Made with just three simple ingredients, these nutritious Cottage Cheese Pancakes are a healthy breakfast for kids you make in under 10 minutes. They’re loaded with protein and healthy fats—and are also fluffy and delish.
Cottage Cheese Pancakes
I love making quick and nutritious breakfasts that my kids will actually eat and these Cottage Cheese Pancakes have been in regular rotation lately.
Everyone at my table enjoys them, they have whole grains, healthy fats, and protein, and the batter comes together so quickly in the blender!
I love them since they are filling, but they also have a really tender texture. They’re soft and moist enough for babies to eat, but are also satisfying for older kids and grown ups.
We like to have them with a side of fruit, but any of your favorite pancake toppings work!
TIP: These are a wonderful baby pancake as they have a very tender texture and are free from added sugar.
Ingredients You Need
To make this recipe you’ll need these ingredients so you know what to have on hand or pick up at the store.
- Rolled oats: This takes the place of flour here and adds complex carbohydrates as well as fiber. Look for rolled oats, or “old-fashioned oats” to use here.
- Cottage cheese: This is an unusual ingredient in a pancake, but it’s the key here as it adds substance and body to the pancakes. I prefer to use full-fat cottage cheese for the healthy fats that little kids need. (If you have low-fat on hand, you can use it.)
- Eggs: The eggs help create the fluffy texture and hold the batter together so it cooks through nicely.
Ingredient Substitutions
- To make this recipe gluten-free, simply choose certified gluten-free rolled oats.
- You can add cinnamon and/or vanilla extract to the batter if you like for more flavor.
- Feel free to add toppings such as applesauce, maple syrup, jam, or butter. Or serve with fresh berries.
Step-by-Step Instructions
Here’s a look at the very simple process involved in making this recipe so yo know what to expect. Scroll down to the bottom of the post for the full recipe.
- Add the ingredients to a blender
- Blend very smooth.
- Cook the pancake batter in a warmed nonstick or cast iron skillet or griddle in butter.
- Flip over to finish cooking.
TIP: I prefer to cook my pancakes in butter as I prefer the flavor and taste, but you could also use a neutral oil.
Frequently Asked Questions
If you can find it, 4% cottage cheese is really delicious in this recipe. 2% works well too. I would advise against using nonfat cottage cheese as the flavor and texture won’t be as good.
They work best if you make the batter in a blender because it smooths out the texture of the cottage cheese and adds air to the batter.
Yes, simply let cool and freeze in a single layer (or multiple layers with parchment paper in between) in a freezer bag. Remove as much air as you can before sealing.
How to Store
Store leftovers in an airtight container in the fridge for up to 3 days. Warm briefly before serving.
You can also store them stacked between pieces of parchment paper in a freezer bag. Reheat in 15 second increments in the microwave to warm up.
Best Tips for Success
- To make these gluten-free, use certified gluten-free rolled oats.
- Use 2% or 4% fat cottage cheese for the best flavor and texture.
- Try using ricotta cheese instead of cottage cheese for another variation.
- Serve topped with applesauce, apple butter, jam, or maple syrup—or warmed frozen fruit like blueberries.
- Make the pancakes small to medium in size so they’re easy to flip over.
Related Recipes
I’d love to hear what your family thinks of these if you try them, so please comment below to share!
Quick Cottage Cheese Pancakes
Ingredients
- 1/2 cup cottage cheese (2% or 4% milk fat)
- 1/2 cup rolled oats
- 2 eggs
- 1/4 teaspoon cinnamon (optional)
- 1 tablespoon butter
- berries, applesauce, maple syrup, and/or jam to serve
Instructions
- Add the cottage cheese, rolled oats, eggs, and cinnamon (if using), to a blender.
- Blend on high until super smooth.
- Warm a nonstick or cast iron skillet over medium heat. Add half of the butter and let melt.
- Add a small amount of the batter at a time, spreading thinly and cook for about 3 minutes per side. You want to see little bubbles and for the top to be mostly set before you flip each over to ensure they are cooked through.
- Melt the remaining butter and repeat to cook the remaining batter. Serve warm with desired toppings.⠀⠀
Video
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days. Warm briefly before serving.
- Use ricotta cheese instead of cottage cheese if desired.
- Serve topped with applesauce, apple butter, jam, or maple syrup.
- Make the pancakes small to medium in size so they’re easy to flip over.
Nutrition
This post was first published in December 2019.
This recipe looks great! Btw we make your two-ingredient pancake recipe with sweet potato all the time for our 10 month old and she loves it.
I’d love to add some pureed fruit to the batter for these cottage cheese pancakes. How much would you recommend I add in and should I adjust anything else in the recipe?
Thanks for the great blog – we reference it a lot!
I’m glad to hear that about the 2-ingredient pancakes! With this one, adding fruit puree may make them really runny since they are a flat pancake as is. You could probably add a few blueberries or a slice of banana on top of each as it cooks though. enjoy