Okay hear me out: cottage cheese… in pancakes?! I know, I know. But trust me on this one. These Cottage Cheese Chocolate Chip Pancakes are fluffy, slightly tangy, and packed with protein while still tasting like a weekend brunch treat. They're that perfect balance of healthy-ish and indulgent—especially with those melty chocolate chips folded in.
Whether you're whipping these up on a slow Saturday morning or meal-prepping for the week, this recipe is here to make your mornings cozier (and yummier).
why you'll love them!
- Packed with protein thanks to cottage cheese and eggs
- Naturally sweetened with maple syrup
- Super fluffy and tender (but still hearty!)
- Great for meal prep—make a batch and reheat all week
- A cozy, satisfying breakfast that doesn’t skimp on flavor
Cottage Cheese Chocolate Chip Pancakes
- Cottage Cheese: The star of the show! Cottage cheese makes these pancakes unbelievably creamy, adds a boost of protein, and helps keep them moist. Make sure you blend it up if you prefer a smoother texture—or leave it as is for a bit of curdy character.
- Eggs: These guys give your pancakes structure and fluff! Eggs help bind everything together and create a light, airy pancake texture.
- Milk: Just a splash to thin out the batter a bit. Use whatever you’ve got—almond, oat, dairy, it all works.
- Maple Syrup: A little natural sweetness to balance out the tang from the cottage cheese. Plus, it adds a cozy maple flavor that’s chef’s kiss.
- Vanilla Extract: Just a touch goes a long way to give that classic pancake flavor we all know and love.
- All-Purpose Flour: Good ol' AP flour gives these pancakes structure without making them too dense. You can swap in a 1:1 gluten-free blend if needed!
- Baking Powder + Baking Soda: The dynamic duo of rise! These leavening agents work together to create that perfectly fluffy pancake stack.
- Chocolate Chips: Because everything is better with chocolate. I love mini chocolate chips for even distribution, but feel free to use your fave!
Tips & Substitutions
- No blender? No worries. Just mash the cottage cheese a bit with a fork or whisk—it won’t be as smooth, but it still works!
- Want to skip the chocolate chips? Try blueberries, chopped strawberries, or even a swirl of nut butter.
- Make it gluten-free: Use a 1:1 gluten-free flour blend.
- Reheat like a pro: Pop leftovers in the toaster or warm in the microwave with a damp paper towel to keep them soft.
FAQ
Can I freeze these pancakes?
Totally! Let them cool completely, then freeze in a single layer before transferring to a bag or container. Reheat in the toaster or microwave for a quick breakfast.
Do I have to blend the cottage cheese?
Nope! If you don’t mind a few curds in your pancakes, skip the blender and mix everything by hand.
Can I make the batter ahead of time?
Yes! The batter will thicken slightly as it sits, but you can prep it the night before and store it in the fridge. Just give it a quick stir before cooking.
What kind of cottage cheese should I use?
Full-fat or 2% will give you the best texture and richness, but use whatever you’ve got!
If you make these Cottage Cheese Chocolate Chip Pancakes, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tik Tok, or Pinterest. For more ideas, check out my Breakfast Recipes page.
Cottage Cheese Chocolate Chip Pancakes
Ingredients
- 1 cup cottage cheese
- 2 eggs
- 2 tbsp milk
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 1 cup all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
Instructions
- In a blender or mixing bowl, combine the cottage cheese, eggs, milk, maple syrup, and vanilla extract. Blend until smooth (or keep it slightly chunky if you’re into that texture!).
- In a separate bowl, whisk together the flour, baking powder, and baking soda.
- Pour the wet mixture into the dry ingredients and stir until just combined—don't overmix! Fold in the chocolate chips.
- Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil. Scoop about ¼ cup of batter per pancake and cook until bubbles form on the surface and the edges look set (about 2–3 minutes). Flip and cook for another 1–2 minutes until golden brown.
