Jump to Recipe·Print Recipe·Leave a Review

These chocolate chip cottage cheese pancakes are the perfect high-protein, delicious breakfast! This recipe is easy to make, seriously tasty, and gives you the fluffiest pancakes ever.

With 60 grams of protein per full stack (or 30 grams per portion), this is about to become your favorite easy breakfast idea—guaranteed.

As someone who normally can’t stand the texture of cottage cheese but knows how good it is for you, I swear by this recipe. These have become our family’s new favorite pancakes!

We adapted it from our viral Nutella pancake recipe, and let me tell you, these are even fluffier, more flavorful, and just better in every way. The cottage cheese completely disappears into the batter while working its magic!

COTTAGE CHEESE PANCAKES

I’m totally hooked on using cottage cheese in desserts now—especially since I’m sneaking more protein into my sweets! We’ve already got more recipes in the works featuring this magical ingredient. But let me tell you, tracking it down was a MISSION.٠࣪⭑

My sister and I raced to the store, searched every aisle…nothing. Finally, we asked an employee, who hit us with: ‘Sorry, we discontinued it—a TikTok trend made everyone buy it all and we can’t produce more of it!’ Cue the panic. We had to sprint to another store (probably 4 minutes before closing) just to get our cottage cheese fix for this recipe. Worth it!

Why you’ll Love this Protein Pancake Recipe

Fluffy, flavorful, and seriously delicious
Really easy to make. Eating your protein has never been this effortless
Perfect texture every time (blending the cottage cheese = zero weird lumps)
Guaranteed crowd-pleaser. Seriously, everyone will beg for the recipe!
60 grams of protein per stack or 30 grams of protein per portion

Grab these Ingredients

Cottage cheese: Blended for a smooth texture (great for cottage cheese skeptics!), but you can skip blending if you prefer some texture. Personal tip: I love the ultra-smooth batter version!
Eggs: Packed with protein and essential for that extra-fluffy, rich texture.
Sugars: A mix of granulated and brown sugar for the perfect balance of sweetness and moisture.
Baking powder + baking soda: This powerful combo guarantees maximum fluffiness.
Chocolate chips: Use as many as your heart desires! Swaps: Try chunks, chopped chocolate, or even berries for variation.
Vegetable oil: Neutral-flavored (like sunflower oil) lets the other ingredients shine. Alternative: Melted butter works too for richer flavor.
All-purpose flour: Provides structure so your batter isn’t too loose

Special Tools٠࣪⭑

To start with this recipe, we will need a mixing bowl to combine all the ingredients. Use a whisk to create a lump-free batter—you may want to use a spatula to fold in the chocolate chips.

To blend the cottage cheese, use any immersion blender; they’re easy to use and clean. Pour the batter into a non-stick pan using a ladle, and flip the pancakes with a large spatula!

Overview: How to Make Cottage Cheese Pancakes ٠࣪⭑

Blend the Cottage Cheese: For a perfectly smooth batter without any cottage cheese texture, blend it thoroughly until it reaches a silky consistency. This step ensures your pancakes will be creamy with no noticeable curds.
Prepare the Pancake Batter: In a mixing bowl, combine all the ingredients. Gently fold in the chocolate chips to distribute them evenly. Let the batter rest for 5 minutes—this allows the flour to hydrate and results in fluffier pancakes.
Prepare the Pan: Lightly grease a non-stick pan with a small amount of oil or butter. Preheat it over low heat (setting 3) to ensure even cooking without burning.
Cook the Pancakes: Cook them low and slow for the best results, keeping the lid on the entire time to trap heat. Cook one pancake at a time to avoid overcrowding, flip when bubbles form on the surface.
Serve and Enjoy: Drizzle with honey or maple syrup while warm. The contrast of the cottage cheese blend and sweet syrup makes these irresistible!

Pancake Toppings

While these chocolate chip pancakes are delicious on their own (thanks to those melty chocolate pockets inside!), don’t hesitate to get creative with toppings! Try:

A warm Nutella drizzle
Fresh berries for a tart contrast
My personal favorite: soaking them in maple syrup until they’re gloriously sticky
A dollop of whipped cream and chocolate syrup for an airy, creamy finish

This high-protein breakfast becomes an extra-special treat with just a few additions!

High Protein Pancakes Success Tips ٠࣪⭑

Blend the Cottage Cheese: For the best texture, blend the cottage cheese until completely smooth—it makes a huge difference in enjoying these pancakes!
Low & Slow Cooking: Cook them over low heat. Cottage cheese batter takes slightly longer to cook than regular milk-based batter, but patience ensures no raw centers!
Keep the Lid On: This traps heat for even cooking and gives you the best results.
Rest the Batter: Let it sit for at least 5 minutes. This simple step guarantees fluffier pancakes with zero extra effort.
Gentle Mixing: Fold the batter just until combined. Overmixing = dense pancakes, and nobody wants that!

Storing and Reheating

Refrigeration: These pancakes store well in the fridge for 3–4 days in an airtight container. For meal prep, slightly undercook them initially (less browning) to allow for perfect toasting later without burning.
Reheating for Best Results: Generously butter a pan over medium heat. Add pancakes, cover with a lid, and flip once they’re hot and bubbly. This method restores crispy edges while keeping the interior fluffy and the chocolate chips melty—just like fresh!
Freezer Storage: Pack cooled pancakes in a freezer-safe bag or container (with parchment between layers) for up to 3 months. Reheat from frozen in a buttered pan.

If you like this recipe don’t forget to leave a review:)