Cottage Cheese Pancakes

photo of a stack of cottage cheese pancakesSomehow the invention of Bisquick has led several generations, including to a large extent my own, to the conclusion that pancakes are a mysterious and magical food that cannot be made without a yellow box. I have said out loud to my family (in times past, I promise) “No, we cannot have pancakes because we do not have any Bisquick.” Fast forward.

Bisquick has its place in the world, but you aren’t livin’ if you aren’t routinely making homemade pancakes. And, they are easy. Besides which, baking mixes are nothing but flour, baking powder, and salt with a fat, like shortening, cut into it. If you are hanging out with me much, you most likely have at least the flour, baking powder and salt…and I’m not using shortening in pancakes for love nor money. So what am I using? Cottage cheese. It sounds weird but try it. Plus, cottage cheese is an excellent source of protein, and given that I use both cottage cheese and milk, not a bad source of calcium either. It ain’t health food friends…but it could be worse. Someone recently told me on PIE’s Facebook page that sour cream is also great in pancakes. I’ll definitely give that a whirl one of these days.

For now, though, let me tell you about cottage cheese pancakes. They taste as good as regular pancakes (perhaps better) and they have a nice soufflé-like texture. The curds might strike you as unattractive but I suggest that you deal with that in therapy, because I tried a batch with the curds whizzed into the batter with a hand blender, and it is not as good. You must keep an eye on your griddle heat though and adjust accordingly because the curds burn more readily than the rest of the batter. However, if you pay attention it is not an issue.

photo of ingredients for cottage cheese pancakesMy only two pancake rules are:

1) Serve them immediately. Do not put them in the oven to keep warm or try to make 100 for a crowd to be served in some big ridiculous catering pan. I don’t care if you get to play with sterno, I still will not endorse serving pancakes made more than 3 minutes earlier. Pancakes are a short order business. Man your griddle and serve your lucky guests one or two at a time. Or (my mom can do this but I don’t know if I can) put 4 griddles on your stove-top at one time, grab two spatulas and go for 16 cakes at a time. But don’t make them ahead of time.

2) Buy real maple syrup. Period. I buy mine from real people on real farms in Vermont. This tastes better…much better. I also want all of us to do a better job of appreciating the bounty of this country. Is this costly? Sort of. It costs money to ship a half a gallon of syrup from Maine or Vermont or Pennsylvania (or Canada). It is worth it. And you get to meet really nice people. I have now ordered maple syrup (and maple sugar) directly from the Isham Family Farm, the Sugartree Farm, and Hamilton Maple Products. And, now that you are paying up for real maple syrup, go ahead and have them throw in some maple sugar too. That will allow you to make Oatmeal Pecan Maple Coconut Cookies, Chocolate Chip Maple Shortbread, and breakfast oatmeal covered in maple syrup, maple sugar and chopped pecans. I love oatmeal that way and you will, too. I’m all excited now. The syrup on the pancakes in the photo is 100% real maple syrup from the Ishams in Williston, Vermont. If you order from Sugartree, make sure you ask Amy to send you a few pieces of maple candy, as well. So very delicious.

photos of cottage cheese pancakes on the griddle

Cottage Cheese Pancakes
Recipe type: Breakfast
Prep time:
Cook time:
Total time:
Serves: 4
You will be surprised at how great these protein packed pancakes are.
  • 3 eggs
  • 1 cup cottage cheese
  • 1 teaspoon vanilla
  • ½ cup milk
  • 1 cup flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  1. Mix the eggs, cottage cheese, vanilla, and milk in a bowl. In a small bowl, combine the flour, sugar, baking powder, baking soda, and salt. Mix the dry ingredients into the wet ingredients and stir to combine.
  2. Heat a griddle over medium heat. Spray the griddle with non-stick cooking spray. Using a small measuring cup, pour batter for four pancakes on the griddle. Allow the batter to cook several minutes until the underside of the pancakes are golden brown.
  3. Carefully turn the pancakes with a spatula and allow them to cook on the second side until golden brown. Remove pancakes to warm plates. Repeat the process until everyone is rubbing their bellies and suggesting a nap.

photos of a stack of cottage cheese pancakesIf you are not in the mood for pancakes, consider French Toast, Ruffled Egg Cups, Eggs in Cocotte, or Green Chile Breakfast Casserole. All are worth trying…over and over again.


  1. Catherine says

    I just saw an episode of some HBO show that referenced the cottage cheese pancakes at the Boat House on Central Park’s lake. The adult character was giddy with anticipation and I understood why, they sounded delicious. Now that I see them I REALLY understand his enthusiasm, they look even better than they sounded! Perfect for a Sunday morning. Thank you!

