Fluffy 3-Ingredient Cottage Cheese Pancakes (So Easy!)

If you’ve got cottage cheese, eggs, and a little flour, you’re minutes away from a warm, fluffy breakfast. These pancakes are soft in the middle, lightly crisp at the edges, and surprisingly satisfying. They’re perfect for busy mornings, lazy weekends, or any time you want something cozy without a lot of effort.

No fancy equipment, no complicated steps—just simple, honest pancakes that taste great and keep you full. Add your favorite toppings and you’ve got a crowd-pleaser.If you love a naturally sweet twist, try our Banana Cottage Cheese Pancakes.

Fluffy 3-Ingredient Cottage Cheese Pancakes – Light, Easy, and Protein-Packed

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• 1 cup cottage cheese (small-curd or large-curd; full-fat or low-fat)
• 2 large eggs
• 1/2 cup flour (all-purpose; see variations for alternatives)

Method

 

1. Blend or whisk the batter. Add the cottage cheese, eggs, and flour to a bowl. For a smoother texture, use a blender or immersion blender for 10–15 seconds. For a more rustic, cheesy texture, whisk by hand until just combined.
2. Check consistency. The batter should be pourable but thick, similar to yogurt. If it seems too thin, sprinkle in a little more flour. If it’s too thick, add a splash of milk or water.
3. Preheat the pan. Heat a nonstick skillet or griddle over medium heat. Lightly coat with butter or oil. Give it a minute to get evenly hot.
4. Portion the pancakes. Scoop about 2–3 tablespoons of batter per pancake. Smaller pancakes are easier to flip and cook through.
5. Cook low and slow. Cook for 2–3 minutes until the edges look set and small bubbles appear. Because the batter is protein-rich, slightly lower heat helps prevent browning too fast.
6. Flip gently. Slide a thin spatula under the pancake and flip. Cook another 1–2 minutes until golden and cooked through.
7. Serve warm. Stack them up and add your favorites: maple syrup, berries, yogurt, peanut butter, or a drizzle of honey. For savory, try avocado, a fried egg, or smoked salmon.

What Makes This Special

These pancakes are all about simplicity and flavor. Cottage cheese brings a creamy texture and natural richness, which makes the pancakes tender and fluffy with just three ingredients.

Unlike traditional pancakes, these are high in protein, so they don’t leave you hungry an hour later.

They also cook quickly and evenly, so you can make a small batch in one pan without fuss. The flavor is mild and slightly tangy, making them a great base for both sweet and savory toppings. Think berries and maple syrup, or smoked salmon and chives—both work beautifully.For a traditional European-style version, see our Russian Cottage Cheese Pancakes (Syrniki).

What You’ll Need

• 1 cup cottage cheese (small-curd or large-curd; full-fat or low-fat)
• 2 large eggs
• 1/2 cup flour (all-purpose; see variations for alternatives)

Optional but helpful: A pinch of salt, 1–2 teaspoons sugar or honey for sweetness, 1/2 teaspoon vanilla for flavor, and a little butter or oil for the pan.

Step-by-Step Instructions

1. Blend or whisk the batter. Add the cottage cheese, eggs, and flour to a bowl.For a smoother texture, blend for 10–15 seconds using a blender or immersion blender, just like we do in our Blended Cottage Cheese Guide. For a more rustic, cheesy texture, whisk by hand until just combined.
2. Check consistency. The batter should be pourable but thick, similar to yogurt. If it seems too thin, sprinkle in a little more flour.If it’s too thick, add a splash of milk or water.
3. Preheat the pan. Heat a nonstick skillet or griddle over medium heat. Lightly coat with butter or oil. Give it a minute to get evenly hot.
4. Portion the pancakes. Scoop about 2–3 tablespoons of batter per pancake.Smaller pancakes are easier to flip and cook through.
5. Cook low and slow. Cook for 2–3 minutes until the edges look set and small bubbles appear. Because the batter is protein-rich, slightly lower heat helps prevent browning too fast.
6. Flip gently. Slide a thin spatula under the pancake and flip. Cook another 1–2 minutes until golden and cooked through.
7. Serve warm. Stack them up and add your favorites: maple syrup, berries, yogurt, peanut butter, or a drizzle of honey.For savory, try avocado, a fried egg, or smoked salmon.

