By These banana cottage cheese pancakes are the kind of breakfast that makes a weekday feel special. They’re soft, slightly custardy in the middle, and full of banana flavor without being too sweet. Cottage cheese brings a creamy texture and serious protein, so you stay full longer.
Even better, the batter comes together in minutes with basic pantry ingredients. Whether you’re cooking for kids or fueling a busy morning, this recipe is easy, quick, and dependable.
Banana Cottage Cheese Pancakes - Fluffy, Protein-Packed, and Naturally Sweet
Ingredients
Method
- Prep the bananas: Peel and mash the bananas in a large bowl until mostly smooth. A few small lumps are fine and add texture.
- Mix in wet ingredients: Add the cottage cheese, eggs, vanilla, and honey or maple syrup (if using). Whisk until the cottage cheese breaks down and the mixture looks creamy. You can also use a blender for an ultra-smooth batter.
- Combine dry ingredients: In a separate bowl, whisk the flour, baking powder, cinnamon, and salt.
- Bring it together: Add the dry ingredients to the wet ingredients. Stir gently just until combined. Do not overmix—a few streaks of flour are fine. The batter should be thick and scoopable.
- Heat the pan: Warm a nonstick skillet or griddle over medium heat. Add a light swipe of butter or oil.
- Portion the pancakes: Scoop about 1/4 cup of batter per pancake. Cook 2–3 minutes, until the edges look set and small bubbles appear on top.
- Flip and finish: Carefully flip and cook another 1–2 minutes, until golden and cooked through. Adjust the heat if they brown too fast.
- Serve warm: Top with banana slices, fresh berries, a drizzle of maple syrup, or a spoonful of yogurt. Serve immediately for the best texture.
Why This Recipe Works
Bananas add natural sweetness and moisture, so you don’t need much (or any) added sugar. Cottage cheese blends into the batter and melts into tiny creamy pockets that make the pancakes tender.
Eggs help the pancakes set and hold their shape, while a small amount of flour keeps them fluffy instead of eggy. A touch of baking powder gives lift so the pancakes don’t turn out dense. The result is a golden, soft pancake that tastes like banana bread but cooks in a fraction of the time.If you prefer an even simpler version, try our Fluffy 3-Ingredient Cottage Cheese Pancakes.
What You’ll Need
- 2 medium ripe bananas (the spottier, the better)
- 1 cup cottage cheese (small curd works best)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon honey or maple syrup (optional)
- 3/4 cup all-purpose flour (or 1:1 gluten-free blend)
- 1 teaspoon baking powder
- 1/4 teaspoon cinnamon (optional)
- Pinch of salt
- Butter or oil for the pan
- Optional toppings: sliced bananas, fresh berries, a dollop of yogurt, maple syrup, chopped nuts
Step-by-Step Instructions
- Prep the bananas: Peel and mash the bananas in a large bowl until mostly smooth.A few small lumps are fine and add texture.
- Mix in wet ingredients: Add the cottage cheese, eggs, vanilla, and honey or maple syrup (if using). Whisk until the cottage cheese breaks down and the mixture looks creamy. You can also use a blender for an ultra-smooth batter(learn more about using blended cottage cheese for silky recipes).
- Combine dry ingredients: In a separate bowl, whisk the flour, baking powder, cinnamon, and salt.
- Bring it together: Add the dry ingredients to the wet ingredients.Stir gently just until combined. Do not overmix—a few streaks of flour are fine. The batter should be thick and scoopable.
- Heat the pan: Warm a nonstick skillet or griddle over medium heat. Add a light swipe of butter or oil.
- Portion the pancakes: Scoop about 1/4 cup of batter per pancake.Cook 2–3 minutes, until the edges look set and small bubbles appear on top.
- Flip and finish: Carefully flip and cook another 1–2 minutes, until golden and cooked through. Adjust the heat if they brown too fast.
- Serve warm: Top with banana slices, fresh berries, a drizzle of maple syrup, or a spoonful of yogurt. Serve immediately for the best texture.
Storage Instructions
Let leftover pancakes cool completely on a wire rack to prevent sogginess. Store in an airtight container in the fridge for up to 4 days.
Reheat in a toaster, skillet, or air fryer until warmed through and slightly crisp on the edges. For longer storage, freeze in a single layer, then move to a freezer bag for up to 2 months. Reheat from frozen in the toaster or a 350°F (175°C) oven for 8–10 minutes.For a crispier waffle-style option, check out our Crispy High-Protein Cottage Cheese Waffles.
