High Protein Fluffy Cottage Cheese Pancakes Recipe (Print Version)
High protein cottage cheese pancakes are a fluffy, healthy breakfast. Boost your morning with this easy, satisfying recipe packed with protein.
# Recipe Info:
Prep Time: 10 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 25 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ The Protein-Packed Batter Core
01 -
1 cup 2% cottage cheese
02 -
2 large eggs
03 -
1/2 cup all-purpose flour
04 -
1/4 cup vanilla protein powder
→ Fluff & Flavor Enhancers
05 -
1/2 cup 2% milk
06 -
1 tbsp granulated sugar
07 -
1 tsp baking powder
08 -
1/2 tsp baking soda
09 -
1 tsp vanilla extract
10 -
1/4 tsp salt
11 -
1/2 tsp lemon zest
→ Griddle & Finish
12 -
2 tbsp unsalted butter
# Instructions:
01 -
In a large bowl or blender, combine 1 cup 2% cottage cheese, 2 large eggs, 1/2 cup 2% milk, 1 tsp vanilla extract, and 1/2 tsp lemon zest. Blend until mostly smooth, leaving a few small curds for texture in your Fluffy High Protein Cottage Cheese Pancakes.
02 -
In a separate medium bowl, whisk together 1/2 cup all-purpose flour, 1/4 cup vanilla protein powder, 1 tbsp granulated sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt. Ensure all dry ingredients are well combined for even distribution.
03 -
Pour the wet cottage cheese mixture into the dry ingredients. Stir gently with a spatula until just combined. Do not overmix; a few lumps are perfectly fine and contribute to the fluffiness of your Fluffy High Protein Cottage Cheese Pancakes.
04 -
Let the pancake batter rest for 5-10 minutes at room temperature. This allows the flour to hydrate and the leavening agents to activate, resulting in lighter and fluffier pancakes. Use this time to preheat your griddle.
05 -
Heat a non-stick griddle or large skillet over medium-low heat. Add 1 tbsp unsalted butter and swirl to coat. The griddle is ready when a drop of water sizzles and evaporates quickly.
06 -
Pour 1/4 cup of batter per pancake onto the hot griddle. Cook for 2-3 minutes per side, or until golden brown and bubbles appear on the surface. Flip and cook for another 1-2 minutes. Repeat with remaining batter, adding the second 1 tbsp unsalted butter as needed.
07 -
Transfer the cooked Fluffy High Protein Cottage Cheese Pancakes to plates. Serve warm with your favorite toppings like fresh fruit, syrup, or a dollop of Greek yogurt for an extra protein boost.
# Notes:
01 -
For extra fluffy pancakes, ensure your baking powder and baking soda are fresh. Test them by adding a pinch to hot water (baking powder should bubble) or vinegar (baking soda should bubble).
02 -
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a toaster, microwave, or on a griddle.
03 -
Feel free to experiment with different protein powder flavors like chocolate or unflavored. You can also swap 2% milk for almond milk or oat milk for a dairy-free option.
04 -
Enhance your breakfast by adding a handful of blueberries or chocolate chips to the batter just before cooking for a burst of flavor and texture.
# Tools You'll Need:
01 -
Large mixing bowl
02 -
Whisk
03 -
Measuring cups
04 -
Measuring spoons
05 -
Non-stick griddle or large non-stick skillet
06 -
Spatula
# Nutrition Facts (Per Serving):
Calories: 236 kcal
Total Fat: 10 g
Total Carbohydrate: 19 g
Protein: 17 g