Fluffy Cottage Cheese Pancakes Recipe

Cottage Cheese Pancakes are soft, fluffy, and protein-packed. They are also easy to make and you probably already have all of the ingredients in the refrigerator. These breakfast pancakes puff up like it’s nobody’s business and reheat well.   

My son does this hilarious thing where he pretends to fall over and pass out after tasting something that is just way too good for words. These pancakes passed his test and the kids went back for seconds. 

We love pancakes in our house and recipes like Dutch Baby Pancakes, Crepes, and Pumpkin Pancakes are on the regular rotation. Pancakes are such a treat for breakfast, especially on weekends when we slow down and really savor the first meal of the day as a family.

Ingredients for Cottage Cheese Pancakes

  • Cottage Cheese – we use small curd, undrained
  • Vanilla extract – for flavor
  • Honey – adds natural sweetness
  • Eggs – add rich flavor and protein to the pancakes
  • Raisins (optional) -use brown or golden1/3 cup raisins (regular or white raisins)
  • All-purpose flour – measured correctly (fluff, spoon into measuring cup and level the top)
  • Baking soda – activated by cottage cheese to give these amazing rise
  • Oil to sautee – we use extra light olive oil
Ingredients for making pancakes with small curd cottage cheese

How to Make Cottage Cheese Pancakes

1. In a medium bowl, whisk together eggs until well beaten. Add cottage, vanilla, honey, and whisk until combined then stir in 1/3 cup raisins.

2. In a separate small bowl, whisk together flour and baking soda (if baking soda is lumpy, sift it into the flour). Whisk dry ingredients into wet ingredients.

3. Heat a large non-stick skillet over medium/low heat. Swirl in 2 Tbsp oil then add pancake batter a heaping Tablespoon at a time, or to your desired pancakes size. Sautee until pancake is puffed and golden on the first side (about 2-3 minutes) then flip and continue cooking another 2 minutes. Repeat with remaining batches and add more oil as needed.

Step by step how to make batter and sauté cottage cheese pancakes

Pro Tip: We recommend a splatter guard since these do create a little bit of splatter. If you see too much splattering, turning down the heat will help.

Common Questions

Can I substitute raisins?

You can leave the raisins out if you prefer a simpler pancake. The recipe will work just as well.

Are these Russian Cottage Cheese Pancakes?

Russian cheese pancakes are typically made with a dryer cheese called Farmer cheese and are called Syrniki.

How do I know when pancakes are done?

Cook pancakes about 2-3 minutes per side over medium/low heat. Flip the pancakes when they are nearly set on top and bubbles form around the edges of the pancakes.

Fluffy stack of cottage cheese pancakes

Serve With

We love to serve cottage cheese pancakes with fresh fruit and these toppings (PS. It’s perfectly acceptable to make these pancakes for dinner).

Cottage cheese pancakes served with raspberries and maple syrup

Reheating Pancakes

These are amazing serve these while they are warm and puffy, but you can also keep them warm on a baking sheet in the oven while you finish up your batches. Leftover pancakes also reheat really well with any of these methods:

  • Bread Toaster – put pancakes in one at a time and toast until heated through.
  • Air Fryer – add cold pancakes into the air fryer basket in a single layer and air fry at 350˚F for 2-3 minutes or just until heated through.
  • Skillet – Place skillet over medium heat and brush with butter if desired. Heat pancakes in a single layer (flipping once), just until warmed through.

Fluffy Cottage Cheese Pancakes Recipe

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Stack of cottage cheese pancakes drizzled with syrup

These cottage cheese pancakes are fluffy, delicious, easy to make and have really simple ingredients. They also reheat really well in the toaster if you have leftovers.

Author: Natasha of NatashasKitchen.com

Skill Level:


Cost to Make:



Cottage Cheese Pancakes





Calories: 271 kcal

Servings: 6 people (makes 18 pancakes)

  1. In a medium bowl, whisk together 4 large eggs until well beaten. Add 16 oz cottage cheese, 1 tsp vanilla, 3 Tbsp honey and whisk until combined. Stir in 1/3 cup raisins, if using.

  2. In a separate small bowl, whisk together 1 cup + 2 Tbsp flour and 1 tsp baking soda (if your baking soda has any lumps at all, sift it into the flour). Whisk the dry ingredients into your wet ingredients.

  3. Heat a large non-stick skillet over medium/low heat and add 2 Tbsp oil. Once the oil is hot, place a heaping tablespoon of pancake batter into the hot oil and sauté until golden and puffed up (about 2-3 min per side). I recommend a splatter guard since these do create a little bit of a splatter. If it’s splattering alot, turning the heat down will help. Serve warm with sour cream, maple syrup, fruit or jam, or all of the above!

*To measure flour: fluff flour in the bin, spoon it into a dry ingredients measuring cup and level off the top. 

Nutrition Facts

Fluffy Cottage Cheese Pancakes Recipe

Amount Per Serving

Calories 271
Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 2g13%

Trans Fat 1g

Cholesterol 112mg37%

Sodium 534mg23%

Potassium 201mg6%

Carbohydrates 33g11%

Fiber 1g4%

Sugar 11g12%

Protein 15g30%

Vitamin A 190IU4%

Vitamin C 1mg1%

Calcium 69mg7%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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