Fluffy Cottage Cheese Pancakes Recipe

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.

This post may contain affiliate links. Read my disclosure policy.

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

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

4.85 from 112 votes

Author: Natasha of NatashasKitchen.com

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.

SaveSaved Pin Review Print

Prep Time: 5 minutes mins

Cook Time: 20 minutes mins

Total Time: 25 minutes mins

Ingredients 

US CustomaryMetric

Servings: 6 people (makes 18 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, *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 too much, 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

• Full Nutrition Label
• Nutrition Disclosure

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