Cottage Cheese Pancakes

This recipe actually turned out really good. It does sound odd but it tasted really good with a few changes: 1) I used my food processor for the cottage cheese because I prefer without the lumps. 2) I added 1/2 teaspoon of vanilla extract. 3) Used whole wheat flour instead of white. 4) I also added 1/2 tsp of baking powder. I didn't use any sugar because with the maple syrup was enought for my taste. It's a great breakfast with a great source of protein and no fat, if you use fat free cottage cheese. Thanks for the recipe Jennifer, I will definitely make it again!

I submitted the original recipe, and have loved all the comments because now I love these even more with the changes! I think it now deserves 5 stars, for the improved taste, quality and relative healthiness. Here's how I now make these: 1) substitute whole wheat flour for the white; 2) substitute unsweetened applesauce for the oil; 3) add some cinnamon and vanilla. They taste better this way, plus I feel better about feeding them to my child. Oh yes, and the amount as written does NOT make enough... always at least double the recipe. Actually when I make these, I usually make a 4x recipe and that results in a pretty normal amount of pancakes for my family.

I've been making these for years using 1/4 cup whole wheat flour instead of the 1/3 cup white. Everyone is surprised that they taste so good, even those who hate cottage cheese! Great plain or with a bit of orange marmalade or jam. My only indulgence is to butter the griddle a teeny bit. Delicious!

I made these for my family yesterday...my kids are usually pretty picky, but even they said these pancakes were great!! I like the recipe because it's so easy, and it packs a lot of protein into pancakes. I'm always looking for fun, new pancake and waffle recipes, and I'll definitely be using this one again.

Very tender and delicious. I used an immersion blender to smooth the cottage cheese before mixing in the other ingredients. I used whole wheat flour instead of white, added a pinch of salt and a bit of vanilla. A nice, healthy breakfast option.

These really taste like a cheese blintz without any of the fuss. I absolutely loved this recipe. They are delicious eaten plain, but any fruit compote, jelly, jam, or syrup would be inspiring. I added a pinch of salt to make sure the flavour wasn't flat. And you could easily turn these into a desert pastry by adding a small amount of sugar to the batter.

This combination of ingredients gives a final texture similar to a quiche. Used 1 cup 1% cottage cheese, whole wheat flour, applesauce instead of oil, 4 eggs, 1/2 tsp baking powder, 1.5 tbsp honey. Blended everything in a blender to make a smooth batter. Transferred to a sprayed frying pan and topped with handful of blueberries. Baked in oven for 15 minutes at 375F. Turned out great!

EDIT: I've now made this 6-7 times in the last few months and have made it much better for us with minor changes. I follow as directed but add 1 t. baking powder and a splash of milk. To cook I start with a hot pan and turn the temp down to med at best, cover w/ the lid slightly ajar, and cook more slowly than a usual pancake. This produces a terrific, low carb, high protein pancake that is not quite so flat or blintz like. I usually get 5 pancakes, about 5-6" across. ORIGINAL REVIEW: Delicious - and very low carb. Four servings? - no way! I should have known when I looked at the ingredient list that this was not going to be enough for 4 - it was 2 servings at best. The commenter who compared them to cheese blintzes was right - they have that consistency, which we happen to like; we did not find them to be fluffy at all (which was ok). We like pancakes and usually have them over the weekend - this is a new and different one that everyone liked.

This is my new favorite recipe! Soooooo delicious! I will make these pancakes over and over again. My husband and I are training for a marathon (and trying to shed a few pounds) so I'm always looking for high-protein, low-fat, lower-carb meal ideas (not easy to find!). I made some changes to significantly reduce the fat content: I used 1% cottage cheese, 1/2c egg whites instead of 3 whole eggs, and only 1T of oil. I think next time I will try omitting the oil altogether. I also added 1/2 tsp of cinnamon, 1 tsp of baking powder, and 1/2 tsp of vanilla (as suggested by some other reviewers), plus one package of artificial sweetener (could use 2 tsp of sugar instead of artificial sweetener). I also mashed up the cottage cheese a bit with a fork before mixing everything together. These were yummy enough to eat plain but I topped mine with raspberry jam. With all of my substitutions, this ENTIRE recipe contains about 515 calories, 51g protein (woot! woot!), and 13g fat. This recipe makes enough for two people or one really hungry person. By the way, I registered for allrecipes.com just so I could write a review on this recipe! Thanks Jennifer!

