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Cottage Cheese Pancakes

We've been making Cottage Cheese Pancakes since Kenya was just a teeny tiny little guy. I can't believe it's been that long! Two things have changed since then. Kenya now enjoys cottage cheese (and actually devours it) and especially when I give him these pancakes he will eat an entire stack in one sitting! Going back through the Weelicious archives I wanted to make sure these unbelievably delicious and easy to make pancakes were at the top of your recipe to do list!

Cottage Cheese Pancakes from weelicious.com

If you know me or weelicious, you know I am not a fan of tricking kids into eating their vegetables. There has been a trend in children's cooking over the last few years which advocates hiding or disguising the foods our kids should be eating. For example, if you have a kid who doesn't like spinach, you can just bake a batch of brownies incorporating spinach into the recipe and your child will never know he's eating his greens.

Cottage Cheese Pancakes from weelicious.com

Aside from being a time consuming way to feed your children, I simply don't like the idea of deceiving kids, especially when it comes to food and establishing good lifelong eating habits. Inspiring kids to love fruits and vegetables is much more fun, rewarding and easy (yes, I said easy) than you think.

Cottage Cheese Pancakes from weelicious.com

Still, even when you are as committed to nutrition as I am, kids will be kids and not easily swayed from what they do and don't like. For instance, Kenya isn't a huge fan of cottage cheese and, trust me, I've tried (and repeatedly failed) to make it taste yummy to him. I've topped it with Raspberr-Wee Sauce, let him squeeze honey on it, mixed it with diced pineapple (one of my childhood favorites) and attempted many other variations, but each time he takes a bite he refuses to eat any more.

Cottage Cheese Pancakes from weelicious.com

I embrace and respect the fact that every kid has his own unique palate and that Kenya may just not like cottage cheese, but I still wasn't ready to give up on it. After all, cottage cheese is packed with protein and is such an inexpensive and nutritious food that it became a personal mission of mine to devise a recipe using it that Kenya would enjoy.

Cottage Cheese Pancakes from weelicious.com

These pancakes were my final try and I was excited to see how they would go over with Kenya. Six pancakes into his breakfast (no exaggeration, SIX), he asked, "what kind of pancakes are these mommy?" It was as if I had gotten caught. I stopped in my tracks and hesitantly mumbled, "cottage cheese pancakes". He just looked at me and said "they're really good," and he's viewed cottage cheese differently ever since. Just goes to show you when it comes to food, don't give up on something you believe your kids will ultimately love and remember, honesty is always the best policy!

Cottage Cheese Pancakes from weelicious.com

If you get a chance to make these beauties tag @weelicious on Instagram so I can see your creation and spread the love!

Cottage Cheese Pancakes from weelicious.com

Photos by Gerry Speirs

Cottage Cheese Pancakes  (Makes 20-25 pancakes)

  • Prep Time: 5 mins,
  • Cook Time: 15 mins,
  • Rating:
    Rate this recipe
If you know me or weelicious, you know I am not a fan of tricking kids into eating their vegetables. There has been a trend in children's cooking over the last few years which advocates hiding or disguising the foods our kids should be eating. For...


  • 3 eggs
  • 1 cup cottage cheese
  • 1 teaspoon vanilla extract
  • 2 tablespoons honey or agave
  • 1/2 cup flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • butter, oil or oil spray


  1. 1. Place the first 4 ingredients in a bowl and whisk.
  2. 2. In a separate bowl whisk the dry ingredients.
  3. 3. Pour the dry mixture into the wet mixture and stir until just combined.
  4. 4. Heat a large sauté pan or griddle over medium heat, lightly coat with oil or butter and pour about 1 tbsp of the mixture onto the griddle for each pancake.
  5. 5. Cook for 2 minutes on each side or until pancakes are set and golden.
  6. 6. Serve.
  7. *To Freeze: Let pancakes come to room temperature, place in a ziploc bag, label and freeze up to 3 months.

Accompaniments: Maple Syrup or honey

Cottage Cheese Pancakes

Nutrition Information

Related Recipes


  1. Sonia

    February 17, 2017 at 10:38 am

    Instant hit in the house . Thanks for sharing

  2. Sarah

    February 11, 2017 at 9:42 am

    These are so good; I’m so grateful to have them as an option. I used whole wheat flour and added cinnamon, and that was really good too!!

    • C. McCord

      February 15, 2017 at 7:19 am

      Nice! So glad you like them!

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  4. Alexandria

    January 7, 2017 at 4:33 am

    I really love this recipe! But how big do you make your pancakes to get 20-25? And how many is a serving. I must make mine very large because I got 6 pancakes from it.

    • Alexandria

      January 7, 2017 at 4:36 am

      Actually never mind for the how big do you make them. I missed the 1 tbsp per pancake part haha. But, still wondering how many is a serving.

  5. Melissa

    December 20, 2016 at 6:29 am

    We love these! One day I was only making half of the recipe, so i only used one egg. We liked them better that way, so now i make the whole recipe with only 2 eggs.

  6. Mary Ann

    October 24, 2016 at 2:52 pm

    To those wondering about baking these in the oven, I just tried it. I made a few changes though. I’m doing low carb, so I used almond flour in place of the regular flour. I also used Egg Beaters because I promised my Doc I would. LOL.
    I baked them in a muffin top pan and got 12 exactly. I baked them at 350 for 25 min. I just tested as I would a cake with a toothpick. They rose as they baked and fell as they cooled which made a great little well for sliced strawberries. Oh, and I only used half the honey.
    They turned out pretty good although I think next time I will add a little more flour because they were baked but kind of moist in the middle not cakey like I like. Hope this helps!

    • C. McCord

      October 24, 2016 at 3:22 pm

      Very interesting! Thank you for sharing!

  7. Trish

    October 20, 2016 at 6:12 am

    You have stated there is only 2g of sugar but you put in 2 tablespoons of honey! How does that work out?
    Please reply…..

    • C. McCord

      October 20, 2016 at 8:27 am

      The honey is for the entire batch. The nutrition information is per serving. :)

  8. Deborah

    October 19, 2016 at 10:36 pm

    Can we substitute honey for sugar? Or any suggestions for substituting honey? I want to make these for my 9 month old who cannot have honey yet. Thank you

    • C. McCord

      October 20, 2016 at 8:29 am

      Yes you can! If you want to use a liquid sweetener so the measurement stays the same you can use maple syrup or agave. If you use granulated sugar, you will have to double the honey measurement.

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  10. Anna

    September 7, 2016 at 4:34 am

    How can there be no total fat if there are eggs used and oil/butter?

  11. Fran

    August 8, 2016 at 6:29 am

    Yes AMAZING pancakes! I first tried them last year; and have since passed the recipe onto 5 people I know. And my mother has also passed it on! My 4yr old loves to help make them and then gobble them up! We have these for breakfast and dinner sometimes. But I’m wondering how they would freeze? Any thoughts?

    • C. McCord

      August 8, 2016 at 11:52 am

      Nice! Thank you! Yes, they freeze great. Freeze in a single layer until frozen through, about 30 minutes, then transfer to a zipper bag or other freezer safe container for up to 4 months. I defrost and reheat them in the oven or toaster oven!

  12. Linn

    August 2, 2016 at 10:54 am

    Thank you so much for these yummy pancakes! My kids and I adored them. A great change up for the pancake routine. We topped them with whipped cream and fresh blueberries:) They were fantastic.

    • C. McCord

      August 3, 2016 at 8:49 am

      Yum! So happy to hear you loved them!

  13. Debi

    July 10, 2016 at 6:46 am

    Is it all pancakes for serving size? If not can anyone tell me what the suggested serving size is?

    Thank you

    • Jennifer

      July 26, 2016 at 11:21 am

      I put the info into My Fitness Pal. It’s per pancake, so 1 pancake = 1 serving.

  14. Di

    May 26, 2016 at 10:39 pm

    Just made these with ricotta cheese and almond flour. Added whey protein powder, cinnamon, coconut flour and lemon juice. Turned out great.

    • C. McCord

      May 27, 2016 at 11:22 am

      Great substitutions! Thanks for sharing!

