These cottage cheese pancakes are incredibly fluffy, subtly sweet, and packed with protein — all from just three simple ingredients. They come together in minutes and offer a wholesome, satisfying breakfast perfect for busy mornings or lazy weekends.
Why You’ll Love This Recipe
These pancakes prove that minimal ingredients can deliver big flavor. Cottage cheese adds richness and protein, while oats create structure and lightness. Everything blends into a smooth batter that cooks quickly and beautifully. The pancakes develop golden, crisp edges and soft, tender centers that pair wonderfully with maple syrup, fresh fruit, or a spoonful of yogurt.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1/2 cup old-fashioned oats
1/2 cup cottage cheese
2 large eggs
1/8 teaspoon kosher salt
Maple syrup, jam, or sliced berries for serving
Directions
Place the old-fashioned oats, cottage cheese, eggs, and salt into a blender. Blend on high for about 30 seconds, or until smooth and well-combined.
Heat a large nonstick frying pan over medium heat.
Spoon the batter onto the pan in 2-tablespoon portions, spacing each pancake slightly apart.
Cook for 2 to 3 minutes, until the edges are set and the bottoms are deep golden. The batter will not bubble like traditional pancake batter.
Flip gently with a thin spatula and cook an additional 1 to 2 minutes, or until golden on the second side.
Transfer to a plate and repeat with the remaining batter.
Serve warm with maple syrup, sliced berries, or your favorite topping.
Servings and timing
Servings: 2
Makes: About 8 pancakes (3-inch size)
Prep time: 3 to 5 minutes
Cook time: 10 to 15 minutes
Total time: Approximately 15 to 20 minutes
Variations
Add 1/2 teaspoon vanilla extract for a sweeter flavor.
Blend in 1/4 teaspoon cinnamon or cardamom for warmth and aroma.
Swap oats for quick oats if you prefer a softer texture.
Add a handful of fresh berries to the batter after blending.
Mix in a tablespoon of honey for natural sweetness.
Storage/Reheating
Refrigerate leftover pancakes in an airtight container for up to 5 days.
Reheat in a nonstick pan over low heat, in a toaster oven, or in the microwave for 10 to 15 seconds per pancake.
FAQs
How thick should the batter be?
It should be pourable but thicker than traditional pancake batter due to the oats.
Can I make the batter ahead of time?
Yes, you can refrigerate it for up to 24 hours. Stir before using.
Can I freeze these pancakes?
Yes. Freeze in a single layer, then store in a freezer bag for up to 2 months.
Do these pancakes taste like cottage cheese?
No. The cottage cheese blends smoothly and leaves a mild, creamy flavor without noticeable curds.
Can I use flavored cottage cheese?
Plain cottage cheese works best. Flavored varieties may affect sweetness and texture.
Can I use a food processor instead of a blender?
Yes, as long as it can break down the oats well.
Can I use instant oats?
Yes. Instant oats blend even more quickly and produce a softer pancake.
Are these pancakes gluten-free?
If your oats are certified gluten-free, then yes.
Why doesn’t the batter bubble like regular pancake batter?
There’s no flour or baking powder, so bubbling is minimal. Don’t rely on bubbles as a cue; watch the edges instead.
Can I double the recipe?
Absolutely. It doubles well and cooks the same way.
Conclusion
These three-ingredient cottage cheese pancakes deliver simplicity, nutrition, and delicious flavor in every bite. With minimal prep, easy cleanup, and plenty of room for customization, they’re an ideal breakfast for busy mornings or relaxed weekend brunches. Enjoy them warm with your favorite toppings for a wholesome, satisfying start to the day.
These cottage cheese pancakes are incredibly fluffy, subtly sweet, and packed with protein — all from just three simple ingredients. They come together in minutes and offer a wholesome, satisfying breakfast perfect for busy mornings or lazy weekends.
Why You’ll Love This Recipe
These pancakes prove that minimal ingredients can deliver big flavor. Cottage cheese adds richness and protein, while oats create structure and lightness. Everything blends into a smooth batter that cooks quickly and beautifully. The pancakes develop golden, crisp edges and soft, tender centers that pair wonderfully with maple syrup, fresh fruit, or a spoonful of yogurt.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1/2 cup old-fashioned oats
1/2 cup cottage cheese
2 large eggs
1/8 teaspoon kosher salt
Maple syrup, jam, or sliced berries for serving
Directions
Place the old-fashioned oats, cottage cheese, eggs, and salt into a blender. Blend on high for about 30 seconds, or until smooth and well-combined.
