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
Breakfast
Fluffy Applesauce Pancakes
Breakfast
Favorite Banana Oatmeal Pancakes
Breakfast
Banana Spinach Pancakes
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
- 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.
Love this recipe! Always turns out delicious, and keeps you full.
Amy, can these pancakes be baked rather than cooked in a pan?
Thanks!
I love this recipe! Perfect for busy mornings before school and work!
I made this for my 3 year old this morning and he asked for more! Great recipe with healthy ingredients. Thanks!
I’m so glad to hear that!
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 🙂
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!
Hi Amy,
Can I replace Rolled Oats with all-purpose flour?
Hi- I haven’t tried them that way, but I think it would work. Blend everything else first, then stir the flour in.
Thank you very much for the prompt reply, Amy. I’ll try it that way and let you know.
Can these be frozen for later use? Thank you in advance!
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.
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.
Hi Amy, what can we replace eggs with to make it without eggs?
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
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.
Hi Meg! Did you take out the oats when adding the almond meal/flax/hemp hearts?
Tried this recipe yesterday. It was definitely a win win.. Finger-lickin good!!
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!
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!
Thank you so much Amy! My 2,5 years old loves them!
Thanks Amy, my toddler devoured these. Yummy, quick, healthy recipes for the win. Thank you so much!
I’m so glad to hear that!