  15. Nicole

    April 21, 2016 at 7:25 am

    How do I get these to not stick to the pan and is there a way to make these into muffins?

    • C. McCord

      April 21, 2016 at 9:37 am

      I use a cast iron pan for cooking pancakes, which is naturally nonstick when it is seasoned properly! You can also make sure you have a good layer of oil or butter in the pan, and that it is hot enough!

  16. alianora

    April 17, 2016 at 4:41 pm

    Ive been making these for over a year as our standard pancake recipe!

    Out of curiosity, today I decided to see if I could use the batter for waffles as well. I upped the flour a little and added about a tablespoon of olive oil, and they turned out great!

    • C. McCord

      April 18, 2016 at 8:51 am

      Great to know they worked as waffles as well!

  17. Nicole

    April 7, 2016 at 4:41 am

    Is there any way to make these in the oven as muffins using the same recipe, they always stick to the pan no matter what I have tried….my son loves them but I hate making them.

  18. Cecile Moore

    March 20, 2016 at 10:14 am

    Just made these! They are Awesome! My husband said they are the best yet. I put butter rum flavor in agave for the syrup….yummy.

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  20. Dawn

    January 26, 2016 at 8:08 am

    Just made these today and they were awesome! I swapped whole wheat flour for the white flour, and swapped unsweetened apple sauce for the honey (my son is still under 1 year old). He gobbled up them up! Thanks for the recipe!

  21. arbrec.com

    January 20, 2016 at 4:38 am

    very nice recipe…

  22. Kyle

    December 6, 2015 at 8:48 am


    Tried making these three times but my batter gets to thick and can’t make pancakes.

    What am I doing wrong?!?!

    • Cecile Moore

      March 21, 2016 at 7:28 am

      Kyle, I have you tried mixing in a blender? I use a vitamin and mine turn out perfect everytime. I am also using the small curd cottage cheese. You might try spooning the flour in your measuring cup, so that the flour is not packed. I hope this will help! This is really a good recipe!

    • Melissa Zieglowsky

      February 21, 2016 at 8:19 am

      I added a TBS of Arrowroot powder this helped with the thickening. Also if you first mix the “liquid” ingredients and then add the well mixed “dry” ingredients this should help.

      I added a tsp of lemon juice and served it with raspberry compote!!!! YUM

      Thanks for the recipe!

    • Bluemami

      December 20, 2015 at 12:50 pm

      I’ve made this twice already and my boys love them! Thanks for sharing :) I am using small curd cottage cheese and I blend my liquid ingredients. It’s like a thick pancake batter. I pour into the skillet then I “roll” my skillet around to kinda thin it out and spread it. Hope this helps!

  23. Amanda

    November 17, 2015 at 12:29 am

    Thanks for recipe, they look divine. Have you tried making these with coconut flour before? I’m keen to try that but am new to wheat free baking

  24. Sandy

    November 3, 2015 at 9:40 am

    I was wondering what the serving size that you based the 30 calories on was?

    • Sophie

      January 31, 2016 at 1:34 pm

      What is one serving size on 30 calories??

  25. Mary

    October 30, 2015 at 6:37 am

    I just made these for breakfast. They were excellent! I topped them with homemade applesauce and a bit of maple syrup.

    Thank you.

  26. Cathy

    September 17, 2015 at 4:23 pm

    Need healthy recipes

  27. cathy booth

    September 17, 2015 at 9:13 am

    I want to join the mailing list

  28. jackson

    August 31, 2015 at 9:38 am

    Can I make the batter the night before, refrigerate it and cook it the next morning?

    • C. McCord

      August 31, 2015 at 11:00 am

      That should work just fine!

      • Jackson

        September 1, 2015 at 6:23 am

        Oh my word!!! I made these pancakes this morning and was very pleasantly surprised. I followed the instructions and the pancakes came out golden brown, thick and fluffy. I used a generous 1/4 cup portion instead of the tablespoon and was able to get 6 pancakes. Enjoyed three this morning and froze the other three. Thank you so much for this recipe. Never in a million years would I have thought of making pancakes from cottage cheese. YUMMY!!!

  29. Jenny

    August 13, 2015 at 4:56 am

    Not sure why, but mine were paper thin and almost burnt on the outside, even on med-low heat. Not at all fluffy like the pic.

  30. Doris Kochergen

    August 12, 2015 at 8:52 am

    I want to be added to your mailing list.

  31. Andrea

    August 8, 2015 at 5:41 am

    I made these this morning for my 2.5 yr old Son. He wolfed them down!
    Thank you for an awesome protein packed pancake recipe….I will be making these often!

  32. andrea

    July 30, 2015 at 7:07 am

    We love these in our house! I puree the wet mixture to get a smoother texture and also add cinnamon and sometimes chopped apple!

  33. LowCarbLab

    July 22, 2015 at 2:49 am

    I love pancakes so much, especially the lowcarb versions. :) Can’t wait to try this out, looks amazing.

  34. Natalie

    June 10, 2015 at 6:00 pm

    Thanks so much for this lovely protein rich recipe. I’m not one for adding sugar to cooking, but I didn’t want my son to only taste “cottage cheese” so I added about 2 tspns maple syrup, tasted delish. I served them with hazeltella, sliced banana & squeeze of lemon juice. Next time I’ll try without any sweetener as I don’t think they need it.

  35. ChristinaL312

    June 8, 2015 at 7:24 am

    Thank you so much for this recipe! I came across this recipe while searching for new, healthy breakfast ideas for my then, 13 month old. My daughter loves these pancakes (I think they are pretty delicious myself) and I love that they are so easy to make. For me, they turn out much darker than the picture shows, but she still gobbles them up. I can’t wait to try more of your recipes.

  36. barowlett

    June 4, 2015 at 8:22 am

    Made a double batch of these this morning. Blended everything and added 2 tbsp if ground flax seeds per a suggestion in the comments. They were amazing! Definitely adding to the breakfast list

  37. Sarah

    May 23, 2015 at 12:06 pm

    Oh. my. gosh. I found this recipe while looking for breakfast things to do with cottage cheese. I’m pregnant and struggling with getting enough protein (thank you, severe morning sickness), but I get sick of foods easily or averse to them. *I* loved these – probably more than regular pancakes and my 2.5 year old said they were “really good!” She barely eats so this is huge win! I’m terrible at cooking pancakes and my electric stove is unpredictable, so mine were darker than pictured but did not taste burnt.

  38. Fran

    April 21, 2015 at 8:31 am

    Yes, good good! 2 yr old did like. We sprinkled cinnamon in the batter also. No need to top with butter for us.

  39. Pingback: Gluten Free Cottage Cheese Pancakes with Wild Orange and Cinnamon Yogurt | MommyEssentially

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  41. Vicki

    April 3, 2015 at 9:57 am

    FYI, we like to add cottage cheese to our yogurt, as it gives it more texture and substance. Maybe he wouldn’t mind it that way.

  42. Havens

    March 1, 2015 at 5:08 am

    Just tried these for the first time- they were absolutely amazing! I split the recipe in half and added blueberries to the batter, then couldn’t resist eating the whole stack! They were fluffy, satisfying, and just perfect! Great recipe, thanks for sharing! :)

  43. Leigh anne garner

    February 25, 2015 at 9:13 am

    Iced in today, needing a food fix… Just made these and YUM! Taste like cheese blintz. I heated all natural strawberry jam and spread on top! ..making a batch for the fridge

  44. Tiffany

    February 7, 2015 at 9:08 am

    These did not set up at all. I attempted the recipe numerous times. They spread out so much they wouldn’t cook. When I did taste my piles of half burnt goop, all I could taste was salt.

  45. Shayna Rosner

    January 21, 2015 at 9:46 am

    Can’t wait to try this! Does it work with whole wheat flour?

    • Catherine McCord

      January 21, 2015 at 10:58 pm

      That should work just fine! It will be more dense and nutty, and you might need to add a bit more liquid.

  46. Angie Morgan

    December 2, 2014 at 6:53 am

    These pancakes are awesome!! My 5 and 2 year old love them and so do my husband and I!! I use a blender for the wet ingredients so there aren’t any cottage cheese chunks. I use 1 TBSP and make about 20 pancakes, enough to have leftovers to freeze!

