Fluffy Cottage Cheese Pancakes Recipe

Fluffy Cottage Cheese Pancakes - simple ingredients, easy to make and they reheat really well! | natashaskitchen.com

These cottage cheese pancakes are fluffy delicious goodness and are really easy to make! The ingredients are simple (you probably have everything in the fridge). They puff up like it’s nobody’s business and reheat well – just pop ’em in the toaster and you’re in business. I sampled 3 right out of the pan.

My son does this hilarious thing where he pretends to pass out after tasting something that is just way too good for words. These pancakes passed his test. 😉

Ingredients for Cottage Cheese Pancakes:

16 oz small curd cottage cheese
1 tsp vanilla extract
3 Tbsp honey
4 large eggs
1/3 cup raisins (regular or white raisins)
1 cup  plus 2 Tbsp all purpose flour (scooped into measuring cup and leveled off top)
1 tsp baking soda
2 Tbsp extra light olive oil for each batch

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Fluffy Cottage Cheese Pancakes - simple ingredients, easy to make and they reheat really well! | natashaskitchen.com

How to Make Cottage Cheese Pancakes: 

1. In a medium bowl, whisk together 4 large eggs until well beaten. Add 16 oz cottage cheese, 1 tsp vanilla, 3 Tbsp honey and whisk until combined. Stir in 1/3 cup raisins.

Fluffy Cottage Cheese Pancakes-6

2. In a separate small bowl, whisk together 1 cup + 2 Tbsp flour and 1 tsp baking soda (if your baking soda has any lumps at all, sift it into the flour). Whisk the flour mixture into your wet ingredients.

Fluffy Cottage Cheese Pancakes-7

3. Heat a large non-stick skillet over medium/low heat and add 2 Tbsp oil. Once the oil is hot, place a heaping tablespoon of pancake batter into the hot oil and sautee until golden and puffed up (about 2 min per side). I recommend a splatter guard since these do create a little bit of a splatter.  If it’s splattering alot, turning the heat down will help.

Fluffy Cottage Cheese Pancakes - simple ingredients, easy to make and they reheat really well! | natashaskitchen.com

Serve warm with sour cream, maple syrup, fruit or jam, or all of the above!

Fluffy Cottage Cheese Pancakes - simple ingredients, easy to make and they reheat really well! | natashaskitchen.com

Fluffy Cottage Cheese Pancakes Recipe

4.67 from 24 votes
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
These cottage cheese pancakes are fluffy, delicious, easy to make and have really simple ingredients. They also reheat really well in the toaster if you have leftovers.
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $4-$6
Servings: 15 -20 medium pancakes

Ingredients

  • 16 oz small curd cottage cheese
  • 1 tsp vanilla extract
  • 3 Tbsp honey
  • 4 large eggs
  • 1/3 cup raisins regular or white raisins
  • 1 cup plus 2 Tbsp all purpose flour scoop into measuring cup and level off top
  • 1 tsp baking soda
  • 2 Tbsp extra light olive oil for each batch

Instructions

  1. In a medium bowl, whisk together 4 large eggs until well beaten. Add 16 oz cottage cheese, 1 tsp vanilla, 3 Tbsp honey and whisk until combined. Stir in 1/3 cup raisins.
  2. In a separate small bowl, whisk together 1 cup + 2 Tbsp flour and 1 tsp baking soda (if your baking soda has any lumps at all, sift it into the flour). Whisk the flour mixture into your wet ingredients.
  3. Heat a large non-stick skillet over medium/low heat and add 2 Tbsp oil. Once the oil is hot, place a heaping tablespoon of pancake batter into the hot oil and sauté until golden and puffed up (about 2 min per side). I recommend a splatter guard since these do create a little bit of a splatter. If it's splattering alot, turning the heat down will help. Serve warm with sour cream, maple syrup, fruit or jam, or all of the above!

 

Fluffy Cottage Cheese Pancakes - simple ingredients, easy to make and they reheat really well! | natashaskitchen.com

Also, it’s perfectly acceptable to make these pancakes for dinner ;).

