When I say these cottage cheese protein pancakes are the easiest pancakes ever, I mean it. And when the husband says, "these are the best pancakes you've ever made," you know they have to be good! Not sure if it's the crunchy butter outside or the tangy soft inside that he loves?!
Literally just 3 simple ingredients. No eggs. No blender required. Just a bowl, a whisk, and a few minutes to whip up something nourishing that your whole family (yes, even your toddler) will love!
They're soft and packed with protein and calcium. Perfect for busy mornings when you want something quick but still balanced. I love that they feel like a cozy weekend breakfast but take less than 10 minutes start to finish. Let’s make ‘em!
Why You and Your Family Will Love These Cottage Cheese Protein Pancakes
- just 3 ingredients — because mornings are busy enough, you don’t need a long list to make something nourishing!
- high in protein & calcium — thanks to the cottage cheese, these pancakes are secretly packed with nutrition that keeps everyone full and energized
- no eggs required — perfect if you’re out of eggs, avoiding them, or just want a lighter texture (tbh that's how I even discovered to make them like this)
- soft texture — easy for babies and toddlers to chew, but still delicious for parents
- freezer-friendly — make a double batch and stash extras for quick breakfasts or snacks during the week (perf for reheating in the toaster)
- customizable — add banana, pumpkin, or a sprinkle of cinnamon to mix it up depending on the season
If you need another super easy breakfast recipe in your back pocket, be sure to check out my 3 ingredient banana egg waffles too!
Jump to:
- Why You and Your Family Will Love These Cottage Cheese Protein Pancakes
- Ingredients You'll Need
- How To Make Your Cottage Cheese Pancakes
- Hint For The Best Cottage Cheese Pancakes
- Substitutions
- Variations
- Equipment
- Storing Your Cottage Cheese Protein Pancakes
- Tiff's Dietitian Tip
- FAQ
- Related
- Pairing
- Cottage Cheese Protein Pancakes (just 3 simple ingredients, no egg)
Ingredients You'll Need
Here's all you will need to make these easy, 3 ingredient cottage cheese protein pancakes:
- pancake mix – the easiest shortcut ever! I like ones made with simple ingredients and whole grains, but you can also use 1 cup of flour + 1 teaspoon baking powder if you don’t have mix on hand
- cottage cheese – the secret ingredient that adds protein, creaminess, and structure so you don’t even need eggs! Helps these pancakes cook up soft and fluffy while giving a boost of calcium for littles (big fan of Good Culture for best cottage cheese, they have a lactose-free version too)
- milk of choice – keeps the batter smooth and pourable while adding extra moisture (any milk works, even water if you're out of milk)
- optional add-ins: cinnamon or vanilla for extra flavor
- butter or oil – for cooking, butter is best option for added flavor
See recipe card for quantities.
How To Make Your Cottage Cheese Pancakes
- Step 1: In a bowl, whisk together the cottage cheese and milk until mostly smooth. (you can blend this step if you prefer a creamier texture)
- Step 2: Stir in the pancake mix until just combined, don’t overmix or they’ll turn dense!
- Step 3: Heat a greased skillet over medium. Add a sliver of butter (secret weapon for pancake flavor) to melt or use nonstick spray. Pour about ¼ cup of batter per pancake and cook 2–3 minutes per side, until golden and fluffy. Make sure they set well and have a couple bubbles around the rim before flipping!
- Step 4: Top with fruit, nut butter, yogurt, or a drizzle of maple syrup. Serve warm and save any extras for easy breakfasts during the week!
Hint For The Best Cottage Cheese Pancakes
The real secret to golden, fluffy pancakes? Butter. Ideally don't skip it when greasing your pan, it gives the edges that perfect crispness while keeping the centers soft and tender. I love using a little swipe of butter before each new batch for that subtle flavor boost and the prettiest golden-brown color! Keep the heat on medium so the butter doesn’t burn, and you’ll get those dreamy diner-style pancakes every time.
