Fluffy, high-protein cottage cheese pancakes that are quick, easy, and perfect for breakfast or brunch.
Ingredients
Scale
- 1 cup full-fat cottage cheese (cold)
- 1 cup full-fat Greek yogurt (cold)
- 2 large eggs (cold)
- ¼ cup milk or water
- 2 tsp oil
- 1 tbsp sugar
- 2 tsp baking powder
- 1 tsp kosher salt
- 2 cups all-purpose flour
Instructions
- In a medium bowl, whisk together the cottage cheese, yogurt, eggs, milk, and oil until mostly smooth.
- Sprinkle in the sugar, baking powder, and salt. Stir to combine.
- Gently fold in the flour until you have a thick batter.
- Heat a large skillet over medium heat and grease with oil or butter.
- Scoop about ¼ cup of batter for each pancake and cook until the edges are matte and golden underneath, about 1–2 minutes per side.
- If needed, add a teaspoon of water to the pan and cover briefly to steam the centers.
- Serve hot with your favorite toppings.
Notes
- If using low-fat cottage cheese or yogurt, increase the oil slightly (up to 1.5 tbsp) to prevent dryness.
- Batter will be thick — this is normal. Don’t thin it too much or the pancakes won’t rise well.
- Lumps in the batter are fine. Overmixing makes pancakes tough.
- These pancakes freeze well — cool completely, wrap, and freeze for up to 1 month.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: Breakfast
- Method: Pan-Fried
- Cuisine: American
Nutrition
- Serving Size: per pancake
- Calories: 116 kcal
- Sugar: ~2 g
- Sodium: ~300 mg
- Fat: 4.5 g
- Saturated Fat: ~1.5 g
- Carbohydrates: 12.6 g
- Fiber: ~0.5 g
- Protein: 7.5 g
- Cholesterol: ~50 mg