Heat a large nonstick frying pan over medium heat.
Spoon the batter onto the pan in 2-tablespoon portions, spacing each pancake slightly apart.
Cook for 2 to 3 minutes, until the edges are set and the bottoms are deep golden. The batter will not bubble like traditional pancake batter.
Flip gently with a thin spatula and cook an additional 1 to 2 minutes, or until golden on the second side.
Transfer to a plate and repeat with the remaining batter.
Serve warm with maple syrup, sliced berries, or your favorite topping.
Servings and timing
Servings: 2
Makes: About 8 pancakes (3-inch size)
Prep time: 3 to 5 minutes
Cook time: 10 to 15 minutes
Total time: Approximately 15 to 20 minutes
Variations
Add 1/2 teaspoon vanilla extract for a sweeter flavor.
Blend in 1/4 teaspoon cinnamon or cardamom for warmth and aroma.
Swap oats for quick oats if you prefer a softer texture.
Add a handful of fresh berries to the batter after blending.
Mix in a tablespoon of honey for natural sweetness.
Storage/Reheating
Refrigerate leftover pancakes in an airtight container for up to 5 days.
Reheat in a nonstick pan over low heat, in a toaster oven, or in the microwave for 10 to 15 seconds per pancake.
FAQs
How thick should the batter be?
It should be pourable but thicker than traditional pancake batter due to the oats.
Can I make the batter ahead of time?
Yes, you can refrigerate it for up to 24 hours. Stir before using.
Can I freeze these pancakes?
Yes. Freeze in a single layer, then store in a freezer bag for up to 2 months.
Do these pancakes taste like cottage cheese?
No. The cottage cheese blends smoothly and leaves a mild, creamy flavor without noticeable curds.
Can I use flavored cottage cheese?
Plain cottage cheese works best. Flavored varieties may affect sweetness and texture.
Can I use a food processor instead of a blender?
Yes, as long as it can break down the oats well.
Can I use instant oats?
Yes. Instant oats blend even more quickly and produce a softer pancake.
Are these pancakes gluten-free?
If your oats are certified gluten-free, then yes.
Why doesn’t the batter bubble like regular pancake batter?
There’s no flour or baking powder, so bubbling is minimal. Don’t rely on bubbles as a cue; watch the edges instead.
Can I double the recipe?
Absolutely. It doubles well and cooks the same way.
Conclusion
These three-ingredient cottage cheese pancakes deliver simplicity, nutrition, and delicious flavor in every bite. With minimal prep, easy cleanup, and plenty of room for customization, they’re an ideal breakfast for busy mornings or relaxed weekend brunches. Enjoy them warm with your favorite toppings for a wholesome, satisfying start to the day.
These 3-ingredient cottage cheese pancakes are high in protein, light and fluffy, and incredibly easy to make. With just oats, cottage cheese, and eggs, they’re a nutritious and satisfying breakfast that comes together in minutes.
Ingredients
1/2 cup old-fashioned oats
1/2 cup cottage cheese
2 large eggs
1/8 teaspoon kosher salt
Maple syrup, jam, or sliced berries for serving (optional)
Instructions
Place the oats, cottage cheese, eggs, and salt into a blender.
Blend on high for about 30 seconds, or until the mixture is smooth and well-combined.
Heat a large nonstick frying pan over medium heat.
Spoon the batter onto the pan in 2-tablespoon portions, spacing each pancake slightly apart.
Cook for 2 to 3 minutes, until the edges are set and the bottoms are golden brown.
Flip gently with a thin spatula and cook for another 1 to 2 minutes, or until the second side is golden.
Transfer cooked pancakes to a plate and repeat with the remaining batter.
Serve warm with maple syrup, jam, or sliced berries if desired.
Notes
Use certified gluten-free oats if making a gluten-free version.
Don’t rely on bubbles—watch the edges to know when to flip.
The batter can be made ahead and refrigerated up to 24 hours.
Add cinnamon, vanilla, or berries for extra flavor.
Pancakes reheat well and can be frozen for later use.
