Julie Clark
Posted:
Cottage Cheese Protein Pancakes
This post may contain affiliate links. Read our disclosure policy.
Cottage cheese protein pancakes are a great option for a healthy breakfast. Tender, fluffy pancakes with cottage cheese and fresh blueberries. This protein pancakes recipe is freezer-friendly, making it perfect for easy meal prep breakfasts.
We love our pancakes! Whether they are traditional pancakes, oatmeal pancakes or chocolate peanut butter pancakes, we’ve got all of the best pancake recipes for you.
There’s nothing better than a stack of warm, fluffy pancakes for breakfast, especially when they’re loaded with protein. Get our tips for making light and fluffy Cottage Cheese Protein Pancakes with blueberries. We’ll show you how to freeze pancakes so they can be easily reheated on busy mornings.
High Protein Pancakes
So what gives these pancakes protein? First, cottage cheese. Cottage cheese is loaded with protein and makes rich and delicious pancakes, similar to ricotta pancakes.
Additional protein comes from eggs, milk and cream. Add a scoop of protein powder for even more of a protein boost.
The recipes makes 6 pancakes and each pancake has 9 grams of protein.
Love high protein breakfasts? Try our protein pancakes with oats, pumpkin protein pancakes, egg muffins and breakfast egg bake.
Ingredients in Cottage Cheese Protein Pancakes
- Cottage Cheese. Use a small curd cottage cheese. Choose full fat or a lower fat. Both work!
- Eggs. Egg yolks are added first, then beaten egg whites are folded in at the end to make the most tender pancakes.
- Milk and cream. Both. milk and cream combine for the best texture, but if necessary, use all milk.
- Sugar, vanilla, cinnamon, salt. These all flavor the pancakes!
- Butter. The butter adds flavor while cooking.
Before you Begin.
Here are 2 tips that will help you create a stack of perfectly golden brown, fluffy pancakes.
- Don’t over mix the batter. Resist the urge to stir the batter until it’s perfectly smooth; over mixing will cause gluten molecules to form. Gluten is what gives things like honey wheat bread and pizza crust their structure. You don’t want structure in your cottage cheese pancakes… you want them full of air so they are light and fluffy!
- Let the batter rest. Before cooking the cottage cheese pancakes, let the batter to rest for at least 15 minutes. This important step is oven overlooked, leading to heavy, tough pancakes. Again, gluten is the culprit here. Allowing the batter to rest allows the gluten to relax so air molecules can take over. This is the same when you make cinnamon muffins.
How to Make Cottage Cheese Protein Pancakes
- In a large bowl mix together milk, cream, egg yolks, vanilla extract, and cottage cheese.
- In a medium bowl, sift together flour, baking powder, sugar, nutmeg, and salt. Gently stir dry ingredients into milk mixture. Do not over mix.
- Place the egg whites In a clean medium bowl With a hand mixer, beat on high speed until egg whites form stiff peaks, about 3 minutes.
- Fold egg whites into pancake batter. Again, be gentle and do not over mix.
- In a skillet or griddle over medium heat, melt butter. Spoon in ¼ cup of pancake batter into the hot pan. Top pancake with a few blueberries. When bubbles begin to rise in the center and edges begin to brown, flip pancake over once and cook about an extra minute or two. Cook the pancakes in batches if the pan is small.
Pancake Toppings
We love 100% maple syrup on our pancakes, but here are a few other options if you’re looking for something different:
- Strawberry Syrup
- Raspberry Syrup with fresh raspberries
- Brown Sugar
- Powdered Sugar
- Melted Peanut Butter or Almond Butter
- Cranberry Sauce (for a Christmas treat!)
- For added protein, greek yogurt and brown sugar granola
Storage Instructions
Allow the pancakes to cool to room temperature, then place in an airtight container in the fridge for up to 3 days. Reheat in the microwave or toaster oven.
Can you freeze cottage cheese pancakes?
Yes! This cottage cheese protein pancakes recipe is very freezer-friendly. Just 2 quick tips for freezing pancakes:
- Make sure the pancakes are completely cool before freezing.
- To prevent frozen pancakes from sticking together, freeze them in a single layer first. Do this by placing the cool pancakes onto a sheet pan, then pop the entire pan into the freezer. Let them sit for about 30 minutes until they are mostly frozen, then transfer the cottage cheese pancakes into freezer bags.
Other Pancake Recipes
We’ve got you covered for all types of pancakes: peanut butter pancakes, honey wheat pancakes, birthday pancakes, cornmeal pancakes, sourdough pancakes.
Cottage Cheese Protein Pancakes
Cottage cheese protein pancakes are a great option for a healthy breakfast. These tender, fluffy pancakes with cottage cheese and fresh blueberries are freezer-friendly for easy meal prep breakfasts.
Servings 6
Prep Time 6 minutes
Cook Time 15 minutes
Rest Time 15 minutes
Total Time 36 minutes
Ingredients
- ½ cup 2% milk
- ½ cup heavy cream
- 2 large eggs (separated)
- 1/2 teaspoon vanilla extract
- 1 cup cottage cheese (excess liquid drained off)
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- 2 tablespoons granulated sugar
- 1/8 teaspoon ground nutmeg
- Pinch salt
- 1 cup fresh blueberries
- Butter for cooking pancakes
Instructions
- In a large bowl mix together milk, cream, egg yolks, vanilla extract, and cottage cheese. ½ cup 2% milk, ½ cup heavy cream, 2 large eggs, ½ teaspoon vanilla extract, 1 cup cottage cheese
- In a medium bowl, sift together flour, baking powder, sugar, nutmeg, and salt. Gently stir into milk mixture. Do not over mix. 1 cup all-purpose flour, ½ teaspoon baking powder, 2 tablespoons granulated sugar, ⅛ teaspoon ground nutmeg, Pinch salt
- Place the egg whites In a clean medium bowl With a hand mixer, beat on high speed until egg whites form stiff peaks, about 3 minutes.
- Fold egg whites into pancake batter. Again, be gentle and do not over mix.
- In a pan over medium heat, melt butter. Spoon in ¼ cup of pancake batter into the hot pan. Top pancake with a few blueberries. When bubbles begin to rise in the center and edges begin to brown, flip pancake over once and cook about an extra minute or two. 1 cup fresh blueberries
- Continue until all of the batter is used. You may have to add additional butter to the skillet so the pancakes don’t stick.
- Serve with syrup and fresh berries.
Notes
The calories shown are based on the recipe making 6 pancakes, with 1 serving being 1 pancakes. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**
Nutrition
Calories: 249kcal | Carbohydrates: 26g | Protein: 9g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 105mg | Sodium: 171mg | Potassium: 179mg | Fiber: 1g | Sugar: 8g | Vitamin A: 490IU | Vitamin C: 2.4mg | Calcium: 93mg | Iron: 1.4mg
Would this recipe work for waffles?
I also deleted the blueberries. Forgot to mention this on my previous review.
I deleted the nutmeg and cream. I increased the vanilla to 1 tsp and milk to 1 cup and added 1 TBSP melted butter. They were delicious! I used raspberry jam and dusted powdered sugar on the pancakes. My husband put butter and syrup.
Haven’t made this yet, but it looks delicious. I am , however, confused about the ingredients and instructions. In the instructions it states to mix in lemon extract, but the ingredients are only have vanilla extract. Which one is correct?