Quick & Easy Cottage Cheese Pancakes (Just 3 Ingredients!)

Quick & Easy Cottage Cheese Pancakes (Just 3 Ingredients!)


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Updated: / First Posted: 31 Comments

Made with just three simple ingredients, these nutritious Cottage Cheese Pancakes are a healthy breakfast for kids you make in under 10 minutes! They’re loaded with protein and healthy fats—and are also fluffy and delish.

cottage cheese pancakes on child's plate with berries

Cottage Cheese Pancakes

I love making quick and nutritious breakfasts that my kids will actually eat and these Cottage Cheese Pancakes have been in regular rotation lately.

Everyone at my table enjoys them, they have whole grains, healthy fats, and protein, and the batter comes together so quickly in the blender!

I love them since they are filling, but they also have a really tender texture. They’re soft and moist enough for babies to eat, but are also satisfying for older kids and grown ups.

We like to have them with a side of fruit, but any of your favorite pancake toppings work!

TIP: These are a wonderful baby pancake as they have a very tender texture and are free from added sugar.

ingredients in cottage cheese pancakes

Ingredients You Need

To make this recipe you’ll need these ingredients:

  • Rolled oats: This takes the place of flour here and adds complex carbohydrates as well as fiber.
  • Cottage cheese: This is an unusual ingredient in a pancake, but it’s the key here. I prefer to use 4% milk fat for the healthy fats that little kids need.
  • Eggs: The eggs help create the fluffy texture and hold the batter together so it cooks through nicely.

Ingredient Substitutions

  • To make this recipe gluten-free, simply choose certified gluten-free rolled oats.
  • You can add cinnamon to the batter if you like.
  • Feel free to add toppings such as applesauce, maple syrup, jam, or butter.
how to make cottage cheese pancakes step by step

Step-by-Step Instructions

Here’s a look at the very simple process involved in making this recipe so yo know what to expect. Scroll down to the bottom of the post for the full recipe.

  1. Add the ingredients to a blender
  2. Blend!
  3. Cook in a warmed nonstick or cast iron skillet.
  4. Flip over to finish cooking.

TIP: I prefer to cook my pancakes in butter as I prefer the flavor but you could also use a neutral oil.

Frequently Asked Questions

What kind of cottage cheese is best in these pancakes?

If you can find it, 4% cottage cheese is really delicious in this recipe. 2% works well too. I would advise against using nonfat cottage cheese as the flavor and texture won’t be as good.

Can I make these without a blender?

They work best if you make the batter in a blender because it smooths out the texture of the cottage cheese and adds air to the batter.


How to Store

Store leftovers in an airtight container in the fridge for up to 3 days. Warm briefly before serving.

You can also store them stacked between pieces of parchment paper in a freezer bag. Reheat in 15 second increments in the microwave to warm up.

Best Tips for Success

  • To make these gluten-free, use certified gluten-free rolled oats.
  • Use 2% or 4% fat cottage cheese for the best flavor and texture.
  • Try using ricotta cheese instead of cottage cheese for another variation.
  • Serve topped with applesauce, apple butter, jam, or maple syrup—or warmed frozen fruit like blueberries.
  • Make the pancakes small to medium in size so they’re easy to flip over.
  • You may also like 2-Ingredient Pancakes, Fresh Apple Pancakes, Banana Oatmeal Pancakes, and Banana Spinach Pancakes.

I’d love to hear what your family thinks of these if you try them, so please comment below to share!

This post was first published in December 2019.


Easy Cottage Cheese Pancakes (to Share with the Kids)

Amy Palanjian

These 4 ingredient pancakes are packed with nutrients and are so yummy. Double the ingredients to make a larger batch to feed a family of four as this recipe is on the smaller side.

Prep Time 5 mins

Cook Time 12 mins

Total Time 17 mins

Course Breakfast

Cuisine American

Servings 2 -4

Calories 196 kcal



  • 1/2 cup cottage cheese (2% or 4% milk fat)
  • 1/2 cup rolled oats
  • 2 eggs
  • 1/4 teaspoon cinnamon (optional)
  • 1 tablespoon butter
  • berries, applesauce, maple syrup, and/or jam to serve


  • Add the cottage cheese, rolled oats, eggs, and cinnamon (if using), to a blender.

  • Blend on high until super smooth.

  • Warm a nonstick or cast iron skillet over medium heat. Add half of the butter and let melt.

  • Add a small amount of the batter at a time, spreading thinly and cook for about 3 minutes per side. You want to see little bubbles and for the top to be mostly set before you flip each over to ensure they are cooked through.

  • Melt the remaining butter and repeat to cook the remaining batter. Serve warm with desired toppings.⠀⠀


  • Store leftovers in an airtight container in the fridge for up to 3 days. Warm briefly before serving.
  • Use ricotta cheese instead of cottage cheese if desired.
  • Serve topped with applesauce, apple butter, jam, or maple syrup.
  • Make the pancakes small to medium in size so they’re easy to flip over.


Calories: 196kcalCarbohydrates: 16gProtein: 14gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 173mgSodium: 263mgPotassium: 200mgFiber: 2gSugar: 2gVitamin A: 324IUVitamin C: 1mgCalcium: 90mgIron: 2mg

Keyword cottage cheese pancakes, healthy pancakes, protein pancakes


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