Blueberry Cottage Cheese Pancakes

Fluffy and delicious pancakes with a protein boost. Make my viral blueberry cottage cheese pancakes for an easy and nourishing breakfast.

This post may contain affiliate links.

If you want a batch of sweet and fluffy pancakes with a big boost of protein, save this simple recipe for blueberry cottage cheese pancakes.

You would never guess these pancakes have a nutritious and protein-packed secret ingredient: cottage cheese! This simple pancake recipe tastes just like the real deal, but is even more filling and nutritious. Scroll down to learn why I recommend these cottage cheese pancakes as a Registered Dietitian, some important tips to perfect the recipe, and a few helpful tools you may need.

Why you’ll love this dietitian-approved recipe

1. Protein-packed: These blueberry cottage cheese pancakes have 24 grams per serving to support fitness goals and help you feel full.
2. Simple ingredients: You won’t need any fancy or expensive ingredients to make this recipe. We’ll use regular flour, eggs, and cottage cheese, which you probably already have at home.
3. Quick and easy: This pancake recipe is no-fuss and easy to make.

Ingredient notes

Scroll down for the full recipe for blueberry cottage cheese pancakes, including ingredient quantities and detailed instructions.

All purpose flour: You won’t need any specialty flours for this recipe. Use plain old all purpose flour. One of my Instagram followers let me know almond flour works too — but I haven’t tested it personally!

Baking powder: Baking powder helps the pancakes rise and stay fluffy.

Salt: Just a touch of regular table salt to bring balance to these sweet pancakes.

Low fat cottage cheese: I use 2% cottage cheese in most of my cottage cheese recipes. This fat percentage has lots of protein, while maintaining some fat for mouthfeel and satisfaction. You can use another fat percentage, but it has not been tested.

Eggs: A few whole eggs to give the pancakes structure.

Olive oil: I love the flavor (and the healthy fats) of olive oil, but you could swap for melted butter.

Maple syrup: If needed, you can swap for honey or another liquid sweetener. But I think maple syrup tastes best.

Vanilla extract: This adds important flavor, so don’t skip it.

Fresh blueberries: If you use frozen, don’t stir them into the batter. Instead, add them directly to your pancakes once you’ve poured the batter in the pan.

Salted butter: This is for cooking your blueberry cottage cheese pancakes. Salted butter tasted extra delicious, but you can use unsalted if preferred.

How to make blueberry cottage cheese pancakes

Step 1: To a large mixing bowl, add flour, baking powder, and salt. Whisk until combined.

Step 2: To your blender, add all wet ingredients except blueberries. Blend until completely smooth.

Step 3: Pour wet ingredients into dry ingredients. Gently stir until a batter forms.

Step 4: Stir in blueberries. Let your batter sit for 5-minutes while your pan heats to thicken.

Step 5: Heat a pan to slightly below medium. Pour batter on to the pan. Cook for 3-4 minutes untouched, or until the tops have lots of bubbles and the bottoms are golden brown.

Step 6: Flip, and cook for a few more minutes or until cooked through. Repeat until all batter has been used, adding more butter to the pan as needed.

Topping ideas

• Pat of butter
• Maple syrup
• Honey
• Jam
• Nutella
• Peanut butter
• Chocolate chips
• Greek yogurt
• Fresh berries
• Sliced bananas
• Hemp hearts

What’s the right consistency for the batter?

After your batter has rested for 5-minutes, check the consistency.

You’re looking for medium thickness; thin enough so you don’t have to spread it in your pan, but thick enough that it holds its shape.

If your batter is looking too thin, stir in an extra sprinkle of flour. If it seems too thick, add a splash of milk. It is normal for your batter to thicken as it sits.

What’s the best type of blender for this recipe?

A small blender with blender cups works best for these blueberry cottage cheese pancakes. You can try a full-sized blender, but there may not be enough volume to blend easily.

How many pancakes does this make?

This recipe makes roughly 8 pancakes, but the exact amount depends on the size of your pancakes.

It makes anywhere from 2-4 servings depending on how hungry you are and what else you’re serving.

PS. This recipe could also make two giant pancakes… just saying.

Top tips

1. Use a non-stick pan. These pancakes are a bit delicate, so non-stick is best.
2. Keep an eye on the heat. A pan that’s too hot will burn the outside of your pancakes and leave the center raw. A pan that’s too cool will make them flat and rubbery. Start with slightly below medium heat and adjust as needed.
3. Let your batter rest. Your batter needs 5 minutes to thicken. After it rests, check for the right consistency. You want a medium batter that holds it shape but isn’t too thick. Add a sprinkle of extra flour or a splash of milk as needed.

Shop this post

• Large mixing bowl
• Spatula
• Wooden spoon
• Measuring cups
• Non-stick frying pan
• Flipper

Common questions