Substitutions
If using gluten-free pancake mix, then these are already gluten-free. Here are some other substitutions to help fit these cottage cheese protein pancakes into your dietary restrictions:
- pancake mix: use 1 cup of all-purpose or whole wheat flour or oat flour + 1 teaspoon baking powder (likely will need some vanilla extract + cinnamon for flavor)
- if egg-free, be sure to check the label for egg in the mix! here's an egg-free multi-grain pancake mix or if you need gluten-free as well then I'd use this pancake mix or this oat flour pancake mix
- dairy-free: use a cottage cheese alternative, thick nondairy yogurt, or even a dairy-free ricotta cheese + nondairy milk of choice (soy, almond, etc.)
- butter-free option: use avocado or coconut oil
egg-free protein pancakes
^ how they came out when I used 1 cup whole wheat flour, 1 teaspoon baking powder, ¾ cup milk, ½ cup cottage cheese, and ½ teaspoon vanilla extract! So fluffy, just make sure to let them cool some to help with the inside texture.
Variations
Change up the flavor in these cottage cheese protein pancakes by adding different mix-ins!
- banana pancakes: mash ½ a ripe banana into the batter or even dip slices in the batter for natural sweetness
- pumpkin spice: add 2 tablespoons pumpkin purée and a sprinkle of cinnamon or pumpkin pie spice for cozy fall vibes
- blueberry protein pancakes: fold in a handful of fresh or frozen blueberries before cooking for a little burst of color (and antioxidants!)
- chocolate chip: add a handful of mini chocolate chips into the batter
- mini pancake bites: pour batter into a mini muffin tin and bake at 350°F for 10–12 minutes, perfect for toddler snacks or lunchboxes!
Check out these super easy 3 ingredient banana egg waffles that can totally be turned into pancakes too!
Equipment
All you need to make these protein pancakes is a mixing bowl, a whisk or fork, and a nonstick skillet or griddle or cast iron skillet. I like using a small measuring cup or cookie scoop to keep the pancakes even and easy to flip!
Storing Your Cottage Cheese Protein Pancakes
Let pancakes cool completely before storing. Keep them in an airtight container in the fridge for up to 3 days, or freeze flat on a parchment-lined tray before transferring to a freezer bag. They’ll keep in the freezer up to 2 months. To reheat, pop them in the toaster, microwave, or warm skillet!
Tiff's Dietitian Tip
These pancakes are a simple way to add extra protein, calcium, and nutrients to breakfast! Especially for picky eaters who don’t love cottage cheese on its own. Pair them with a source of fruit (like berries or banana slices) and a little healthy fat (like nut butter or yogurt) for a balanced meal that keeps everyone full and satisfied.
For littles, remember: it’s okay if they don’t finish everything on the plate. The goal is exposure, not perfection. Keep offering, keep modeling, and trust that consistency builds comfort with new foods over time!
FAQ
Yep! Just add 1 teaspoon of baking powder to help the pancakes rise and stay fluffy.
Nope! The cottage cheese gives structure and moisture so they hold together beautifully without eggs.
You can! Use a dairy-free cottage cheese alternative (like almond- or tofu-based) or dairy-free yogurt (ideally a cottage cheese or ricotta cheese would be best), and your favorite non-dairy milk.
They basically make little soft pockets and you won't even notice them! But blending the cottage cheese and milk first makes the texture extra smooth and creamy.
Definitely! These hold up great at room temp. I like cutting them into strips and pairing with fruit and yogurt or a little nut butter for dipping.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with these cottage cheese protein pancakes:
Cottage Cheese Protein Pancakes (just 3 simple ingredients, no egg)
Equipment
- skillet
- spatula
Ingredients
- 1 cup pancake mix or 1 cup flour + 1 teaspoon baking powder
- ½ cup cottage cheese
- ¾ cup milk of choice
- butter or oil for greasing the pan
Instructions
- In a bowl, whisk together cottage cheese and milk until mostly smooth.
- Stir in pancake mix until just combined, don’t overmix.
- Heat a greased nonstick skillet or griddle over medium heat.
- Pour about ¼ cup of batter for each pancake and cook 2–3 minutes per side, until golden and fluffy.
- Serve warm with fruit, yogurt, or a drizzle of nut butter or maple syrup.
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