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  48. Beth

    October 22, 2014 at 11:38 am

    I was really reluctant to make these thinking I’d be wasting a full cup of cottage cheese…SO glad I went through with it! They are fluffy yet melt in your mouth. You can see bits of cottage cheese even after they’re cooked so I might blend that if I were to make these for my family. I ate one right off the griddle…I’m betting it’s even better with syrup :) OH, and I used a 1/4 measuring cup and got 8 pancakes. Who does 1 TB??

  49. powerhogg

    October 16, 2014 at 2:42 pm

    Thank you! These were a hit although the recipe only made 10 pancakes not 20-25. I’ll double it next time 😉

  50. Kate

    October 4, 2014 at 7:29 am

    I’ve had an over abundance of cottage cheese that needed to be used this week and found this. Perfect!!!! I also made Alfredo sauce using cottage cheese instead of cream this week, and it was incredible! Another way to use cottage cheese with kids!!!

  51. Shivani

    October 1, 2014 at 6:24 am

    Does anyone have a recommendation of a substitute for eggs in this? I could use 1 or 2 eggs, but 3 is too much for my allergic toddler. Would applesauce work?

  52. Felicia

    September 11, 2014 at 4:14 am

    I searched through the comments but didn’t see any comments about these being made with ricotta. I didn’t have cottage cheese and I made with ricotta and it came out AMAZING! For everyone who blended the mixture they should just use ricotta :)

  53. Brieanne

    August 14, 2014 at 9:30 am

    I just made these for lunch for me and my 4 year old twins. Because of texture issues I threw everything in my blender to mix. They were a huge hit (with and without blueberries) and even my picky eater cleaned his plate. Tastes like a delicious cross between French toast and pancakes. Next time I’ll reduce the salt a little because I think my cottage cheese is pretty salty on its own. Thanks for this tasty recipe.

  54. Marta

    July 20, 2014 at 5:18 am

    Hi! I’ve just made this recipe for brunch and it was a hit. So simple and tasty! I’ve used gluten free flour and baking powder though, but it worked out great :)

  55. Pingback: Cottage Cheese Pancakes | Feisty Eats

  56. Bethany

    June 25, 2014 at 6:22 am

    These are delicious! I am definitely not as much of a kitchen expert as I’d like to be but this recipe actually was a success. Ingredients are familiar, steps were simple and easy, cooking was a breeze, plus they were a hit! My 26 month old didn’t even make it to his seat. He stood at the counter and ate four without stopping. He dipped his in strawberry jam and loved it. I also love that he and I can make this together without me stressing about what he’s doing. This will definitely become a morning–or really any time–staple recipe!

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  58. Christina

    March 25, 2014 at 9:59 am

    love love love love love these!!!! I’ve never seen my 18 month old son eat something so quickly. Thank you for this perfect recipe!

  59. Jlabu

    March 14, 2014 at 7:10 am

    I made these for my kids this morning and made half the recipe and used almond flour instead. Except I ate every single one while standing over the stove. I mean I didn’t ven sit down, or put syrup on them! They tasted lke crepes!

  60. Megan

    February 19, 2014 at 1:15 pm

    My 22-month-old daughter, husband and I all loved these! I’m trying them this time with whole wheat flour. Curious if I can refrigerate the batter tonight and cook them tomorrow morning? I don’t have a lot of spare time in the a.m.! Thanks:)

  61. Lisandra

    February 10, 2014 at 10:19 am

    I’ve been making these for a while, basically since you posted them and my kids and I love them. Just for fun I tried subbing the flour for Bob’s Red Mill Gluten Free All Purpose Flour and I was so pleased with the results that I may be making them gluten free from now on.

  62. Leli

    February 7, 2014 at 10:23 am

    Looooove these! My kids and hubby are not huge cottage cheese fans but they gobbled these right up. Served with your berry sauce or a side of fruit they are a nutritious, hearty breakfast. Quick to throw together and forgiving to cook-I’m known for either burning or undercooking pancakes but every single one of these was perfect. Thanks, Catherine!

  63. SY

    January 17, 2014 at 11:57 am

    They were fabulous. Quick and easy to make and delicious. I only had about 3/4 cup of cottage cheese left so I filled the rest of the cup with plain lowfat yogurt and it worked great. Since it is my son’s birthday, I also sprinkled a few of the pancakes with mini chocolate chips after I poured them in the pan before I flipped them. This recipe is definitely a keeper!

  64. SLW

    January 2, 2014 at 8:21 pm

    I just tried these for my kids. My daughter refuses most foods and is reluctant to try anything new. But, she loves cottage cheese and I’m always trying to find new, protein-rich foods that she can try. My two kids just ate up the entire batch!

    I just bought your cookbooks, and both these and the breakfast cupcakes have been big hits already. I can’t believe I didn’t know about this site before! Thanks so much! I think your recipes are going to be essential in helping me ease my daughter toward a healthier and more varied diet.

  65. Lou

    December 31, 2013 at 1:43 pm

    I just made these and they were just okay. Make sure you make them very small and/or thin, because uncooked cottage cheese in the middle is not yummy! I cut the recipe in 3 and it made 2 medium pancakes. If cooked thoroughly, you can’t even notice the cottage cheese!

  66. Prathima

    December 29, 2013 at 11:04 am

    Wondering if I can freeze the batter?

  67. Jennifer Coleman

    November 16, 2013 at 10:12 am

    Making these right now and wondering if next time I an sub whole wheat flour instead? Would that work as well? Or maybe half and half? Thanks!

    • Leli

      February 7, 2014 at 10:28 am

      I haven’t ever made them with white flour so I can’t compare the two, but I use whole wheat and they’re delicious!

    • Catherine McCord

      November 18, 2013 at 12:02 pm

      Whole wheat flour will make them much more dense and chewy!

      • Leah N.

        November 22, 2013 at 2:08 pm

        I make these for my kiddos every week and freeze them for a quick “grab and go lunch”. I use whole wheat flower and this last time I even added flax seed, I usually add frozen blueberries or mini-choc. chips. They are moist (not dry & not chewy) every single time, even after being frozen and my kiddos feel like they are getting a treat when they get to bring them. I HIGHLY recommend everyone trying this recipe!

        • Deni

          February 4, 2014 at 3:02 am

          Oh how heartbreaking and hrilrboe. I’m so very sorry. We do not have fox troubles here, but coyotes come around at night, and sometimes, during the day. The girls are locked up safe at night, but the day is a worry sometimes. If they want in, they will get in unless you build an extremely solid and buried heavy fence. Our problem lately is that eagles have decided to nest behind us and if I didn’t have chickens I would be thrilled, but now, we can only let them out when we are all out too. When the come around, we stand with them or put them back in the run. Maybe for a while, till you can find the fox and relocate or whatever the options may be…could you build a smaller run for the other girls with a heavy gauge wire maybe attached to 2×4’s on all sides, top and on the ground? A wire box of sorts? Then, the fox can’t dig their way in and the ladies are safe? The grass should just come up between the wire? If you are home, they can come out, but then you know if you are out, they are protected. Our last dog, who we lost in the spring, hated coyotes and always kept them away. The new dog is a bit of a coward, but he’s still very young so perhaps down the road, he may be more of a guard. Do you have a dog? Could he stay in the run with the ladies?I’m so sorry Julieann. I hope your daughter is ok probably not though.

        • Leah N.

          November 22, 2013 at 2:10 pm

          Oops, I meant “flour” not “flower”! :)

  68. judymiller

    November 9, 2013 at 11:35 pm

    Sounds good will try these for breakfast in the morning. thanks.

  69. judymiller

    November 9, 2013 at 11:32 pm

    Sounds good will try these for breakfast in the morning, thank you,

  70. judymiller

    November 9, 2013 at 11:28 pm

    Will try these for breakfast tomorrow. Thank you.

  71. Sara

    September 22, 2013 at 10:00 pm

    Amazing. My toddler and I loved them. Use whole wheat flour and full fat cottage cheese. Fantastic.

