Cottage Cheese Pancakes (Seriously Good!)

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Last Updated on January 12, 2026 by Toya

When I noticed that cottage cheese everything was viral, I thought people had really lost it. But now that I’ve fallen into it too, and I’ve tried making some recipes (with my own little tweaks)—I totally get it now!

So naturally, I tried it in the one place I never say no: pancakes. And today, I’m sharing some of my fav pancakes… soft cottage cheese pancakes that are so so good! My recipe is quick to make, and you can make it smooth (with a blender) or go textured (just by using a mixing bowl and whisk).

And if you’re on a cottage cheese kick too, you’ll love my full Cottage Cheese Recipes Hub that has all the yummy sweet and savory cottage cheese recipes you can think of!

And the best part is, these pancakes with cottage cheese don’t taste weird and overly tangy at all. They taste like pancakes…and they’re really, really good!

Why you’ll love these

• They’re fluffy and tender so you don’t have to deal with any rubbery pancakes. I hate those!
• They’re easy to make and use basic pantry staples and some cottage cheese! That’s it! No special techniques or ingredients.
• They’re great for meal prep as the pancakes can reheat pretty well. Also, if you love make ahead breakfasts, you’ll also want to check out my cottage cheese overnight oats too.

Now I’ll talk a little about the one ingredient that makes all of that happen… cottage cheese.

What cottage cheese does in pancakes

It sounds weird to use cottage cheese in pancakes. After all, pancakes work best with milk or buttermilk, right? But, if you try cottage cheese pancakes, I think you’ll stick to it for life. Not only does the cottage cheese add some extra protein to the pancakes, but it also helps make the pancakes moist and tender instead of dry and tough. And the cottage cheese also adds some extra richness. What’s awesome too is that it blends right into the batter and the pancakes tastes totally normal!

Ingredients you’ll need

Ingredients for pancakes

• 2 cups (or 500g) cottage cheese
• 3 large eggs
• 1 ⅓ cup all purpose flour
• 2 teaspoons baking powder
• 2 tablespoons maple syrup (or cane sugar)
• ¼ teaspoon salt
• 1 teaspoon vanilla extract

For cooking

• Butter or neutral oil, for the pan

Tools needed

• Blender (for smooth pancakes) or a mixing bowl and whisk (if you don’t mind textured pancakes)
• Spatula
• Measuring cups/spoons

• Nonstick skillet or griddle

How to make cottage cheese pancakes

1. Mix all the dry ingredients together in a mixing bowl.
2. Add the eggs, cottage cheese, and milk (2 tablespoons) into a blender and blend until smooth.
3. Mix the wet and dry ingredients in the mixing bowl. Don’t overmix, some lumps are fine for pancake batter.
4. Let the batter rest for about 5 minutes (I highly recommended this)
5. Then heat a nonstick skillet over medium or medium high heat and lightly butter/oil the pan. (If your homemade pancakes tend to fail at this point, you must read these handy fluffy pancake tips)
6. To make the pancakes, simply scoop about 1/4 cup batter per pancake.
7. Cook the pancakes for 2–3 minutes or until you see bubbles on top and the edges look set. Flip and cook 1–2 minutes on the other side.

Tips that make them turn out perfect

• Rest the batter for about 5 minutes. You see that it thickens and the pancakes flip better.
• Don’t press the pancakes down with the spatula as this tends to make them flat and dense.
• Use a light coating of butter/oil. If you add to much, you’ll be frying the edges of your pancakes.
• Flip each pancake ONLY once. To make sure you stick to this rule/tip, wait for the pancakes to cook for 2-3 minutes on medium or medium high heat BEFORE your first flip. Repeated flipping will make your pancakes tough.
• If the pancakes look too dark but aren’t cooked inside you’ll need to lower the heat and cook them for a little longer.

Quick fixes for the best Pancakes

If the batter seems too thick

You’ll need to add some more milk. Start with 1 tablespoon at a time until it’s more scoopable. That way you avoid a very thin batter and thus flatter pancakes.

If the batter seems too thin and the pancakes spread too much

You’ll need to add 1–2 extra tablespoons of flour or rest the batter a little longer.

If the pancakes brown too fast

Then turn the heat down. If you’re on medium high, turn down the heat to medium. If you’re on medium, then turn down the heat to medium low.

If the pancakes are falling apart when flipping

If this is happening, the pancakes likely need more time on the first side. Wait until the edges are set and bubbles appear before your first flip.

If the pancakes are not fluffy

Have a look at your baking powder to make sure it is still fresh and avoid overmixing the batter. .

Storage & reheating

You can store these in the fridge in an airtight container for 3 days and you can freeze them for up to 2 months.

You can reheat them in a toaster (especially from frozen), in a microwave or in a skillet on medium heat with a little butter.

Thinking of giving these pancakes with cottage cheese a try? Then save this recipe so you have it whenever you feel like it! Also, if you’ve tried it, feel free to leave a quick rating and comment so I know how it turned out for you. And if you’re a toppings person, tell me what you added because I’m always looking for new pancake topping ideas to try out!