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These light and fluffy banana cottage cheese pancakes are easy blender pancakes made from simple ingredients like oats, ripe banana, and cottage cheese. It’s a naturally sweet high-protein breakfast that comes together quick and is perfect for busy mornings or meal prep.
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.
Light and Fluffy Banana Cottage Cheese Pancakes
This recipe is designed to give you both fluffy pancakes and plenty of protein. These banana cottage cheese pancakes are soft, tender, lightly fluffy, with a slightly creamy texture from the cottage cheese.
The bananas add a natural sweetness and flavor, while the cottage cheese blends in seamlessly, adding richness without a strong cottage cheese flavor.
Here is why you’ll love them:
- Real ingredients. You’ll feel great about eating these pancakes made from cottage cheese, eggs, oats and bananas.
- Naturally sweet and flavorful. Ripe bananas add natural sweetness and moisture, so you don’t need much added sugar.
- Fluffy texture. This recipe has the same light, fluffy texture you’d find with classic pancakes (just with more nutrition).
- Quick and easy to make. This recipe couldn’t be easier. Just blend, pour, flip and you’re good to go.
- 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 Chocolate Chip Muffins and Blueberry Cottage Cheese Muffins too!
Ingredient Notes
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. It boosts protein and creates a tender texture.
- Banana: Ripe, spotty bananas add natural 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.
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.
FAQs
No, the cottage cheese flavor is very mild. Once blended, it simply adds a creamy texture, a boost of protein, and richness without a noticeable cottage cheese taste. The banana is the dominant flavor.
This usually happens if the pancakes are cooked too quickly or the batter is too thick. Cook them over medium-low heat so the centers cook through, and add a small splash of milk if the batter feels too thick.
A blender works best to create a smooth batter, but you can mash the banana very well and mix thoroughly by hand. The texture will vary and the pancakes may have small bits of cottage cheese.
Yes, if you use a very ripe banana. For extra sweetness, you can add a drizzle of maple syrup or a small amount of honey.
How To Store
These pancakes are great for meal prep because they store well. 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.
You can reheat in the toaster or skillet for the best texture.
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
- Use a very ripe banana. They should have plenty of brown spots.
- Cook on medium-low. This helps prevent the outside from browning too quickly.
- Wait to flip until bubbles form. The edges should look set before flipping.
Nutrition
Nutrition information is automatically calculated and should only be used as an estimate.
Food photography by Marie-Catherine Dubé.
I love these so quick & easy even my kids love these!! (3 & 1)
I made this today. I watch the high protein food so that I am getting enough every day because I have been really low in it, my body just wasn’t absorbing nutrients and I had to go on a feeding tube for a while. This was really good, so good even my husband loved it. Thank you for the recipes.
You’re welcome! Thank you for leaving a review Kelly!
A winner!
Quick, easy, & enjoyed by all!
Followed the recipe with no variants & topped with maple syrup & banana slices once plates. We had them for breakfast and had leftovers as breakfast for dinner mid week.
Yum!!