  72. J

    September 11, 2013 at 11:26 am

    We make something similar at home, called Norwegian pancakes (Grandfather was Norwegian). It’s simple 4 eggs, 1 c. SOUR CREAM 1 c. Cottage cheese, 1 Tbs sugar,, pinch of salt and then 1/2 – 3/4 c of flour. Everyone who tries them loves them, and we always have the ingredients on hand. They’re thin and light so almost crepe like.

    • GinnyIckle

      July 19, 2014 at 8:29 am

      Wow, those sound amazing!

  73. Sydney

    August 23, 2013 at 11:00 am

    These are a life saver and so delicious! My 16 month old son is suddenly a picky eater, however I can ALWAYS count on these to be a hit! I always double the batch and have them ready in my freezer for a quick delicious meal. My husband, who is not usually a pancake fan, even loves them!

  74. inspires

    July 17, 2013 at 8:35 am

    I have been making these for a few months now with the addition of flax seed, and I absolutely love them! Today, I tried them with whole wheat flour and my world was rocked even more :) Thanks so much for this recipe!!

    • Leah N.

      November 22, 2013 at 2:13 pm

      your comment inspired me to buy & add flax seed to mine too (I also use whole wheat flour)! I also add either frozen blueberries or mini chocolate chips. :)

  75. vessa

    July 7, 2013 at 8:07 am

    These are awesome! The entire family wanted more! I will definitely double the recipe next time in order to freeze for later use.

  76. Jessica

    June 19, 2013 at 10:17 am

    My 11-month old ate 5 of these yesterday morning (I think I ate 8). I put a little tower of natural whipped cream on his tray and he had fun splattering the cream and then grabbing a pancake square – it was so, so cute! They are so delicious. I will definitely be adding this recipe into our breakfast rotation!

  77. Gail

    June 17, 2013 at 4:32 pm

    Alain please print

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  79. Judy Hoff

    June 12, 2013 at 8:29 am

    Are you sure that the recipe doesn’t include any milk? I would think you need a little milk in recipe?

    • catherine

      June 12, 2013 at 12:04 pm

      Nope! :) The cottage cheese takes care of the moisture!

  80. Mariam Staunton

    June 4, 2013 at 11:44 am

    We are addicted to these things in my house! It’s always a challenge incorporating proteins into my 14 month olds diet and these for the bill – he’s been eating them since he was 10 months old. I also recently made these pancakes for my mom after she had surgery. They are super easy to eat and provide a ton of nutrition. They also freeze beautifully!

  81. Katie

    June 1, 2013 at 8:02 am

    Do you have nutritional values for the cottage cheese pancakes? My whole family repeatedly calls these their favorite pancakes ever! I use 1/2 vanilla extract and 1/2 almond extract which is delicious!

    • GinnyIckle

      July 19, 2014 at 8:01 am

      MtFitnessPal.com (great free site) lets members instantly calculate nutritional info when they enter a recipe. :) I’ve found it very helpful, as I generally cook from scratch and I can enter a recipe once and call it up again and again.

    • catherine

      June 3, 2013 at 12:19 pm

      I do not yet have that info, but am working on getting it!

  82. Erin

    May 27, 2013 at 11:02 pm

    To die for! I made these for breakfast this morning and my 18 month old kept asking for more! He ate 6! Amazing! Mama likes em, too!

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  84. Mary J

    May 14, 2013 at 8:53 pm

    I just made these tonight along with the sweet potato latkes. These pancakes were a huge hit! I thought they were fantastic and so did the kids. My 4 year old refuses to eat cottage cheese and he said these were the best pancakes he’s ever had. And we cook up a lot of different pancakes. Thanks for a great recipe!

    • Javier

      February 3, 2014 at 7:48 pm

      Now I wonder if sievlr dollar pancakes are the same as pikelets?I think the pigeons have eaten all our cherries before they even got a chance to grow and ripen. There is lots of evidence of them having done so on the ground under the tree! We haven’t had anything from the garden yet, although the piggies have had some of the sievlrbeet.

  85. Kathy

    May 6, 2013 at 3:19 pm

    Love these!!! I often make a double batch and freeze them. I usually eat an early light dinner with the kids and end up being hungry shortly after they go to bed. I take a couple of these out of the freezer for a perfect little snack. When I run out, I immediately make more! Kids love them too!

  86. fbtena

    May 5, 2013 at 1:46 pm

    Love Love Love this recipe. Sundays are pancake day for us and I have been trying all of the pancakes in the weelicious cookbook and this is my favorite recipe thus far! I admit, I was doubtful that cottage cheese would be good. It is a healthier alternative to ricotta pancakes. Would highly recommend.

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  88. Jessicai

    April 19, 2013 at 12:27 pm

    Not sure if anyone has done this, but I put the cottage cheese in the food processor for a couple whirls to give it a smoother texture. Big improvement!

  89. Mercedes

    April 3, 2013 at 6:54 pm

    I made these tonight. I opted for honey and used vanilla bean paste. I ended up blending the mix because I did not read the directions (Oops). I am really glad I did because the texture was amazing. They were much more delicate than most pancakes. I will be making these again and often. Thanks!

  90. Monica

    March 27, 2013 at 11:52 pm

    Love this recipe! I never thought I would like cottage cheese.. and my 20 month daughter loves it too:)

  91. Laura

    March 25, 2013 at 8:52 am

    Can I sub ricotta cheese for the cottage? I have partial container in the fridge (from the weelicious spinach ricotta bites which are wonderful btw!) that needs a recipe!

    • catherine

      March 25, 2013 at 11:13 am

      I haven’t tried that, but I think it would probably be okay!

  92. Merlene Reynolds

    March 24, 2013 at 12:35 pm

    Thank you for sharing your recipes. I am always looking for low-carb ways to remake classic foods.

  93. Taryn

    March 17, 2013 at 9:17 am

    These are fabulous, my 18 month old ate 2, looked at me and said more. I’m sure every mom on here can understand how excited I got over that one little word.!

  94. Ashlyn

    February 25, 2013 at 11:01 am

    I just made these for my husband and I this morning because I had some Cottage Cheese that I needed to use up and he won’t touch it. They are WONDERFUL even got the approval of my husband! I added a small amount (maybe a 1/2 tablespoon) of ground flax seed and also used Quinoa Flour in place of regular flour simply because it is what I had on hand. This recipe is definitely a keeper! Thank you!

  95. Shari

    December 30, 2012 at 2:27 pm

    I just made these for my mother-in-law this morning after church. They turned out delicious and I will be making them again many times. So flavorful and fluffy. I used 3/4 cup whole wheat flour instead of white flour, fat free cottage cheese and maple syrup. NO SALT.

  96. debra

    December 6, 2012 at 8:16 am

    can i make these with egg yolks and without honey – want to make them for my 9 month old who cant have honey or egg whites yet?

    • catherine

      December 6, 2012 at 1:23 pm

      The honey adds sweetness, so you can leave it out if you don’t mind the resulting flavor. If you want sweetness then use agave instead or another liquid sweetener. I’m not sure about the egg yolks, but I’m thinking that would be okay. You might need to add one more to help the dough come together. Let me know how it comes out with your changes! If the batter seems too thick try adding a little water.

  97. kristie

    December 4, 2012 at 9:27 am

    I can’t get theses to cook all the way thru. Even when they are burnt on the outside, they are not done on the inside???!!!

    • catherine

      December 4, 2012 at 2:20 pm

      Cook them over lower heat! What type of pan are you using?

  98. Megan

    November 12, 2012 at 5:38 am

    I’m curious about adding fruit to these, such as mashed banana or grated apple. Is this overkill? Does it work?

    • GinnyIckle

      July 19, 2014 at 8:02 am

      I added blueberries this morning! Great.

  99. Natascia

    November 3, 2012 at 5:12 pm

    My boys devoured these pancakes!

  100. Haley

    October 23, 2012 at 5:12 pm

    My daughter is in a really picky stage and is stubborn at trying new things. She loved these pancakes! The best part is she doesn’t like cottage cheese, never has! This is the second Weelicious recipe that I have braved at trying and succeeded with! I went right out and bought your cookbook this afternoon :) Thank you so much for a delicious and nutritious recipe!!