Fluffy Cottage Cheese Pancakes - simple ingredients, easy to make and they reheat really well! | natashaskitchen.com

Read comments/reviewsAdd comment/review

  • Lana
    December 19, 2017

    What’s difference between extra light virgin olive oil or extra virgin olive oil? Reply

    • Natasha
      natashaskitchen
      December 19, 2017

      Hi Lana, extra virgin is not meant to be used for cooking since it has a low smoke point and it is very flavorful – ideal for salads and drizzling over finished foods. Extra light olive oil (I buy it at Costco) has a very high smoke point similar to canola oil but it’s healthier so I use it for pretty much everything – sautéing, baking, deep frying even 🙂 Reply

  • Rebecca
    June 5, 2017

    These were incredibly hard to get off the pan. They were cooking at the bottom but were still so wet on top that flipping them was a nightmare 🙁 Reply

    • Natasha
      natashaskitchen
      June 5, 2017

      Hi Rebecca, it is important to use a good non-stick pan with these and it may help to turn down the heat so they cook the full 2 minutes on the first side before flipping. If they are browning too quickly, the don’t have a chance to set and it will be more difficult to flip. I hope that helps! Reply

  • LILIANA
    May 26, 2017

    Love the idea! Can I pour the mix on the pan without the olive oil? Would have the same result? Reply

    • Natasha
      natashaskitchen
      May 27, 2017

      Hi Liliana, I think they would stick badly without the oil… Reply

  • M
    May 16, 2017

    Is there something that I can substitute for the yolk in eggs as my husband has a huge aversion to egg yolk? He really needs the protein from these pancakes but I’m at a loss for substitution. Reply

    • Natasha
      natashaskitchen
      May 16, 2017

      Hi there, I haven’t tried any substitutions so it is difficult to say. It may still work if you omit the egg yolks and just use whites but I haven’t tested that to say for sure… Reply

      • M
        May 16, 2017

        I was thinking the egg whites might make the batter really runny without having a thicker substance like the yolk to help bind it all together. I looked up egg yolk replacement and found applesauce as a possibility which I will try but still think it will be runny. Reply

        • Natasha
          natashaskitchen
          May 17, 2017

          You might try applesauce, just be careful not to add too much so the batter isn’t overly loose. Reply

  • Leah Chulsky
    March 6, 2017

    Simple, fast and delicious! Done, done and done. PS – I didn’t have honey but I put some sugar in for sweetness and still great. Thanks again! Reply

    • Natasha
      natashaskitchen
      March 6, 2017

      Leah, thank you for the wonderful review and you are welcome! 😃 Reply

  • Marta
    October 24, 2016

    These. Are. Amazing. I had never had cottage cheese pancakes and I think they are now my favorite! So crispy in the outside and light and puffy on the inside. There is something so comforting about the flavor too. Yum! Reply

    • Natasha
      natashaskitchen
      October 24, 2016

      I’m so happy to hear that! Thank you for sharing your great review! Reply

  • James L Greffenius
    July 30, 2016

    Looking for a raspberry sauce in which the raspberries basically remain whole…as served at Kompot in Odessa. I had found a recipe, then lost the location. As I recall it was raspberries and sugar and water, thin and separates on standing. Thanks Reply

    • Natasha
      natashaskitchen
      July 30, 2016

      Hi James, I’m not really sure what you’re describing. Is it kind of jelly-like in consistency? Like this kisselReply

      • James L Greffenius
        July 30, 2016

        That looks good, but, no. This is a thin sauce, no thickening, I think just raspberries, water and sugar…. I was looking for the correct ratios. I have been making do with thinned out raspberry preserves. If you don’t have, I will try to get from my former home-stay hostess in Yuzhne. Thanks for trying Reply

  • Katya
    July 16, 2016

    Natasha, I love your recipes. Just made these pancakes for breakfast. Easy and delicious! Thank you so much. (your mom’s spartak is next 😉 ) Reply

