High Protein Blender Oatmeal Cottage Cheese Pancakes

These tasty high protein blender oatmeal cottage cheese pancakes have 15 grams of protein and 4 grams of fiber per serving. Plus they’re easy and made with simple ingredients that you probably already have on hand!

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A stack of oatmeal cottage cheese pancakes with a bite carved out and a fork.

Easy blender cottage cheese oatmeal pancakes

If you’re looking for fun new healthy breakfast options, you have to give these fluffy cottage cheese pancakes a try!

They’re quick and easy to make, delicious, have a wonderful fluffy texture, and they’re nutritious! These pancakes are perfect for pairing with fresh berries or some scrambled eggs.

The best part is that you don’t even need a mixing bowl- just throw everything into a blender and your pancake batter is ready to go!

They’re also a really great, filling breakfast option because they’re higher protein and fiber than traditional pancakes.

These cottage cheese pancakes pack 15 grams of protein and 4 grams of fiber per serving thanks to cottage cheese and rolled oats! I’m a huge fan of cottage cheese and I love all of the fun ways you can use it in recipes.

I love making fun new pancake recipes that also have a nutritious twist, and these do not disappoint! Personally I top mine with a little pat of melted butter and a drizzle of maple syrup.

Your whole family will love these high protein pancakes, so let’s get into what you need!

Ingredients for cottage cheese pancakes on a countertop with labels.

Ingredients

The star of the show in this easy recipe is the cottage cheese, of course! Cottage cheese is incredibly versatile and a great high protein addition to many recipes. For dessert, give my cottage cheese chocolate mousse a try! You can also browse all of my cottage cheese recipes here!

  1. Cottage cheese: Cottage cheese adds protein and creamy flavor to these pancakes! I like to use full fat cottage cheese for the best flavor and texture but low-fat cottage cheese will also work. If you don’t love the curds, don’t worry! Everything will be blended together.
  2. Rolled oats: These pancakes use traditional rolled oats instead of flour, yielding a higher fiber pancake with a delicious oat flavor.
  3. Milk: You can use any kind of milk you typically use to help thin the batter. If you use regular milk, it does contribute some protein too!
  4. Egg: Since we’re not using any regular flour, the egg is important to help bind everything together. You can use egg whites too but I prefer whole eggs for best texture.
  5. Honey: You’ll need just a little bit of honey to sweeten the batter. You can also use regular sugar, coconut sugar, brown sugar or maple syrup. If you’re looking for some more natural sweetness you could also add half of a ripe banana.
  6. Vanilla extract + cinnamon: Vanilla and cinnamon will help flavor these delicious pancakes. This is my favorite vanilla extract to use.
  7. Baking powder + salt

Optional toppings: butter, maple syrup, fresh berries, sliced bananas or whatever your typical favorite toppings are for pancakes!

Maple syrup being poured onto a stack of oatmeal cottage cheese pancakes.

Step-by-step instructions

  1. Add all ingredients to a high speed blender or food processor and blend on high. Note: To get fluffy pancakes, it’s best if the pancake batter sits for at least 5 minutes first to thicken up.
Ingredients for oatmeal cottage cheese pancakes in a blender.
Ingredients for oatmeal cottage cheese pancakes blended in a blender.
  1. Heat a griddle or frying pan on low heat and lightly coat with oil or butter.
  2. Drop the pancake batter in 1/4 cup portions onto the pan and cook until each side is golden brown. Each side takes ~2 minutes. Pancake batter should make about 6 small pancakes. Note: these don’t bubble up as obviously as regular flour pancakes, so keep an eye on them to prevent burning.
Oatmeal cottage cheese pancakes on a plate with berries and maple syrup.
  1. Serve warm with your choice of pancake toppings like butter, maple syrup and fresh fruit.
A close up shot of cottage cheese pancakes on a fork.

Recipe Tips

  • Let the batter rest. I like to let the batter rest for at least 5-10 minutes before getting starting on your pancakes. I find that this helps the batter to thicken up to create a fluffier pancake.
  • Keep the heat low! I recommend cooking the pancakes no higher than low-medium, but I prefer low heat to prevent the pancakes from browning too quickly.
  • Add oil or butter to the pan. There’s nothing worse than when pancake batter sticks to the pan. Make sure to add a light coating of melted butter, oil or cooking spray and a nonstick pan so that your pancakes don’t stick!

How to store

You can also store pancakes in an airtight container for up to 4 days and reheat leftover pancakes in the microwave, toaster oven or air fryer. Prepping them ahead makes for an easy breakfast option for busy mornings!

Variation ideas

  • Add mini chocolate chips for chocolate chip cottage cheese pancakes.
  • Don’t have oatmeal? You can swap in some whole wheat flour.
  • If you’re out of cottage cheese, use Greek yogurt instead for a slightly tangier version.
  • Drizzle with melted peanut butter or your favorite nut butter of choice!
  • Instead of blender cottage cheese pancakes, you can also mix these up by hand. Just make sure to use small curd cottage cheese.
  • While these are technically gluten-free, be sure to use gluten-free oats if you require a gluten free diet.

More breakfast recipes you’ll love

Chocolate Chip Cookie Baked Oatmeal

Healthy Blueberry Chocolate Chip Muffins

Whole Wheat Breakfast Pancake Tacos with Bacon & Eggs

Cinnamon Roll Oatmeal Bake (Easy Healthy Breakfast)

Maple Brown Sugar Overnight Oats (High Protein)

Blueberry Cheesecake Overnight Oats (High Protein & High Fiber)

Oreo Overnight Oats (High Protein, High Fiber)

Oatmeal cottage cheese pancakes on a plate with berries and maple syrup.

Oatmeal Cottage Cheese Pancakes

Fluffy high protein and high fiber blender cottage cheese pancakes made with simple nutritious ingredients.
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Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: 3

Ingredients

  • 3/4 cup cottage cheese
  • 1 1/4 rolled oats
  • 1/2 cup milk
  • 1 egg
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 2 tbsp honey
  • butter or oil to lightly coat the pan
  • optional for topping: butter, maple syrup, berries

Instructions

  • Add all ingredients to a high speed blender and blend on high. Note: To get fluffy pancakes, it's best if the pancake batter sits for at least 5 minutes first to thicken up.
  • Heat a griddle or frying pan on low heat and lightly coat with oil or butter.
  • Drop the pancake batter in 1/4 cup portions onto the pan and cook until each side is golden brown. Each side takes ~2 minutes. Note: these don't bubble up as obviously as regular flour pancakes, so keep an eye on them to prevent burning.
  • Serve warm with your choice of pancake toppings like butter, maple syrup and fresh fruit.

Notes

Nutrition facts are based on 2 pancakes made with ~1/4 cup of pancake batter each.

Nutrition

Serving: 2pancakes | Calories: 252kcal | Carbohydrates: 39g | Protein: 15g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 58mg | Sodium: 605mg | Potassium: 270mg | Fiber: 4g | Sugar: 16g | Vitamin A: 187IU | Vitamin C: 0.1mg | Calcium: 197mg | Iron: 2mg

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4 Responses

  1. My husband loves regular pancakes and doesn’t usually like healthy foods. But he loved these pancakes.

    1. I would add in the batter, yes! I recommend using the smaller blueberries (wild blueberries).

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It's me, Jamie!

I’m a Registered Dietitian dedicated to helping you break free of the all-or-nothing dieting with balanced and realistic healthy eating.

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Meet Jamie

I’m a Registered Dietitian and I’ve been exactly where you are, right now. The all or nothing dieting, the constant food guilt, the scale obsession, absolutely no balance with food…. Sound familiar?