  101. Jill

    October 3, 2012 at 11:15 am

    These are tasty and they smell divine. They’re a little too savory by themselves (I like sweeter pancakes), but they are AMAZING if you serve them with fresh strawberries. They’d probably be good with fresh raspberries or blackberries or anything sweet and tart. I tried to put chopped strawberries in the batter and cook them that way, but I found I like the cold strawberry flavor and texture better.

    Also, I added a spoonful more flour after the first two turned out too flat (for my tastes). Stick to the Tablespoon size (medallion size) pancakes to be sure they get cooked all the way through. I tried to make them a little bigger at first, and they didn’t turn out quite right.

    All in all very delicious and a great way to use cottage cheese (for those of us who can’t palate the stuff by itself).

  102. Ruth

    October 1, 2012 at 7:56 am

    These were good, but seemed a little too salty – next time I make them, I’ll cut down on the salt. I also used 1.5 times the flour called for, based on other readers comments, and they cooked perfectly. My 5-yr old ate several, and didn’t even notice any difference from “normal” pancakes.

  103. Lindsey L.

    September 28, 2012 at 6:46 pm

    I I GI made these today my three kids Loved them. They couldn’t get enough . I don’t like them though.they tasted like sour dough. I doubled checked my cottage cheese and eggs to make sure they were not bad. Are they suppose to take like sour dough or did I do something wrong.

    • GinnyIckle

      July 19, 2014 at 8:27 am

      Rich,, buttery, a little like sourdough, yes, that’s the correct flavor. Sorry you aren’t a fan!

  104. karen

    September 16, 2012 at 9:05 am

    Just made these and the family loved them! I substituted gf pancake mix for the flour:-)

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  106. lizaibel

    July 19, 2012 at 8:45 pm

    These are insanely good. I made them three times in one week. Thank you!

  107. RobinV.

    July 11, 2012 at 11:35 am

    Wow! My kids loved these! I couldnt cook them fast enough 😉 Thanks for all the amazing ideas!

  108. Caroles

    May 20, 2012 at 10:00 am

    Made this today, but used Fresca Avena. Which is oat in a flour type used for beverages. This came out soooo good!

  109. Joann

    May 19, 2012 at 7:26 am

    I’ve been using this recipe for a while now & have to say… it’s AWESOME! my kids love it… Thanks Catherine! You’re the best!

  110. catherine

    May 10, 2012 at 11:11 am

    I have done that with other pancake mixes. I say give it a try! Let me know how it comes out! :)

  111. Lindsay

    May 10, 2012 at 8:15 am

    I have made these several times and both myself and my twins find them DELICIOUS!!! I was just wondering if I could pour the batter into a muffin tin and bake these? I have made pancake muffins before but never with a cottage cheese based batter so I’m not sure whether it would work. Has anyone done this?

    • Laura

      March 25, 2013 at 8:48 am

      Baking pancakes in muffins tins, I’ve never heard of that. What a great idea!! What oven temp and time do you use? Are you using a regular size muffin tin or mini?

      • Rodi

        May 1, 2015 at 1:06 pm

        Hello – I am also wondering the same thing. I am open to use regular or mini. I suppose regular would be easier. Have you tried it? Thanks.

  112. jaime

    April 10, 2012 at 9:36 pm

    can I substitute 1/2 cup almond flour for the wheat flour? I can’t do grains.

    • catherine

      April 11, 2012 at 12:01 pm

      Yes, almond flour is a great substitute! Just remember that the taste and texture will be a bit different.

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  114. Esther

    March 3, 2012 at 7:38 pm

    came out perfect and IIII love them! =D (so does my husband and 2 year old son =P) but I’m the one with the cottage cheese problem – so thank you! =D

    for those with soupy consistencies…
    I used 2 % cottage cheese, and 3 extra large eggs…
    I used a LITTLE bit more flour but not too much and it came out perfectly… hope it works out for you because they’re great!

  115. Isla

    February 24, 2012 at 11:37 am

    Made these this morning for a 5-year boy who wont normally eat cottage cheese and a 2-year girl who wont eat eggs…they both ate 4 of them! SO DELICIOUS! Thank you, thank you! This will be a weekly item in my house now. And I took your advice, and told them what was in them…after they ate them of course, and they didnt seem to mind. yay!

  116. Lucy

    February 23, 2012 at 9:17 pm

    Having a nightmare of a time with this recipe! They keep sticking to the pan & a very soupy texture. I used 1% cottage cheese because that’s what I had on hand. This may be the problem but the recipe didn’t specify a type. Tried to add more flour with no luck. Will attempt again another time would really like to try them!

    • GinnyIckle

      July 19, 2014 at 8:04 am

      I make them up in the blender. :)
      Also, some cottage cheese brands are quite wet, while others are pretty dry. A drier version works better, I think.

    • mel

      December 12, 2012 at 12:24 pm

      The batter gets thinner the longer it sits. Also, mixing dry ingredients into wet just enough to moisten the flour (it will seem a bit under-mixed) helps keep it from getting soupy. Hope this helps!

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  118. Hillary

    February 3, 2012 at 11:01 am

    I made these for my 11 month old this morning (sans honey) and they were a hit. She ate THREE! These are going on my rotation for sure. I am a huge weelicious fan (I made the lentil veggie soup last night and blended it for my daughter and she gobbled it up). Thanks for another wonderful recipe!

  119. Christiane

    January 27, 2012 at 12:45 pm

    Just read a blueberry addition comment! Thanks!

  120. Stephannie

    January 27, 2012 at 12:20 pm

    Sorry if this is a repeat question, but I didn’t have time to scroll through all these comments. What if I don’t want to use eggs. Could I substitute mashed banana or applesauce? What do you think? Thanks!

    • catherine

      January 27, 2012 at 3:12 pm

      The eggs act as a binder which I’m not sure applesauce would do, but banana might. You can also use flax seed as an egg replacement. 1 Tbsp Ground Flax Seed plus 3 Tbsp Water equals 1 Egg. It sometimes changes the flavor and texture, but sometimes works like a charm!

  121. Christiane

    January 27, 2012 at 12:04 pm

    Catherine, forgive me if you’ve answered this already! Do you think we could also add a bit of diced fruit to this batter? Like berries or pineapple?

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  126. Tammy

    January 13, 2012 at 11:05 am

    I just made these for breakfast this morning. My daughter is not necessarily a picky eater, just a light eater. I always wonder how she manages to grow on the slight amount of food she eats! Anyhow, she ate SEVEN of these in one sitting. This recipe was definitely a hit in our household!

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  128. Lisandra

    January 8, 2012 at 1:31 pm

    Just made these this morning. My daughter is in a blueberry mood so added berries. I must say I love love love. She is a picky eater and even she ate. Thanks Catherine!

    • Paul

      February 4, 2014 at 4:00 pm

      I am so curious Walter to know how big he and the other pigs are. How big is a tpicyal market pig and how big will they grow if you just let them get to full size? I have read that elephants never stop growing just like trees and things like that too. Are pigs like this.Adam

  129. mebrr

    January 5, 2012 at 7:51 am

    Just wanted you to know we love this recipe. I find I have to double or triple it to catch up to this crowd of 2 adults and 2 (almost) preschoolers. I can’t even get the syrup out for dipping before they’ve eaten all of them (litterally–they forgot they asked for it before they are onto seconds!!)

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  133. Tammy Hillebrand

    December 6, 2011 at 2:37 pm

    Do you pack these in lunch for your children? I have some frozen and wanted to send in my daughter’s lunch as a sandwich w/ a fruit/cream cheese or peanut butter spread. Thanks.

    • catherine

      January 27, 2012 at 3:13 pm

      That sounds super tasty! I often make pancake sandwiches for Kenya and Chloe!

  134. Rachel M.

    November 22, 2011 at 9:01 am

    This is my absolute favorite recipe from this site! Just made it for breakfast AGAIN!

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  136. Tracy

    October 20, 2011 at 10:11 am

    I made these for my twins and they (and I) LOVE them. A new staple for our house, I’m sure. Thanks for a great recipe!


  137. Amber

    October 9, 2011 at 9:46 pm

    Yay!! Another success with my very picky 22 mth old! He loved these, as did hubby, who is also very picky. I used Agave nectar, which I’ve never used before and they had a really good flavor. Turns out we really like Agave so I may be trying it in more things from now on.