So fluffy and delicious. It's also high in protein and low in carbs. Next time I will substitute ground rolled oats for the flour.

Excellent! Diabetic-friendly recipe. Picture doesn't do them justice. Everyone I shared this recipe with loved them!!!

These are pretty good. As a low carb pancake option they are great. I'm thinking next time I'll use lowfat cottage cheese, use 1 egg and 2 eggwhites just to lower the fat content. Interesting anyhow.

I made these with whole wheat instead of white flour and added a few blueberries to each pancake after pouring the batter onto the griddle. Very easy to make with a custardy, crepe like texture.

These were great! Quick and easy. I used whole wheat flour and a tablespoon of applesauce instead of oil. The only problem is that "1 serving" is more like "1/2 a serving".

I will never make this again.

So enjoyed this recipe! I also switched to whole-wheat flour, added 1/2 t. baking powder & 1/4 t. cinnamon.... fantastic! (Also very excited because I made the cottage-cheese, too... I'm living in Africa & we can't buy it here, so made it myself with the milk I had on hand!)

I have used a recipe similar to this and it was wonderful! It was used in a program for children and they liked it as well. Instead of syrup, we used a strawberry compote on top.

I've used this recipe for years. My family loves them served with fruit compote, applebutter or just jam.

These are a great healthier version of pancakes that my picky son still loves. However I add 1 cup of plain yogurt and use 1 1/4 cups whole wheat flour and 4 eggs instead. Love peanut butter and agave to top it off! Sooo delish!!

Loved these, so easy to make. These are not as fluffy as traditional pancakes, but they are very moist and they have a good source of protein from the cottage cheese. A keeper!

I love the idea of using cottage cheese for most recipes...However, when I saw cottage cheese pancakes I got so excited because I have the biggest sweet tooth but I like to eat healthy. I love the fact that this pancake is a nutritious healthy pancake. I used whole wheat flour, lowfat cottage cheese and applesauce instead of oil. I was able to eat pancakes without scruples! I loved the softer creamy texture although I wish they would have come out fluffier because mine were on the flatter side. Even still, I love the fact that this pancake packs fiber, protein, calcium and vitamin D!

My husband just had a Kidney Transplant and is on a special diet. This recipe was perfect for him and we both loved it! I try to give him a variety of foods so as not to get bored. We’re very happy I found this recipe. I also love that I can change the number of servings and am able to see the break down of calories, carbs, fat and protein. It makes it easier for me to determine which recipes I can use for his needs and keep track of the total amounts for the day. This is so important.

This was very easy and a nice change of pace. I am always looking for more ways to incorporate low fat cottage cheese into my diet, as it's a great source of protein. You can't expect these to taste like traditional pancakes. I too substituted whole wheat flour, applesauce for oil, and egg beaters for eggs. I added baking powder, sugar, cinnamon, and vanilla based on others reviews. Topped with syrup, these were great!

Being a diabetic and a new mommy finding easy to make low carb high protien recipes for myself and something my family will like is not easy, but this is great! awesome finger food for my little one.

I made two changes, using whole wheat flour instead of white and substituting 1 TBS applesauce for 1 of the oil to cut down on fat. These were good but had a texture similar to french toast instead of pancakes. Because of the cottage cheese and egg, they were a little "mushy". If you like the texture to french toast, you will love these. After the first batch was done I added two additional tablespoons of flour and 1/2 tsp of baking powder. The texture more closely resembled pancakes, which I personally prefer. Good way to put protein in pancakes. I will make again, experimenting with the flavor and texture. Maybe add vanilla next time.

