These delicious Protein Pancakes are made with whole foods (no protein powder) and contain 5 grams protein and just 100 calories each. Best of all, they TASTE amazing!

A stack of Protein Pancakes served with sliced bananas and syrup on a white plate with a fork.

These protein pancakes have the same great light and fluffy texture of regular pancakes but don’t contain flour, canola oil, sugar or butter!

I got this recipe from a personal trainer several years ago and it quickly became a family favorite. What I love most about them is the ingredients are whole foods that are protein and fiber rich and ones I usually have on hand. I can feel good giving them to my family, and they make us feel full longer. (And as a side note, my husband loathes cottage cheese, but he really likes these pancakes!)

Ingredients Needed:

  • Eggs: adds 12 grams protein.
  • Cottage Cheese: adds 13 grams protein
  • Whole Grain Oats adds 14 grams protein, 10 grams fiber.
  • Baking powder.
  • Water.
  • Olive Oil. You could substitute coconut oil
  • Vanilla extract.
  • Cinnamon.
  • Protein powder: optional to add a scoop, if you’d like.
Overhead photo of the ingredients for protein pancakes, including a bowl of oats, olive oil and water, two eggs, cottage cheese, cinnamon, baking powder and vanilla.

How to Make Protein Pancakes:

  • Add oats and baking powder to a blender and blend to make a fine powder. 
  • Pour into a mixing bowl and add the cottage cheese, eggs, water, vanilla, oil, and cinnamon. Blend until smooth.
  • Pour the mixture into the bowl with the oats and stir everything to combine.
  • Use a ¼ cup measuring spoon to spoon the pancakes onto a hot greased griddle. Cook until golden on both sides. Serve warm with fruit and real maple syrup.
A collage of four images showing the process for making protein pancakes, including blending oats in a blender, pouring wet ingredients over the oat flour, spooning the batter onto a griddle, and a cooked stack of pancakes with syrup poured on top.

Are pancakes healthy?

It depends on the pancakes recipe.  A typical pancake recipe is high in fat and carbohydrates, making them not the healthiest breakfast choice.  However, this recipe replaces the white flour, sugar, butter, and milk that you find in traditional pancakes and instead uses whole grain oats, cottage cheese, and olive oil!

Whole grain oats add additional fiber and protein to the pancakes, cottage cheese is also packed with protein, and olive oil contributes some healthy unsaturated fats.  This is a delicious and healthy pancakes recipe that will help you feel full and satisfied!

Can I Add Protein Powder?:

Yes. The protein richness from these pancakes comes from the cottage cheese (26 grams of protein in one cup of cottage cheese) and whole grain oats (10 grams of protein per cup), but you could add ½ scoop of protein powder to the batter if you’d like.

Freezing Instructions:

Allow pancakes to cool completely. Lay them out on a baking sheet in a single layer and flash freeze by placing in the freezer, uncovered, for 30 minutes (this will help keep them from sticking together when stored in the freezer).. Then place them in a freezer safe container or resealable bag and freeze for up to 3 months. Warm from frozen in the microwave, or allow to thaw overnight before warming on a skillet or in the microwave.

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Recipe

Protein Pancakes served with sliced bananas and syrup on a white plate with a fork.
Prep 15 mins
Cook 7 mins
Total 22 mins
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Ingredients
  

  • 1 1/3 cups old-fashioned rolled oats
  • 1 teaspoon baking powder
  • 1/2 cup cottage cheese
  • 2 large eggs
  • 1/2 cup water
  • 1 teaspoon olive oil
  • 1 teaspoon vanilla extract
  • dash of cinnamon

Instructions
 

  • Preheat a hot griddle or skillet over medium heat.
  • Add oats and baking powder to a food processor or blender and blend until they're as fine as flour. Remove to a bowl.
  • Add the cottage cheese, eggs, water, vanilla, oil and cinnamon to the blender and blend until smooth. 
  • Add the wet ingredients to the bowl with the dry ingredients and stir to combine.
  • Scoop about ¼ cup of batter for each pancake and pour onto a hot greased griddle.
  • Cook on one side until bubbles begin to appear on the surface of the pancake. Flip and cook on the other side until golden.
  • Serve with fresh fruit and real maple syrup, or a low sugar syrup.

