Made with just 3 simple ingredients, these nutritious Cottage Cheese Pancakes are a healthy breakfast for kids you make in under 10 minutes. They’re loaded with protein and healthy fats—and are also fluffy and delish.
I love making quick and nutritious breakfasts that my kids will actually eat, and these Cottage Cheese Pancakes have been in regular rotation lately. They’re an easy toddler breakfast idea that you can make and serve in under 10 minutes. And they reheat so easily and quickly for future mornings.
Plus, they only have 5 ingredients with extra protein from cottage cheese and fiber from oatmeal. This makes them a seriously nutritious pancake option…that really tastes delicious!
These Cottage Cheese Pancakes are soft and moist enough for babies to eat, just like my Baby Pancakes but are also satisfying for older kids and grown-ups.
(If you have more cottage cheese to use up, you may also like Cottage Cheese Smoothie, Cottage Cheese Pancakes, and Cottage Cheese Dip.)
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Ingredients You Need
Here’s a look at what you need to do to make this Cottage Cheese Pancake recipe so you know what to have on hand or pick up at the store.
- Rolled oats: This takes the place of flour and adds complex carbohydrates as well as fiber. Look for rolled oats or “old-fashioned oats” to use here, as they blend easily and give the batter some structure.
- Cottage cheese: This is an unusual ingredient in a pancake, but it’s the key here as it adds substance and body to the pancakes. I prefer to use full-fat cottage cheese for the healthy fats that little kids need. (If you have low-fat on hand, you can use it instead.)
- Eggs: The eggs help create the fluffy texture and hold the batter together so it cooks through nicely. I use large eggs, so use that type for the correct volume.
Ingredient Substitutions
- To make this recipe gluten-free, simply choose certified gluten-free rolled oats.
- You can add cinnamon and/or vanilla extract to the batter if you like for more flavor.
- Feel free to add toppings such as applesauce, maple syrup, jam, or butter. Or serve with fresh berries.
Step-by-Step Instructions
Here’s a look at the very simple process involved in making this Cottage Cheese Pancake recipe so you know what to expect. Go right to the recipe at the end of the post for the amounts and times.
Step 1. Add the ingredients to a blender.
Step 2. Blend very smooth.
Step 3. Cook the pancake batter in a warmed nonstick or cast iron skillet or griddle in butter.
Step 4. Flip over to finish cooking and repeat as needed to finish the batch.
TIP: I prefer to cook my pancakes for kids in butter as I prefer the flavor and taste, but you could also use a neutral oil.
Frequently Asked Questions
If you can find it, 4% cottage cheese is really delicious in this recipe. 2% works well too. I would advise against using nonfat cottage cheese as the flavor and texture won’t be as good.
They work best if you make the batter in a blender because it smooths out the texture of the cottage cheese and adds air to the batter.
Yes, simply let cool and freeze in a single layer (or multiple layers with parchment paper in between) in a freezer bag. Remove as much air as you can before sealing.
How to Store
Store leftover Cottage Cheese Pancakes in an airtight container in the fridge for up to 3 days. Warm briefly before serving.
You can also store them stacked between pieces of parchment paper in a freezer bag. Reheat in 15 second increments in the microwave to warm up.
Best Tips for Success
I’d love to hear what your family thinks of these if you try them, so please comment below to share!
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Add the cottage cheese, rolled oats, eggs, and cinnamon (if using), to a blender.
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Blend on high until super smooth.
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Warm a nonstick or cast iron skillet or griddle over medium heat. Add half of the butter and let melt.
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Add a small amount of the batter at a time, spreading thinly and cook for about 3 minutes per side. You want to see little bubbles and for the top to be mostly set before you flip each over to ensure they are cooked through.
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Melt the remaining butter and repeat to cook the remaining batter. Serve warm with desired toppings.⠀⠀
- Store leftovers in an airtight container in the fridge for up to 3 days. Warm briefly before serving.
- Use ricotta cheese instead of cottage cheese if desired.
- Serve topped with applesauce, apple butter, jam, or maple syrup.
- Make the pancakes small to medium in size so they’re easy to flip over.
Calories: 196kcal, Carbohydrates: 16g, Protein: 14g, Fat: 8g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 173mg, Sodium: 263mg, Potassium: 200mg, Fiber: 2g, Sugar: 2g, Vitamin A: 324IU, Vitamin C: 1mg, Calcium: 90mg, Iron: 2mg
This post was first published in December 2019.