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These tasty high protein blender oatmeal cottage cheese pancakes have 15 grams of protein and 4 grams of fiber per serving. Plus they’re super easy and made with simple ingredients that you probably already have on hand!
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. Unlike regular pancakes, one serving has 15 grams of protein, making them a delicious protein-packed breakfast. I love pairing them with Greek Yogurt or scrambled eggs (or my Cottage Cheese Egg Bites) for an even bigger protein boost.
- Fiber. Did you know most adults aren’t eating enough fiber? 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.
- Easy! The best part about these pancakes is that you don’t even need a mixing bowl. It all goes into a blender and you’re good to go.
- SO good. 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.
(And PS- if you’re not into cottage cheese, try my Protein Pancakes without Protein Powder, they’re made with Greek Yogurt).
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
- 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.
More Breakfast Recipes
Oatmeal Cottage Cheese Pancakes
Fluffy high protein and high fiber blender cottage cheese pancakes made with simple nutritious ingredients.
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 (yogurt, 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
Serving: 3pancakes | Calories: 268kcal | Carbohydrates: 35g | Protein: 15g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 92mg | Sodium: 856mg | Potassium: 313mg | Fiber: 4g | Sugar: 7g | Vitamin A: 276IU | Calcium: 254mg | Iron: 2mg
Nutrition information is automatically calculated and should only be used as an estimate.
Did you try this recipe?Leave a comment + star rating below!
My husband loves regular pancakes and doesn’t usually like healthy foods. But he loved these pancakes.
So glad to hear :)!
If I would add blueberries When would I do this in the batter or not?
I would add in the batter, yes! I recommend using the smaller blueberries (wild blueberries).
These oatmeal cottage chees pancapes were really good. We like thin pancakes so I added a little extra milk. We also added blueberries to some of the pancakes and one with chocolate chips; great variations. Will make this recipe again
Yum! So glad you enjoyed them Eileen 🙂
DELICIOUS
Every recipe is hardest the first try …
But this one came together quickly with very few utensils to wash …
WATCH cooking time.
I used my super new grill and my temperature was too hot. Turned it WAY down 50% 👍
I didn’t spray grill first. My mistake!
Husband has Lewy Bodies Dementia and his taste buds are few. He loved these pancakes.
And I’m loving the extra protein!
So glad you loved it!
Thank you for such a kind review! I’m so glad you and your husband enjoyed this one 🙂
Super good.
My 1.5 year old and family LOVE these!! They taste delicious and are a great way to get some more protein in. We meal prep them weekly!!!
Yay! So glad you love them!