cottage cheese banana pancakes
These easy Cottage Cheese Banana Pancakes are packed with protein from the cottage cheese and eggs, naturally sweetened, and come together in one blender. They’re light, fluffy, and perfect for a quick breakfast, brunch, or meal prep!
If you’ve been around here for a minute, you know I’m deep in my cottage cheese era — and I’m not stopping anytime soon. From cottage cheese cheesecake jars to my cottage cheese chocolate chip muffins, I’m basically finding any excuse to blend it into everything. So naturally, it was only a matter of time before cottage cheese banana pancakes happened… and let me tell you, they’re just as good as they sound.
These pancakes come together in one blender, and the texture is so soft and fluffy thanks to the cottage cheese and ripe bananas. They’re perfect for slow weekend mornings, a cozy brunch, or honestly even meal prep if you’re like me and need quick breakfast options during the week. If you love my cottage cheese blueberry muffins or gluten-free cottage cheese pancakes, you’re definitely going to want to add these to your list.
ingredients and substitutions
Ripe bananas– Make sure they’re nice and spotty — the riper the banana, the sweeter and softer your pancakes will be.
Cottage cheese– I love using Good Culture 2% for the best creamy texture, but you can swap in any cottage cheese you like. Blending helps it get super smooth.
Eggs– Eggs help bind everything together and give these pancakes that light, fluffy texture.
Vanilla extract– Adds a warm, cozy flavor. I highly recommend using a good quality vanilla here to really bring it out.
Rolled oats– Oats keep the pancakes hearty and wholesome. You can swap in quick oats if needed, but rolled oats give the best texture.
Baking powder– This is what makes the pancakes rise and stay fluffy — don’t skip it!
Cinnamon– A little bit of cinnamon adds the perfect warm, cozy flavor to pair with the bananas.
Salt -Just a pinch brings all the flavors together and balances the sweetness.
Mini chocolate chips– I love using mini chips so you get a little chocolate in every bite, but you can totally chop up a dark chocolate bar instead.
Butter or oil– For greasing the skillet — butter gives the best flavor, but any neutral oil works too!
How to make blender cottage cheese pancakes
Add everything — bananas, cottage cheese, eggs, vanilla, oats, baking powder, cinnamon, and salt — into a high-speed blender. (Hold off on the chocolate chips for now!)
Blend until smooth and creamy, about 30–60 seconds, scraping down the sides if needed. Let the batter sit for about 5 minutes to thicken slightly — this helps the oats absorb some liquid and makes the pancakes easier to flip.
Stir in the chocolate chips by hand.
Heat a nonstick skillet over medium heat with a little butter or oil. Pour in the batter (about ¼ cup per pancake) and cook for 2–3 minutes per side, until golden brown and fluffy.
Serve warm with a drizzle of maple syrup, a swipe of almond butter, or a big dollop of yogurt on top.
Tips and tricks
- Let the batter sit for a few minutes after blending. This gives the oats time to soak up some of the liquid and helps the pancakes hold their shape better when you flip them.
- Don’t overblend! Blend just until smooth. Overblending can make the batter too thin and the pancakes a little gummy.
- Use a good nonstick skillet. It makes all the difference when it comes to getting that perfect golden-brown finish without sticking.
- Low and slow is the way to go. Medium heat is perfect. If your skillet’s too hot, the pancakes will brown too fast on the outside but stay undercooked in the center.
- Customize the add-ins. Not feeling chocolate chips? Swap them out for blueberries, chopped walnuts, or even a sprinkle of cinnamon sugar before flipping.
- Freeze for later. Let the pancakes cool completely, then freeze in a single layer before transferring to a bag. Pop them in the toaster when you need a quick breakfast!
How to serve and store
To serve: These pancakes are best warm right off the skillet. I love stacking them up and topping with a drizzle of maple syrup, almond butter, or a big spoonful of yogurt. You could even add a few extra chocolate chips or a sprinkle of cinnamon on top if you’re feeling fancy.
To store: Let any leftovers cool completely, then store them in an airtight container in the fridge for up to 3–4 days. They make the easiest grab-and-go breakfast or snack!