Wow, very surprised at how good these are! I doubled the recipe and used equal parts white and whole wheat flour. Added a tsp. of vanilla too. I followed the advice of a few others and blended my cottage cheese with a stick blender until the lumps were gone before adding the rest of the ingredients. My husband could not get enough of these and both my daughter and I thought they were some of the best pancakes ever! Very pleased to have a pancake breakfast that is packed with nutrition (esp. after adding the whole wheat) and not just an overload of carbs!

These are wonderful - my mom used to make these when I was a kid. I use 1/4 cup whole wheat flour instead of the 1/3 cup AP flour and melted, cooled butter in place of the vegetable oil. (They are good with the original ingredients but I avoid both these days.) I also prefer all fruit or jam instead of the syrup, or really, just plain.

These were pretty good, i was skeptical about them but everyone enjoyed.

The first time I made this it was just a hot total mess.for starts I burned them,they were all runny and they didn't look or taste like what anybody here said they did.was I discouraged? Psst!! No way.i love pancakes way to much to stop at first trial(and that's coming from AMMETURE cook).so this morning decided to try again.i ground up about 1/3c of quick oat in a magic bullet and after they were all fine I added 3 tablespoons of fat free cottage cheese,2egg whites,1egg, 2tspns of baking powder, alil vanilla and 2tablespoons of no sugar added applesauce and mixed it all again in the magic bullet.i sprayed butter on the pan and cooked them on low heat and oh my gawd this things were amazing.they looked like real pancakes and were not all soft/runny in middle and tasted great!!this were the BEST and I I'm never going back to ihop for their pancakes.thankyou so much for the recipe

Very good- we had some cottage cheese that needed using up- I loved these - the inside never firmed up- so it gave it a cheesy filling taste - one daughter thought it was a little weird, the six year old loved it, as I did. It does taste just like a blintz. We served with blackberries & bananas and had a great easy dinner!

Five stars because I assumed this would be another "diet" food that I'd have to choke down while pretending to eat what I wish it was. I have to say, I loved these. The pancakes have the texture of french toast which is great because I love french toast. I mixed equal parts butter and sugar free syrup and heated it up in the microwave and poured a little bit on. It was heaven. I would eat these even if I wasn't on a diet.

Very very good! My husband loves cottage cheese and I do not! But we both really liked these! I did add some vanilla to the batter. Served with fresh strawberries and pure maple syrup on top. So yummy. Between the two of us we finished he whole batch.

Fast, easy and tasty ... A perfect quick Sunday morning recipe. My first batch fell apart because my pan wasn't hot enough. The second batch was golden and delicious. These are similar to an ethnic recipe my mother-in-law gave me, so my husband loves them. Will definitely make again!

Love this high protein recipie. My 7yr old son does not like cottage cheese or eggs but loves these pancakes!!

Very tasty! greaty recipe that went well with fussy 2 year old, and husband who hates cottage cheese. Managed to fool both of them. Will be a permanent favourite from now on.

so easy and delicious.

Wonderful easy recipe. I added 1 tsp vanilla to batter for a little zip and used Mrs. Butterworth's sugar free syrup. Thanks Jennifer!

This recipe has potential but HOW you cook it matters a lot. Since the batter is thin (depending upon the consistency of your cottage cheese), make sure you make very small pancakes. It is impossible to flip these if they are large since they stay custardy in the middle. It is also important to use medium, not high, heat. I used applesauce instead of oil and added a little sugar to the second batch.They are good without it but not sweet at all--reminded me of potato pancakes and were yummy served with applesauce and not syrup.

These are delicious! I just made them this morning. Since I was making them just for myself, I cut the recipe in 1/3. I added a dash of cinnamon to the batter and had them with a little bit of fat free whipped cream. Great healthy weekend breakfast!

These were a little bizzare- parts of the cottage cheese melted, and they took longer to cook than regular pancakes. Anyway, these are an acquired taste!