Notes

Serving size is one pancake.
Yield: This is a small-batch recipe for pancakes. It makes about seven 4 inch pancakes  spooned using a ¼ cup measuring cup. Feel free to double the recipe if you’re feeding a bigger group.
Protein Powder: The protein richness from these pancakes comes from the cottage cheese (26 grams of protein in one cup of cottage cheese) and whole grain oats (10 grams of protein per cup), but you could add ½ scoop of protein powder to the batter if you’d like.
Freezing Instructions: Allow pancakes to cool completely. Lay them out on a baking sheet in a single layer and flash freeze by placing in the freezer, uncovered, for 30 minutes (this will help keep them from sticking together when stored in the freezer).. Then place them in a freezer safe container or resealable bag and freeze for up to 3 months. Warm from frozen in the microwave, or allow to thaw overnight before warming on a skillet or in the microwave.

Nutrition

Calories: 100kcalCarbohydrates: 11gProtein: 5gFat: 3gCholesterol: 55mgSodium: 77mgPotassium: 148mgFiber: 1gVitamin A: 100IUCalcium: 53mgIron: 1mg

Did You Make This Recipe?

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Have you tried this recipe?!

RATE and COMMENT below! I would love to hear your experience.

*I originally shared this post February 2015. Updated January 2021.

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Comments

  1. 5 stars
    We LOVE this recipe, particularly because the protein comes from whole foods. We often substitute milk for water and add lots of cinnamon! Our favorite way to eat them is with applesauce. So good for you and filling.

  2. 5 stars
    A family favorite! Always a hit when I make these! I double the batch and freeze the extras to use for quick school mornings.

  3. 5 stars
    I made a double batch of the Protein Pancakes using fat-free Greek yogurt in place of the cottage cheese and overall, they were very good! It seemed liked they were missing something and I wondered if it was a little salt? My yogurt substitution may have been the problem since yogurt contains less salt than cottage cheese. I will experiment by adding a little salt when I make them again. Thanks for this recipe and many others!

  4. 5 stars
    I have been searching for a “healthy” pancake recipe – until now! I loved these! They had the same great taste as regular pancakes but I could eat knowing they are a healthier. Served with fruit = perfection!

  5. I made this pancakes for my daughter and my wife and they love them very much. Thank you we will try to make waffles next.

  6. 5 stars
    I don’t eat many pancakes because there isn’t a lot of nutritional value in them but this recipe has changed that for me. They are really good and healthy as well! Will be making again.

  7. I too just tried your recipe and they are fabulous! Good advice to serve with fruit and maple syrup… they are the best. I don’t have a griddle so tried out several frying pans till I found the one that worked best. This recipe is a keeper!!! Thanks so much for sharing.

  8. Hi Lauren,
    I made these pancakes this Valentines morning ,my husband really enjoyed them so much.
    He couldn’t stop saying how delicious they were .Thank you for a great recipe.Great with maple syrup and fresh fruit.These will be our Sunday breakfast.

  9. Great recipe.I feel I can have a Saturday morning treat without feeling guilty.Can the batter be stored overnight in the refrigerator?

  10. 5 stars
    GREAT recipe! My kids love this and request it when they have friends over for sleepover breakfast. Sometimes we add in blueberries & strawberries, sometimes peanutbutter chips! Freezes and reheats beautifully. Thank you!

  11. I just made these pancakes and are delicious especially with maple syrup. Thank you for the re I’ve.Can you freeze them?

  12. I have tried different pancake recipes and this is my favorite! I substituted non fat Greek yogurt for the cottage cheese, delicious!!

  13. Delicious. We make them all the time. I usually add a mashed ripe banana which really enhances the flavor and adds a little bit of sweetness.

    1. Hi Susan,
      The recipe is pretty lean as it is. You could find a substitution for the cottage cheese but it’s also contributing to the 5 grams of protein in each serving! 3 grams of fat doesn’t seem too high a price for 5 grams of protein and 1 gram of fiber per serving – seems pretty good to me for a pancake :).

