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Banana Cottage Cheese Pancakes - Fluffy, Protein-Packed, and Naturally Sweet

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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. Prep the bananas: Peel and mash the bananas in a large bowl until mostly smooth. A few small lumps are fine and add texture.
  2. 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.
  3. Combine dry ingredients: In a separate bowl, whisk the flour, baking powder, cinnamon, and salt.
  4. 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.
  5. Heat the pan: Warm a nonstick skillet or griddle over medium heat. Add a light swipe of butter or oil.
  6. 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.
  7. Flip and finish: Carefully flip and cook another 1–2 minutes, until golden and cooked through. Adjust the heat if they brown too fast.
  8. Serve warm: Top with banana slices, fresh berries, a drizzle of maple syrup, or a spoonful of yogurt. Serve immediately for the best texture.