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  141. Mary

    September 27, 2011 at 12:33 pm

    These seemed a bit too salty to me (although they were delicious) and I’m sure it was because of the cottage cheese. I try to avoid high sodium foods with my 22 month old daughter.

    Any ideas to decrease the sodium content? I would still like to use the full fat cottage cheese.


    • GinnyIckle

      July 19, 2014 at 8:06 am

      Maybe use an unsalted cottage cheese, or skip the added salt?

    • catherine

      January 27, 2012 at 3:14 pm

      You could cut the salt in half, or just delete it altogether. Salt brings out the flavors in almost anything which is why I use it in small amounts. I hope this works better for you next time!

  142. Alexa B

    September 27, 2011 at 11:53 am

    My 1 1/2 year old could not take in enough of these, neither could I! I didnt add honey cuz i didnt have any. Tasted bland enough but if we put surup on top, its so very yummy! My lil girl loves cottage cheese but wanted to try it anyways. Definately making more of these!

  143. Em

    September 25, 2011 at 11:11 pm

    All your pancake recipes are awesome. These turned out to be great as well. Thanks!!!

  144. Lyndsey Blake

    September 25, 2011 at 10:23 am

    Great recipe! My two year old daughter could not get enough of these, thank you!

  145. Karen

    September 11, 2011 at 1:32 pm

    Wow Catherine!! Thanks for sharing. These pancakes are delicious! A HUGE hit in my family. They all tried to guess “the secret ingredient” and couldn’t believe it was cottage cheese! I love that they are protein packed….a great way to get some protein into my kids before school!! I also used the maple syrup substitute…when in Maine…

  146. Rebecca

    September 11, 2011 at 1:01 pm

    Made these pancakes this morning, I had accidentally purchased cottage cheese with pineapple inside, so I figured why not give that a try. My husband and two daughters just inhaled them! My first weelicious recipe was rice cooker mac and cheese, followed by this one – Catherine, you are two for two in pleasing my picky eaters!

  147. Amy

    September 11, 2011 at 9:27 am

    My 17 month old loved these! Used the maple syrup substitute option and they turned out great! Thanks!

  148. Georgia

    September 9, 2011 at 12:46 pm

    Could you give me the load down- Calories, Carbs, Fat etc…maybe just didn’t see the tab. Thanks

    • GinnyIckle

      July 19, 2014 at 8:09 am

      It’s going to depend on size of eggs, kind of flour, kind of cottage cheese … I use free site MyFitnessPal.com to track nutritional info, and when I put in a recipe, it automatically calculates nutritional content for me. Love it!

  149. Kimberly Lynch

    September 9, 2011 at 11:17 am

    Recently made a version of these pancakes and my pancake loving 8 year old loved them. Nice way to give her protein instead of just empty carbs. Personally I think it’s genius to add (not hide) fruits and veggies to recipes. I think it is making the recipes healthier. My veggie hating hubby benefits from this as well. (and his mom loaded him with fresh fruits and veggies as a child) Seems like you don’t agree with LYING to children about adding healthy ingredients to recipes (being sneaky), rather than the act of doing so. ??

  150. Julie

    September 9, 2011 at 11:00 am

    Is there any way to make a dairy free version of these? What could I sub for cottage cheese?

    • GinnyIckle

      July 19, 2014 at 8:07 am

      Soft or silken tofu might work, run through the blender. Might need to add a bit more flavor to make up for the absence of the buttery (once melted) cottage cheese.

  151. Stephanie

    September 9, 2011 at 10:59 am

    I was VERY excited to come across this recipe as I have been looking for a new recipe to try out with the cottage cheese I need to use up in the house. I think this will be dinner tonight!!

  152. Amanda

    September 5, 2011 at 8:12 am

    Just made this for breakfast. So good topped with strawberries. I used whole wheat flour and honey and they were excellent.

  153. Jennifer

    August 23, 2011 at 7:52 am

    Made these for my kids this morning and they actually ate them. Of course, I didn’t tell them they were cottage cheese pancakes since they looked like regular pancakes. I loved them. such a better alternative than instant pancakes.

  154. Gill Connell

    August 6, 2011 at 5:31 pm

    Just tried these for dinner tonight and they were a SMASH HIT! Everyone loved them… not just the kids! Thanks so much for sharing!

  155. Charlene

    August 5, 2011 at 2:24 pm

    I make these ALL the time. Everyone LOVES them. My nieces, my mother-in-law, my daughter…..everyone. They are a hit every single time. Thanks so much for your recipes.

  156. Alida @ Alida's Kitchen

    July 9, 2011 at 6:57 am

    These pancakes are fantastic. My son will eat 1…maybe 2 of other pancakes, but he is guaranteed to eat at least 3 of these every time. I can’t keep up! :) Thanks for the great recipe!

  157. Michelle

    July 6, 2011 at 6:45 pm

    These look great, I’m excited to try them!!

    I have to say that lately I’ve become a fan of hiding veggies, but I don’t consider it deception. I am just boosting the nutrition of our food. I alway serve my little boy veggies as well, but he’s often not receptive to it. I know persistence pays off, but in the meantime, I want to make sure he is getting enough vitamins, fibre etc. He is too young to help with food prep, grow veggies, and all the other things that encourage kids to take an interest in their food, so for now I feel I am being a good mom by “sneaking” in his vegetables.

  158. maurine cole

    May 11, 2011 at 10:31 am

    Cannot get these to cook through without burning, any suggestions?

    • Michelle Hill

      May 24, 2011 at 10:34 pm

      Hi Maurine – I think your heat is probably too high under your pan. If you turn it down they should cook through before the surface burns. Good luck!

  159. Alissa

    April 29, 2011 at 8:53 pm

    My daughter has not been given the ok for honey and I am unsure about agave. Can the honey be omitted?

    • MD

      September 27, 2011 at 11:27 am

      Yes. I have made cottage cheese pancakes for years and have never used a sweetener.

  160. Rebecca

    April 27, 2011 at 11:28 pm

    what is the difference with hiding veggies and hiding cottege cheese?

    You are adding it in and covering it up a bit.
    you are still being honest and telling your child what you put in there. no harm.

    I think you would better understand why parents do it if you had a child who wouldn’t eat anything……

  161. Dianna

    March 29, 2011 at 10:48 am

    My 14 month old LOVED these. I made them with whole wheat flour and added some oat bran as well. DELISH!

  162. Mia

    March 28, 2011 at 8:04 pm

    Is there a way to make these without eggs? My son is allergic and I am always trying to find new things for breakfast that are somewhat healthy that he can eat.

    • Kimberly p

      September 10, 2011 at 9:29 am

      Flax seed is an eggscellant egg replacement…For each egg to be replaced, blend in a blender/food processor 1 tablespoon flax seed with 3 tablespoons water until the mixture is thick and creamy.

    • catherine

      March 29, 2011 at 1:56 pm

      unfortunately, eggs are the binder for this recipe. Especially since there is cheese in them. Do you use an egg substitute at home?

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  164. Keren

    March 4, 2011 at 8:31 am

    Made them today and my 2 year old LOVED them :) I did as well!

  165. Kate

    March 3, 2011 at 2:08 pm

    Just made these for my 2.5 year old — he ate them up! So yummy — thanks!!

  166. Crystal

    March 2, 2011 at 5:54 pm

    THEY where a great hit in our house and tured out perfect 😉 Loved the combo :-)


  167. tamara

    March 1, 2011 at 9:32 am

    Andree, yes I have done this since I have made these for myself and try as I may can’t eat a whole batch of batter. Yummmmmmm!

  168. Andree

    February 20, 2011 at 8:30 pm

    Could the batter be made the night before and kept in the refrigerator?

  169. Jen

    February 16, 2011 at 7:25 pm

    Just made these…they were great! One year old loved them as did I! Reminded me of French toast in taste and consistency! Added 1/4 cup of toasted oat bran to batter! Delicious!

  170. Sarah

    February 3, 2011 at 11:18 am

    I made these for my son, though cottage cheese is not a hard sell for him. I, on the other hand, hate cottage cheese. But we both love these pancakes! I will be making these often!

