Blueberry Cottage Cheese Pancakes
I’m so excited to bring you this new recipe — protein-packed blueberry cottage cheese pancakes! You guys know just how much I love incorporating creamy cottage cheese into all my favorite desserts and sweet treats for a lighter twist, and my blueberry cottage cheese muffins, cottage cheese chocolate mousse, and cottage cheese chocolate chip cookies have been so popular with regular readers that I just knew I had to share more ideas.
These are crammed with blueberries and they’re just the right balance of sweet and fluffy, and they always fly straight off the table whenever I serve them for breakfast.
Why You’ll Love These Blueberry Cottage Cheese Pancakes
- High Protein: There’s just 100 calories and a generous 5g of protein per pancake. I typically serve 3-4 per person, so that’s some pretty impressive macros!
- Freezer Friendly: To freeze, let the pancakes cool completely, then lay them in a single layer on a baking sheet and freeze until solid. Transfer to a freezer bag or airtight container—just pop them in the toaster or oven to reheat straight from frozen!
- Kid Approved: My little one loves these, and I’m more than happy to serve them to her. I know exactly what goes into them (none of the additives you’ll find in store-bought varieties), and they’re fresh and full of goodness.
Ingredients
Before we dive into the details, don’t worry—I’ve included a printable recipe card at the bottom of the post so you can save or print the full recipe for later. But if you’re like me and want the tips, tricks, and ingredient notes first, you’re in the right place. Let’s break it down!
- Cottage cheese: This is the secret protein-packed ingredient that makes these pancakes tender and filling. Full-fat gives a richer texture, but low-fat works too—totally your call.
- Eggs: Help bind everything together and add even more protein to the mix. Win-win.
- Milk: Use whatever you’ve got—dairy or non-dairy both work here.
- Vanilla extract: Adds a little warmth and sweetness to balance the tangy cottage cheese. Don’t skip it unless you absolutely have to.
- Melted butter or neutral oil: For richness and moisture. Butter brings that classic pancake flavor, but a neutral oil (like avocado or canola) will keep things light.
- All-purpose flour: The base of your batter. You could experiment with whole wheat or oat flour, but all-purpose keeps it classic and fluffy.
- Baking powder: Helps these pancakes rise and stay light and airy.
- Baking soda: To give you extra lift and tenderness.
- Sugar (optional, or to taste): Just a touch for sweetness. Feel free to leave it out if you’re topping with syrup or fruit anyway.
- Pinch of salt: A little salt brings all the flavors into focus—don’t skip it!
- Fresh or frozen blueberries: Blueberries add juicy bursts of flavor. If you’re using frozen, toss them in straight from the freezer—no need to thaw (or you’ll end up with blue batter).
How To Make Blueberry Cottage Cheese Pancakes
- Whisk the wet stuff: In a large bowl, whisk together the cottage cheese, eggs, milk, vanilla, and melted butter until it’s mostly smooth. A few curds from the cottage cheese? Totally fine. If you’re team silky-smooth, you can always blend the batter instead.
- Mix the dry stuff: In a separate bowl, whisk the flour, baking powder, baking soda, sugar, and salt. It doesn’t need to be fancy—just well combined.
- Bring it all together: Add the dry ingredients to the wet and gently stir until just combined. Don’t overmix—lumps are welcome here. Fold in the blueberries like you’re tucking them into bed.
- Let it chill (optional but worth it): If you’ve got a few minutes, let the batter rest for 5–10 minutes. It gives the flour time to hydrate and the leavening a chance to do its thing. Translation: fluffier pancakes.
- Time to cook: Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil. Scoop about ¼ cup of batter per pancake and cook for 2–3 minutes per side, or until golden and cooked through.
- Serve it up: Stack them high and serve warm with your favorite toppings. Maple syrup? Yes. More blueberries? Absolutely. A dollop of Greek yogurt or a smear of nut butter? Go wild.
FAQs
Can I use ricotta instead of cottage cheese?
You can! The texture will be a bit smoother and the protein slightly lower, but it still works. Cottage cheese gives these pancakes more body (and more staying power).
Can I make the batter ahead of time?
It’s best cooked fresh, but you can absolutely prep ahead by mixing the dry and wet ingredients separately. Combine them just before cooking for the best texture.
Can I freeze these pancakes?
Yes! Let them cool completely, then freeze in a single layer. Pop them in the toaster or oven to reheat—no sad, soggy pancakes here.
Can I use whole wheat flour?
Totally. Just know it’ll make the texture a little heartier. If you want a middle ground, go half whole wheat, half all-purpose.
Can I skip the sugar?
For sure. These pancakes still shine without it—especially with juicy blueberries and sweet toppings like syrup or fruit.
Topping Ideas
These pancakes are plenty tasty on their own, but let’s be honest—the toppings are half the fun. Whether you want to keep it simple or go all out, here are some ideas to get you inspired:
-
Maple syrup + extra blueberries – A classic for a reason. Sweet, juicy, and just the right amount of sticky.
-
Greek yogurt + honey drizzle – Adds creaminess and a little tang while keeping things high-protein.
-
Almond butter + sliced banana – For when you want your pancakes to double as a power breakfast.
-
Lemon zest + powdered sugar – Bright, fresh, and fancy enough for a weekend brunch.
-
Blueberry chia jam – Lean into the blueberry theme with an easy homemade (or store-bought) spread.
Mix and match to make them your own—or set out a few options and let everyone build their perfect pancake stack.
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
- Whisk the wet stuff: In a large bowl, whisk together the cottage cheese, eggs, milk, vanilla, and melted butter until it’s mostly smooth. A few curds from the cottage cheese? Totally fine. If you’re team silky-smooth, you can always blend the batter instead.
- Mix the dry stuff: In a separate bowl, whisk the flour, baking powder, baking soda, sugar, and salt. It doesn’t need to be fancy—just well combined.
- Bring it all together: Add the dry ingredients to the wet and gently stir until just combined. Don’t overmix—lumps are welcome here. Fold in the blueberries like you’re tucking them into bed.
- Let it chill (optional but worth it): If you’ve got a few minutes, let the batter rest for 5–10 minutes. It gives the flour time to hydrate and the leavening a chance to do its thing. Translation: fluffier pancakes.
- Time to cook: Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil. Scoop about ¼ cup of batter per pancake and cook for 2–3 minutes per side, or until golden and cooked through.
- Serve it up: Stack them high and serve warm with your favorite toppings.
Nutrition
Whether you’re here for the protein, the pancakes, or just an excuse to eat blueberries for breakfast (relatable), I hope these cottage cheese pancakes make it into your regular rotation. They’re simple, satisfying, and way more exciting than another bowl of cereal. If you try them, don’t forget to leave a comment or tag me—I’d love to see your stack!
