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 on child's plate with berries

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 in cottage cheese pancakes

Ingredients You Need

To make this recipe you’ll need these ingredients:

  • Rolled oats: This takes the place of flour here and adds complex carbohydrates as well as fiber.
  • Cottage cheese: This is an unusual ingredient in a pancake, but it’s the key here. I prefer to use 4% milk fat for the healthy fats that little kids need.
  • 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 to the batter if you like.
  • Feel free to add toppings such as applesauce, maple syrup, jam, or butter.

how to make cottage cheese pancakes step by step

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.

  1. Add the ingredients to a blender
  2. Blend!
  3. Cook in a warmed nonstick or cast iron skillet.
  4. Flip over to finish cooking.

TIP: I prefer to cook my pancakes in butter as I prefer the flavor but you could also use a neutral oil.

Frequently Asked Questions

What kind of cottage cheese is best in these pancakes?

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.

Can I make these without a blender?

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.


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.
  • You may also like 2-Ingredient Pancakes, Fresh Apple Pancakes, Banana Oatmeal Pancakes, and Banana Spinach Pancakes.

I’d love to hear what your family thinks of these if you try them, so please comment below to share!

This post was first published in December 2019.


Easy Cottage Cheese Pancakes (to Share with the Kids)

These 4 ingredient pancakes are packed with nutrients and are so yummy. Double the ingredients to make a larger batch to feed a family of four as this recipe is on the smaller side.
5 from 33 votes
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Cuisine American
Course Breakfast
Calories 196kcal
Servings 2 -4


  • 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


  • 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.⠀⠀


  • 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.


Calories: 196kcal, Carbohydrates: 16g, Protein: 14g, Fat: 8g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 173mg, Sodium: 263mg, Potassium: 200mg, Fiber: 2g, Sugar: 2g, Vitamin A: 324IU, Vitamin C: 1mg, Calcium: 90mg, Iron: 2mg
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

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How many stars would you give this recipe?


  1. 5 stars
    I just made these on whim. My toddler has been so picky the last couple days, he devoured these and they were so easy to make. Thank you!!! Bonus, my husband and I loved them too 🙂

  2. 5 stars
    There are so tasty. Can I make in a sheetpan and if so, what size pan, temperature, and for how long? I love all your recipes!

    1. Hi- I haven’t tried them that way, but I think it would work. Blend everything else first, then stir the flour in.

      1. Thank you very much for the prompt reply, Amy. I’ll try it that way and let you know.

    1. Yes, just let cool, then freeze in a single layer (or layers with parchment or wax paper in between) in a freezer bag for up to 6 months. Remove as much air as you can from the bag to reduce any potential ice crystals.

  3. 5 stars
    There are not enough stars to describe how delicious these are! I made them for dinner one night; I nursed the baby while my family ate and they only left me two from a double batch because they liked them so much.

    1. Hi-
      I’m not sure that there’s a great option for egg-free on these since there are so few other ingredients. It’s possible a product like Just Eggs might work

  4. 5 stars
    These pancakes are great and so easy to make! I usually make a similar recipe with greek yogurt but these were fast to whip together. I made a couple of additions to make them even healthier – I added half a cup of almond meal, 1/4 cup of ground flax, and a hearty tablespoon of hemp hearts. My 3 year old and 7 month old loved them! Also easy to freeze and warm up in the mornings in the toaster oven.

  5. 5 stars
    Great recipe. I’ve made these a couple times. Most recently, I had some ricotta that needed to be used up so I used that in place of cottage cheese (with a little splash of milk since ricotta is drier than cottage cheese). Turned out great!

  6. 5 stars
    We love these easy to make pancakes! I’m happy to give my two year old the extra protein from the cottage cheese! I throw in a very ripe banana if we have one!

  7. 5 stars
    Thanks Amy, my toddler devoured these. Yummy, quick, healthy recipes for the win. Thank you so much!

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