  14. 5 stars
    Tried these this morning when I realized I didn’t have enough kodiak pancake mix. They were delicious and easy. Wish I would have doubled the recipe!

    1. Hi Cindy, the protein source is from the cottage cheese (cottage cheese has 25 grams of protein in one cup!) and the whole grain oats (oats have 10 grams of protein per cup). Hope that helps!
      Also, you can add protein powder to the batter, if you want 🙂

  15. Do you know a way to add pumpkin to these??? I adore these pancakes and make them on a Friday, I call it pancake day! It’s getting to be fall and would love a seasonal treat. Thank you!

    1. Hi Diana, I haven’t experimented with pumpkin yet, but I bet it would work well to do 1/4 cup cottage cheese and 1/4 cup canned pumpkin puree. Then I would also add a few dashes of cinnamon, and maybe a tiny pinch of cloves and nutmeg. Let me know if you try it!

  16. I am confused by the 24g carbs. In the nutritional value, it is broken down as 4g Dietary Fibre and <1g Sugars.

  17. 5 stars
    I made these pancakes with an egg substitute, Lactaid cottage cheese & added blueberries & vegan vanilla protein powder & they are really good! I made a big batch & refrigerated them. Thanks for a great simple recipe!

  18. Do you think these would bake well in mini muffin form? I’m thinking portable toddler food! I’m not sure what time and temperature would be appropriate.

    1. Hi Rachel, I haven’t experimented with baking these, so I really couldn’t say for sure. If you try it I would love to hear your thoughts!

  19. They look really good and I have been on quite a mission for a pancake recipe. We eat pancakes at least 3 times a week and add cottage cheese or greek yogurt for protein all the time. I want to make homemade pancakes but have this fear of the eggs not cooking thru. Does anyone else ever wonder about that? I have been using box mixes for that reason( have tried no egg recipes but no success). I am going to try this one, I make everything e from scratch and don’t like using box mixes.

  20. I love these! I add a scoop of whey protein isolate, sub non fat probiotic yogurt for the water, add a mashed banana, and leave out the cottage cheese.
    Stuff on some frozen blueberries when they’re on the pan and soooooo good!
    (I also put a bit of lemon juice in the batter to compliment he blueberries and it was yummy)
    You could also add 2 tbsp of peanut butter instead of the blueberries for peanut butter banana pancakes 🙂

  21. These are super delicious and I love how it’s all mixed up in the blender. Easy clean up! Also, they soak up syrup really well – which is a pancake necessity. 🙂

    1. I’m really happy you liked them! They are the best healthy pancakes!! Thanks for coming back to comment 🙂

    1. Hi Trisha, I’ve never tried it so I can’t say for sure, but I imagine it should work. They would be a little heavy as a waffle.

      1. I just made these in my waffle iron and they are delicious! Not heavy at all very light and fluffy made recipe as written. One recipe makes 3 waffles.. I put the recipe in MFP for nutrional info for 3 servings 213 cals, 6.9 fats, 12.4 protein, 26 carbs, 2.6 sugars. Love this recipe!

    1. Hi Cindy, most oats are whole grain. The typical “Quaker Oats” Old-fashioned Oats are whole grain. Sorry for the confusion!

  22. Well they would have been great if my blender didn’t go on the fritz! Can I use a combination of flour and oats?

  23. I added 1/4 cup ground flax, replaced the water with milk, replaced the olive oil with coconut oil.

    Worked great!!

    I will freeze and let the kids heat them in the toaster!

    Thanks for this!! Love the high protein!

    1. Great substitutions! They freeze great–I love having them on hand for a quick breakfast!

      1. according to the carbs on this. It’s 24g per serving correct?– 6 servings. so one pancake is 24g — 2 pancakes per person **3 people** that’s a lot of carbs for it being diabetic friendly recipe

  24. Do you think these would freeze/reheat well? Always looking for something decent other than cereal for breakfast.

    1. Yes! I usually just stick them in the fridge and pull a few out in the morning to throw in the microwave! So nice to have on hand.