I followed the advice of another reviewer and used whole wheat flour, 1 tsp baking powder and 1/2 tsp vanilla. Excellent!! My family raved about them. I will probably never make pancakes any other way! Thank you for the recipe.

I was surprised at how good these were. Sort of reminded me of a crepe. I added a tiny bit of vanilla. Thanks!

I used blended fat-free cottage cheese, subbed applesauce for oil, used 1 egg and 2 egg whites and added a little sugar & vanilla. They looked great until you cut into them. I couldn't get them to cook all the way through -not sure if this is the way they're supposed to be after reading reviews that many people had the same consistency. I cooked on low-medium heat for much longer than I normally cook pancakes to try and get more of a pancake consistency but it just didn't work. My two youngest loved them with a little sugar-free jam & a touch of maple syrup.

These are good. The first time I made them I felt they needed salt. Even salted the already made cakes. Now I add salt to the batter.

Perfect with raspberry preserves instead of syrup. Delicious and simple. My kids love these and so do I.

I like it better with half applesauce, half oil. Delicious!

These just didn't do it for my family. I don't know if it is how they are supposed to come out, but they were still funny in the middle. I'm sad, i was hoping they would be great...

I was surprised by how much we liked these pancakes. They are on the eggy side, and as my husband said “They are egging me on to eat them.” I served them with fresh fruit and a little pure maple syrup. This recipe makes a great breakfast.

These remind me of the cottage cheese pancakes my mom made when I was a kid. Definitely blend in a blender for a smooth texture. Also, you may want to double the recipe. My 4 and 2 year old ate most of them. YUM!

Mmmm....just made these ahead of time for b-fast tomorrow. Hubby is diabetic and had him try a bite. I tried a bite. These are really very, very good and you really cannot tell that cottage cheese is the main ingredient. I used my Magic Bullet to "cream" the cottage cheese in batches. Then mixed everything listed together, minus one of the eggs. I added a little vanilla extract, a pinch of salt, and a tsp. of cinnamon to the batter and cooked up as instructed. These are quite tasty, full of protein, and great for those watching blood sugar levels!

Loved these! I did add some cinnamon, which was nice. I spread them with fig jam. Would also be great with honey. Next time I'm going to add a pinch of salt, though.

Wow... These were not to my liking. They left an all day after-taste in your mouth of cooked cottage cheese. And make sure you almost deep fry these things if you ever want to have a clean griddle again... Overall. Not Great. Or even good.

Simple and tasty with syrup or jam or maybe we'll try lemon and powdered sugar next time.

I just made these with my 3 year old daughter. Very easy! She loved them and it's a great way to use up the cottage cheese. They are more like a blintz. I used 1/2 whole wheat flour and applesauce instead of oil. I usually freeze them and pull them out for snacks or pack in a lunch box. Maybe next time I'll add peaches and cinnamon. Thanks!

My family loved these! We ate them with fresh berries. My son who usually eats barely 2 pancakes ate 4 and wanted more! I made the batter in the blender and the texture was smooth and fluffy. Will definitely make these again.

These were okay, but we really preferred normal pancakes!

I love the idea of cottage cheese pancakes and these really deliver. I follow the recipe as written and they turn out delicious! I enjoy topping them with low carbohydrate jam since the pancakes are fairly low carb. Fits as a treat on my low carb diet and a great alternative to eating eggs and yogurt for breakfast, which most low carb dieters end up doing.

these were so good they disappeared in a flash. I've been told to "make a double dose" next time! I don't think I've ever seen my 6 year old inhale food this fast. (and btw - a great winter food for little ones with good proteins added!)

Pretty darn good and super helpful when I'm cutting down on carbs. Not fluffy and nowhere near a regular pancake, but does satisfy the pancake jones for a while.

