Fluffy and packed with protein, these pancakes are the perfect breakfast for lazy weekends or a great make-ahead meal for busy weekdays.
Maybe it’s based on my age, or maybe it’s determined by certain things that I’ve clicked on, but my FYP across all social media platforms really seems to be pushing one agenda pretty hard these days—eat more protein. Any time I scroll, I’m bombarded with recipe videos, fitness reels, and wellness influencers, all shouting that I need to increase the amount of protein in my diet. Since I’m a vegetarian, it’s not as simple as adding more lean meat to my meals. And while eggs and beans are both great protein sources, a girl can only eat so much before getting sick of them.
Thankfully, I happen to love cottage cheese, which has an average of about 25 grams of protein per cup (most brands, anyway). It has such a mellow flavor that it’s easy to mix into both sweet and savory dishes. Sometimes I’ll mix it into my scrambled eggs or spread some onto my avocado toast, but by far the tastiest option I’ve found is to add it to pancake batter. Even if you aren’t a fan of cottage cheese, you will love this recipe. It’s super fluffy in the center, and the edges get nice and crispy. Topped with a drizzle of maple syrup and a pat of butter, it’s easily one of my favorite ways to eat more protein.
While pancakes may not be the quickest breakfast to make during the busy week, I love making a double batch of these on the weekend. They keep well in the fridge or freezer, and I just pop them in the microwave for an easy-peasy breakfast that’s also highly delicious!
What type of cottage cheese should I use?
When selecting your cottage cheese, be sure to grab the kind that’s labeled “small curd,” as this will be the easiest to mix into a smooth pancake batter. This recipe calls for whole-milk cottage cheese, but you could also use low-fat or fat-free cottage cheese, if you prefer. Keep in mind, though, that cottage cheese with a higher fat content also results in a richer flavor and moister texture.
How do I store leftovers?
Allow any leftover pancakes to cool completely, and then transfer them to an airtight container. To prevent them from sticking together, you may want to place a piece of parchment or wax paper between each pancake. Store the pancakes in the fridge for up to 5 days or in the freezer for up to 3 months. To reheat, simply pop them in the microwave (no need to thaw) and heat for 30-45 seconds. If you want them crispier, you could also reheat them in a toaster oven, air fryer, or 350°F oven.
Serving suggestions
Of course, maple syrup and butter go hand-in-hand with pancakes, but you could also drizzle a bit of Almond Butter over them to add a delicious nuttiness or sprinkle some Cinnamon Sugar on top. For a fruity version, I recommend spooning some Strawberry Sauce over your pancakes, followed by a dusting of powdered sugar. If you’re looking to serve these pancakes as part of a larger breakfast or brunch spread, they’d pair nicely with these Starbucks Egg Bites, Air-Fryer Breakfast Sausages, and Home Fries.
Ingredients
- 1 cup whole-milk cottage cheese
- 2 large eggs
- 4 teaspoons honey
- 2 teaspoons ghee melted (or butter)
- 1 teaspoon vanilla extract
- 1 cup oat flour
- 1/2 teaspoon baking powder
- Pinch of salt
Instructions
- In a medium bowl, whisk together the cottage cheese, eggs, honey, ghee, and vanilla.
- Add in the oat flour, baking powder, and a pinch of salt, and whisk until combined.
- Pour the batter in 1/4-cup measurements onto a large griddle over low-medium heat. Space the pancakes out slightly.
- Cook until the bottom of each pancake is golden brown and bubbles form on the top, about 1-3 minutes. Flip, and cook for another couple of minutes.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
Made them this morning. It’s strange seeing the curds melt. Even with just a small amount of honey; they tasted sweet still. Not terrible, just strange lol
Thanks for trying the recipe Krystle 🙂
Batter was like paste. Did not spread or flip easily. Not fluffy at all. Any suggestions?
I’m sorry to hear the batter didn’t turn out as expected. I have a couple suggestions for you:
1. Before whisking the cottage cheese, eggs, and other wet ingredients together, try beating the eggs separately until they’re light and fluffy. This will incorporate more air into the batter and help achieve a fluffier pancake.
2. If the batter was too thick, you can try adding a splash of milk or water to thin it out slightly, making it easier to spread and flip. Start with a small amount and adjust as needed.
3. You can increase the amount of baking powder to 3/4 tsp to help the pancakes rise more and become fluffier. Just be careful not to overmix the batter, as that can create a denser texture.
I hope these suggestions help improve your pancake batter. Give it another try, and let me know how it turns out!
DELISH!! Have you doubled the recipe? It seems like it would be fine. My 17 year old son found out that they had 7 grams of protein in 1 and took 2 from the fridge on his way out the door to school. Love being able to make something so easy that is tasty and good for you too!!
Thanks for sharing:)
AWESOME!
Curiosity question: I have some buckwheat flour on hand and I saw where you said coconut and almond flour don’t work but I was wondering if you’ve tried it with buckwheat flour and what your results were?
Hi Renee – I haven’t tried using buckwheat yet. Please let me know if you try I am also curious!
I’ve already written down a few recipes for a varied and hopefully delicious breakfast. For me, it’s one of the two main meals of the day where I can treat myself to something really delicious.
Happy to hear you liked this recipe! Thanks for reading.
Yummy! My husband and I both enjoyed these pancakes . Quick and easy to make….thank you!
So glad to hear you both like these pancakes. Thanks for reading!