    • Natasha
      natashaskitchen
      July 16, 2016

      Katya, thank you for such a nice comment and review. I’m glad you liked them 😀. Reply

  • Anastassiya
    April 23, 2016

    Natasha,is it like сырники with tworog?? I am looking for a nice recipe to make syrnyky. Thanks Reply

    • Natasha
      natashaskitchen
      April 23, 2016

      I do have a syrniki with tvorog that is so so good. I hope you try it! 🙂 Reply

      • Anastassiya
        April 24, 2016

        Thank you for the tip!!!! Going to try it today!!! Reply

  • Rita
    March 4, 2016

    Can you bake them instead? Would this recipe work? Reply

    • Natasha
      natashaskitchen
      March 4, 2016

      I really think they need to be sautéed with oil or butter to hold together correctly. Reply

  • Kate
    January 30, 2016

    I just made these for breakfast and they are delicious! Fluffy and very tasty! I didn’t have cottage cheese so I used Ricotta cheese and they still turned out amazing! Reply

    • Natasha
      natashaskitchen
      January 30, 2016

      I was curious about if they would work with ricotta. Thank you so much for sharing that with me! 🙂 Reply

  • olga
    January 8, 2016

    Most fluffiest homemade pancakes! thanks Reply

    • Natasha
      natashaskitchen
      January 8, 2016

      Thank you for such a nice review Olga and you are welcome 😀. Reply

  • Lauren
    December 30, 2015

    Delicious recipie! Thank you for posting! Every recipie I’ve tried so far has been amazing and is helping me learn to cook traditional dishes for myself and my fiancé! Reply

    • Natasha
      natashaskitchen
      December 30, 2015

      I’m so happy to hear that! Thank you for sharing your great review 🙂 Reply

  • Meenal
    December 18, 2015

    These pancakes tasted too eggy to me…… Reply

    • Natasha
      natashaskitchen
      December 18, 2015

      I’ve never gotten the sense they were eggy. Did you possibly undercook them? Reply

    • Valentina
      October 26, 2016

      Natasha these were so yummy ! However, I found that mine would slightly burn too fast on the outsides leaving the inside almost completely uncooked. Would you mind helping me find a solution to that ? Thank you ! Reply

      • Natasha
        natashaskitchen
        October 26, 2016

        Hi Valentina, if they are burning on the outside, it is probably being cooked over too high of heat. I suggest turning down the heat so they cook more evenly. I’m so glad you liked them! 🙂 Reply

  • December 6, 2015

    Natasha, Super, thanks!
    Keep on posting! Reply

    • Natasha
      natashaskitchen
      December 6, 2015

      Thank you for the encouragement 😁. Reply

  • Natalya
    November 25, 2015

    THIS IS AMAZING !!! THANK YOU Reply

    • Natasha
      natashaskitchen
      November 25, 2015

      You’re very welcome and Thank YOU for the great review 🙂 Reply

  • Irina
    November 17, 2015

    Turned out very delicious! With a drizzle of honey they were perfect and not overly sweet! Reply

    • Natasha
      natashaskitchen
      November 17, 2015

      Mmm I love pancakes with honey 🙂 Reply

  • November 12, 2015

    I have tried several cottage cheese pancakes before and these, in my opinion are the best.

    I added a chopped up, a perfectly ripe banana instead of the raisins. It made them sweeter so I was able to use less honey/syrup/jam on top. Kids like a few chocolate chips with pancakes also.