  171. Lucy

    January 28, 2011 at 2:47 pm

    They were also soggy and flat. When flipped, they did tend to rise a bit, but when they cooled they went flat :(

  172. Lucy

    January 28, 2011 at 2:46 pm

    Making these right now and I tasted one…taste too much like egg :( didn’t like. Maybe next time I’ll use just egg whites or less egg.

    • GinnyIckle

      July 19, 2014 at 8:24 am

      Maybe one less egg and a cooler pan, next time? And maybe a drier cottage cheese?

  173. Irina

    January 14, 2011 at 11:16 pm

    We loved this recipe! We also tried a variation at my son’s request, since that is how he likes his “regular” pancakes too: ww flour, no vanilla, no honey, had to add some milk to thin the batter a bit. When cooking, add a smily face of thin olive slices. He just loves pancakes with olives! He eats these with extra cheese! And in the sweet version we had to add a smiley face of raisins :).

  174. Catherine

    January 7, 2011 at 4:07 pm

    I made these this morning for my DS. He loved them. I made a few substitutions. I used half ww flour and half white flour. I also omitted the vanilla and used a tiny less salt than listed. Next time I may use even less as the cottage cheese seemed to lend a salty flavor to the pancake. I will definatly be making this again.

  175. Jenn

    January 7, 2011 at 11:05 am

    Loved these. To me it tasted like cheese crepes without all the work! My kids loved them and dipped them in syrup. Perfect!

  176. Catherine

    January 5, 2011 at 2:34 pm

    These are delicious! my 10 month old devours them. I altered the recipie and substituted 1/2 small banana for the agave nectar/honey and I didn’t have cottage cheese on hand so I used 1/2 c Greek Yogurt and 1/2 c ricotta cheese. sounds weird, but they turned out so fluffy and delish! thank you, thank you for this website. you inspire me.

  177. Suzy

    December 31, 2010 at 6:27 pm

    Mine did not turn out. They stuck to the pan and I couldn’t flip them.

    • catherine

      January 3, 2011 at 3:52 pm

      did you grease the pan well? also was your heat high or low?

  178. Anna

    December 23, 2010 at 11:32 am

    Made these this morning and they came out very egg-y rather than pancake like. What did I do wrong? My husband and 15 month old still ate them, but I didn’t care for the texture. :(

    • catherine

      December 23, 2010 at 4:51 pm

      Did you use large eggs or Extra large eggs? All weelicious recipes call only for large eggs. That may have been the problem. You can add more flour next time if you feel like the consistency is not for your taste :)

  179. Lori

    December 17, 2010 at 8:57 am

    I didn’t care for the texture of the pancake with 1/2 c flour so I increased it to 3/4 and felt like it had more of a pancake feel. Pretty good and I love the protein serving in the cake.

  180. Jessica

    November 30, 2010 at 5:16 pm

    I prefer cooking with WW flour — can I just sub it out?



    • catherine

      December 1, 2010 at 2:05 pm

      Whole wheat flour is little more dense and will not allow the pancakes to be fluffy. Do you have white whole wheat flour?

      • Brittany

        December 3, 2010 at 10:03 pm

        I prefer to use whole wheat flour too- There is a cottage cheese pancake recipe in the “eat clean” cookbook that uses only whole wheat flour, cottage cheese, plain yogurt, egg whites (theres a note that the whites are what help make them fluffy, but I use whole eggs and it works just the same) and a few other things like cinnamon etc and they’re great! Not dense at all! :)

  181. Jana R

    November 22, 2010 at 11:38 am

    Delicious!!! my kids ate the whole batch in one sitting! definitely making these again. Thank you for all the hard work you put in this website, I use it almost everyday!!

  182. Christy

    November 20, 2010 at 11:30 am

    Made these this morning! Loved them and my husband, who doesn’t like cottage cheese, loved them too! Thanks for the recipe. :)

  183. Andrea

    November 13, 2010 at 10:27 pm

    Thank you so much Catherine for sharing your recipes. I’ve tried a few of them and they are all “weelicious” :)
    I made the pancakes this morning and I put a few in the freezer. Now I have a question for you: Once they are frozen, how do you re-heat them?

    • Anna

      December 22, 2010 at 5:18 pm

      I reheat my frozen pancakes in the toaster.

    • catherine

      November 15, 2010 at 1:23 pm

      I just let them thaw to room temp – it takes about 10 minutes or just put them in a pan and heat through or just the microwave

  184. Olive's Mom

    November 12, 2010 at 3:26 pm

    These are absolutely delicious. My 11 mos old gobbles them up! If I wanted to add pumpkin puree, how much would i add and would i need to reduce the amount of cottage cheese? Thanks!!

    • GinnyIckle

      July 19, 2014 at 8:14 am

      She has a pumpkin pancakes recipe on the site, might try that. Otherwise, I suspect total of cottage cheese plus pumpkin should come to not much more than the cottage-cheese total here. Maybe a quarter-cup leeway, as the pumpkin is denser? Just guessing!

  185. Jenna Shields

    November 10, 2010 at 4:35 pm

    I absolutely agree with not tricking your kids into eating veggies. From the very beginning, my kids, 18 months and 3, have eaten pretty much everything my husband and I eat. No special kids meals. If its halibut for dinner, they eat it. I guess I’ve been lucky with kids that like when I cook – I get “THIS IS DELICIOUS!” a lot when I cook (vs. when I reheat I get no comment but its still eaten!)… And I’m a big fan of all eating together at the dinner table for family time. Catherine, you’re great and an inspiration!!!

  186. Alexis

    November 10, 2010 at 11:34 am

    Can you suggest a gluten free flour sub for this recipe? I’m a little over a year into cooking gf for my hubby, and am not always sure which flour is best for substituting. I have several varieties, but am partial to rice flour (bob’s red mill) or “all purpose” flour blends.

  187. Ksenia

    November 4, 2010 at 12:28 pm

    My whole family loves these pancakes. Thank you!

  188. Angela

    October 22, 2010 at 8:10 pm

    Thanks Catherine for your wonderful recipes. I am having so much fun with them!! This recipe is a big hit with my family. I recently experimented with Ricotta cheese, and the pancakes were fabulous. I’m not good at identifying the difference – maybe a little milder tasting and fluffier? I recommend trying this alternative!

  189. Dena

    October 22, 2010 at 5:30 pm

    Does it matter if you use full/low/no fat cottage cheese? Wanted to thank you again for helping me to prepare homemade meals all week for my family. Couldn’t do it without your great ideas!

  190. Emily

    October 20, 2010 at 8:44 pm

    These are easily the best pancakes I have EVER had. They are fluffy and have the right amount of sweet. I used a flour blend (wheat, white and wheat germ) and they were perfect. They were so easy too! Yum.

  191. Julie

    October 19, 2010 at 7:58 am

    Just tried these this morning. My 12 year old wouldn’t even try them, my husband took a bite and dumped them in the trash, I thought they were good… but my 2 year old LOVED them! Success!!! I’m freezing the rest just for her. Thank you!

  192. Sarah

    October 12, 2010 at 5:10 pm

    I wouldn’t use low-fat cottage cheese for this recipe. We just made them with it and they did not turn out well at all. I did make a similar recipe with ricotta cheese the other day though and that was wonderful. I just didn’t like that the cottage cheese was obvious after it was cooked (it didn’t melt or anything) and it gave a funny texture and taste to the pancake. If I try these again I’ll definitely use full fat cottage cheese and maybe blend it in a food processor or something. On the plus side, my little guy liked them which is most important! :)

  193. dana

    October 12, 2010 at 2:55 pm

    I made these this weekend, and was disappointed in the texture. They tasted fine, though not as flavorful as some. We added cinnamon to help with that. As far as the texture, though, they were quite soupy and very, very soft. I turned down the heat after the first batch and let them cook longer, but they just didn’t have the normal bite or chew of a regular pancake. I love the idea, and next time will experiment with adding more flour or ground flax seed. (I used white whole grain flour, if it matters.)

  194. Becky

    October 11, 2010 at 7:36 pm

    I’ve never been a fan of cottage cheese. As an adult, I’ve tried to get past it since I know how good it is for me, but it’s totally a texture issue.

