These fluffy Low-carb Cottage Cheese Pancakes are a fantastic way to enjoy a delicious and filling breakfast without setting yourself back on your health and fitness goals.
Not only Cottage cheese pancakes are lower in carbohydrates, but they're also packed with protein and probiotics, thanks to the cottage cheese. Plus, they're super easy to make - just whisk cottage cheese, eggs, and almond flour together, cook them up in a pan, and voila! Delicious, fluffy, and guilt-free pancakes. Try them out for yourself and see why they're the new favorite in the breakfast world. My other favorite pancake recipes are Fluffy Ricotta Pancakes, Air Fryer Cheesecakes, and Low Carb Cream cheese Pancakes.
Feel free to add your favorite toppings like berries, nuts, or low-sugar syrup to make these pancakes even more satisfying. In this post, we'll discuss what makes cottage cheese pancakes unique that you can make quickly.
What do Cottage Cheese Pancakes Taste like?
Well, if you ask me, they're absolutely delicious! I adore cottage cheese. It gives the pancakes a light, fluffy texture and a tangy flavor that pairs perfectly with a drizzle of maple syrup or a dollop of fresh fruit.
These low-carb pancakes are not just good for keto diet people. But anyone can enjoy these pancakes because they are super delicious as well as easy to make. My kids also like these cottage cheese pancakes and I pack them in their lunch boxes.
What Makes Cottage Cheese Pancakes Popular?
Protein pancakes: Cottage cheese is an excellent source of protein. By including it in the batter for your pancakes, it will give your morning meal an extra protein boost that will keep you motivated and satisfied.
Creamy and Gooey Texture: Cottage cheese makes your pancakes creamy and gives some sour taste that gives a surprise to your taste buds.
You can combine your favorite ingredients with cottage pancakes such as: adding nuts, berries, or chocolate chips.
Ingredients
- 1 cup full-fat cottage cheese (can substitute for low-fat cottage cheese)
- 3 large eggs
- 1 cup Almond flour
- 1 tablespoon brown sugar (or you can sub for a granulated sweetener of your choice. Lately I’ve been using Golden Monk Fruit)
- ½ teaspoon baking powder
- Cooking spray or Avocado oil
Optional ingredients
- Pinch of salt or to taste. Salt helps to balance the sweetness of the batter while enhancing the overall taste.
- 1 Tablespoon all-purpose flour or GF Flour.
- Baking soda mixed with vinegar. The baking soda acts as a leavening agent, causing the batter to rise, while the vinegar reacts with the baking soda to create carbon dioxide bubbles, further aiding in the rising process. This method also helps balance the acidity in the batter, leading to a more balanced and flavorful pancake.
- Vanilla Essense. Vanilla has a natural sweetness and a beautiful aroma that can elevate the taste of your pancakes.
Directions
Combine all the ingredients in a bowl and mix using a whisk or a fork for about 1 minute. Do not worry about cottage cheese bubbles as they will not be noticeable once the pancake is being cooked.
Add a cooking spray or Avocado oil to grease the pre-heated skillet pan.
Add 3-4 small even rounds (about 4 inches in diameter) onto the heated pan and cook for about 1 or 2 minutes on one side until golden brown and easy to flip and then another minute or two on the other side. See recipe notes below.
Cottage Cheese Pancakes Video
Tips for the Best Damn Cottage Pancakes
Always select fresh and quality cottage cheese because the dry or old cottage cheese will not give your pancakes a good flavor or creamy texture.
Blend your ingredients properly. Use a whisk or a fork to blend the ingredients together for no longer than one minute. Do not use a food processor or blender. They may make the batter too thin or liquidy.
Leave the cottage cheese pancake batter for a few minutes to rest. It will allow it to absorb the extra moisture and make your pancakes fluffier.
Make sure your pan is preheated before pouring the batter on it. The medium to low heat for this recipe is ideal. Sprinkle some water on top of the pan if it evaporates quickly then it means it is ready to cook the pancakes.