So simple and doesn't make you feel sick like heavy pancakes can. I add a teaspoon of baking soda and a teaspoon of some really good vanilla. I make this time and again. Love

These were edible but not making them again. They had a weird aftertaste to us. (I'm assuming from the cottage cheese). They were better tasting to me with dark chocolate chips in them.

my oldest did not like the inside to soft i thought it was great

I liked these! I omitted the oil totally and added a splash of vanilla. I was a bit shocked as they are not sweet AT ALL (duh), but I thought they were delicious with good ol' maple syrup. You could easily serve these with jam, jelly, applesauce, etc. Just remember that these are a savory rather than a sweet pancake.

These tasted more like french toast to my family, which we really liked. Great flavor and nutrition for a super-fast meal. I added a dash of vanilla. Thanks for the recipe!!

Overall pretty good..I made the first 2 and didn't quite care for the flavor, but then I added a tsp of vanilla to the remaining batter and that set off the flavor. Great protein/carb combination!

These are great for disguising a pretty healthy breakfast to children. As others have suggested, I run the cottage cheese through the food processor first. I add a little more dry ingredients than the recipe states because it just seems that it would be too liquid-y otherwise. Good job!

I love these pancakes! I also add a bit of vanilla and cinnamon for a little variety. Fantastic!

Not to my taste. Very eggy, almost like when you leave french toast soaking too long in the egg mixture and it barely holds together. I think if you're wanting something like an easy cheese blintz, this is your recipe. If you're wanting something more like a traditional pancake, you'll find it too wet and heavy. Depending on your tastes you may find this recipe worth more than 3 stars. Like other reviewers have suggested, I pureed the cheese so there wasn't any lumps. Regardless of your tastes, I think it's an important step.

Did not think these had very good flavor. Seems like it is missing something. My grandma made these when I was younger and I loved them. Must not be the same ingredients as hers.

Easy and pretty darn good. Like another reviewer said, tasted like cheese blintzes without the effort. Only modification I made was to add a dash of salt. Next time, try subbing whole wheat flour, and add some ground flax. And add fruit on top! I tried my first batch with maple syrup and also with cherry jam, but I thought the jam was too sweet.

Loved this recipe! Regular pancakes make me tired from so many carbs. These give an excellent source of protein from the eggs and cheese! Don't feel as tired later! I love my pancakes to have a hint of sweetness, so I added about 3 Tbls. sugar. Usually more health conscience, but didn't want to fuss. Turned out superb! Thanks for the great recipe!

Excellent! I hate cottage cheese but I am trying to eat healthier. My son is a huge pancake fan so I whipped up some of these, topped with fruit, for dinner. They were a hit. I probably prefer buttermilk pancakes but the health benefits of these will make me come back to them.

first of all- YOU DON"T NEED THE OIL! I made these 2 ways with 2 totally different tastes and neither had oil. I cut the recipe to 1/4 cup of cottage cheese and 1 egg and 4 tsp. flour- tasted great. second way was to replace the flour for 1/4 cup of oatmeal (uncooked). surprisingly wonderful. 1st way tastes like an omelet and the oatmeal way tasted more like a pancake w/ more substance. ate both with syrup. thanks! I might add vanilla or honey or banana next time. tons of combos!

Topping is important....sprinkle with cinnamon sugar, or top with fruit jam or similar to turn into a delight - otherwise a little meek in flavor.

LOVE these pancakes! I will never make regular pancakes again. I used 1/4 cup whole wheat flour (may increase a little), added vanilla and cinnamon. As a topping I used thawed frozen strawberries with the use as syrup for my picky 2 yer old. She loved these, as we did also. I also will try adding parm cheese and garlic to make as a side dish for a meal. EXCELLENT!

I love this recipe. I used food processor for my cottage cheese to make it smooth and not lumpy. Otherwise I followed the recipe exactly. Very good. Thanks

This is my favorite pancake recipe. I substitute a combination a of rice and tapioca flours to make it gluten-free.

I made these for breakfast and they were great. I used 2% cottage cheese and whole wheat flour. My husband commented that the flavor reminded him of french toast. I really like that they are healthier than standard pancakes and will be making them often.

