High Protein Blueberry Cottage Cheese Pancakes
Absolutely delicious high protein breakfast pancakes, made with cottage cheese, fresh blueberries, and a handful of staple store-cupboard ingredients! There’s just 100 calories per pancake and 5g of protein – I usually serve 3 per person, so they’re a great way to start your day. Family friendly and super balanced!
I’ve always got a tub of cottage cheese in my fridge, and it’s such an easy, budget friendly way to get some extra goodness into your diet. When I saw that cottage cheese pancakes were trending, I knew I had to give them a try! These turned out so well and they’re a fantastic staple to have in your healthy breakfast rotation.
What You’ll Need
Note: You’ll find a printable recipe card at the bottom of this post!
- Cottage cheese – Adds protein and keeps the pancakes soft and moist without making them taste cheesy.
- Eggs – Help bind the batter together and give the pancakes structure.
- Milk – Loosens the batter so the pancakes cook up light and fluffy.
- Vanilla extract – Adds warmth.
- Butter or neutral oil – Adds richness and helps keep the pancakes tender.
- All-purpose flour – Gives the pancakes structure while still keeping them soft.
- Baking powder & baking soda – Help the pancakes rise and stay fluffy.
- Sugar – Just enough to lightly sweeten the batter without making the pancakes overly sweet.
- Salt – Balances the sweetness and brings out the flavor.
- Blueberries – Add juicy bursts of sweetness throughout the pancakes. Fresh or frozen are both fine.
How To Make High Protein Blueberry Cottage Cheese Pancakes
- In a large bowl, whisk together the cottage cheese, eggs, milk, vanilla, and melted butter until mostly smooth.
- In a separate bowl, whisk together the flour, baking powder, baking soda, sugar, and salt.
- Add the dry ingredients to the wet ingredients and stir gently until just combined. Don’t overmix the batter or the pancakes can turn out dense instead of fluffy. Fold in the blueberries at the end.
- If you have a few extra minutes, let the batter rest for about 5–10 minutes before cooking. It helps the pancakes puff up a little better and gives the flour time to fully hydrate.
- Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil. Scoop about ¼ cup of batter for each pancake and cook for 2–3 minutes per side, until golden brown and cooked through.
- Serve warm with maple syrup and your favorite toppings.
How To Freeze
These pancakes freeze really well, which makes them perfect for meal prep breakfasts.
Let the pancakes cool completely first, then place them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer bag or airtight container so they don’t stick together.
To reheat, pop them straight into the toaster, oven, or microwave from frozen until warmed through. Easy weekday breakfast sorted!
How To Serve
These pancakes are especially good stacked up warm with butter and plenty of maple syrup, but there are lots of ways to serve them. My favorite is with lots of different toppings.
Try topping them with:
- Extra fresh berries
- Blueberry compote or jam
- Peanut butter or almond butter
- Greek yogurt or whipped cottage cheese
- Honey or hot honey
- Chopped nuts like pecans or walnuts
- Chocolate chips
- Cinnamon or lemon zest
- Granola for crunch
- Coconut flakes
- A little powdered sugar
They’re also really good served alongside eggs, sausage, or bacon if you want a bigger weekend breakfast.
High Protein Blueberry Cottage Cheese Pancakes
Ingredients
- 1 cup cottage cheese
- 2 large eggs
- 1/4 cup milk
- 1 tsp vanilla extract
- 2 tbsp melted butter or neutral oil plus more for the pan
- 3/4 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1 tbsp sugar optional or to taste
- Pinch of salt
- 3/4 cup fresh or frozen blueberries if frozen don’t thaw
Instructions
- n a large bowl, whisk together the cottage cheese, eggs, milk, vanilla, and melted butter until mostly smooth. A few little cottage cheese curds are completely fine here—they melt right into the pancakes as they cook.
- In a separate bowl, whisk together the flour, baking powder, baking soda, sugar, and salt.
- Add the dry ingredients to the wet ingredients and stir gently until just combined. Don’t overmix the batter or the pancakes can turn out dense instead of fluffy. Fold in the blueberries at the end.
- If you have a few extra minutes, let the batter rest for about 5–10 minutes before cooking. It helps the pancakes puff up a little better and gives the flour time to fully hydrate.
- Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil. Scoop about ¼ cup of batter for each pancake and cook for 2–3 minutes per side, until golden brown and cooked through.
- Serve warm with maple syrup and your favorite toppings.
Got questions or comments? I always love to hear from you, and I get back to you as soon as I can. Just leave a comment below. And once you try this recipe, I’d really appreciate it if you could leave a star rating!