If you want pancakes that keep you full all morning, these are the ones to try. They are soft, fluffy, and packed with protein thanks to the cottage cheese in the batter.
Don’t worry if you are not a fan of cottage cheese on its own. Once you blend it into the batter, you can’t taste it at all, and it just melts right in.
These pancakes are also completely eggless, which is great if you avoid eggs or simply ran out. You won’t miss them one bit here.
The batter comes together fast in a blender, and the rest is just cooking them on a griddle until golden. Simple and easy.
I like to serve mine with greek yogurt, fresh berries, and a little maple syrup on top. It turns a regular breakfast into something that feels special.
Why You’ll Love It
Soft and Tender – Blended cottage cheese creates a smooth batter, so these pancakes turn out tender without noticeable curds.
Warm Maple Flavor – Maple syrup, vanilla, and cinnamon give every bite a warm, lightly sweet flavor.
Fluffy Texture – Resting the thick batter helps produce tall, fluffy pancakes with a pleasantly tender bite.
Protein-Rich Breakfast – Cottage cheese and Greek yogurt create a satisfying breakfast that feels nourishing without becoming heavy.
Ingredient List
For the Pancakes
- 1 cup Cottage Cheese
- 3/4 cup Milk
- 3 tbsp Maple Syrup
- 1 tsp Vanilla Extract
- 1 1/4 cups All Purpose Flour
- 2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Ground Cinnamon
- 1/4 tsp Salt
For Serving
- 1/2 cup Greek Yogurt
- 1 cup Fresh Berries
- 2 tbsp Maple Syrup
Directions
Step 1
Blend the cottage cheese, milk, maple syrup, and vanilla until completely smooth, about 30 to 45 seconds.
Step 2
Whisk together the flour, baking powder, baking soda, cinnamon, and salt in a large bowl.
Step 3
Pour the blended mixture into the dry ingredients and stir just until combined. The batter will be thick and fluffy. Rest 5 minutes.
Step 4
Heat a griddle over medium-low heat and grease lightly. The cottage cheese makes these brown quickly, so keep the heat gentle. Scoop 1/4 cup portions onto the griddle.
Step 5
Cook 2 to 3 minutes until bubbles appear at the edges and the bottoms are golden, then flip and cook 2 minutes more.
Step 6
Top with greek yogurt, fresh berries, and a drizzle of maple syrup. They are packed with protein, and no one will ever guess there is not a single egg inside.
Tips
Blend The Cottage Cheese Until Smooth
Blend the cottage cheese, milk, maple syrup, and vanilla for the full 30 to 45 seconds. The mixture should look creamy with no visible curds before you add it to the flour.
If your blender leaves cottage cheese around the sides, pause and scrape it down once. A smooth mixture gives the pancakes a more even texture.
Measure The Flour Carefully
Spoon the flour into your measuring cup and level it off instead of scooping directly from the bag. Too much flour will make this already thick batter heavy and difficult to spread.
If the batter seems unusually stiff after resting, stir in 1 tablespoon of milk at a time. Stop as soon as it is thick but easy to scoop.
Rest The Batter Before Cooking
Let the mixed batter rest for 5 minutes before placing it on the griddle. This gives the flour time to absorb the liquid and helps the pancakes hold their shape.
After resting, give the batter only one or two gentle stirs if needed. More stirring can make the pancakes less fluffy.
Try These Next
- Eggless Crispy Belgian Waffles
- Eggless Double Chocolate Muffins
- Eggless Fluffy Buttermilk Pancakes
- Eggless Golden French Toast
- Eggless Super Moist Banana Bread
Questions You Might Have
Can I use cottage cheese with curds instead of blending it smooth?
Blending the cottage cheese with the milk, maple syrup, and vanilla creates a smooth batter and helps the pancakes cook evenly.
If you skip blending, the pancakes may have small curds throughout and a less even texture.
Eggless Cottage Cheese Protein Pancakes
Ingredients
Equipment
Method
- Blend the cottage cheese, milk, maple syrup, and vanilla until completely smooth, about 30 to 45 seconds.
- Whisk together the flour, baking powder, baking soda, cinnamon, and salt in a large bowl.
- Pour the blended mixture into the dry ingredients and stir just until combined. The batter will be thick and fluffy. Rest 5 minutes.
- Heat a griddle over medium-low heat and grease lightly. The cottage cheese makes these brown quickly, so keep the heat gentle. Scoop 1/4 cup portions onto the griddle.
- Cook 2 to 3 minutes until bubbles appear at the edges and the bottoms are golden, then flip and cook 2 minutes more.
- Top with greek yogurt, fresh berries, and a drizzle of maple syrup. They are packed with protein, and no one will ever guess there is not a single egg inside.