Cottage Cheese Pancakes

Total Time

Prep/Total Time: 20 min.


8 pancakes

Updated: Jul. 14, 2023
A breakfast of cottage cheese with ketchup and pepper might seem scandalous to some, but to President Nixon it was standard morning fare. The cottage cheese in these flapjacks adds texture and an old-fashioned flavor reminiscent of blintzes. If you want to top the cottage cheese pancakes with something red, I suggest strawberry syrup. —Terri Johns, Fort Wayne, Indiana
Cottage Cheese Pancakes Recipe photo by Taste of Home


  • 4 large eggs, lightly beaten
  • 1 cup 2% cottage cheese
  • 6 tablespoons butter, melted
  • 1/2 cup all-purpose flour


  1. In a small bowl, whisk eggs, cottage cheese and butter until blended. Add flour; stir just until moistened.
  2. Lightly grease a griddle; heat over medium heat. Pour batter by 1/4 cupfuls onto griddle. Cook until bottoms are golden brown. Turn; cook until second side is golden brown.

Cottage Cheese Pancakes Tips

How do you store leftover cottage cheese pancakes?

Cool the cottage cheese pancakes completely, then cover and store in the refrigerator for up to three days. Or, freeze the pancakes for an awesome make-ahead breakfast recipe. You can freeze the cooled pancakes in a single layer for one to two hours, then wrap well and freeze up to one month. Reheat in the microwave.

Can you substitute 2% cottage cheese for non-fat or other types of cottage cheese in this recipe?

Yes! A lower-fat pancake will be less tender, though, and it may not hold together quite as well. You could offset this a bit by substituting two egg yolks for one of the whole eggs. Stocking up on cottage cheese? Try these other delicious cottage cheese recipes.

What can you do to keep pancakes as consistent as possible?

It’s normal for the first batch of pancakes to not be as pretty as those that come later! But using a ladle or measuring cup for measuring the batter will help you get consistent portions—the result is pancakes that are the same size and thickness. Remember to keep the heat even and the skillet lightly oiled and at a consistent temperature. Also, be careful not to overwork the batter. With a larger batch of pancakes or other quick breads, you’re working the batter just by the act of scooping out the portions. That’s why the last pancakes (or muffins) of a big batch might be a bit denser. Check out our tips for perfect pancakes to help you make the best flapjacks.

Christine Rukavena, Taste of Home Book Editor

Nutrition Facts

2 pancakes: 326 calories, 23g fat (13g saturated fat), 234mg cholesterol, 378mg sodium, 15g carbohydrate (3g sugars, 0 fiber), 13g protein.