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.

Cottage Cheese Pancakes Recipe drizzled with syrup

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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
Ingredients for making pancakes with small curd cottage cheese

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.

Step by step how to make batter and sauté cottage cheese pancakes

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

Can I substitute the cottage cheese?

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.

Can I substitute raisins?

You can leave the raisins out if you prefer a simpler pancake. The recipe will work just as well.

Are these Ukrainian Cottage Cheese Pancakes?

Ukrainian cheese pancakes are typically made with a dryer cheese called Farmer cheese and are called Syrniki.

How do I know when pancakes are done?

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.

Fluffy stack of cottage cheese 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).

Cottage cheese pancakes served with raspberries and maple syrup

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.
Natasha's Kitchen Cookbook

Fluffy Cottage Cheese Pancakes Recipe

4.87 from 100 votes
Author: Natasha of NatashasKitchen.com
Stack of cottage cheese pancakes drizzled with syrup
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.
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Ingredients 

Servings: 6 people (makes 18 pancakes)

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

*To measure flour: fluff flour in the bin, spoon it into a dry ingredients measuring cup and level off the top. 

Nutrition Per Serving

271kcal Calories33g Carbs15g Protein8g Fat2g Saturated Fat1g Trans Fat112mg Cholesterol534mg Sodium201mg Potassium1g Fiber11g Sugar190IU Vitamin A1mg Vitamin C69mg Calcium2mg Iron
Nutrition Facts
Fluffy Cottage Cheese Pancakes Recipe
Amount per Serving
Calories
271
% Daily Value*
Fat
 
8
g
12
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
1
g
Cholesterol
 
112
mg
37
%
Sodium
 
534
mg
23
%
Potassium
 
201
mg
6
%
Carbohydrates
 
33
g
11
%
Fiber
 
1
g
4
%
Sugar
 
11
g
12
%
Protein
 
15
g
30
%
Vitamin A
 
190
IU
4
%
Vitamin C
 
1
mg
1
%
Calcium
 
69
mg
7
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Breakfast
Cuisine: American
Keyword: Cottage Cheese Pancakes
Skill Level: Easy
Cost to Make: $
Calories: 271

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Recipe Rating




Comments

  • Nelya
    January 16, 2024

    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.

    Reply

    • NatashasKitchen.com
      January 16, 2024

      Thank you for sharing that with us, Nelya!

      Reply

  • Abs
    October 8, 2023

    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!

    Reply

    • Natasha's Kitchen
      October 8, 2023

      Thank you so much! I appreciate your great comments and review.

      Reply

  • Eveline
    July 2, 2023

    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😋

    Reply

    • NatashasKitchen.com
      July 2, 2023

      Hi Eveline! I’m so glad they were enjoyed. Thank you so much for the wonderful feedback.

      Reply

  • Lianne
    June 3, 2023

    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!

    Reply

    • NatashasKitchen.com
      June 3, 2023

      Hi Lianne! That’s wonderful. Thank you so much for the feedback. I’m so glad you enjoyed this recipe.

      Reply

  • Hadicha
    May 7, 2023

    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.

    Reply

  • Svitlana
    April 18, 2023

    “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.

    Reply

    • Natasha
      April 19, 2023

      Hi, thank you for pointing that out. I have updated the post.

      Reply

      • Svitlana
        April 27, 2023

        Thank you! By the way these came out so well and now are my go to pancake recipe.

        Reply

        • Natashas Kitchen
          April 27, 2023

          That’s just awesome! Thank you for sharing your excellent review, Svitlana!

          Reply

  • Renu Sharma
    March 27, 2023

    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.

    Reply

    • Natashas Kitchen
      March 27, 2023

      I’m so happy you enjoyed that. Thank you for sharing that with us, Renu!

      Reply

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