Fluffy Cottage Cheese Banana Pancakes (High-Protein)

These cottage cheese banana pancakes are soft, fluffy, and naturally sweetened with ripe bananas—no added sugar needed. Inspired by my popular banana waffles, this easy blender pancake recipe is made with oats, eggs, and cottage cheese for the perfect balance of protein, fiber, and flavor. They’re high in protein, quick to make, and come together in minutes—just blend, pour, and flip. Whether you’re looking for a healthy breakfast, a meal prep recipe, or a kid-friendly pancake option, these cottage cheese pancakes deliver every time.

Why I Love These Banana Cottage Cheese Pancakes

I’ve wanted to develop a protein pancake recipe for a while, but I never loved the texture when using protein powder—they always turned out dry or chalky. So, I decided to swap the protein powder for cottage cheese, which adds natural protein, creaminess, and moisture. Then I added banana for natural sweetness and oats for structure and fiber.

After testing countless variations (and having my wife taste-test what felt like a hundred pancakes!), I finally nailed the perfect version. The result? Cottage cheese banana oat pancakes that are light, fluffy, and just as satisfying as traditional ones—but made with simple, wholesome ingredients.

I love these pancakes because they strike the perfect balance between healthy and indulgent. The cottage cheese gives them extra protein and a subtle tang, the banana brings a natural sweetness, and the oats make them hearty enough to keep you full for hours. They’re refined sugar-free, gluten-free if you use certified oats, and incredibly easy to make in one blender.

Whether I’m making them for a quick weekday breakfast or a slow weekend brunch, these pancakes always hit the spot—and I promise, you’ll never miss the refined flour or added sugar.

Ingredients You’ll Need

• 1 cup old-fashioned rolled oats (gluten-free if needed)
• 1 medium ripe banana
• 1 teaspoon vanilla extract
• 2 teaspoon baking powder
• ½ teaspoon cinnamon
• 2 large eggs
• ½ cup cottage cheese
• Toppings of choice (fresh fruit, maple syrup, nut butter, or yogurt)

How To Make Cottage Cheese Banana Pancakes

Step 1: Blend the Batter

Add the oats, banana, vanilla, baking powder, cinnamon, eggs, and cottage cheese to a blender. Blend on high until smooth, about 30 seconds. Scrape down sides if needed.

Step 2: Preheat the Skillet

Lightly coat a nonstick skillet or griddle with cooking spray and heat over medium-low.

Step 3: Cook the Pancakes

Pour about ¼ cup batter per pancake into the skillet. Cook until bubbles form on the surface and edges look set, this takes 2–3 minutes. Flip and cook 1–2 minutes more, until golden brown.

Step 4 : Repeat & Serve

Wipe the skillet clean, re-spray, and cook the remaining batter. Serve the banana cottage cheese pancakes warm with your favorite toppings. Enjoy!

My Expert Tips for The Best Cottage Cheese Banana Pancakes

• Use very ripe bananas (spotty = sweetest): Riper bananas blend smoother and add more natural sweetness and moisture, so you won’t miss added sugar. If your banana is on the small side, use 1¼ bananas (~120–140g) for the same sweetness and tenderness.
• Choose the right cottage cheese: Small-curd or whipped cottage cheese blends silkier than large-curd. Full-fat (4%) gives the richest, creamiest texture; low-fat works, but pancakes will be a touch drier—offset with an extra teaspoon of oil or a splash of milk/water.
• Blend smart—don’t overdo it: Add liquids first (eggs, cottage cheese, banana), then oats on top and pulse just until smooth (15–30 seconds). Overblending can over-thin the batter and make pancakes flat. If your blender struggles, scrape down the sides once, then finish with a few short pulses.
• Let the batter rest 5–10 minutes: Resting allows the oats to hydrate and naturally thicken the batter so pancakes hold their shape on the griddle. If the batter thickens too much while resting, whisk in 1–2 tablespoons of water or milk (dairy-free is fine). Too thin? Pulse in 1–2 tablespoons more oats.
• Low and steady heat is best: Because of the banana and dairy, these brown faster than classic pancakes. Cook over medium-low on a well-preheated nonstick or lightly oiled cast-iron skillet. Aim for 2–3 minutes on the first side and 1–2 minutes after flipping. If they’re coloring too quickly before setting, lower the heat.
• Portion smaller for fluffier results: Use about ¼ cup batter per pancake. Smaller cakes cook through evenly and stay tall and fluffy. Wait for set edges and evenly spaced bubbles before flipping; flip once, and resist pressing down.
• Grease between batches: Oat-based batter sticks more easily. Give the skillet a light spray or wipe of oil before each round to keep golden edges and easy releases.
• Make them gluten-free: Use certified gluten-free oats if you want gluten-free cottage cheese pancakes. The rest of the ingredients are naturally gluten-free.
• Topping ideas that fit the vibe: Stay refined-sugar-free with warm berries, peanut/almond butter, Greek yogurt, or a drizzle of honey. If you want syrup, try a light drizzle of maple—these are already sweet from the banana.
• Batch-cook like a pro: Keep finished pancakes on a wire rack set over a baking sheet in a 200°F oven (the rack prevents steam from making them soggy) while you finish the rest.

