High Protein Pancakes
These high protein pancakes are fluffy, filling, and made with blended cottage cheese for a protein boost. Perfect for meal prep or weekend breakfasts the whole family loves.
Servings 4
Equipment
- blender
- 3-4" pancake mold optional
Ingredients
- 1 cup cottage cheese
- 2 large eggs
- 1 cup all purpose flour - GF or regular
- 2 tablespoon maple syrup
- 2 teaspoon baking powder
- 1 teaspoon vanilla
- ¼ teaspoon salt
- ¼ cup milk
Instructions
- Blend the eggs and cottage cheese until completely smooth. Pour into a large bowl.
- Whisk in maple syrup, baking powder, vanilla, salt, and milk.
- Gently fold in the flour. Do not overmix—this keeps the pancakes fluffy.
- Let the batter rest for 10 minutes. Very Important!
- Heat a skillet over medium-low heat until warm. If using a pancake mold, oil it well and place it in the pan. Add butter or oil to the center.
- Scoop ¼ cup batter into the mold. Cook for 3 minutes, remove the mold, flip, and cook another 3 minutes. Cook slowly so the center cooks through. Do not press the pancakes. Serve warm with maple syrup and enjoy!
Notes
Variations
- Thin pancakes: Pour a thin layer of batter on a skillet instead of using a pancake mold. The edges get nice and crispy!
- Gluten Free Protein Pancakes: Use a gluten-free 1:1 flour blend
- Protein Pancakes with Cottage Cheese & Blueberries: Add blueberries before flipping
- Chocolate Chip Version: Add mini chocolate chips for kids
- Low Carb Option: Use almond flour (texture will be softer)
- Cook on medium-low heat so pancakes cook evenly
- Let the batter rest for 10 minutes for extra fluff
- A pancake mold helps pancakes rise taller
- Don’t press the pancakes while cooking
- Flip only once for the fluffiest texture
- Mini chocolate chips
- Blueberries
- Chopped strawberries
- Cinnamon
- Chopped nuts