Storage Instructions

• Refrigerate: Let pancakes cool completely. Store in an airtight container for up to 4 days.
• Freeze: Layer with parchment between pancakes and freeze in a zip-top bag for up to 2 months.
• Reheat: Warm them in a toaster, toaster oven, or nonstick pan over low heat until heated through. You can also freeze a batch of our Crispy High-Protein Cottage Cheese Waffles for another quick option. The microwave works in a pinch, but the texture will be softer.
• Make ahead: The batter can rest in the fridge for up to 24 hours.Stir before cooking. If it thickens, add a splash of milk.

Health Benefits

These pancakes deliver a solid dose of protein from cottage cheese and eggs, helping with satiety and steady energy. They’re a great option after a workout or for kids who need a hearty breakfast.For another protein-rich morning option, try our High-Protein Cottage Cheese Egg Bites.

You also get calcium for bones and B vitamins for metabolism support.

Unlike sugary boxed mixes, this recipe has minimal added sugar, and you control the toppings. Swap in whole wheat flour or oat flour for more fiber if you prefer. It’s a simple, balanced breakfast that still feels like a treat.

What Not to Do

• Don’t crank the heat. High heat browns the outside before the center cooks, leaving them gummy.
• Don’t overmix. Blend or whisk until just combined.Overmixing can make them tough.
• Don’t skip greasing the pan. Even nonstick pans benefit from a thin layer of butter or oil for color and release.
• Don’t make them too big. Small pancakes cook evenly and flip cleanly.
• Don’t add too much liquid. If you thin the batter, do it gradually to avoid spreading and flat pancakes.

Recipe Variations

• Gluten-free: Use oat flour or a 1:1 gluten-free blend. Oat flour gives a slightly heartier texture.
• Whole grain: Swap half or all of the all-purpose flour for white whole wheat flour.
• Sweet touch: Add 1 teaspoon vanilla and 1–2 teaspoons sugar, honey, or maple syrup to the batter.
• Lemon-blueberry: Fold in 1 teaspoon lemon zest and 1/2 cup fresh blueberries. Cook gently to avoid bursting berries.
• Cinnamon-banana: Add 1/2 mashed ripe banana and 1/2 teaspoon cinnamon.Reduce flour by a tablespoon if needed.
• Savory herb: Skip sweeteners and add chopped chives, dill, or parsley, plus a pinch of salt and pepper.
• Protein boost: Stir in 1 tablespoon almond flour or a tablespoon of vanilla protein powder. Add a splash of milk if batter thickens.
• Dairy tweak: Use ricotta instead of cottage cheese for an ultra-smooth, custardy texture.

FAQ

Can I make these without a blender?

Yes. Whisk everything in a bowl until combined.

The texture will have small curds of cottage cheese, which creates a great, tender bite.

What type of cottage cheese works best?

Any kind works. Full-fat gives the richest flavor and fluffiest texture, but low-fat works well too. Small-curd blends a bit smoother, but it’s not required.

Why are my pancakes browning too fast?

Your pan is too hot.

Lower the heat slightly and give each side more time. A light film of butter or oil also helps with even browning.

Can I use almond flour or coconut flour?

Almond flour works if you add an extra tablespoon to reach a thick, scoopable batter. Coconut flour is very absorbent—use only 2–3 teaspoons and add a splash of milk if needed.

Expect a different texture.

How do I know when to flip?

Look for set edges, small bubbles on top, and a matte surface. Slide a thin spatula underneath; if it lifts easily, it’s ready to flip.

Are these good for meal prep?

Yes. They hold up well in the fridge and freezer.

Reheat in the toaster or a hot pan for the best texture.

Can I make them without flour?

You can, but they’ll be more like eggy crepes. If you go flourless, cook smaller pancakes on low heat and expect a softer, custard-like center.

What toppings go well with these?

Classic choices are maple syrup, berries, yogurt, nut butter, or honey. For savory, try avocado, smoked salmon, cherry tomatoes, or a dollop of pesto.

Final Thoughts

These Fluffy 3-Ingredient Cottage Cheese Pancakes are simple, quick, and genuinely satisfying.

With just a few pantry staples, you get a stack that’s light, tender, and full of protein. Keep the base recipe in your back pocket, then play with variations and toppings to match your mood. Breakfast doesn’t need to be complicated to be good—this recipe proves it.