When you watch the bubbles on pancakes forming then it is a sign that they are cooked from one side. Now flip the side and cook from the other side too.
Leftovers
If you have leftover pancakes or you are making a large batch you can freeze the leftovers for up to 2 months. Pack cottage pancakes in an air-tight container or zip-lock bag and store them in the refrigerator for up to 4 days. Reheat in the microwave or in the air fryer for a minute per side to create a crispy exterior, if desired.
Variations
You can add chopped nuts like almonds, walnuts, or pecans to your Cottage Pancake batter for a crunchy texture.
Also by adding pumpkin puree and warm spices like cloves, cinnamon, and nutmeg to your Cottage Pancake batter, you can embrace the autumn flavors. For a warm breakfast, garnish with whipped cream and a dash of cinnamon.
Recipe Notes
This recipe makes approx. 12 pancakes (4-inch in diameter). Nutrition information is below and 4 pancakes is one serving. I calculate using Spark recipes. Please feel free to calculate nutrition information using your own app.
I noted that I added one tablespoon of flour. This is optional but I feel it makes it easier to flip.
I noted that I added ¼ teaspoon baking soda mixed with ¼ teaspoon vinegar. This is optional but makes the pancakes extra fluffy and rise.
If you're allergic to Almond flour, you can substitute it with ¾ cup of coconut flour or ½ cup of gluten-free flour.
When adding batter to a pan, use a small amount. The batter tends to expand while pancakes are being cooked.
May I also recommend these Low-carb desserts?
- Keto Blueberry Scones
- Air fryer Peanut Butter Cookies
- Moist Banana Blueberry Muffins
- Peanut Butter Banana Muffins
Fluffy Low Carb Cottage Cheese Pancakes
Ingredients
- 3 eggs large
- 1 cup cottage cheese can substitute for low fat cottage cheese
- 1 cup Almond Flour can substitute for coconut flour
- 1 tablespoon brown sugar or you can use any granulated sweetener of your choice. I used Golden Monk fruit.
- ½ teaspoon baking powder
- Cooking spray or Avocado oil
Optional ingredients
- ¼ teaspoon salt or to taste
- 1 Tablespoon all purpose flour or GF Flour If the batter is too thin
- ½ teaspoon baking soda mixed with ¼ tsp. vinegar
Instructions
- Pre-heat pan (skillet) to high heat then lower to medium heat.
- Combine all the ingredients together in a medium bowl and mix using the whisk or fork for about 1 minutes.
- Use cooking spray or Avocado oil to grease the pre-heated skillet pan. Add 3-4 small even rounds onto the heated pan and cook for about 2 minutes on one side until golden brown and it’s easy to flip and then another minute or two on the other side.
Notes
- The baking soda acts as a leavening agent, causing the batter to rise, while the vinegar reacts with the baking soda to create carbon dioxide bubbles, further aiding in the rising process. This method also helps balance the acidity in the batter, leading to a more balanced and flavorful pancake.
Spencer Santana
Great.. Now I'm craving for some pancakes.. Mmmm.
Daniel
Would this work for the better in a waffle maker?
Irina
Hi Daniel. I have not tried it. Actually I don't even have the waffle maker... Are you talking about the gigantic ones they usually have for continental breakfast at the hotels? I think it may work... So why not try it? If you happen to make these pancakes and batter please try and please let me know if it worked? Thank you
Edie
So, how many does this recipe make, and what's the carb count?
Rob in NY
Tried this today. Pancakes were good, but a little flat.
Recipe called for 1/4 tsp baking soda. I will try with baking powder next.
Again, these were quite good for low carb and is a great way to use up extra cottage cheese!
Rob in NY
I had some batter left over from yesterday and tried it in my mini waffle maker. They came out great! Fluffed up nicely and with a little butter and sugar-free syrup (I use Maple Grove), one could swear they are not low carb...