  2. says

    Just like you, I though Pancakes only came from a box. I had tried to make some from scratch a few times with terrible results. I’m getting better with time. This recipe is a must-try.

  3. Sally Estes says

    Kelly, you probably already heard from Susan. Our mother, so many years ago, made cottage cheese pancakes and served them with cherry preserves and sour cream. Yummo!!!!

  4. Kelly says

    Hi Sally! I love seeing your name pop up on here. How the heck are you? Cherry preserves sound amazing for these.

  5. Katie says

    Bisquick? That’s all fancy! How about Aunt Jemima just add water! Pathetic. I know… Kelly, my kids love these(me too)! And they LOVE to help me make them. It’s way more fun than the other “recipe”. Thanks!

  6. Mary R says

    I made these and they are fabulous! My husband was nervous about the cottage cheese part so to make it a little easier on him I used an immersion blender on the wet ingredients before gently stirring them into the dry. I used whole wheat pastry flour instead of all-purpose. Bottom line, this is a wonderful recipe that I’ll be making on a regular basis. Thanks!

  7. Kelly says

    Ooooooo! Whole wheat pastry flour is a great idea! I will be trying that next time. Thank you for sharing your innovation with us. I’m glad your husband liked them. It is very strange that it turns out to be something so good, isn’t it?

  8. Carmen says

    tried them….love them! best pancakes ive ever had…hands down! thank you for sharing this wonderful recipe.

  9. Kelly says

    Yay! Carmen, I’m so glad to hear it. Thanks for letting me know that it worked for you. I’m crazy about them, too.

  10. Angel says

    I am always looking for ways to get protein into my teenage sons before they go to school. They would never dream of eating cottage cheese on its own. So when I saw this recipe I was hopeful they wouldn’t notice it was in the batter. To heighten the flavor I added fresh blueberries and lemon zest to the batter. Delicious! They asked if I had added cream cheese in the mix. Ha Ha! I will be making these on a regular basis.

  11. Lynette says

    We just got back from Oakland and Berkley where we enjoyed ricotta pancakes. Thinking that would sub for the cottage cheese. and I’ll toss in some blueberries like Angel. Would not have thought of the lemon zest. Glad to hear from Mary R that the whole wheat pastry flour is an equal quantity. Thanks so much to all of you!

  12. Kelly says

    I’ve been hearing a lot of good things about ricotta pancakes. I might have to try that myself. It sounds wonderful. Let us know how it turns out for you.

  13. Courtney says

    Yum! I just made a batch of these and they are super delicious. I blended the cottage cheese for this batch (so the kids wouldn’t cry foul), but will try it unblended next time. I also added blueberries to part of the batter.

  14. Marsha Annette says

    Can you imagine strawberries, or blueberries drizzled over this with Canadian Syrup? I have molasses, corn syrup, but I always have to have a jug of Canadian Syrup that you can purchase within reason at Sam’s Club. The flavor with blueberries and now with Cottage Cheese in your pancakes? Wow…I have to make these tomorrow, had cottage cheese in my fridge and thought, well some pineapple to go with it, but this is just too good to miss…thanks Kelly!! I think we all need to come to your home for the holidays, right girls?

  15. Julie says

    I, too, grew up thinking pancakes came out of the yellow box. I recently decided to start trying to make real, actual pancakes, so I’ve been scoping out and trying different recipes. I’ve always had fond memories of cottage pancakes, so I went looking for a recipe on PInterest and decided to try these. Yum! I’m eating my first attempt right now and they are delicious! Thanks!

  16. Kelly says

    I’m so glad to hear you found me through Pinterest. I absolutely love playing around on Pinterest. So many great ideas. Welcome! And, I’m glad you like the pancakes.

  17. Sabrina Blust says

    I just made these pancakes for my boyfriend and they were really yummy and fluffy … thankyou so much!!!

  18. Ash says

    Hi. I found your recipe on Pinterest. Looked great, but I tweaked the recipe a bit (I used wholewheat flour and added some fresh lemon zest) And I must say, they were delicious! :-)

  19. Kelly says

    I’m thrilled to know that whole wheat works! Thanks for getting back with your tweak. I love tweaks.

  20. Lauren says

    Wow, I went googling for cottage cheese pancakes this AM, because the family wanted pancakes. I grew up eating “boxed” pancakes with cottage cheese on top and still do, but I had to try these. YUM! These are sooo good. I made a few plain as written, and the rest with a little cinnamon mixed in. Both ways are great! Thank you! And the very picky kidlets are not complaining! :)

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