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Stack of cottage cheese protein pancakes topped with blueberries and yogurt

Cottage Cheese Protein Pancakes

Fluffy, high-protein pancakes made with cottage cheese, oats, and eggs – perfect for muscle-building and clean eating.
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Prep Time 5 minutes
Cook Time 6 minutes
Resting Time 5 minutes
Total Time 16 minutes
Servings: 4
Course: Breakfast, Brunch
Cuisine: American, Healthy
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup Cottage cheese Full-fat for best texture
  • 2 Large eggs
  • ½ cup Rolled oats Can blend into oat flour
  • 1 teaspoon Vanilla extract Pure preferred
  • ½ teaspoon Ground cinnamon Optional for flavor
  • 1 teaspoon Baking powder Fresh for maximum lift
  • ⅛ teaspoon Salt Optional
  • ½ Banana Optional for natural sweetness
  • 1 tablespoon Coconut oil For cooking
  • ¼ cup Fresh blueberries Optional topping
  • 1 tablespoon Maple syrup Optional topping

Equipment

  • 1 High-speed blender For smooth pancake batter
  • 1 Non-stick skillet Or griddle for cooking pancakes
  • 1 set Measuring cups/spoons For precise ingredient measurement
  • 1 Large mixing bowl For combining ingredients if not blending directly
  • 1 Rubber spatula For flipping pancakes
  • 1 Ladle For pouring batter

Method
 

  1. Blend all base ingredients.
  2. Add spices and leavening agents.
  3. Let batter rest 5 minutes.
  4. Heat skillet with coconut oil.
  5. Pour ¼ cup circles of batter.
  6. Cook until bubbles form (2–3 min).
  7. Flip and cook 1–2 more minutes.
  8. Serve with toppings.

Notes

To increase protein further, add a scoop of your favorite protein powder. You can also swap maple syrup for sugar-free options to reduce carbs.