Suzanne Hill
Om Gosh! I have tried several low carb recipies that were truly gross.. These are fabulous. My husband loved them and that says it all. I actually used Bisquick for half of the flour and 1\4 cup of almond flour and I added one tsp of vanilla. You gotta try these!! This made approx 4 large pancakes.
Irina
Hi Suzanne... haha... I thought some of the low carb recipes I tried were gross too. This is why I really love to make only delicious ones. Quick question - What Bisquick did you use for half of your dough?
Nichole
What is the suggested service size for the recipe? It's so good I want to eat it all!
Irina
HI Nichole, this recipe makes 12 pancakes. I suggest the serving size 4 pancakes. Yes, I agree it's hard to not finish them all at once. I have included the nutrition information, including calories and carb count so you can decide the serving size for yourself. Enjoy!
DavetteB
Double-checking that you mean baking Soda, not Baking Powder.
I have a lot of cottage cheese to use up. I can freeze some pancakes for quick breakfasts.
Irina
Baking soda is what makes them fluffy and rise... you can add baking powder too... and yes you can freeze them and I usually toast for a minute to warm it up
Marisa
I made these today and even added the baking soda and some baking powder. They did fluff up at all. The flavor was fine but they looked nothing like yours. I watched the video even.
Irina
They come out super fluffy when you cover with lid while cooking.
Second suggestion- add 1 tablespoon flour or gf flour and you see the difference... good luck...and let me know
Stephanie
Mine turned in to a gloppy mess when cooking. Very disappointing. S
Sharon
Light and fluffy and delicious! Thank you for a Keto friendly substitute for flour pancakes❤️
Irina
You're welcome! I'm glad you enjoyed it!
Rachael
So In your recipe you call for 3/4 cup flour but in the video you are using only 1/2 cup....which measurement is it?
Irina
Sorry for missing flour ? use 3/4 cup as per directions
Kandace Miller
Loved them can't wait to make them again
Irina
This is good to hear... so glad you enjoyed!!
Brigitte
This is hands-down the best low-carb pancake recipe I’ve tried in my 5-6 years of experimenting. Thank you for posting it! I made these without the sugar (I just don’t like sweetened pancake batter, though I see the logic in sweetening this batter), and topped them with apples fried with butter and cinnamon. Delicious!
Irina
So glad you loved the recipe! Topping with apples is also my favorite way to enjoy these pancakes... make them extra juicy while being used as natural sweetener
Maria
These were delicious! My boyfriend who is a type 2 diabetic enjoyed them as well!
Aggie
I used cassava flour since it’s all I had, 1T agave syrup instead of the sugar, 1t vanilla and put blueberries in them. Yummy
Irina
That is delicious ?
Yvonne Arcement
These were all I hoped for! Thank you very much.
Irina
So glad you enjoyed ☺
Kim Louviere
These were excellent! Husband is always skeptical when I try something new. Made them just as recipe called for. I used half cup measure for making them and it made 4. 196 cals and 5 net carbs. Will try without flour next time and sub coconut flour for the regular flour. Had a couple slices bacon and water and coffee. Used sugar free syrup and churn style margarine-it’s what I had-with total cals being 271 and total net carbs 5. Perfect breakfast!!
Irina
HI Kim, I'm so glad you and your husband enjoyed these pancakes and made a perfect breakfast!
Moni
These turned out a soupy mess. I followed the recipe exactly but they were horrible
Carolyn A Johnson
Hallelujah! After trying multiple low carb pancake recipes that typically call for cream cheese, your recipe is the one I will save, and delete all the others from my Pinterest board! They were delicious cooked in a cast iron pan. Thank you!
Irina
Thank you so much Carolyn. Your comment made me smile. I'm so glad you loved it. I love my pancakes with cottage cheese.
Adele
I made these for my son in laws visit as he is on keto. I followed the directions exactly as written and added in all the optional ingredients. I also add 1/2 tsp of vanilla. These were fantastic. They tasted like pancakes. I made half with blueberries and half plain. I will be making another batch to freeze I plan to have these always in my freezer. They are delicious and a great source of protein