Cottage Cheese Pancakes are soft, fluffy, and protein-packed. They are also easy to make and you probably already have all of the ingredients in the refrigerator. These breakfast pancakes puff up like nobody’s business and reheat well.
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My son does this hilarious thing where he pretends to fall over and pass out after tasting something that is just way too good for words. These pancakes passed his test and the kids went back for seconds.
We love pancakes in our house and recipes like Dutch Baby Pancakes, Crepes, and Pumpkin Pancakes are on the regular rotation. Pancakes are such a treat for breakfast, especially on weekends when we slow down and really savor the first meal of the day as a family.
Ingredients for Cottage Cheese Pancakes
- Cottage Cheese – we use small curd, undrained
- Vanilla extract – for flavor
- Honey – adds natural sweetness
- Eggs – add rich flavor and protein to the pancakes
- Raisins (optional) -use brown or golden1/3 cup raisins (regular or white raisins)
- All-purpose flour – measured correctly (fluff, spoon into measuring cup and level the top)
- Baking soda – activated by cottage cheese to give these amazing rise
- Oil to sautee – we use extra light olive oil
How to Make Cottage Cheese Pancakes
1. In a medium bowl, whisk together eggs until well beaten. Add cottage, vanilla, honey, and whisk until combined then stir in 1/3 cup raisins.
2. In a separate small bowl, whisk together flour and baking soda (if baking soda is lumpy, sift it into the flour). Whisk dry ingredients into wet ingredients.
3. Heat a large non-stick skillet over medium/low heat. Swirl in 2 Tbsp oil then add pancake batter a heaping Tablespoon at a time, or to your desired pancakes size. Sautee until pancake is puffed and golden on the first side (about 2-3 minutes) then flip and continue cooking another 2 minutes. Repeat with remaining batches and add more oil as needed.
Pro Tip: We recommend a splatter guard since these do create a little bit of splatter. If you see too much splattering, turning down the heat will help.
Common Questions
If you prefer to use a different protein, you will love our Ricotta Cheese Pancakes or our Greek Yogurt Pancakes. We also have some fluffy Sour Cream Pancakes.
You can leave the raisins out if you prefer a simpler pancake. The recipe will work just as well.
Ukrainian cheese pancakes are typically made with a dryer cheese called Farmer cheese and are called Syrniki.
Cook pancakes about 2-3 minutes per side over medium/low heat. Flip the pancakes when they are nearly set on top and bubbles form around the edges of the pancakes.
Serve With
We love to serve cottage cheese pancakes with fresh fruit and these toppings (P.S. It’s perfectly acceptable to make these pancakes for dinner).
- Homemade Strawberry Sauce
- Easy Cherry Sauce
- Confectioners Sugar
- Sour Cream and Peach Preserves
- Honey Butter
- Raspberry Maple Syrup
- Fresh Berries
Reheating Pancakes
These are amazing serve these while they are warm and puffy, but you can also keep them warm on a baking sheet in the oven while you finish up your batches. Leftover pancakes also reheat really well with any of these methods:
- Bread Toaster – put pancakes in one at a time and toast until heated through.
- Air Fryer – add cold pancakes into the air fryer basket in a single layer and air fry at 350˚F for 2-3 minutes or just until heated through.
- Skillet – Place skillet over medium heat and brush with butter if desired. Heat pancakes in a single layer (flipping once), just until warmed through.
Fluffy Cottage Cheese Pancakes Recipe
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, *measured correctly
- 1 tsp baking soda
- 2 Tbsp extra light olive oil, for each batch
Instructions
- 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, if using.
- 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 dry ingredients into your wet ingredients.
- 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 2-3 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!
Notes
Nutrition Per Serving
Filed Under
Complete mess, they stick to the pan so badly and fell apart.
At least I saved rest of it by turning them to muffins.
Hi Maya! It sounds like something might be off in the proportion of wet to dry ingredients. If using larger curd cottage cheese, it might have more liquid in the container, or if using x-large eggs rather than large. In those cases, if you are seeing a lot of sticking, you might add a couple tablespoons more flour to the mixture to help keep things together.
Also- if the pan wasn’t fully preheated,
the batter will stick.
What are the measurements? You list the ingredients, but no measurements for each.
