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

These flourless cottage cheese pancakes are a protein-packed, low-carb alternative to traditional pancakes. Made with just a few simple ingredients, they’re fluffy, satisfying, and perfect for breakfast or brunch. I like how quickly they come together, making them ideal for busy mornings or when I crave something light yet nourishing.

Why You’ll Love This Recipe

I love this recipe for its simplicity and versatility. The pancakes are naturally gluten-free and high in protein, thanks to the cottage cheese and eggs. They have a creamy texture on the inside with a slightly crisp edge, making them incredibly satisfying. I also enjoy that I can make them in minutes with ingredients I usually already have in the fridge. Whether I top them with berries, yogurt, or a drizzle of honey, they always hit the spot.

Ingredients

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

Cottage cheese
Eggs
Baking powder
Vanilla extract (optional)
Cinnamon (optional)
Pinch of salt
Butter or oil for cooking

Directions

I start by adding the cottage cheese, eggs, baking powder, and optional vanilla and cinnamon into a mixing bowl.
I whisk everything until the mixture is well combined and mostly smooth. I don’t mind if there are a few lumps from the cottage cheese—it adds to the texture.
I preheat a non-stick skillet over medium heat and add a small amount of butter or oil.
Using a spoon or small measuring cup, I scoop the batter into the skillet to form small pancakes.
I cook them for 2–3 minutes on one side, until bubbles begin to form and the edges look set, then flip and cook for another 1–2 minutes.
Once golden and cooked through, I remove them from the pan and serve warm with my favorite toppings.

Servings and timing

This recipe makes about 8 small pancakes, which serves 2 people. It takes around 5 minutes to prep and 10 minutes to cook, so I usually have them ready in under 15 minutes.

Variations

Sometimes I like to mix things up by adding mashed banana or a few blueberries into the batter for natural sweetness. A scoop of protein powder gives it an extra boost, or I’ll sprinkle in some chia or flaxseeds for added fiber. For a savory twist, I skip the vanilla and cinnamon and add a pinch of garlic powder and chopped herbs instead.

Storage/Reheating

If I have leftovers, I let the pancakes cool completely and store them in an airtight container in the fridge for up to 3 days. To reheat, I just pop them in the microwave for about 30 seconds or warm them in a skillet over low heat until heated through. They also freeze well—just layer them between pieces of parchment paper and store in a freezer bag for up to 2 months.

FAQs

Can I make these pancakes without baking powder?

Yes, but they might not be as fluffy. I sometimes use a pinch of baking soda with a splash of lemon juice as a substitute.

Is it okay to use low-fat cottage cheese?

I’ve used both full-fat and low-fat cottage cheese, and both work well. The full-fat version gives a richer taste, though.

Can I blend the batter for a smoother texture?

Absolutely. When I want super smooth pancakes, I blend the ingredients for 15–20 seconds before cooking.

Are these pancakes suitable for a keto diet?

Yes, they’re low in carbs and high in protein, which makes them keto-friendly. Just make sure to check the cottage cheese for added sugars.

What are the best toppings for these pancakes?

I like topping them with fresh berries, a dollop of Greek yogurt, or a drizzle of maple syrup or nut butter.

Conclusion

These flourless cottage cheese pancakes are one of my go-to breakfasts when I want something easy, healthy, and delicious. I love how adaptable they are and how I can make them sweet or savory depending on what I’m in the mood for. With a short ingredient list and quick cook time, they’re a recipe I return to again and again.

Flourless Cottage Cheese Pancakes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

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

Print Recipe

Description

These flourless cottage cheese pancakes are a quick, protein-packed, low-carb alternative to traditional pancakes. Naturally gluten-free and fluffy, they’re perfect for a nourishing breakfast or brunch.

Ingredients

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

Cook Mode Prevent your screen from going dark

Instructions

In a mixing bowl, combine cottage cheese, eggs, baking powder, vanilla extract (if using), cinnamon (if using), and a pinch of salt.
Whisk until the mixture is well combined and mostly smooth, leaving some cottage cheese lumps for texture if desired.
Preheat a non-stick skillet over medium heat and add a small amount of butter or oil.
Using a spoon or measuring cup, scoop the batter into the skillet to form small pancakes.
Cook for 2–3 minutes on one side until bubbles form and edges look set, then flip and cook for 1–2 more minutes until golden and cooked through.
Remove from skillet and serve warm with desired toppings.

Notes

Use a blender for a smoother pancake texture.
Mashed banana, blueberries, or protein powder can be added to the batter.
For a savory twist, skip vanilla and cinnamon and add garlic powder and herbs.
Leftovers can be stored in the fridge for up to 3 days or frozen for up to 2 months.