Why This is Good for You
- High in protein: Cottage cheese and eggs help keep you full and support muscle recovery.You’ll get similar protein power in our High-Protein Cottage Cheese Scrambled Eggs if you prefer savory.
- Natural sweetness: Ripe bananas add sweetness and fiber, so you can skip refined sugar.
- Balanced carbs and fats: Flour provides energy, while cottage cheese and eggs bring healthy fats and protein for steady fuel.
- Micronutrient boost: Bananas add potassium, and eggs provide choline and B vitamins.
What Not to Do
- Don’t overmix the batter. Overmixing makes pancakes tough and dense.
- Don’t cook on high heat. The outside will burn before the center sets.Medium heat is your friend.
- Don’t use underripe bananas. Green or firm bananas won’t mash well and won’t add enough sweetness or moisture.
- Don’t skip resting if the batter feels loose. Let it sit 5 minutes so the flour hydrates and thickens slightly.
- Don’t crowd the pan. Give each pancake space to flip without tearing.
Variations You Can Try
- Gluten-free: Use a certified gluten-free 1:1 flour blend. The texture will be very similar.
- Oatmeal version: Swap half the flour for rolled oats or oat flour for a hearty, nutty flavor.Or bake a pan of our High-Protein Cottage Cheese Baked Oatmeal for a sliceable option.
- Chocolate chip: Fold in 1/4 cup mini chocolate chips for a treat. Reduce or skip added sweetener.
- Blueberry burst: Sprinkle fresh or frozen blueberries onto the pancakes right after you pour the batter.
- Nutty crunch: Add chopped walnuts or pecans for texture and healthy fats.
- Cinnamon swirl: Mix 1 tablespoon brown sugar with 1/2 teaspoon cinnamon and swirl a little into each pancake as it cooks.
- Dairy-light: Use low-fat cottage cheese for a lighter option, or blend the cottage cheese first for a smoother texture.
- Savory twist: Skip the vanilla and sweetener; add a pinch of black pepper and chopped chives.Top with a fried egg.
FAQ
Can I make the batter ahead of time?
It’s best cooked fresh, but you can mix the wet and dry ingredients separately the night before. Combine them in the morning and cook right away. Fully mixed batter can thicken or lose lift if it sits too long.
Do I need a blender?
No.
A whisk is enough. If you prefer an ultra-smooth batter without visible curds, blend the wet ingredients first, then stir in the dry ingredients by hand.
Can I use Greek yogurt instead of cottage cheese?
Yes, but the pancakes will be a bit tangier and less custardy. Start with the same amount and add a splash of milk if the batter is too thick.
What kind of pan works best?
A nonstick skillet or well-seasoned griddle works great.
Keep the heat at medium and lightly grease between batches to prevent sticking and ensure even browning.
How do I know when to flip?
Look for small bubbles forming on the surface and edges that look set and matte. The underside should be golden brown and firm enough to slide a spatula under without tearing.
Can I reduce the flour for lower carbs?
You can cut the flour to 1/2 cup, but the pancakes will be softer and more delicate. Cook them smaller and flip gently.
Alternatively, replace some flour with almond flour for richer flavor.
Are these kid-friendly?
Yes. They’re sweet from bananas, soft, and easy to eat. If serving toddlers, make silver-dollar sizes and skip chunky mix-ins to avoid crumbling.
What toppings go well with these pancakes?
Fresh berries, banana slices, maple syrup, peanut butter or almond butter, yogurt, and chopped nuts are all great.
A light dusting of cinnamon or cocoa is nice too.
Why are my pancakes gummy in the middle?
The heat may be too high, causing the outside to brown before the center cooks. Lower the heat and cook a bit longer. Also, make sure your baking powder is fresh and don’t overmix.
Can I double the recipe?
Absolutely.
Keep cooked pancakes warm in a 200°F (95°C) oven on a baking sheet while you finish the rest. Don’t stack them while warm to avoid steam-soggy edges.
Wrapping Up
Banana cottage cheese pancakes hit that sweet spot between comfort and nutrition. They’re easy to make, rely on simple ingredients, and taste like a cozy weekend breakfast even on a busy morning.
Keep a few ripe bananas on hand and this recipe can be your go-to. Once you’ve tried the base version, play with the variations and make it your own. Warm, fluffy, and satisfying—this is a breakfast worth repeating.
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