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Unexpected Pancakes and Waffles
Recipe
40 min

Cottage Cheese Pancakes

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Cottage Cheese Pancakes
Author: Andrea Geary

Recipe By Andrea Geary

Published on March 2, 2026

Creamy cheese and whole grains make flapjacks that are both ultrasatisfying and more complex.

Time

40 min

Yield

Makes twelve 4½-inch pancakes

Why This Recipe Works

We wanted pancakes that were just as flavorful and complex as they were filling. We started off by replacing the typical milk or buttermilk with protein-rich cottage cheese and then added more eggs to the formula to contribute even more protein and give the cakes structure. Whipping the batter together in the blender gave the cakes more loft and also broke down the curds in the cheese so that they weren’t visible in the pancakes. The blender also allowed us to pulverize oats and incorporate them into the formula: Replacing white flour with a mixture of the oats and whole-wheat flour both amped up the fiber content of the cakes and added subtle nuttiness. Combining Greek yogurt with fruit, jam, or nuts creates a sweet, protein-rich topping.

Ingredients

⅔ cup (3⅔ ounces/104 grams) whole-wheat flour
1 tablespoon baking powder
12 ounces (1½ cups) cottage cheese
1 cup (3 ounces/85 grams) old-fashioned rolled oats
4 large eggs
6 tablespoons unsalted butter, melted
3 tablespoons sugar
1 teaspoon vanilla extract
½ teaspoon table salt
2 teaspoons vegetable oil, divided

Instructions

Cook along with these step-by-step instructions

step 1 imagestep 2 imagestep 3 imagestep 4 image
  1. Whisk flour and baking powder in medium bowl until no lumps of baking powder remain. Process cottage cheese, oats, eggs, melted butter, sugar, vanilla, and salt in blender on high speed until smooth, about 1 minute, scraping down sides of blender jar halfway through processing.
    Recipe Tip
    For this recipe you’ll need a blender.
  2. Add cottage cheese mixture to flour mixture and whisk until just combined (mixture will be thick; do not add more liquid).
    Recipe Tip
    Either full-fat or low-fat cottage cheese will work here.
  3. Heat 1 teaspoon oil in 12-inch nonstick skillet over medium heat until shimmering. Using paper towels, carefully wipe out oil, leaving thin film on bottom and sides of pan. Using large (#16) portion scoop or ¼-cup dry measuring cup, portion batter into pan in 3 places. Gently spread each portion into 4-inch round. Cook until edges are set and first side is deep golden brown, about 2 minutes. Using thin, wide spatula, flip pancakes and continue to cook until second side is deep golden brown, about 2 minutes longer. Repeat with remaining batter, using remaining 1 teaspoon oil as necessary. Serve plain or with one of the following toppings.

    4. Greek Yogurt And Raspberry Jam Topping

  4. Microwave ¼ cup seedless raspberry jam until fluid, about 30 seconds, and whisk until smooth. In small bowl, stir 1 cup plain Greek yogurt until smooth. To serve, dollop ¼ cup yogurt on top of each portion of pancakes. Drizzle pancakes and yogurt with jam.

    5. Peanut-Maple Greek Yogurt Topping

  5. Whisk 2 tablespoons creamy peanut butter and 2 tablespoons maple syrup into 1 cup plain Greek yogurt until smooth. To serve, dollop one-quarter of yogurt mixture on top of each portion of pancakes and sprinkle with chopped roasted peanuts.

    6. Greek Yogurt And Fruit Topping

  6. Chop ½ cup fruit (such as strawberries, bananas, or blueberries) into ½-inch pieces, reserving 2 tablespoons. Stir remaining 6 tablespoons fruit and 1 tablespoon maple syrup into 1 cup plain Greek yogurt. To serve, dollop one-quarter of yogurt mixture on top of each portion of pancakes and sprinkle yogurt with reserved fruit.

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Quick Yeasted Waffles
Recipe40 min

Quick Yeasted Waffles

Cottage Cheese Pancakes

Recipe By Andrea Geary

Published on March 2, 2026

Time

40 min

Yield

Makes twelve 4½-inch pancakes

Cottage Cheese Pancakes

Ingredients

⅔ cup (3⅔ ounces/104 grams) whole-wheat flour1 tablespoon baking powder12 ounces (1½ cups) cottage cheese1 cup (3 ounces/85 grams) old-fashioned rolled oats4 large eggs6 tablespoons unsalted butter, melted3 tablespoons sugar1 teaspoon vanilla extract½ teaspoon table salt2 teaspoons vegetable oil, divided

Instructions

  1. Whisk flour and baking powder in medium bowl until no lumps of baking powder remain. Process cottage cheese, oats, eggs, melted butter, sugar, vanilla, and salt in blender on high speed until smooth, about 1 minute, scraping down sides of blender jar halfway through processing.
    Recipe Tip
    For this recipe you’ll need a blender.
  2. Add cottage cheese mixture to flour mixture and whisk until just combined (mixture will be thick; do not add more liquid).
    Recipe Tip
    Either full-fat or low-fat cottage cheese will work here.
  3. Heat 1 teaspoon oil in 12-inch nonstick skillet over medium heat until shimmering. Using paper towels, carefully wipe out oil, leaving thin film on bottom and sides of pan. Using large (#16) portion scoop or ¼-cup dry measuring cup, portion batter into pan in 3 places. Gently spread each portion into 4-inch round. Cook until edges are set and first side is deep golden brown, about 2 minutes. Using thin, wide spatula, flip pancakes and continue to cook until second side is deep golden brown, about 2 minutes longer. Repeat with remaining batter, using remaining 1 teaspoon oil as necessary. Serve plain or with one of the following toppings.

    4. Greek Yogurt And Raspberry Jam Topping

  4. Microwave ¼ cup seedless raspberry jam until fluid, about 30 seconds, and whisk until smooth. In small bowl, stir 1 cup plain Greek yogurt until smooth. To serve, dollop ¼ cup yogurt on top of each portion of pancakes. Drizzle pancakes and yogurt with jam.

    5. Peanut-Maple Greek Yogurt Topping

  5. Whisk 2 tablespoons creamy peanut butter and 2 tablespoons maple syrup into 1 cup plain Greek yogurt until smooth. To serve, dollop one-quarter of yogurt mixture on top of each portion of pancakes and sprinkle with chopped roasted peanuts.

    6. Greek Yogurt And Fruit Topping

  6. Chop ½ cup fruit (such as strawberries, bananas, or blueberries) into ½-inch pieces, reserving 2 tablespoons. Stir remaining 6 tablespoons fruit and 1 tablespoon maple syrup into 1 cup plain Greek yogurt. To serve, dollop one-quarter of yogurt mixture on top of each portion of pancakes and sprinkle yogurt with reserved fruit.
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