Blueberry Cottage Cheese Pancakes

These Blueberry Cottage Cheese Pancakes are the best high-protein fluffy stack of blueberry pancakes. Made with gluten-free ingredients and great for an easy, healthy and delicious breakfast idea.

Cottage cheese pancakes? YES! And with blueberries? YES! The ultimate stack of fluffy Blueberry Pancakes are here. And plot twist – they have blueberries in them.

Cottage cheese is the best keep secret for pancakes. They are packed with protein from the cheese, you use half the amount of flour and instead you need the cottage cheese and eggs making them a lot more nutritious. Not to mention how flavorful these are and fluffy and tender. The vanilla extract added gives it full on French toast cubes too.

You will fall in love with these blueberry cottage cheese pancakes. Being that my original cottage cheese pancakes went viral, i have I feel these will be a hot commodity too.

You can blend the batter or mix it together. If you do want “blue” pancakes then I recommend blending everything instead. My kids were obsessed with the color of these.

I cannot wait to hear what you think!

What ingredients you need to make these cottage cheese pancakes:

• Eggs – I don’t recommend flax eggs here. It won’t work as well and the badder will be a bit off
• Cottage cheese – this is the main star of the cakes! I don’t recommend a sub
• Maple syrup – you will add to the badder plus more for serving
• Vanilla extract – always add this! Gives it French toast-like flavor too
• Gluten-free all purpose flour or regular flour – either should work. Can also use oats too if you’re blending the batter
• Frozen blueberries – I like the wild blueberries for these the best

How to make Blueberry Cottage Cheese Pancakes:

1. In a large bowl, whisk together the eggs, cottage cheese, maple syrup and vanilla until combined (can also blend badder and that’s how they get blue!)
2. Mix in the flour and baking powder until combined
3. Fold in blueberries
4. Warm a large skillet with butter or oil and scoop about 1/4 cup batter onto the skillet and repeat for as many as can comfortably fit on skillet (I leave 2 inches a part)
5. Cook for 3-5 minutes on medium/low heat on each side
6. Remove from heat and enjoy with maple syrup and desired toppings!

FAQs on making these blueberry pancakes:

• What if I am not gluten-free? If you aren’t gluten-free, use regular all purpose flour to make them.
• Where do you get cottage cheese? I buy organic cottage cheese at the grocery store – I don’t use a flavored one just plain You can find it at basically any grocery store.
• Are these good to freeze? Yes! Add these to your freezer stash. They freeze well and I defrost in the fridge overnight or just add to microwave. Try The Viral Frozen Pancake Hack with them!
• Do you recommend blending the batter? I actually prefer to because it makes it smooth and fluffier.
• What if I don’t like cottage cheese? I can promise you that these do not taste like cottage cheese at all. SUCH an underrated ingredient to use.

A few other delicious pancake recipes to try:

Strawberry Yogurt Pancakes (gluten-free)

Vegan Sheet Pan Pancakes

Gluten-free Spinach Banana Pancakes

Gluten-free Cottage Cheese Pancakes