Name: Flourless Cottage Cheese Pancakes
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 1 cup cottage cheese; 3 large eggs; 1/4 cup rolled oats (optional); 1/2 teaspoon baking powder; 1/2 teaspoon vanilla extract (optional); Pinch of salt; Butter or oil, for cooking

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Flourless cottage cheese pancakes are my go-to for a protein-packed breakfast that doesn’t compromise on flavor or texture. Made with just a handful of ingredients, these pancakes are light, fluffy, and naturally gluten-free. They come together quickly in a blender and are perfect for a nutritious morning or a post-workout meal.

Why You’ll Love This Recipe

I love how these pancakes feel indulgent without being heavy. They’re high in protein thanks to the cottage cheese and eggs, and they don’t require any flour—making them ideal if I'm cutting back on carbs or avoiding gluten. They cook up golden and tender, and I can easily sweeten them up or keep them savory, depending on my mood.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cottage cheese
Eggs
Rolled oats (optional for extra structure)
Baking powder
Vanilla extract (optional, for sweetness)
A pinch of salt
Butter or oil, for cooking

Directions

I add the cottage cheese, eggs, oats (if using), baking powder, vanilla extract, and salt into a blender.
I blend until the batter is smooth and creamy.
I heat a non-stick skillet or griddle over medium heat and add a bit of butter or oil.
I pour small rounds of the batter onto the skillet and cook for about 2-3 minutes per side, or until bubbles form and the bottoms are golden brown.
I flip the pancakes gently and cook the other side until done.
I serve them warm with my favorite toppings like berries, honey, or Greek yogurt.

Servings and timing

This recipe makes about 8 small pancakes, which is perfect for 2 servings. I usually spend 5 minutes prepping the ingredients and about 10 minutes cooking the pancakes. In total, it takes around 15 minutes from start to finish.

Variations

Savory version: I skip the vanilla and add chopped herbs, a pinch of garlic powder, and shredded cheese.
Banana flavor: I add half a ripe banana to the blender for natural sweetness.
Oat-free: I leave out the oats entirely for a super-light texture, though they’ll be more delicate.
Pumpkin spice: I mix in a tablespoon of pumpkin puree and a dash of cinnamon and nutmeg in the fall.

storage/reheating

I store leftover pancakes in an airtight container in the fridge for up to 3 days. For reheating, I either pop them in the toaster for a crispy edge or microwave them for about 30 seconds if I’m in a hurry. They also freeze well—just layer them with parchment paper in a freezer-safe bag.

FAQs

What kind of cottage cheese works best?

I use full-fat cottage cheese for the richest texture, but low-fat or fat-free also work if I'm watching calories.

Can I make these pancakes dairy-free?

I haven’t found a perfect dairy-free substitute for cottage cheese in this recipe, but vegan ricotta or thick plant-based yogurts might work in a pinch.

Are these pancakes good for meal prep?

Yes, I make a batch ahead and reheat them for quick breakfasts during the week.

Do I need a blender?

A blender gives the smoothest batter, but I’ve also used a food processor or even a hand whisk (just mash the cottage cheese first).

Can I make these pancakes sweet or savory?

Absolutely. I tailor the flavors by adding vanilla and fruit for sweet, or herbs and cheese for savory.

Conclusion

These flourless cottage cheese pancakes are a staple in my breakfast routine when I want something filling, fast, and full of protein. With just a few ingredients and minimal effort, I get a healthy, delicious start to the day that I can customize however I like. Whether I go sweet or savory, these pancakes never disappoint.

Flourless Cottage Cheese Pancakes

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Author: Sue
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 2 servings (about 8 small pancakes)
Category: Breakfast
Method: Stovetop
Cuisine: American
Diet: Gluten Free

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Description

Flourless cottage cheese pancakes are a high-protein, gluten-free breakfast option made with minimal ingredients. They're light, fluffy, and versatile—perfect for sweet or savory preferences.

Ingredients

1 cup cottage cheese
3 large eggs
¼ cup rolled oats (optional)
½ teaspoon baking powder
½ teaspoon vanilla extract (optional)
Pinch of salt
Butter or oil, for cooking

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Instructions

Add cottage cheese, eggs, oats (if using), baking powder, vanilla extract, and salt into a blender.
Blend until the batter is smooth and creamy.
Heat a non-stick skillet or griddle over medium heat and add a bit of butter or oil.
Pour small rounds of batter onto the skillet and cook for 2-3 minutes, until bubbles form and bottoms are golden brown.
Flip gently and cook the other side until done.
Serve warm with desired toppings like berries, honey, or Greek yogurt.