High-Protein Pancakes
Per serving (2 pancakes)
How I calculate this → Protein calculator →
7g of protein per 100 calories, more than 5 of the other 11 breakfast recipes here.
I put everything in a blender: cottage cheese, eggs, and oats, blended until smooth. No flour, no pancake mix, and no protein powder either. They cook up like a slightly denser, custardier pancake than the boxed kind, in a good way. The first pancake is still my test pancake with these. Since the batter is a little different from regular pancake batter, I use that first one to figure out whether the pan needs more or less heat before cooking the rest.
Why you'll love this
- 15g of protein per serving from cottage cheese and eggs, no protein powder needed
- The whole batter comes together in a blender
- No flour and no pancake mix required
Recipe
High-Protein Pancakes
Ingredients
Instructions
- Add the oats, cottage cheese, eggs, baking powder, cinnamon, vanilla, and salt to a blender.
- Blend on high for 30 to 60 seconds, until completely smooth with no visible oat pieces or cottage cheese curds.
- Let the batter rest for 5 minutes. It thickens slightly as the oats hydrate, which helps the pancakes hold together in the pan.
- Heat a lightly greased nonstick skillet or griddle over medium-low heat, or about 300 to 325°F on an electric griddle. Pour about 1/4 cup of batter per pancake.
- Cook for 3 to 4 minutes, until bubbles form across the surface and the edges look set.
- Flip and cook for another 1 to 2 minutes, until golden brown and cooked through. Repeat with the remaining batter.
Equipment
- Blender
- Griddle or large skillet
Notes
- I stop blending as soon as it's smooth. The batter can turn slightly thin if it's blended too long and warms up in the process.
- These brown a little faster than a flour-based pancake because of the egg and dairy content, so I cook them over medium-low heat. I keep them on the smaller side and flip when the edges look set. If the batter is too thick, I add a splash of milk rather than turning up the heat.
Nutrition (per serving)
| Calories | 205 |
|---|---|
| Protein | 15g |
| Carbs | 17g |
| Fat | 9g |
| Fiber | 2g |
Where these numbers come from
I calculate every figure above from USDA FoodData Central, ingredient by ingredient, then divide by the servings the recipe makes. Each FDC number links to the exact USDA entry I used. How I calculate nutrition
- Rolled oats: FDC #173904 (Cereals, oats, regular and quick, dry), 1 cup = 81g (FDC: 1 cup = 81g).
- Cottage cheese: FDC #172179 (Cheese, cottage, creamed, 4%), 1 cup small curd = 225g (FDC: 1 cup small curd = 225g).
- Eggs: FDC #171287 (Egg, whole, raw, fresh), 4 large = 200g.
- Baking powder: FDC #172803 (double-acting), 1 tsp = 4.6g. Baking soda and salt not counted (no macros).
- Cinnamon: FDC #171320 (Spices, cinnamon, ground), 1/2 tsp = 1.3g.
- Vanilla extract: FDC #173471, 1/2 tsp = 2.1g.
- Batch totals: 60.9g protein, 825 kcal, 34g fat, 66.5g carb, 8.9g fiber; divided by 4. Butter or oil for the pan not counted.
Storage
Refrigerate cooked pancakes in an airtight container for up to 4 days, or freeze between layers of parchment for up to 2 months. Reheat in a toaster or a dry skillet rather than the microwave to keep the edges from turning soggy.
FAQ
Can I make the batter ahead of time?
It’s best blended fresh. The oats keep absorbing liquid the longer the batter sits, so a batch made a day ahead will pour much thicker and may need a splash of milk to loosen back up.
Can I use a different cheese instead of cottage cheese?
Ricotta works as a swap, blended the same way. The pancakes will taste slightly milder and a touch richer, since ricotta has less tang than cottage cheese.
Why did my pancakes turn out dense instead of fluffy?
Old or expired baking powder is the most common cause. These aren’t as airy as a flour-and-buttermilk pancake to begin with, but flat, gummy pancakes usually mean the baking powder didn’t do its job.
For more egg-based ideas, see High-Protein Eggs, or browse more of what fits a vegetarian high-protein breakfast rotation.
Is Cottage Cheese High in Protein? has the protein numbers for the cottage cheese in this batter.
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