I love making quick and nutritious breakfasts that my kids will actually eat and these Cottage Cheese Pancakes have been in regular rotation lately. They’re an easy toddler breakfast idea that you can make and serve in the moment, or reheat on a future morning. Everyone at my table enjoys them, they have whole grains, healthy fats, and protein, and the batter comes together so quickly in the blender! I love them since they are filling and satisfying, but they also have a really tender texture. They’re soft and moist enough for babies to eat, just like my Baby Pancakes, but are also satisfying for older kids and grown ups. We like to have them with a side of fruit, but any of your favorite pancake toppings work—including Strawberry Sauce, Blueberry Sauce, Cinnamon Applesauce, Vanilla Yogurt, or maple syrup. These are a wonderful pancake for kids as they have a very tender texture and are free from added sugar. (You may also like Cottage Cheese Smoothie, Cottage Cheese Pancakes, and Yogurt Dip.)
Ingredients You Need
To make this recipe you’ll need these ingredients so you know what to have on hand or pick up at the store. Sign up for our email updates to get tips and ideas sent to your inbox.
Rolled oats: This takes the place of flour here and adds complex carbohydrates as well as fiber. Look for rolled oats, or “old-fashioned oats” to use here. Cottage cheese: This is an unusual ingredient in a pancake, but it’s the key here as it adds substance and body to the pancakes. I prefer to use full-fat cottage cheese for the healthy fats that little kids need. (If you have low-fat on hand, you can use it.) Eggs: The eggs help create the fluffy texture and hold the batter together so it cooks through nicely.
Ingredient Substitutions
To make this recipe gluten-free, simply choose certified gluten-free rolled oats. You can add cinnamon and/or vanilla extract to the batter if you like for more flavor. Feel free to add toppings such as applesauce, maple syrup, jam, or butter. Or serve with fresh berries.
Step-by-Step Instructions
Here’s a look at the very simple process involved in making this recipe so you know what to expect. Scroll down to the bottom of the post for the full recipe, including the amounts and times. TIP: I prefer to cook my pancakes in butter as I prefer the flavor and taste, but you could also use a neutral oil.
How to Store
Store leftovers in an airtight container in the fridge for up to 3 days. Warm briefly before serving. You can also store them stacked between pieces of parchment paper in a freezer bag. Reheat in 15 second increments in the microwave to warm up.
Best Tips for Success
To make these gluten-free, use certified gluten-free rolled oats. Use 2% or 4% fat cottage cheese for the best flavor and texture. Try using ricotta cheese instead of cottage cheese for another variation. Serve topped with applesauce, apple butter, jam, or maple syrup—or warmed frozen fruit like blueberries. Make the pancakes small to medium in size so they’re easy to flip over.
I’d love to hear what your family thinks of these if you try them, so please comment below to share!
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This post was first published in December 2019.