    I could make a pig of myself on these!
    Thanks!! Reply

    • Natasha
      natashaskitchen
      November 12, 2015

      I’m so happy you loved the recipe and thank you so much for sharing your awesome review! The idea to add ripe banana in leu of raisins is brilliant! Thank you!! Reply

  • Mary
    October 24, 2015

    These were delicious! Had them with raspberries and maple syrup just like your picture and mmmm so good! Thank you! 🙂 Reply

    • Natasha
      natashaskitchen
      October 24, 2015

      Awesome!!! I can just imagine your delicious stack of pancakes. Thanks for sharing your great review! Reply

  • YY
    October 19, 2015

    thanks for the recipe, however, with baking soda they turned out pretty flat. i added baking powder and it was more fluffy. not sure if that was a typo or that is how the recipe is intended to be with baking soda. nevertheless, great recipe! Reply

    • Natasha
      natashaskitchen
      October 19, 2015

      The cottage cheese should have activated baking soda and caused pancakes to rise. Are you sure your baking soda is fresh? To test this, put a little bit of soda in a bowl and add small amount of vinegar. If it fizzes like crazy, it’s still good. Also, once you mix the baking soda in the batter, it should be used right away. The longer it sits, the less likely it will rise. I’m glad you liked the recipe :). Reply

  • Alla
    October 16, 2015

    Made these yesterday for my little family. We love pancakes and I made many by different recipes. I gotta say, these were the best tasting and looking that I’ve ever made! I love the fact that it has no sugar, but honey. Will certainly be doing them for many more breakfasts! Thank you so much for posting this recipe! Reply

    • Natasha
      natashaskitchen
      October 16, 2015

      I’m so happy you liked them and thank YOU for a great review 🙂 Reply

  • Monica
    October 6, 2015

    hi Natasha, I was super excited about this recipe as I am diabetic and needed a heavier protein rich breakfast. My problem however was that the batter was way too sticky so I had a real hard time turning them over in the pan and in the process they got mushed and batter all over my spatula. Also in order to be able to flip them I had to keep the first side cooking for a longer time and in order to get the insides cooked, in the process both sides were burnt. 🙁 I still ate them but looking for some tips and tricks to get this right. Temp was between medium-low and non stick pan. Thanks. Reply

    • Natasha
      natashaskitchen
      October 6, 2015

      It seems like you could have used a little more flour. Did you do the 1 cup plus 2 Tbsp flour? Reply

    • Monica
      October 6, 2015

      Hi Natasha, thanks so much for the quick response. Yes I did the exact measurements for the flour. I use Robin Hood All purpose flour as I’m in Canada. Anything else I can try? Add more flour? If so how much more? Reply

      • Natasha
        natashaskitchen
        October 7, 2015

        It might be due to the Canadian flour which has more gluten than US flour. I haven’t tested it with Canadian flour so I’m not sure how much more exactly. Start with 2 Tbsp and see if that helps. Reply

  • BabaLuba
    September 25, 2015

    Natasha, these recipe is very good, I always make pancakes with cottage cheese for my grandson. I read in your replies to other people that Canadian flower measures differently. Would you please specify. Reply

    • Natasha
      natashaskitchen
      September 25, 2015

      Thank you Baba Luba :). Canadian flour has more gluten and from my experience it does change many baked goods. I really like Canadian flour but I don’t use it very often because it’s not available for everyone. Some recipes do work better with Canadian flour (like Rogaliki). When I make my baked cherry piroshki, I actually need less Canadian flour than American all-purpose flour. Reply

      • BabaLuba
        September 26, 2015

        Yes, I’ve noticed the thicker consistency of batter. it didn’t even splatter, like you’ve mentioned it could. but the finished product was vey good. next time I give a little less flower, to make them more fluffy.
        BTW, Love all your recipes, you are very talented. Reply

        • Natasha
          natashaskitchen
          September 26, 2015

          Thank you so much for your sweet comment 🙂 Reply

  • Sherry
    September 24, 2015

    I made these pancakes this past weekend and they were delicious! My husband loves pancakes and he said these were by far his favorite pancakes! Reply

  • Natalia
    September 24, 2015

    I tried these. OK but not the hit. They need more flour and sugar. otherwise spread too much on a pan, and are barely sweetened. Reply

    • Natasha
      natashaskitchen
      September 24, 2015

      Hi Natalia, I’m surprised to hear you say they spread too much on the pan. What kind of flour did you use – was it Canadian possibly? That one actually measures out differently than American all-purpose for recipes. We didn’t over sweeten them because we usually serve them with maple syrup or jam so I didn’t want to overdo it. Reply