Hi Barbara! Scroll down to the bottom of the post, to the recipe card.
Delicious!! Is it 271k cals per 1 pancake?
Thank you!
Yes, that’s correct it’s per serving or per piece.
These were perfection, and were devoured for the first time this morning. Thank you Natasha for all that you share. I can well imagine that your kitchen is one happy place to be. I go down too many rabbit holes when searching for recipes, and it seems that many of my searches do lead to your sharp cooking acumen. Healthy and happy new year to you and all of your family.
You’re so welcome, Jeff! I’m so glad you enjoyed it!
My pancakes did not hold together. I cooked the first batch on a griddle and used cooking oil to prevent sticking. Those pancakes stuck to the griddle and were more like blobs than pancakes, but they were edible. For the second batch, I used a nonstick skillet and Pam. Even bigger mess. Not sure what went wrong
Hi Jeanette, It sounds like something might be off in the proportion of wet to dry ingredients. If using larger curd cottage cheese, it might have more liquid in the container, or if using x-large eggs rather than large. In those cases, if you are seeing a lot of sticking, you might add a couple tablespoons more flour to the mixture to help keep things together.
Hi, i followed the recipe to a ‘t’ and they did not turn out both on a waffle maker and on the stove top. Very disappointment.
Hi, I’m sorry to hear that but this recipe wasn’t written for a waffle maker. I think it would stick in a waffle maker.
Some tips:
• blend the cottage cheese in a blender as soon as you get back from the store and put it back in the container for quick use
• you can use maple syrup instead of honey if you’d like
• great with chocolate chips!
These are amazing! My little sister made them for us and our whole family asked for the recipe! So fast and easy to make.
These are the best. So so good. I cat eat so many of them. Glad it is loaded with protein. Thank you Natasha, God Bless!
A new favorite. It tastes pleasant and is quick and easy to put together. My frying pan could handle 5 each time and it made approx 35 6-cm pancakes. They rose well and tasted healthy. I did wipe pan between each batch so they don’t darken too quickly and placed them on a paper towel after to drain the oil. The extra light olive oil was an excellent recommendation.
Thank you for sharing that with us, Nelya!
These are amazzzzzzing! My whole family loves them. We use whole wheat flour and omit the raisins. I love a good protein packed recipe. You have the best recipes, Natasha!
Thank you so much! I appreciate your great comments and review.
These were absolutely the best pancakes ever, I added chopped pecans YUMMM!👍🏻 will be sending this recipe to my son on the east coast,, my sister will be visiting and will definitely be making these again😋
Hi Eveline! I’m so glad they were enjoyed. Thank you so much for the wonderful feedback.
My weekly go to recipe.
I use frozen blueberries or an apple cinnamon mixture instead of raisins.
I’ve subbed for half oat flour half AP and it’s been amazing
I bake the entire batter on a sheet pan at 350 for 20mins and then cut into servings. I find it even better than pan frying
These freeze incredibly well!
Hi Lianne! That’s wonderful. Thank you so much for the feedback. I’m so glad you enjoyed this recipe.
I tried making these today. My cottage cheese wasn’t exactly like the one you used. Iname was “twarog”. The moment I added twarog in my eggs the mixture became thick, not fluid like yours. So I added another egg and a bit of milk as well. I had to flatten them with my fingers while they were cooking because it was a mushy mixture because of the baking soda. But the end result was good. I think I prefer adding sugar in the mixture and eat it like that instead of eating it with syrup or honey.
“Russian cheese pancakes are typically made with a dryer cheese called Farmer cheese and are called Syrniki” If syrniky are russian then why are they not called tvorozniki? Syrniky are traditional Ukrainian dish, that has been appropriated like many other Ukrainian dishes. Since you are Ukrainian you should try to correct these common misconceptions.
Hi, thank you for pointing that out. I have updated the post.
Thank you! By the way these came out so well and now are my go to pancake recipe.
That’s just awesome! Thank you for sharing your excellent review, Svitlana!
Hi Natasha, I loved your recipe, I replaced it with Almond flour and little bit of Flaxmeal. I added blueberries too. My husband and enjoyed it very much. Thank you for bring new ideas.
I’m so happy you enjoyed that. Thank you for sharing that with us, Renu!