These High-Protein Cottage Cheese Pancakes are fluffy, naturally gluten-free, and incredibly satisfying! Made with wholesome ingredients like cottage cheese, eggs, and coconut flour, each serving delivers around 18 grams of protein—making them a perfect breakfast for anyone looking to fuel their day with a healthy, low-carb option. Whether you’re following a keto, grain-free, or high-protein diet, these pancakes are a tasty and nutritious alternative to traditional recipes.
Ready in minutes and great for meal prep, these protein-packed pancakes are easy to freeze and reheat. Serve them with your favorite sugar-free syrup, fresh berries, or a dollop of Greek yogurt for a balanced, energizing start to your morning.
Cottage cheese has quickly become one of my favorite ingredients, especially as I focus on increasing my daily protein intake. While I’ve always loved my classic coconut flour pancakes, I wanted to create a high-protein pancake recipethat’s just as fluffy and satisfying—but with a nutritional boost. That’s where these cottage cheese pancakes come in!
They’re incredibly easy to make using just a handful of ingredients and a blender. In less than 20 minutes, you’ll have a stack of gluten-free, low-carb pancakes that are perfect for breakfast, meal prep, or even a post-workout snack.
Lately, I’ve been adding cottage cheese to everything—from cottage cheese ice cream and cheesecake to creamy high-protein smoothies. It’s a game-changer for both flavor and nutrition!
- 1 Why You’re Going to Love These High-Protein Cottage Cheese Pancakes
- 2 Is Cottage Cheese Healthy?
- 3 Ingredients You’ll Need for Cottage Cheese Pancakes
- 4 Making The Best Keto Cottage Cheese Pancakes
- 5 Tips for Making the Best Cottage Cheese Pancakes
- 6 Variations
- 7 Storage Ideas
- 8 More Cottage Cheese Recipes
- 9 Cottage Cheese Pancakes Recipe
Why You’re Going to Love These High-Protein Cottage Cheese Pancakes
- Light, Fluffy Texture: These pancakes are soft, airy, and tender thanks to the unique blend of cottage cheese and coconut flour. They have that classic pancake fluffiness without feeling too dense or heavy.
- Protein-Packed and Satisfying: Each serving is loaded with around 18 grams of high-quality protein, making them perfect for keeping you full and energized all morning. Ideal for anyone following a high-protein breakfast routine or low-carb lifestyle.
- Quick and Easy to Make: You only need a few simple ingredients and a blender to whip these up in under 20 minutes. No special tools or fancy steps—just blend, cook, and enjoy!
- Naturally Gluten-Free and Grain-Free: Made with coconut flour, these pancakes are naturally gluten-free and great for those with food sensitivities or anyone avoiding wheat and grains.
- Low-Carb and Keto-Friendly: With minimal net carbs per serving, these pancakes fit perfectly into low-carb, keto, and diabetic-friendly diets.
- Great for Meal Prep: Make a double batch and store them in the fridge or freezer for easy grab-and-go breakfasts during busy mornings.
- Customizable with Your Favorite Toppings: Enjoy them with fresh berries, sugar-free syrup, Greek yogurt, or even a dollop of peanut butter for added richness.
- Kid-Friendly and Family-Approved: Despite being healthy and low in sugar, these pancakes have a naturally sweet, comforting flavor that kids and picky eaters will love too.
Is Cottage Cheese Healthy?
Yes, cottage cheese is a healthy, protein-rich food that can easily fit into many diets. It’s especially popular among those looking to boost their protein intake without adding too many calories. Depending on your needs, you can choose from full-fat, low-fat, or non-fat versions, which makes it super versatile.
Cottage cheese is also a great source of calcium, B vitamins, selenium, and phosphorus—important nutrients that support bone health, energy production, and muscle recovery. Plus, it’s low in carbs, making it an excellent choice for low-carb or keto lifestyles.
Whether you’re adding it to smoothies, enjoying it with fresh fruit, or using it in savory recipes like casseroles or high-protein snacks, cottage cheese is a smart and satisfying option.
Ingredients You’ll Need for Cottage Cheese Pancakes
These high-protein pancakes come together with just a few simple ingredients—most of which you probably already have in your kitchen!
- Cottage Cheese – I recommend using full-fat cottage cheese for the creamiest texture and best flavor. One cup packs about 24g of protein, helping make these pancakes filling and nutritious.
- Eggs – Use large eggs at room temperature to help the batter blend smoothly and give your pancakes a light, fluffy texture.
- Coconut Flour – My go-to for gluten-free baking! Coconut flour adds a mild natural sweetness and keeps the pancakes low in carbs. If you want to substitute with almond flour, use 1 cup of blanched almond flour instead.
- Protein Powder – Vanilla protein powder works perfectly here to boost the protein content while adding a hint of sweetness and flavor. Use unflavored if you want more flexibility with toppings.
- Sweetener – Go with erythritol or monk fruit sweetener. Both are keto-friendly and don’t leave that strange aftertaste that some other sweeteners can.
- Lemon Zest & Juice – Just a little adds a bright, fresh flavor that pairs perfectly with the richness of the cottage cheese and the coconut flour.
- Baking Powder – Helps the pancakes puff up and stay fluffy. Be sure your baking powder is fresh for the best results!
- Xanthan Gum (Optional) – A pinch of xanthan gum helps with binding and improves the texture, especially if you’re using protein powder or coconut flour.