  • Zena
    September 21, 2015

    Will these turn out ok with tvorog? I don’t have any cottage cheese. Reply

    • Natasha
      natashaskitchen
      September 21, 2015

      Zena, they would be awesome with tvorog, let me know how you like them :). Reply

  • Lina
    September 17, 2015

    I read your recipe pancakes with apples. Do you think I can add apples instead of raisins in this recipe? Reply

    • Natasha
      natashaskitchen
      September 17, 2015

      HI Lina, I think that would work, but the extra moisture in the apples might cause it to splatter. Also, don’t over-do it because the pancakes might have a harder time staying together if you add too many apples. Reply

  • Raya
    September 16, 2015

    Thank you for the recipe Natasha! I made it yesterday, I did not have the raisins so I added fresh blueberries and they came out very good, not too sweet, very delicious!!! My family enjoyed it. Thanks Reply

    • Natasha
      natashaskitchen
      September 16, 2015

      Thank you for the great review! I’m so happy to hear that your family enjoyed the pancakes. Blueberries sound so good in these pancakes! Reply

  • Mommy
    September 15, 2015

    I used 24 oz tub of cottage cheese, added a little more BS and added more vanilla. In my opinion they came out too eggy (I used 4). With quality maple syrup it tasted fine but can’t stand alone. Will add only one egg next time. Texture inside was weird too. I would never tell that there is cottage cheese in them. They did rise beautifully. I liked your other recipe (Polish cottage cheese pancakes with apples) better. Nevertheless, kids ate them and no complains:) Reply

    • Natasha
      natashaskitchen
      September 15, 2015

      I’m glad your kids enjoyed them! 🙂 I didn’t really get any sense of eggyness in these though. I wonder if that and the texture had to do with changing the proportions of ingredients. I haven’t tested it the way you wrote so I can’t say for sure. Also, if you use fresh eggs (if you have your own chickens), the pancakes will be yellower if that is what you mean?? Reply

  • September 15, 2015

    I bet I would pass out too if I got to try one of these! I had never thought of putting cottage cheese in a pancake before but it sounds like a great idea! I bet it keeps them super moist! Reply

    • Natasha
      natashaskitchen
      September 15, 2015

      Shelby, they are very moist. Be careful, during your taste test, I don’t want you to pass out :D. Reply

  • September 14, 2015

    Those look delicious. I haven’t thought of putting cottage cheese in my pancake batter, I’ll have to give that a try! Reply

    • Natasha
      natashaskitchen
      September 15, 2015

      I love pancakes with cheese but farmer’s cheese is not available in many stores, so these are my go to pancakes right now :). Reply

  • Kitti
    September 14, 2015

    I made these with one cup of pancake mix instead of the flour/baking soda the recipe called for, omitted the raisins because papa has an aversion and they turned out great! Rave reviews from the crew. Thanks! Reply

    • Natasha
      natashaskitchen
      September 14, 2015

      It’s great to know it works with pancake mix! Thanks for sharing 🙂 Reply

  • yana
    September 14, 2015

    I just made these pancakes and the oil splattered so bad everywhere and created a very big mess. My personal opinion is that it needs 2 big tbsp of sugar. And another problem with these are that they are very hard to flip over. Some of mine turned out like scrambled eggs. But…they do taste good after sugar is added. Reply

    • Natasha
      natashaskitchen
      September 14, 2015

      Hi Yana,
      They do splatter from the moisture of the cottage cheese, that is why I recommended a splatter guard and turning the heat down helps if they are splattering too much. Did you make sure to add the extra 2 Tbsp of flour? It almost sounds like you didn’t have enough flour if they were difficult to flip. We typically serve them with maple syrup so I don’t like my pancakes to be too sweet. I hope that helps 🙂 Reply

