The recipe is easy enough for busy mornings: add everything to a blender, blend, let the batter rest briefly, and cook.
Ingredients
For the Pancakes
1 cup cottage cheese
1 cup old-fashioned rolled oats
3 large eggs
¼ cup milk, plus more if needed
1 teaspoon baking powder
½ teaspoon ground cinnamon
1 teaspoon vanilla extract
¼ teaspoon salt
1 tablespoon melted butter or neutral oil
½ ripe banana, optional for natural sweetness
For Cooking
1–2 teaspoons butter or neutral oil
Optional Toppings
Fresh blueberries
Strawberries
Raspberries
Sliced banana
Greek yogurt
Natural peanut or almond butter
Chopped walnuts or pecans
Cinnamon
Maple syrup or honey
Instructions
1. Add Ingredients to the Blender
Place the cottage cheese, rolled oats, eggs, milk, baking powder, cinnamon, vanilla, salt, melted butter, and optional banana into a blender.
If you want a more neutral pancake for savoury toppings, omit the cinnamon, vanilla, and banana.
2. Blend Until Smooth
Blend for approximately 30–60 seconds, or until the oats have broken down and the cottage cheese curds are no longer visible.
Scrape down the blender if necessary and blend again.
The finished batter should resemble a thick conventional pancake batter.
3. Rest the Batter
Allow the batter to rest for approximately 5–10 minutes.
This is an important step because the ground oats gradually absorb liquid.
If the batter becomes extremely thick after resting, add milk one tablespoon at a time until it becomes easily spoonable but not runny.
4. Preheat the Skillet
Place a large nonstick skillet or griddle over medium-low to medium heat.
Add a small amount of butter or oil and spread it evenly.
Avoid excessively high heat. Because these pancakes contain eggs and dairy, their exterior can brown before the middle has cooked if the pan is too hot.
5. Portion the Pancakes
Pour approximately ¼ cup batter onto the skillet for each pancake.
For thick pancakes like those pictured, keep them relatively small—about 3–4 inches across.
Don’t overcrowd the skillet.
6. Cook the First Side
Cook for approximately 2–3 minutes.
Look for small bubbles appearing across the surface and slightly dry, set edges.
Unlike traditional pancakes, the bubbles may be more subtle because the batter contains cottage cheese and oats.
7. Flip
Slide a thin spatula completely underneath each pancake.
Flip gently.
Cook for another 1½–2½ minutes until the second side is golden brown and the centre is cooked through.
8. Continue Cooking
Transfer the finished pancakes to a plate.
Repeat with the remaining batter, adding a small amount of butter or oil to the skillet as necessary.
If the pancakes begin browning too quickly, reduce the heat.
9. Serve
Stack the warm pancakes and add your favourite toppings.
For a simple version, try fresh berries, Greek yoghurt, and cinnamon.
For something sweeter, add sliced banana and a small drizzle of maple syrup.
Notes
The exact consistency of the batter can vary because cottage cheese brands have different moisture levels.
If your cottage cheese is particularly dry, you may need additional milk.
If it’s very wet, the batter may already be sufficiently thin without the full ¼ cup of milk.
That’s why it’s useful to start with slightly less liquid and adjust after blending.
These pancakes are generally thicker and more substantial than classic flour pancakes.
Tips for Perfect Cottage Cheese Oat Pancakes
Blend Thoroughly
Blending is what transforms cottage cheese and whole oats into a smooth pancake batter.
If you only stir the ingredients together, you’ll get a very different texture.
Let the Batter Rest
Give the oats 5–10 minutes to absorb moisture. This improves both texture and structure.
Use medium-low heat.
This is one of the biggest secrets to evenly cooked pancakes.
High heat creates dark exteriors while leaving the centres undercooked.
Keep the Pancakes Small
Three-to-four-inch pancakes are much easier to flip than oversized ones.
Wait Before Flipping
Don’t rush.
The first side should be sufficiently set that the spatula can slide underneath without the pancake collapsing.
Don’t Press Them Down
After flipping, resist pressing the pancakes with your spatula. This can make them denser.
Use a good nonstick pan.
Because these pancakes contain relatively little added fat, a good nonstick surface makes cooking easier.
Variations
Banana Cottage Cheese Oat Pancakes
Add one small ripe banana instead of half.
The banana makes the pancakes sweeter and softer.
Blueberry Oat Pancakes
After pouring the batter into the skillet, place several blueberries on top of each pancake.
Then flip carefully once the first side is set.
Apple Cinnamon Pancakes
Add ½ teaspoon additional cinnamon and approximately ½ cup finely diced apple.
Chocolate Pancakes
Blend 1–2 tablespoons unsweetened cocoa powder into the batter.
If the batter becomes too thick, add a splash of milk.
Peanut Butter Pancakes
Blend 1–2 tablespoons natural peanut butter into the batter.
Savory Cottage Cheese Pancakes
Leave out the vanilla, cinnamon, and banana.
Add:
Garlic powder
Black pepper
Chives
Parsley
A little grated Parmesan
Serve with eggs, avocado, tomatoes, or smoked salmon.