If you’re looking for a new spin on breakfast that’s both nutritious and satisfying, these savory cottage cheese pancakes are a perfect pick. Light, fluffy, and rich in protein, they strike a balance between wholesome and indulgent. Unlike traditional sweet pancakes, these are made to complement savory toppings—think sour cream, avocado, or smoked salmon—for a meal that feels as gourmet as it is easy to make.
The magic of these pancakes lies in the cottage cheese. It adds moisture, a slight tang, and plenty of protein, giving you a filling start to your day or a comforting light meal any time. The green onions add a mild bite and freshness, but the recipe is versatile enough to customize depending on what you have on hand.
They come together quickly with minimal prep and cook time, making them ideal for busy mornings or lazy weekend brunches. Whether you’re following a high-protein diet, eating low-carb, or just want to shake up your usual routine, these pancakes fit beautifully into a variety of meal plans.
Serve them on their own or dress them up with your favorite savory additions. However you plate them, these cottage cheese pancakes are proof that healthy doesn’t have to mean boring.
Servings: 2–3
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Ingredients:
- 1 cup cottage cheese
- 2 large eggs
- ½ cup all-purpose flour (or almond flour for a low-carb version)
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 2 tablespoons chopped green onions (optional)
- Butter or oil, for greasing the pan
Instructions:
- In a medium mixing bowl, combine the cottage cheese, eggs, flour, baking powder, and salt. Stir until just combined—do not overmix. If using, fold in the chopped green onions.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
- Scoop about 2–3 tablespoons of batter per pancake into the skillet, using the back of the spoon to gently flatten them.
- Cook for 2–3 minutes on each side, or until golden brown and cooked through. Adjust the heat as needed to avoid burning.
- Serve warm. These pancakes pair beautifully with sour cream, sliced avocado, smoked salmon, or a simple fried egg on top.
Variations:
- Herbed Version: Add chopped dill, parsley, or chives to the batter for more flavor.
- Spicy Kick: Mix in a dash of hot sauce or a pinch of cayenne for a little heat.
- Cheesy Boost: Stir in a few tablespoons of grated Parmesan or sharp cheddar.
- Veggie Add-ins: Finely chopped spinach, grated zucchini, or shredded carrots blend in easily and add extra nutrients.
Tips:
- Use full-fat cottage cheese for richer flavor and better texture.
- If using almond flour, let the batter sit for a minute or two to thicken slightly before cooking.
- Keep cooked pancakes warm in a low oven (200°F) while finishing the rest of the batch.
- These pancakes also freeze well—reheat in a skillet or toaster oven for a quick, protein-packed meal.
- Don’t overcrowd the pan; give the pancakes space so they flip easily and cook evenly.