      • Yana
        September 14, 2015

        Oh no! I forgot to add the extra flour! Im sorry.I will try again tomorrow. Hope it solves the problem. Thank you Natasha! By the way my 4 year old loved these despite how they looked 😲lol Reply

        • Natasha
          natashaskitchen
          September 14, 2015

          That should definitely help 🙂 I’m happy your little guy enjoyed them 🙂 Reply

          • Yana
            September 15, 2015

            Natasha I tried adding more flour and they came out very well! What I also did was I added about 3-4 tablespoons of olive oil in the batter and one tablespoon in the pan to start of with. The pancakes came out less greasy and saved me from cleaning my kitchen from oil splatter. I was very happy with the results! I always add olive oil to batter for my russian blinchiki.

          • Natasha
            natashaskitchen
            September 15, 2015

            That is a great tip and thank you so much for sharing it! I’ll have to try it next time I make these 🙂

    • Natalia
      September 24, 2015

      i 100% agree, and I did add 2tbsp of flour and still was not enough, agree on sugar too. Unfortunately, my family did not like them too much. Reply

  • Natallia
    September 14, 2015

    These were great! Thank you for your recepies, I always wait for the new ones to come! Reply

    • Natasha
      natashaskitchen
      September 14, 2015

      Natallia, thank you for your sweet comment and you are welcome :). Reply

  • Oksana
    September 14, 2015

    These are delicious! Made them yesterday as a snack an my kids were asking for more, making them today for breakfast again! Love how fluffy they are:):):) Reply

    • Natasha
      natashaskitchen
      September 14, 2015

      Oksana, thank you for such a great review, I’m so happy they loved them :D. Reply

  • September 14, 2015

    I’m not much of a fan of raisins and I intend to try this recipe without them. Nevertheless, the pancakes look amazing and I love that you replaced the sugar and salt with other ingredients that will add more flavour to the pancakes. Reply

    • Natasha
      natashaskitchen
      September 14, 2015

      I do love how the honey makes these taste without being too sweet. I think they would taste just fine without the raisins. Thanks Amy! Reply

  • September 13, 2015

    Funny you should make these, Natasha, because my folks came for a visit today and my dad treated us to tvorog (quark cheese) pancakes! They were delicious. Dad says he thinks they turn out even better if the batter rests in the fridge for a day or two.

    I will have to try your version with cottage cheese as it is more easily available. We tried making them w ricotta, but were not very happy with how they came out. Reply

    • Natasha
      natashaskitchen
      September 13, 2015

      Coco, that’s what I like about cottage cheese :). It’s easily available and less expensive than farmer’s cheese. Reply

  • Mary
    September 13, 2015

    These look delicious! I just made your buttermilk pancakes with your blueberry sauce from the cheesecake and added whipped cream for my friend and she said it was one of the best breakfasts she’s every had. I will definitely have to try these! Reply

    • Natasha
      natashaskitchen
      September 13, 2015

      Mary, thank you for such a great review and blueberry sauce goes together with them really well :). Reply

  • September 13, 2015

    Well, I’m hyperglycemic which means I have to be very careful about sugar in my diet. So I tend to avoid pancakes because they lift me up then drop me off like a ton of bricks. I get shaky and sick. I love the cottage cheese in here, that ingredient might allow me to have pancakes again, something I avoid so I don’t have sugar issues. Thank you for sharing this unique option. Reply

    • Natasha
      natashaskitchen
      September 13, 2015

      You are welcome Laura, I would love to hear what you thought of them :). Reply

  • Vera
    September 13, 2015

    Just made them for breakfast this morning. Very good, good job Natasha. Every recipe i try from your site its very good. Reply

    • Natasha
      natashaskitchen
      September 13, 2015

      Awww that’s so sweet of you to say. Thank you so much! 🙂 Reply

  • Jean
    September 12, 2015

    I’ve tried your other pancakes and loved them. Can’t wait to try these!!! Reply

    • Natasha
      natashaskitchen
      September 12, 2015

      Thanks Jean! I hope you love these too! 🙂 Reply

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