This post may contain affiliate links. Please read our disclosure policy.
These tasty high protein blender oatmeal cottage cheese pancakes have 15 grams of protein and 4 grams of fiber per serving. No protein powder needed! Plus they’re super easy and made with simple ingredients that you probably already have on hand.
Oatmeal Cottage Cheese Pancakes You’ll Love
Is there anything better than homemade fluffy pancakes? I especially love a higher protein, higher fiber pancake and this pancake recipe checks those boxes. You can even use them for Pancake Tacos.
Here’s a few reasons why I love them:
- High protein without protein powder. Cottage cheese and eggs add protein while keeping the ingredients simple. I love pairing them with Greek Yogurt or scrambled eggs (or my Cottage Cheese Egg Bites) for an even bigger protein boost.
- Blender method for a smooth batter. Blending the oats first creates an oat flour base, then the cottage cheese blends in so there are no noticeable curds.
- Fiber from oats. These pancakes pack 4 grams per serving, so you can rest assured knowing you’re working toward your daily fiber goals! Add some fresh fruit for even more fiber.
- Soft and fluffy. These fluffy cottage cheese pancakes are so incredible, you’d never know they had cottage cheese in them at all. These will be an easy favorite that your whole family will love.
- Easy to prep and reheat. They store well for quick breakfasts.
(And PS- if you’re not into cottage cheese, try my Protein Pancakes without Protein Powder, they’re made
Ingredients
These cottage cheese oatmeal pancakes only call for a few simple ingredients you probably already have! Be sure to scroll down to the full recipe card with ingredient amounts and full instructions.
- Cottage cheese: Cottage cheese is a good source of protein and blends right in. I like to use full-fat cottage cheese but low-fat cottage cheese will also work. For dessert, give my cottage cheese chocolate mousse a try! You can also browse all of my cottage cheese recipes here!
- Rolled oats: These pancakes use traditional rolled oats instead of flour, yielding a higher fiber pancake. Love oats for breakfast? Blueberry Cheesecake Overnight Oats or Oreo Overnight Oats next! PS- if you follow a gluten free diet, make sure to choose certified gluten-free oats.
- Milk: You can use any kind of milk you typically use. If you use regular milk, it does contribute some protein too!
- Egg: Since the base is oats, the egg is especially important to help bind everything together.
- Maple syrup: A small amount of maple syrup adds just the right amount of sweetness. Honey would work too!
- Vanilla extract: Vanilla adds a boost of flavor that’s essential in my opinion. This is my favorite vanilla extract to use.
- Baking powder, baking soda + salt
Optional pancake toppings: butter, maple syrup, fresh berries, sliced bananas or whatever your typical favorite toppings are for pancakes!
Variation Ideas
- Chocolate chip cottage cheese pancakes: Add 1/2-1 cup of chocolate chips to the pancake batter after blending.
- Add nuts. Add 1/2 cup of chopped walnuts or pecans after blending. for a boost of healthy fats and crunch.
- Use Greek Yogurt instead. Greek Yogurt works just the same as cottage cheese in this recipe and delivers protein as well.
- Blueberry cottage cheese pancakes: Add 1/2-1 cup of fresh or frozen blueberries to the batter after blending.
- Peanut butter pancakes: Add a few tablespoons of peanut butter or your favorite nut butter. Or, just drizzle melted peanut butter on top!
- Spice it up. Add 1/2-1 tsp of cinnamon or even pumpkin pie spice if you like a warm spiced pancake.
How to Make Oatmeal Cottage Cheese Pancakes
- Blend the oats. Add all dry ingredients (oats, baking powder, baking soda, and salt) to a high-speed blender or food processor. Blend on high for 30-60 seconds until oats have formed a fine flour.
- Add wet ingredients. Add wet ingredients (yogurt, milk, eggs, maple syrup, and vanilla) and blend until smooth, stopping to scrape down the sides as needed.
- Cook. Heat a large frying pan over medium heat. Lightly coat with oil, butter or nonstick spray. Add ¼ cup of batter per pancake. Cook 2-3 minutes on one side until pancakes begin to puff up, small bubbles appear and underside is golden brown. Flip and cook for an additional 1-2 minutes on the other side until golden brown.
- Serve. Serve with your favorite pancake toppings like butter, maple syrup or fresh berries.
How to Store
You can store leftovers in an airtight container for up to 4 days and reheat leftover pancakes in the microwave, toaster oven or air fryer. You can even freeze extras and have them on hand for busy mornings.
My Pro Tip
Tips for Success
- Blend the dry ingredients first. When blended with the other ingredients, it creates a finer oat flor texture.
- Keep the heat low. I recommend cooking the pancakes no higher than low-medium to keep them from browning too quickly.
- Add oil or butter to the pan. There’s nothing worse than when your pancake sticks to the pan. Make sure to add a light coating of melted butter, oil or cooking spray and use a nonstick pan so that your pancakes don’t stick!
- Add milk if needed. As the batter sits between batches, it tends to thicken up. If you need to, add a splash of milk to thin the pancakes out a bit.
FAQs
No, the cottage cheese flavor is mild. It adds creaminess and protein without a noticeable taste.
A blender works best to create a smooth batter and evenly blend the oats and cottage cheese. I don’t recommend making these without a blender.
Yes! These pancakes are great for meal prep. Store them in the fridge for up to 3-4 days or freeze in a freezer-safe container for up to 2-3 months for longer storage. Reheat in a toaster, skillet, or microwave.
More Pancake Recipes
Oatmeal Cottage Cheese Pancakes
Ingredients
- 2 cups rolled oats
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup cottage cheese
- 2/3 cup milk
- 2 eggs
- 1 tsp vanilla
- 1 tbsp maple syrup
- butter or oil to lightly coat the pan
- optional for topping: butter, maple syrup, berries
Instructions
- Add all dry ingredients (oats, baking powder, baking soda, and salt) to a high speed blender or food processor. Blend on high for 30-60 seconds until oats have formed a fine flour.
- Add wet ingredients (cottage cheese, milk, eggs, maple syrup, and vanilla) and blend until smooth, stopping to scrape down the sides as needed.
- Heat a griddle or large frying pan over medium heat. Lightly coat with oil, butter or nonstick spray.
- Add ¼ cup of batter per pancake to the hot pan. Cook for 2-3 minutes on one side until pancakes begin to puff up and the underside is golden brown. Flip and cook for an additional 1-2 minutes on the other side until golden brown. Be sure to wipe out excess pancake mixture from the pan in between patches.
Nutrition
Nutrition information is automatically calculated and should only be used as an estimate.
Wow! That was absolutely delicious! I skipped the blending because I prefer a little texture and it worked out great!
So glad it worked out, thanks for sharing that it works great un-blended too!
I forgot to mention that the batter needs to sit for several minutes until the oats absorb some of the liquid and soften up. Delicious and worth the wait!!!
These were delicious! I’m trying to make healthier swaps here and there for my family and these will absolutely go into the rotation!
Finally a pancake I can feel good about giving to my kids! Delicious.
Thanks Angie!
Great recipe. I baked mine in glass containers because I meal prep. Also. I added cinnamon and varied the flavors: banana and pecan, blueberry, and apple cinnamon.
Yum! What a great idea!
Excellent recipe! I’m in a protein and low carb diet and this is one recipe to keep.
Made a slight change – I replaced 1 tbsp of the oats (before grinding) with 1 tbsp vanilla protein and deleted the salt and vanilla. Cottage cheese is becoming hard to find so I made 1/2 batch with yogurt and 1/2 batch with cottage cheese. I will make either one again. I did have to add a splach of extra milk (particularly with the cottage cheese version).