This post may contain affiliate links. Please read our disclosure policy.
These light and fluffy banana cottage cheese pancakes are made from wholesome ingredients and come together in minutes. This healthy twist on regular pancakes is sure to be your new favorite.
Why You’ll Love These
These fluffy golden brown banana cottage cheese pancakes are the perfect way to start any morning. This recipe is quick, easy and healthy too! They’re a favorite of mine alongside my Protein Pancakes (No Protein Powder) and Cottage Cheese Oatmeal Pancakes. Here’s why you’ll love these:
- Easy. This recipe couldn’t be easier! Blend, pour, flip and you’re good to go.
- Real ingredients. You’ll feel great about eating these pancakes made from cottage cheese, eggs, oats and the natural sweetness of bananas.
- Fluffy texture. This recipe has the same light, fluffy texture you’d find with classic pancakes (just with more nutrition!).
- Freezer friendly. Make these ahead and store in a freezer bag for busy school mornings. Pop them in the toaster oven or air fryer for an easy and delicious way to start the day.
Love a cottage cheese packed breakfast? You’ll love my Cottage Cheese Pumpkin Muffins and Blueberry Cottage Cheese Muffins too!
Ingredients
For full recipe instructions and complete list of ingredients, scroll down to the recipe card at the bottom of this page.
- Cottage Cheese: I recommend full-fat cottage cheese for the best results.
- Banana: Ripe, spotty bananas add sweetness and help give these pancakes the best texture. Save your old bananas for this one!
- Old fashioned oats: Oats are the nutritious base of these pancakes. Oat flour works too! Be sure to choose certified gluten-free oats if needed.
- Eggs: Two large eggs add a protein boost and give these the perfect texture.
- Vanilla extract: A splash of vanilla adds the best flavor.
- Cinnamon: A must paired with banana!
- Baking powder + baking soda: For the perfect amount of rise.
Variation ideas
- Chocolate chips. Mix in 1/4-1/2 cup mini chocolate chips.
- Banana walnut. Add 1/2 cup chopped walnuts to your pancake batter.
- Greek yogurt. Swap Greek yogurt for cottage cheese and add 1/8 tsp salt.
- Whole wheat. Use 1 cup + 2 tbsp whole wheat flour in place of oats.
- Protein-packed banana cottage cheese pancakes. Add 1/2 cup vanilla protein powder to your batter. Add a splash of milk if needed.
- Toppings. Top these pancakes with banana slices, fresh berries, peanut butter or a simple drizzle of maple syrup.
How To Make Cottage Cheese Banana Pancakes
- Add ingredients. Add all ingredients to a high speed blender.
- Blend. Blend all ingredients on high until smooth.
- Pour. Heat a large griddle or frying pan over low medium heat. Lightly coat with butter, oil or non-stick spray. Pour ¼ cup of batter per pancake to the hot pan.
- Cook and flip. Cook about 2 ½-3 minutes until pancakes puff up and bubbles form throughout. Flip and cook for an additional 1-2 minutes until the underside is golden brown. Top with your favorite pancake toppings like maple syrup and freshly sliced bananas.
How To Store
Store leftover pancakes in an airtight container in the refrigerator for up to 4 days. Or, transfer to a freezer-safe bag and freeze for up to 1 month.
Jamie’s Tip
Tips For Success
- Use ripe bananas. Make sure to use overripe bananas for the best flavor and texture. You want your bananas to be a little brown and spotty.
- Choose full-fat cottage cheese. While fat-free or low-fat will work, the creaminess of full-fat gives the best results!
- Watch the heat. Keep the heat on your pan or griddle on low-medium or low. If you heat too high your pancakes will burn before they cook through.
More Healthy Pancake Recipes
If you’ve made and loved this Banana Cottage Cheese Pancakes or any other recipe on my blog, please leave a 🌟 star rating and comments below!
Banana Cottage Cheese Pancakes
Ingredients
- 1 cup cottage cheese, full fat recommended
- 1 medium banana, ripe, spotty
- 2 eggs
- 1 tsp vanilla
- 1 1/4 cup old fashioned oats
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp cinnamon
- butter, oil or non-stick spray for pan
Instructions
- Add all ingredients to a high speed blender or food processor. Blend on high until completely smooth.
- Heat a large griddle or frying pan over low medium heat. Lightly coat with butter, oil or non-stick spray.
- Add ¼ cup of batter per pancake to the hot pan. Cook about 2 ½-3 minutes until pancakes puff up and bubbles form throughout. Flip and cook for an additional 1-2 minutes until the underside is golden brown.
- Top with your favorite pancake toppings like maple syrup and freshly sliced bananas.
Notes
Nutrition
Nutrition information is automatically calculated and should only be used as an estimate.
Food photography by Marie-Catherine Dubé.