- Oil for Cooking – Use your favorite oil for frying. Avocado oil, coconut oil, or even butter all work well to get those golden, crispy edges.
Making The Best Keto Cottage Cheese Pancakes
Blend Ingredients: In a blender, combine 1 cup cottage cheese, 2 large eggs, 1/4 cup coconut flour, 2 tbsp protein powder, 1 tbsp sweetener, juice and zest of 1 lemon, 1 tsp baking powder, and 1/4 tsp xanthan gum (optional). Blend until smooth.
Preheat Pan: Heat a non-stick skillet over medium heat and add a little oil.
Cook Pancakes: Pour 1/4 cup of batter for each pancake. Cook for 2-3 minutes until bubbles form, then flip and cook another 2-3 minutes until golden brown.
Serve: Serve warm with your favorite toppings, like fresh berries or maple syrup. Enjoy!
Tips for Making the Best Cottage Cheese Pancakes
Whether you’re meal prepping or enjoying a weekend breakfast, these simple tips will help you get the fluffiest, most flavorful pancakes every time:
- Use Full-Fat Cottage Cheese – Seriously, don’t skip this! Full-fat cottage cheese gives the pancakes a rich, creamy texture and adds healthy fats that keep you satisfied longer. Low-fat versions tend to be too watery and may affect the final consistency.
- Let the Batter Rest for 5–10 Minutes – Coconut flour absorbs a lot of moisture. Giving the batter a few minutes to rest after blending allows it to thicken naturally, making it easier to work with and helping the pancakes stay fluffy when cooked.
- Blend Until Smooth – Blend the cottage cheese and other ingredients well so you don’t end up with lumps. A smooth batter = soft, tender pancakes. A high-speed blender or food processor works best.
- Cook Over Medium or Medium-Low Heat – High heat will brown the outside too quickly while leaving the inside undercooked. Cooking low and slow helps them cook evenly and gives you that perfect golden surface.
- Use a Non-Stick Pan or Light Oil – Coconut oil, avocado oil, or a non-stick skillet makes flipping pancakes so much easier. These pancakes are a bit delicate, so be gentle when flipping.
- Keep Pancakes Warm in the Oven – If you’re making a big batch, place cooked pancakes on a baking tray and keep them in a 200°F (95°C) oven. This keeps them warm without drying them out while you finish the rest.
- Customize with Add-Ins – Want to switch things up? Add blueberries, sugar-free chocolate chips, cinnamon, or even chopped nuts right into the batter. It’s a fun way to mix up the flavors.
- Serve with Your Favorite Toppings – These are amazing topped with fresh berries, yogurt, a drizzle of almond butter, or sugar-free maple syrup. My personal favorite? A mix of strawberries and a dusting of cinnamon.
- Make-Ahead Friendly – You can refrigerate leftovers or freeze extras for busy mornings. Just reheat in the toaster or microwave—super convenient!
Variations
- Blueberry: Just toss in some fresh or frozen blueberries for a fruity burst in every bite.
- Chocolate Chip: Sprinkle in a handful of chocolate chips for a deliciously sweet twist.
- Banana Nut Pancakes: Mash up a ripe banana and add some chopped nuts like walnuts or pecans.
- Cinnamon Apple Pancakes: Dice up an apple and sauté it with cinnamon before mixing it into the batter. It’s like having a cozy fall dessert for breakfast!
- Savory Herb Pancakes: Skip the sweet stuff and add chopped fresh herbs like chives or parsley. These savory pancakes are great with smoked salmon or avocado on top.
- Pumpkin Spice Pancakes: Add a few tablespoons of pumpkin puree and a dash of pumpkin spice. It’s like fall in a pancake!
Storage Ideas
- Fridge: Store in the refrigerator for up to 3-4 days.
- Freezer: You can also freeze the pancakes. Store them in the freezer for up to 2 months.
- Reheating: I microwave them for 30 seconds to a minute or warm them in a skillet. If they’re frozen, I just give them a little extra time.
More Cottage Cheese Recipes
Cottage Cheese Pancakes Recipe
Description
Ingredients
- 1/2 cup cottage cheese
- 3 eggs large, 60 grams each
- 1/4 cup coconut flour
- 2 tbsp protein powder 15 grams
- 1 tbsp sweetener
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 1 tsp baking powder
- 1/4 tsp xanthan gum
- Oil for frying
Instructions
- Add the cottage cheese and eggs to the bowl of a food processor. Blend until smooth and creamy.
- Add the coconut flour, protein powder, sweetener, lemon zest, lemon juice, baking powder, and xanthan gum to the food processor. Pulse until the mixture is well combined and smooth. Let the batter sit for a few minutes to thicken.
- Heat a non-stick skillet or frying pan over medium heat. Add a small amount of oil to the pan and swirl to coat evenly.
- Once the pan is hot, pour approximately 1/4 cup of batter onto the pan for each pancake.
- Cook the pancakes for about 2-3 minutes on one side, or until bubbles start to form on the surface and the edges look set. Gently flip the pancakes and cook for an additional 2-3 minutes on the other side, until golden brown and cooked through.
- Repeat with the remaining batter, adding more oil to the pan as needed.
- Serve the pancakes warm with your favorite toppings, such as fresh fruit, yogurt, honey, or maple syrup.
- Enjoy your delicious cottage cheese pancakes!
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.