Cottage Cheese Pancakes Variations

• Chocolate Chip Protein Pancakes: For a sweet, kid-friendly twist, fold 2 tablespoons of mini chocolate chips into the batter before cooking. The chocolate melts slightly as the pancakes cook, giving you gooey pockets of sweet chocolate in every bite. These make the perfect post-workout breakfast, healthy dessert pancake, and they're always a hit with the kids.
• Berry Bliss Pancakes: Gently fold in ½ cup fresh or frozen blueberries (no need to thaw) before cooking. The berries burst as they heat, adding natural sweetness and juicy texture. You can also try raspberries or diced strawberries for extra color and flavor.
• Pumpkin Spice Pancakes: Give your pancakes a cozy fall upgrade by swapping the banana for ⅓ cup pumpkin purée. Add ½ teaspoon cinnamon, ⅛ teaspoon nutmeg, and a pinch of cloves for that classic pumpkin spice flavor. Top with a dollop of Greek yogurt and a drizzle of maple syrup for a café-style breakfast.
• Savory Cottage Cheese Pancakes: Skip the banana and cinnamon, and stir in 2 tablespoons chopped chives and ¼ cup shredded cheddar or Parmesan instead. These savory protein pancakes make a great high-protein breakfast or side dish—try serving them with sheet pan eggs, smoked salmon, or avocado.
• Add Toppings for Extra Flavor: These pancakes are a blank canvas for toppings! Try spreading on peanut butter or almond butter, adding a spoonful of Greek yogurt and berries, or drizzling with honey or maple syrup for extra sweetness. For crunch, sprinkle with toasted nuts, coconut flakes, or granola before serving.

Cottage Cheese Banana Pancakes FAQs

Do I need a blender for this recipe?

A blender gives the smoothest, fluffiest pancakes and helps the oats blend fully into the batter. However, you can also use a food processor or mash the banana by hand and whisk everything together. The mixing won't be as smooth and quick but it'll still be delicious.

Can I use quick oats instead of rolled oats?

Yes, quick oats work perfectly and blend even faster than rolled oats. The pancakes will have a slightly softer, less hearty texture, but they’ll cook up fluffy and tender.

Can I make cottage cheese pancakes ahead of time?

Definitely. These pancakes are great for meal prep. Store cooked pancakes in an airtight container in the fridge for up to 4 days, or freeze them for longer storage. To reheat, pop them in a toaster or skillet for the best texture—they’ll taste just as fresh as when you made them.

Can I freeze cottage cheese banana pancakes?

Yes! Let the pancakes cool completely, then layer them with parchment paper and freeze in a sealed freezer bag for up to 2 months. Reheat from frozen in a toaster or 325°F oven until warm and fluffy again.

Are these pancakes gluten-free?

Yes—these pancakes are naturally gluten-free as long as you use certified gluten-free oats. Regular oats can sometimes be cross-contaminated during processing, so check the label if you’re serving someone with celiac disease or gluten sensitivity.

What kind of cottage cheese works best?

Use small-curd cottage cheese for the creamiest texture and easiest blending. Full-fat cottage cheese gives the richest flavor and best moisture, while low-fat versions make the pancakes slightly lighter and drier.

How do I make cottage cheese pancakes extra fluffy?

For the fluffiest cottage cheese pancakes, blend the batter just until smooth—don’t overmix. Let it rest for 5–10 minutes so the oats can absorb moisture and thicken. Cooking over medium-low heat also helps the centers cook through while staying light and airy—don't flatten the pancakes while cooking!

My Final Thoughts

These high-protein cottage cheese banana pancakes are wholesome, fluffy, and naturally sweet—perfect for busy mornings or weekend brunch when you want a healthy and delicious meal. With simple ingredients and a blender, you’ll have a healthy breakfast on the table in 10 minutes. Top them however you like, and enjoy pancakes that are as nourishing as they are delicious. Give this recipe a try and leave me a comment and review below. I love hearing how recipes turn out for you! 

More Pancake Recipes To Try

• Pancakes without milk
• 3 Ingredient banana pancakes
• Crispy edged pancakes
• Pancakes without baking powder
• Fluffy pancakes for one
• Mini pancakes