To freeze: Lay the cooled pancakes in a single layer on a baking sheet and freeze until solid. Then transfer them to a freezer-safe bag or container. This keeps them from sticking together.
To reheat: Just pop them in the toaster or microwave for a few seconds until warmed through. The toaster gives you a slightly crispy edge, which I personally love.
Try these different Variations
- Blueberry Banana Pancakes: Swap the chocolate chips for fresh or frozen blueberries for a fruity twist.
- Walnut Crunch: Add a handful of chopped walnuts or pecans for some extra crunch and cozy vibes.
- Cinnamon Swirl: Stir a little extra cinnamon into the batter and sprinkle a tiny bit of cinnamon sugar on top of each pancake before flipping.
- Double Chocolate: Mix in cacao nibs or extra dark chocolate chunks if you’re feeling extra chocolatey.
- Nut Butter Drizzle: After cooking, drizzle your pancakes with almond butter, peanut butter, or tahini for an extra layer of flavor.
- Berry Boost: Top your pancakes with fresh strawberries, raspberries, or blackberries for a colorful, fresh finish.
If you make my cottage cheese banana pancakes, I would really appreciate a comment and rating down below the recipe card. Don’t forget to take a picture and tag me over on Instagram, TikTok, or Pinterest!
**this post may contain affiliate links, which means I will make a small commission for products purchased through my link.
Cottage Cheese Banana Pancakes
Ingredients
- 2 ripe bananas
- ¾ cup cottage cheese (I like Good Culture, low fat 2%)
- 2 large eggs
- ½ tsp vanilla extract
- 1 cup rolled oats
- ½ tsp baking powder
- ¼ tsp cinnamon
- Pinch of salt
- 2 –3 tbsp mini chocolate chips (or chopped dark chocolate)
- Butter or oil for the skillet
Instructions
- Add everything (except the chocolate chips) into a high-speed blender: bananas, cottage cheese, eggs, vanilla, oats, baking powder, cinnamon, and salt.
- Blend until smooth and creamy, about 30–60 seconds, scraping down the sides if needed.
- Stir in chocolate chips by hand. Let the batter sit for 5 minutes after blending to thicken slightly (especially helpful with oats!).
- Heat a nonstick skillet over medium heat with a little butter or oil. Pour batter in (about ¼ cup per pancake) and cook for 2–3 minutes per side, until golden and fluffy.
- Serve warm with maple syrup, almond butter, or a dollop of yogurt!
Notes
- Use a good quality cottage cheese — I love Good Culture 2% because it blends super smooth without being watery.
- Blend just until smooth — Overblending can make the batter too thin. A quick 30–45 seconds is usually all you need.
- Let the batter rest — Giving the batter 5 minutes to sit after blending helps the oats absorb moisture and makes the pancakes thicker and easier to flip.
Okay WOW — these cottage cheese banana pancakes were so good!!!!! Super fluffy, a little sweet, and you’d never know they’ve got protein in them. Definitely making these on repeat!
Am I able to do flour instead of rolled oats
You can totally use all-purpose flour instead of oats, just swap in about ¾ cup and, if the batter feels too thick, add a splash of milk or water until it’s pourable!
Made this for Father’s Day brunch and doubled the recipe and it sadly did not turn out. It wasn’t cooking all the way through and very gummy and had a weird texture. Had to add protein pancake mix and additional milk. It is a good base with lots of wholesome ingredients with protein that I had to use up. Next time I will try it with one cup of protein pancake mix.
I’m so sorry to hear that, especially since you made it for Father’s Day brunch! ❤️ I appreciate you taking the time to leave feedback.
One thing that may have happened is that doubling the recipe changed the texture of the batter. Since the recipe relies on bananas, cottage cheese, eggs, and oats for structure, using larger bananas or a cottage cheese brand with more moisture can make the batter much wetter when scaled up. That can sometimes lead to pancakes that are gummy in the center or don’t cook through as evenly.
It sounds like adding the protein pancake mix helped absorb some of that extra moisture, which makes me think the batter may have simply needed a bit more dry ingredient. I’ll definitely keep an eye on this and consider adding a note to the recipe for anyone planning to double it.
Thank you again for giving it a try, and I’m sorry it didn’t turn out as expected for such a special occasion.