Cottage Cheese Oatmeal Pancakes

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With 24 grams of protein per serving, these cottage cheese oatmeal pancakes are a healthy and delicious way to start your day! Made in a blender, these cottage cheese pancakes come together so quickly and easily for a satisfying breakfast. You can even make them ahead of time to enjoy throughout the week as they reheat wonderfully.

What can’t cottage cheese do? You wouldn’t even realize these delicious pancakes are made with cottage cheese! Even if you’re not a fan of cottage cheese, you’ll love these pancakes.

Overhead view of two plates of cottage cheese oatmeal pancakes with a bowl of berries on the side.

Why You’ll Love This Recipe

These pancakes are packed with protein without needing any protein powder, thanks to the cottage cheese!
Never worry about needing pancake mix again! These cottage cheese blender pancakes use kitchen staples!
They keep well in the fridge and freeze well, too! I like making a big batch then reheating it throughout the well for a quick and easy protein-packed breakfast.

Ingredients You’ll Need

Ingredients needed to make cottage cheese oatmeal pancakes.

cottage cheese — cottage cheese is a low-calorie cheese with a mild flavor that’s soft, white, and creamy. It also comes in different milk fat levels and curd sizes. I’m using 2% MF (2% milk fat) and usually just buy whichever container is on sale! I personally skip the low-fat version, as full-fat cottage cheese makes for fluffier pancakes. Cottage cheese is a wonderful source of protein, so it’ll leave you feeling satiated. Half a cup of 2% MF cottage cheese (110 grams) has 12 grams of protein and this recipe uses 2 cups!
old fashioned rolled oats — adding rolled oats to the blender essentially makes oat flour, so you don’t have to add flour to the pancakes. Old fashioned oats are a great swap for flour here, as rolled oats are high in fiber.
eggs — room temperature eggs will yield fluffier pancakes.
cinnamon — for flavor.
milk — you can use your milk of choice. I use whole milk.
baking soda & baking powder — to help the pancakes fluffy and light. Make sure your baking soda and powder are not expired! I tend to buy a big Costco tub so I always have to double-check the expiry date as it can take a while to work through it!
vanilla extract — vanilla extract helps enhance the other flavors in the pancakes and adds a subtle vanilla flavor.
salt — to help balance out the flavors.
non-stick spray — you can also use oil or butter in your skillet or griddle.

How to Make Cottage Cheese Pancakes

Set of two photos showing rolled oats, cottage cheese, cinnamon, milk, eggs, and salt added to a blender and blended until smooth.

Add the cottage cheese, old fashioned rolled oats, eggs, cinnamon, milk, baking soda, baking powder, salt, and vanilla extract to a blender.
Blend fro 30 to 45 seconds, careful not to overblend.

Set of two photos showing before and after pancake cooked in a non-stick skillet.

Heat a large non-stick skillet over medium heat. Lightly coat the skillet with a non-stick spray (or butter or oil).
Working in batches, add ¼ cup of pancake batter to your skillet and cook for about 3 to 4 minutes or until golden brown and tiny bubbles appear around the edges. You can gently lift a corner with a thin spatula to take a look.
Using a spatula, flip and cook for another 3 to 4 minutes.
Repeat with the rest of your batter and serve with your favorite pancake toppings.

A tall stack of cottage cheese oatmeal pancakes topped with maple syrup and butter. Berries beside the pancakes.

Recipe Tips and Notes

Want to make pancakes with even less work? Try my sheet pan pancakes!
Keep your pancakes warm! Place them on a baking sheet or oven-safe platter in a 200F oven until you’re ready to serve.
Careful not to overblend the batter. Overmixing can lead to tough, chewy pancakes.
When repeating the cooking process, make sure you’re reapplying the oil as well to keep the pancakes from sticking.
I love add-ins. I like to stir chocolate chips or blueberries in the batter before adding them to the skillet.

A close view of three cottage cheese oatmeal pancakes on a plate with syrup and a pat of butter with berries beside them.

Make Ahead Tips

Meal prep: once cooled, store the cottage cheese pancakes in an airtight container in the fridge for up to 4 days.
Freezer: allow the pancakes to cool before transferring them into an airtight container and storing them in the freezer. Freeze for up to three months.
Reheat: you can reheat the pancakes in the microwave until reheated through. I’ve also reheated them in the air fryer.

Can I use steel-cut oats?

No, you cannot swap old fashioned rolled oats for steel cut oats. The texture will not be the same.

What can I top my pancakes with?

Try maple syrup, brown sugar syrup, apple brown sugar syrup, blueberry simple syrup, fresh fruit, whipped cream, applesauce, toasted nuts, or fruit compote! The options are endless!