Cottage Cheese Pancakes

By Vaughn Vreeland

Updated April 21, 2026

  • Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne.
Media 1 of 2
Ready In
20 min
Rating
5(170)
Comments
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When done properly, these protein-packed pancakes are worth the hype. A blender (regular or immersion) does most of the work for you, blending the cottage cheese curds so that they lend tenderness and protein to the pancakes without tasting “cheesy.” An ice cream scoop is great for making quick work of dropping the batter into the pan — just be mindful that the pancakes will spread a bit before they’re ready to flip. This is a great base recipe for mix-ins such as chocolate chips or blueberries, and it can be easily doubled to feed a crowd. 

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Ingredients

Yield:4 servings

  • 1 cup/220 grams full-fat cottage cheese

  • 3 large eggs

  • 3 tablespoons milk of choice

  • 2 tablespoons/25 grams sugar 

  • 2 teaspoons vanilla extract 

  • 1 cup/128 grams all-purpose flour 

  • 1 teaspoon baking soda 

  • Canola, grapeseed or other neutral-flavored oil, for greasing

  • Maple syrup or honey, for serving

Ingredient Substitution Guide

Preparation

    1. Step 1

      Blend the cottage cheese, eggs, milk, sugar and vanilla with a blender until quite smooth. (Some small curds are OK.) Transfer to a large bowl and gently fold in the flour and baking soda with a silicone spatula or wooden spoon until mostly incorporated but some lumps of flour remain. 

    2. Step 2

      Heat a large nonstick or cast-iron skillet over medium. Lightly grease it with an oiled paper towel or silicone pastry brush (there should be no pools of oil). Drop ¼-cup dollops of the batter into the skillet, spacing them at least 2 inches apart. 

    3. Step 3

      Cook the pancakes until they bubble on top and start to look a bit matte around the edges, 2 to 3 minutes. Flip the pancakes and cook for another 2 to 3 minutes, until cooked through, reducing the heat if the pancakes are browning too quickly. Transfer to a platter or small baking sheet, covering with foil to keep warm, if desired. 

    4. Step 4

      Regrease the pan and repeat to cook the remaining batter.

    5. Step 5

      Serve the pancakes immediately with syrup or honey. Refrigerate any leftovers in an airtight container or zip-top bag for up to 3 days and reheat in the microwave until hot, about 30 seconds.

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Ratings

5 out of 5
170 user ratings
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Comments

Dal

I make a version of these (almost) every morning for my wife, so can report on a lot of experiments. I recommend increasing the egg a bit (two eggs per half cup of flour and cottage cheese) and adding a pinch of salt and a tablespoon of light olive oil for every half batch. Lemon zest is a nice addition, especially if blueberries will be added. Using a good whole-wheat pastry flour (Whole Foods has one; Sunrise Flour Mill's is also good) instead of white takes them to the next level.

Elizabeth

I don’t like cottage cheese BUT my family needs more protein and not everyone wants eggs every morning. THESE. ARE. DELICIOUS! Just so good and made exactly - for once- as written. #loveastackofpancakes!

Jill PDX

I've been making cottage cheese pancakes very similar to these for years. I just blend the wet ingredients in my blender, throw the dry ingredients in for a few pulses and then pour the batter directly from the blender onto my griddle. Saves some mess and less wasted batter. A quick blueberry compote and Greek yogurt served on the side - wonderful breakfast (or lunch!) Leftovers are almost as good and can be heated in the microwave or in a skillet. Yay NYT Cooking!

Pam

Anyone worked out the nutritional stats?

jbt6

I made a half recipe (one egg) which made four delicious pancakes. Topped with greek yogurt, jam, walnuts and syrup.

Barbara

Pretty good with blueberries and whole wheat flour. Cooked some batter one day later and also good.

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