Made with just 3 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.
I love making quick and nutritious breakfasts that my kids will actually eat, and these Cottage Cheese Pancakes have been in regular rotation lately.
Plus, they only have 5 ingredients with extra protein from cottage cheese and fiber from oatmeal.
This makes them a seriously nutritious pancake option…that really tastes delicious!
These Cottage Cheese Pancakes are soft and moist enough for babies to eat, just like my Baby Pancakes but are also satisfying for older kids and grown-ups.
Why This Recipe Works
These Cottage Cheese Pancakes require just three nutritious ingredients and are an easy toddler breakfast idea that you can make and serve in under 10 minutes. And they reheat so easily and quickly for future mornings for the whole family!
(If you have more cottage cheese to use up, you may also like Cottage Cheese Smoothie, Cottage Cheese Muffins, Cottage Cheese Pancakes, and Cottage Cheese Dip.)
Table of Contents
Ingredients You Need
Here’s a look at what you need to do to make this Cottage Cheese Pancake recipe so you know what to have on hand or pick up at the store.
- Rolled oats: This takes the place of flour and adds complex carbohydrates as well as fiber. Look for rolled oats or “old-fashioned oats” to use here, as they blend easily and give the batter some structure.
- 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 instead.)
- Eggs: The eggs help create the fluffy texture and hold the batter together so it cooks through nicely. I use large eggs, so use that type for the correct volume.
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.
Featured Review⭐️⭐️⭐️⭐️⭐️
“Another banger! I love that I can fully prep these in the blender, which makes it easy to pour into the pan. I also add a handful of spinach, which doesn’t mess with the batter consistency too much. My toddler cannot eat enough of these, and my husband and I enjoy them, too.” —Laura
Step-by-Step Instructions
Here’s a look at the very simple process involved in making this Cottage Cheese Pancake recipe so you know what to expect. Go right to the recipe at the end of the post for the amounts and times.
Step 1. Add the ingredients to a blender.
Step 2. Blend very smooth.
Step 3. Cook the pancake batter in a warmed nonstick or cast iron skillet or griddle in butter.
Step 4. Flip over to finish cooking and repeat as needed to finish the batch.
TIP: I prefer to cook my pancakes for kids in butter as I prefer the flavor and taste, but you could also use a neutral oil.
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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 leftover Cottage Cheese Pancakes 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
- We like to have them with a side of fruit, but any of your favorite pancake toppings work—including Strawberry Sauce, Blueberry Sauce, Cinnamon Applesauce, Vanilla Yogurt, or maple syrup.
- To make these gluten-free, use certified gluten-free rolled oats.
- Try using ricotta cheese instead of cottage cheese for another variation.
- Make the pancakes small to medium in size so they’re easy to flip over.
Related Recipes
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2-Ingredient Baby Pancakes
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Fluffy Applesauce Pancakes
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Favorite Banana Oatmeal Pancakes
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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
- 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 or griddle 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.
I was hoping these would be a hit but my kids were not a fan. I didn’t love the flavor but the texture was good. Next time will add some honey or maple syrup to the batter.
These came out great. I added 2 grated apples. I made them for my 10 month old but I am snacking on them too as they are very tasty!
Super quick and loved by my 13 month old, my husband and myself!
SO delicious and easy. Another favorite recipe for both my 10 month old and toddler!!!
These were hit with my toddler who loves savory! I added him, nutritional yeast, and Italian spices.
Ham
Great versatile pancake recipe! I use this as the base recipe for a variety of different flavor pancakes for my 8 month old. I add in different puréed fruits for different flavors, sometimes I add a little peanut butter, the possibilities are endless!
So glad!
My toddler just finished off her plate of these. Great pancakes and I feel good giving them to her. I love the simple ingredient list and love that she’s getting her fats and proteins in. Another great recipe to add to the books. Thanks Amy!
I’m so glad to hear it!
Have you ever tried these as a sheet-pan pancake?
I haven’t and worry they wouldn’t cook right since they are a thinner pancake than traditional batter. Let me know if you try it though
I haven’t tried this yet but would love to try for breakfast Tom. Can you tell me if there’s any leveaning agent needed? Would it fit fluff up even without baking soda?
They do well without it, but you can add 1/4 teaspoon baking powder if you’d like.
I can’t get over how quick and easy these cottage cheese pancakes are to make. Whenever I feed these to my son I feel like mom of the year because he’s having such a healthy, well rounded breakfast. These freeze and reheat well!
My kiddos loved these! This is our new favorite pancake recipe. Lots of flavor and I love the ingredients. I added a touch of maple syrup to the batter, which ended up being a bit thin. However, I let it sit for about 5 minutes and it thickened up perfectly. Thanks Amy!
These are great. If you want something reminiscent of lemon ricotta pancakes, throw a wedge of lemon (peel included) and a tablespoon or two of sugar or honey into the blender with everything else (including the vanilla). Extra yummy😘
Love this recipe because it’s easy to make and also nutritious . I make them for my son and he loves them .
Our favorite pancakes ever. Super easy , tasty and nutritious! Thank you Amy for your recipes. It and changed my life as a new mom
Please tell me I can freeze these?!
Of course! Just place in a single layer in a freezer bag and put wax paper or parchment between the layers so they don’t stick together.