Easy Protein Pancakes with Cottage Cheese and Oats – Better Than Takeout

Easy Protein Pancakes – Fluffy, golden, and packed with protein, these protein pancakes are the perfect start to your day. After making these dozens of times, I’ve discovered the trick to the fluffiest protein pancakes is all in the cottage cheese and oats combination. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Sautéed Mushrooms Recipe for Easy Dinner Sides and Refreshing Guava White Tea Lemonade Recipe for Summer.

What You'll Need for Easy Protein Pancakes with Cottage Cheese and Oats – Better Than Takeout

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 1 cup cottage cheese
• 1/2 cup rolled oats
• 4 large eggs
• 1/2 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp vanilla extract
• 1/2 tsp ground cinnamon (optional)
• 1-2 tbsp honey or maple syrup (for serving)
• Fresh berries (for serving)
• Optional: Crispy bacon
• Optional: Chopped nuts
• Optional: Chocolate chips

How to Make Easy Protein Pancakes with Cottage Cheese and Oats – Better Than Takeout

1. Step 1: Blend cottage cheese, oats, and eggs until smooth.
2. Step 2: Add flour, baking powder, salt, and vanilla extract. Blend until just combined.
3. Step 3: Heat a non-stick skillet over medium heat. Lightly grease with cooking spray.
4. Step 4: Pour 1/4 cup batter onto skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown.
5. Step 5: Serve with fresh berries, honey, and your choice of toppings.

Storing & Reheating Easy Protein Pancakes with Cottage Cheese and Oats – Better Than Takeout

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: Prepare the batter ahead of time and store in the fridge overnight. Cook as directed.

Freezing Easy Protein Pancakes with Cottage Cheese and Oats – Better Than Takeout

Freeze cooked pancakes for up to 2 months. Reheat in the toaster oven or microwave.

How to Reheat Without Drying It Out

Oven: Preheat oven to 350°F (180°C) and reheat pancakes for 5-7 minutes. Microwave: Reheat in the microwave for 20-30 seconds, or until warmed through.

Recipe Notes

• Chef tip: For a gluten-free version, use certified gluten-free oats and a gluten-free all-purpose flour.
• Best substitution: Substitute Greek yogurt for cottage cheese for a slightly different texture.
• Make-ahead: Prepare the batter ahead of time and store in the fridge overnight. Cook as directed.
• Scaling: This recipe can be easily doubled or tripled to serve a crowd.
• Troubleshooting: If your pancakes are sticking to the skillet, try using a little more cooking spray or a small amount of oil.

Easy Protein Pancakes with Cottage Cheese and Oats – Better Than Takeout

⏱

Prep

5 mins

🍳

Cook

10 mins

⏳

Total

15 mins

🍽

Serves

4 servings

🥗

Diet

High Protein

Ingredients

Main Ingredients

• 1 cup cottage cheese
• 1/2 cup rolled oats
• 4 large eggs
• 1/2 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp vanilla extract

Seasonings

• 1/2 tsp ground cinnamon (optional)
• 1-2 tbsp honey or maple syrup (for serving)
• Fresh berries (for serving)

Optional Toppings

• Crispy bacon
• Chopped nuts
• Chocolate chips

Instructions

1. Step 1: Blend cottage cheese, oats, and eggs until smooth.
2. Step 2: Add flour, baking powder, salt, and vanilla extract. Blend until just combined.
3. Step 3: Heat a non-stick skillet over medium heat. Lightly grease with cooking spray.
4. Step 4: Pour 1/4 cup batter onto skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown.
5. Step 5: Serve with fresh berries, honey, and your choice of toppings.

Notes

• Chef tip: For a gluten-free version, use certified gluten-free oats and a gluten-free all-purpose flour.
• Best substitution: Substitute Greek yogurt for cottage cheese for a slightly different texture.
• Make-ahead: Prepare the batter ahead of time and store in the fridge overnight. Cook as directed.
• Scaling: This recipe can be easily doubled or tripled to serve a crowd.
• Troubleshooting: If your pancakes are sticking to the skillet, try using a little more cooking spray or a small amount of oil.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
• Freezer: Freeze cooked pancakes for up to 2 months. Reheat in the toaster oven or microwave.
• Oven reheat: Preheat oven to 350°F (180°C) and reheat pancakes for 5-7 minutes.
• Microwave reheat: Reheat in the microwave for 20-30 seconds, or until warmed through.
• Make ahead: Prepare the batter ahead of time and store in the fridge overnight. Cook as directed.

Nutrition Per Serving

• Calories: 220
• Protein: 20g
• Fat: 6g
• Carbs: 20g
• Fiber: 2g
• Sugar: 6g
• Sodium: 500mg
• Cholesterol: 200mg
• Sat. Fat: 2g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Easy Protein Pancakes with Cottage Cheese and Oats – Better Than Takeout FAQs

A Warm Final Note

I can’t wait for you to try Easy Protein Pancakes with Cottage Cheese and Oats – Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!