I tripled the recipe and added 1.5 teaspoons of vanilla, 1.5 tsp baking powder and 1/3 cup sugar (to the tripled recipe). I also used whole wheat pastry flour. They turned out light and fluffy and my picky son preferred them over our usual cottage cheese pancake recipe.

Especially good with blueberries added to batter.

These are fabulous. I've been making them for years. I love how light they are and loaded with protein. Easy to make GF. I use either Bob's Red Mill or Pamela's GF all purpose baking mix instead of the flour. I also add the vanilla and cinnamon. Coconut oil is my oil of choice. Yum, yum.

This recipe is absolutely delicious. I seved them topped with a blueberry sauce. They taste like a blintz and I love blintz! So easy to make.

simple, nutritious and delicious. i also added vanilla and cinnamon, changed the AP flour to whole wheat flour and used apple sauce in lieu of oil. I did use butter for the pan though. also, i recommend using the quarter cup size for the pancake as it makes it easier to turn over.

This is similar to a recipe I used to make that my kids (now grown) loved. I remembered making it in a food processor or blender to get rid of the cottage cheese "bumps," as my kids used to say. These just needed a dash of salt to bring out the flavor. Otherwise, I followed the recipe exactly. An excellent high-protein breakfast. And to those who got an odd or mushy texture, maybe don't change the recipe with oil substitutes and it will come out the way it was meant to!

I doubled the recipe, but like another reviewer stated I added 1/2 cup of whole wheat flour, 1 tsp of baking powder, and 1 tsp of vanilla. I also decided to make these healthier by subbing 1 tsp of oil for flax seed. The texture of these was similar to eggy french toast, so I added cinnamon on top and it was pretty good for being healthy. I froze a batch to have on hand for when I am craving something with syrup.

this wasn't for us.I followed other reviwers suggestions of adding 1/2 tsp of vanilla, 1/2 tsp of baking powder and running the mixture in my blender, they were too moist and thin more like crepes

Subbed a lil' over 1 T applesauce for the oil, used whole wheat flour instead of regular, also added 1/2 tsp vanilla. Kids were not crazy about them so don't know if I will make any time soon, but it was a good way to use up cottage cheese near the expiration.

I love this recipe because I am diabetic and the protein offsets the carbs. I use a mashed banana instead of oil.

Came out nice and fluffy but a bit bland. Next I'll try adding some vanilla and cinnamon to the mix.

I have used a recipe for Cottage Cheese Pancakes that uses sour cream instead of the vegetable oil and I really prefer the flavor of those pancakes.

I love how simple these are! I thought they were good, a bit too much egg flavor for my taste, but when you add syrup or other flavor you can't taste the egg. My toddler son loved them!

first of all- YOU DON"T NEED THE OIL! I made these 2 ways with 2 totally different tastes and neither had oil. I cut the recipe to 1/4 cup of cottage cheese and 1 egg and 4 tsp. flour- tasted great. second way was to replace the flour for 1/4 cup of oatmeal (uncooked). surprisingly wonderful. 1st way tastes like an omelet and the oatmeal way tasted more like a pancake w/ more substance. ate both with syrup. thanks! I might add vanilla or honey or banana next time. tons of combos!

yummy :)

These are fantastic with a little cinnamon and vanilla added in!

These are different from regular pancakes, but they’re moist and a nice alternative for lower carb pancakes.

I've made these many times and love them. So easy and so tasty!

Although they tasted good they are more closer to omelettes, there is just not enough flour to form a cake consistency.

Kids and adults both liked the recipe. I blended the cottage cheese to make it less chunky since I don't actually like cottage cheese. I also went ahead and used whole wheat pastry flour. I would disagree with the serving size. With it as is, it would be 2 dollar size pancakes per serving. So, this recipe is more like 2 serving sizes.

I loved it! It definitely met my urging for pancakes. Now that I'm eating low-carb, it has not been on the menu until now. Thanks for sharing the recipe.