News Flash: Cottage Cheese Makes An Amazing Pancake.
Guys, this cottage cheese pancake is really something.
It’s got a souffle-like texture with a golden, buttery edge and fluffy, rich insides – and I never would have expected myself to love something like this so much (what?! cottage cheese! not again!). But whipping up one of these pancakes for myself after getting the girls off to school is just a real joy and delight in my life right now.
This is a pancake for one person, and it will need to be fried in butter, because that is the law. With just the right heat, it’s going to get this golden, crispy, extremely beautiful exterior that makes it look like a pancake you’d be getting from a bougie brunch spot in New York City. Except… it’s you. In your house. In your pajamas.
I do not make this pancake for health reasons – I just love the taste and texture. But I know many of us have protein on the radar, and this girl packs in a nice solid 15 grams of protein for us. Thank you, ma’am!
This is a fun one. I hope you love it.
Video For How To Make This Recipe
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Single Serve Cottage Cheese Pancake
- Total Time: 7 minutes
- Yield: 1 big, wonderful pancake! 1x
Description
A cottage cheese pancake with a souffle-like texture with a golden, buttery edge and fluffy rich insides. SO GOOD. And 15 grams of protein, too!
Ingredients
- 1/4 cup cottage cheese (4% milkfat)
- 1 large egg
- 2 tablespoons all-purpose flour (or 2 1/2 tablespoons gluten free all-purpose flour)
- 1/2 teaspoon baking powder
- teeny tiny bit of salt (let’s say 1/8 teaspoon)
- 1/2 tablespoon butter for frying
- maple syrup and butter for serving
Instructions
- Make Batter: In this order, add cottage cheese, egg, flour, baking powder, and salt to a blender and blend until smooth. (I use the Beast Mini Blender – affiliate link)
- Melt Butter: Heat a nonstick pan over medium-high heat for a minute or so. Add the butter until melted.
- Cook Pancake: Pour pancake batter into the pan (I do enjoy one mega, buttery, super large pancake so I do this all in one, hence the single serve).
- Flip and Finish: Cook until bubbles form on top, about 1-2 minutes. Check underneath to ensure it’s nice and golden, then flip and finish for 1-2 minutes longer.
- Serve: Serve with butter and maple syrup, or whatever toppings you like!
Equipment
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Buy Now → Notes
This will be a souffle-like texture that will get real nice and fluffy in the pan, and then its fluffiness will start to deflate as it rests and as you eat it.
It can take a bit of playing around to get your stove temperature just right to get that perfect golden-browning, so don’t hesitate to adjust based on what you’re seeing. For me, the best temp is medium high, as directed.
- Prep Time: 3 minutes
- Cook Time: 4 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Keywords: breakfast, cottage cheese, cottage cheese pancake, high protein breakfast, protein pancake
This is so good!! As someone who doesn’t like eggs on their own, this is a great breakfast option with decent protein!! Thank you! I added vanilla to the batter and will try adding cinnamon next time!
Hi
Looked for the information about other components of the pancake…only saw calories. How about the rest?
Carbs, protein and fiber?
This is the easiest to make and so delicious! made it for my toddler and had to make a serving for myself!
Just made these (I trippled the recipe) for the second day in a row! First day I was worried about the reaction / comments re cottage cheese, but they were a huge success and so today the request came for another round…so delicious and fluffy!
Can you substitute Greek yogurt for the cottage cheese
We haven’t tested this!
I just have to leave a review because I’ve made this like 50 times at this point. It’s perfect and I don’t change a thing!!!
I’ve made these with AP flour, almond flour and gf oat flour and each are absolutely delicious!!
This is a 5-star win for me and my husband. We both love it. I make one for each of us.
This recipe genuinely changed my life! Best way to get protein in my toddler in the morning.
Just made this recipe. I missed the part about increasing flour for GF and my only comment would have been could have used a tiny bit more flour. For those that are GF I used almond flour as that’s what I had and it was delicious! I also added a small bit of vanilla.
Made this pancake three times in a week!! Yum!!
This has no business being this good! Yum!
Best pancakes ever! I just tripled the double patch. Refrigerator well for several days. Love them!
I’ve been making the single serve cottage cheese pancake and love it. I have left over ricotta. Do you think I could use that in place of the cottage cheese?
We haven’t tested that, but let us know if you do!
Love this super quick and yummy breakfast. I like to put blueberries and cinnamon in mine.
Do these freeze ok?
We haven’t tested that!
This was delicious and perfect for dinner this evening! I subbed vanilla protein powder for the flour & added cinnamon & PBFit. Topped with Greek yogurt, strawberries and peaches! I’ll definitely be making this again. Thanks for a yummy recipe!
Loooove this recipe, my husband and I have been having it every morning. If I made the batter in advance how long could it safely sit in the fridge before cooking? Thanks!
We haven’t tested leaving it sit, sorry!
Omg SO good. My kids always joke I make lead cakes. I can never get the consistency right with traditional recipes. These turned out so light and fluffy and absolutely perfect. Can’t believe the ingredients. I already have the recipe memorized. Thank you!!!
I used Daisy low fat cottage cheese and this came out delicious! It did fall flat a bit after plating it, reminiscent of a crepe. The texture was like a slightly undercooked pancake which I like. It totally hits the spot for a pancake craving. I used a nonstick pancake pan on medium heat and it browned perfectly. I will continue to use this recipe and tweak to try to get more of a fluffy pancake.
I’ve made these twice, but I’m kinda lazy and usually in a hurry so I didn’t bother blending it, just mixed with a whisk, and just gotta say that the texture was still fine; soft and fluffy. I used small curd cottage cheese and they were scrumptious! 🤩
Best pancakes ever. So yummy and fluffy. Whole family loves them.
This was a hit! Kiddos loved it and I loved that it was full of protein. You can’t taste the cottage cheese at all.
Curious if anyone has tried it with whole wheat flour?
Literally just finished eating these and have the empty plate still in front of me. These are delicious!!! The texture is divine and for a moment I felt like I was in a French cafe taking in views of the Eiffel Tower. Then I snapped back into reality and while I’m not in France, the pancakes are still amazing. Thank you!!!
New Sunday morning breakfast. 10 out of 10.