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cottage cheese pancakes with honey
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Cottage Cheese Pancakes Recipe (No Eggs)

These cottage cheese pancakes (no eggs) are exactly the kind of breakfast I love making when I want something filling but still quick.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Breakfast
Cuisine: American
Servings: 8 pancakes
Calories: 117kcal
Author: Geraldine Julie

Ingredients

  • 1 cup cottage cheese
  • ¾ cup milk
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 tablespoon melted butter or oil
  • Butter or oil for cooking
  • maple syrup, fresh fruit, yogurt, or honey optional toppings

Instructions

  • In a blender or bowl, combine cottage cheese, milk, and vanilla extract. Blend or whisk until mostly smooth.
  • In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. Pour in the cottage cheese mixture and melted butter. Stir gently until just combined.
  • Heat a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil.
  • Pour about ¼ cup batter per pancake onto the skillet. Cook for 2 - 3 minutes until bubbles form on the surface, then flip and cook another 2 minutes until golden.
  • Serve warm with maple syrup, fruit or yogurt.

Notes

Taste & Texture

Soft and fluffy with a slightly creamy interior and delicate tang from the cottage cheese.

Storage, Freezing & Reheating

  • Fridge: Store for up to 3 days.
  • Freezer: Freeze for up to 2 months.
  • Reheat: Warm in a toaster, skillet, or microwave.

Cooking Time and Temperature

Medium heat works best, so the centers cook through before the outside gets too dark.

Serving Recommendations

I love these with berries and yogurt when I want breakfast to feel a little fresher.

Recipe Variations and Substitutions

  • Use ricotta instead of cottage cheese.
  • Swap vanilla for cinnamon.
  • Add blueberries to the batter.

Proper Storage Tips

  • Cool fully before storing.
  • Separate pancakes with parchment before freezing.

Pro Tips

  • I don’t overmix pancake batter because it always makes pancakes heavier.
  • If the batter looks too thick, add a splash of milk.
  • I keep finished pancakes warm in the oven while I cook the rest.
 

Nutrition

Calories: 117kcal | Carbohydrates: 16g | Protein: 5g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 11mg | Sodium: 245mg | Potassium: 130mg | Fiber: 0.4g | Sugar: 3g | Vitamin A: 118IU | Calcium: 74mg | Iron: 1mg