    So I was excited to try these – and they were awesome!!! Realized I was out of vanilla at the last minute so subbed in a little extra honey and some maple flavoring I had in my pantry. I don’t have kids – but these will definitely be on my recipe rotation! Thanks!

    • Leonardo

      February 4, 2014 at 6:39 pm

      Cindy, Ruth is a very dear friend of mine. I have her items all over my home! I ptseod about her on my blog too! The sign that stays at the bottom of my blog is by her as well! I just LOVE her work!!Amy

  195. Margaret

    October 10, 2010 at 7:26 pm

    should you whisk these until the curds of the cheese are smooth, or do they melt a bit?

    • GinnyIckle

      July 19, 2014 at 8:21 am

      If you want to avoid visible curds in the pancake, the blender works wonders.

      • GinnyIckle

        July 19, 2014 at 8:22 am

        Not that it’s a huge issue unless one is using large curd cottage cheese, but some people can’t stand visible any things on their food. :)

    • catherine

      October 11, 2010 at 2:24 pm

      Just whisk to combine – the curds don’t really melt, they just get a little soft.

      • Margaret

        October 12, 2010 at 10:04 am

        Thanks! These turned out great!

  196. Wenn

    October 9, 2010 at 8:33 am

    My picky toddler who normally does not eat pancakes LOVED these and kept asking for more. She ended up eating my husband’s and my portion!
    Try them today!!!!

  197. Wendy

    October 8, 2010 at 8:18 pm

    For those who don’t care for cottage cheese, you should know that every brand tastes slightly (or very!) different. I love Trader Joe’s and Horizon cottage cheese, and most others are not good by comparison. Daisy has the shortest list of ingredients, though, but I don’t care for the taste as much.

    • GinnyIckle

      July 19, 2014 at 8:20 am

      I’m fond of Friendship, which is drier than most and higher in protein. Also, they sell a blended-smooth version that is handy for many dishes.

  198. Lee Ann

    October 8, 2010 at 5:12 pm

    I love this recipe but my first batch turned out like fried eggs with cottage cheese in them. I changed it to 1 cup of flour and added 1/4 cup of milk and this time they turned out like real pancakes :-)

  199. Julie

    October 7, 2010 at 7:19 am

    I’ve got a picky eater and he LOVED these pancakes….as did I! I think its the hint of sweetness from the agave and vanilla. We froze them and try them again this morning–just as good as the first day.

    We blended all the ingredients in the blender and they turned out well….although a little thinner than normal pancake batter.

  200. Arlene

    October 6, 2010 at 1:09 pm

    WOW! This recipe could not have come at a better time. I accidentially purchased a container of “no salt” cottage cheese and not even the dog wanted to eat it. I was wondering what to do with it when I logged onto weelicious.

    I made these this morning and AMAZING! My Hubs, 11 month old and the dog loved them. My only “issue” was they need to cook a little longer than regular old pancakes before you can flip them.

    @Julie there’s no “texture” b/c the cottage cheese melts. My husband has very sensitive tastebuds (eyeroll) and he said “they taste like pancakes, what’s the big deal?” Then I told him what was inside and he replied “Wow, really yummy. What gave you that idea?” Of course, I came clean.

    • Julie

      October 6, 2010 at 9:08 pm

      Thanks Arlene, it seems that my hubs has sensitive taste buds too! I can’t wait to try this recipe!

  201. Michele

    October 6, 2010 at 12:17 pm

    Delicious! Both kids and hubby gobbled these up. Although, I only got about 12 pancakes in this batch. Perfect amount for us!

  202. Julie

    October 6, 2010 at 9:57 am

    looks so good, I usually make ricotta pancakes, but cottage cheese is something only I like ( with peaches or pineapple chunks). I think even the hubs will like this! thanks for sharing. I’ll give the family another taste of cottage cheese.
    Oh, what’s the texture like? Is it grainy…does the cheese blend well or is it still kinda lumpy, because that’s why they don’t like it. It’s a texture thing.

    thanks :-)

    • catherine

      October 6, 2010 at 2:09 pm

      It has the same texture as a regular pancake, you would not even tell that there were cottage cheese in there! The cheese blends wonderfully!

  203. Chrissy

    October 6, 2010 at 6:54 am

    Can these be frozen?

    • catherine

      October 6, 2010 at 2:09 pm

      Yes it can :)

      • Ani

        February 4, 2014 at 10:32 pm

        I find these little hosues hard to pass up too! I have bought so many of them at Marshalls, I think it has become an obsession, LOL. Yours looks so pretty, I wish I could move into them! Merry Christmas.Hugs~Kelly

  204. Anna

    October 5, 2010 at 9:34 pm

    Thank you for this recipe! I have been looking all over for one! It reminds me of cottage cheese pancakes which I ate for breakfast at the Hotel George in Lviv, Ukraine.

    Have you tried giving cottage cheese to Kenya in a savory dish? Try tossing it with some hot egg noodles or bowties and caramelized onions. Not only is it delicious, but it’s fast too. My mother used to make that for us growing up and now, I make it for my 13 month old. (I also add a little sour cream to make it creamier.)

  205. Chrissy

    October 5, 2010 at 7:52 pm

    Mixing healthy stuff into “comfort foods” and treats isn’t HIDING it – it’s addding where there would usually be no or very little nutrional value. My daughter will eat spinach…. but why not ALSO mix it into an otherwise nutrionally useless brownie? Why not add sweet potatoes to her pancakes for the added vits? She will eat them plain, too… but the girl loves her pancakes. It’s not about hiding – it’s about boosting nutrition!

    • GinnyIckle

      July 19, 2014 at 8:18 am

      Yes, spot on.

    • bwsf

      October 10, 2010 at 2:36 pm

      I totally agree with you, I was very surprised at how judgy this topic got so quickly. My son is only 2. When I can explain that just because it’s green and looks weird doesn’t mean it doesn’t taste good, then I’ll stop “hiding” the veggies in his food. Until then? He’s getting balanced nutrition and it’s not a battle of wills at the dinner table.

    • Kristy

      October 6, 2010 at 5:27 am

      I agree that I enjoy adding extra nutrients into treat foods. I even dip my chicken into pureed cauliflower instead of egg when making snitzels. It’s only a little added veg, but why not. But my kids know I do it, so it’s not hiding, it’s adding! I do think that’s a significant difference. That way they eat their normal vegies, and know how to get added vitamins when they’re not in the mood for the normal veg :)

    • Jane

      October 6, 2010 at 12:57 am

      I agree with both of you! Great comment!

  206. Lea

    October 5, 2010 at 5:06 pm

    I’ve noticed you seem to be using honey rather than agave in most of your recent recipes. Just curious if there was any particular reason for this as a lot of your older recipes use agave predominately for sweetening.
    Thank you for all your wonderful recipes :)

  207. Angela

    October 5, 2010 at 4:36 pm

    Sounds good! I used cottage cheese in your spinach ricotta bite recipe, since that was what I had, and they turned out very delicious. My kids and husband all liked them.
    On the veggie hiding subject…my kids are resistant to some veggies like zucchini, but if I shred it into muffins or pancakes, they love it. Sometimes it just takes being creative by adding chopped bell peppers, carrots, etc. to chilis, sauces or casseroles that the kids already like.

  208. Carrie

    October 5, 2010 at 3:11 pm

    How do these freeze?

    • catherine

      October 6, 2010 at 2:17 pm

      They freeze wonderfully!

  209. Victoria

    October 5, 2010 at 3:11 pm

    Just this morning I read a recipe in Nigella Lawson’s book Feast that was called Cheesecakelets and are pancakes made with cottage cheese. What a coincidence! I was interested to read your recipe, thanks it looks good.

  210. Tracey

    October 5, 2010 at 2:51 pm

    I can’t wait to try these! Protein packed pancakes…awesome! If my son has decided he doesn’t like something next time I serve it I say the name of the food in another language. For example, he doesn’t care for sweet potatoes but he loves sweet pommes de terre – does that count as being honest or is it still deceptive? :)

  211. Melinda P

    October 5, 2010 at 2:42 pm

    I’m not one to hide fruits and veggies in foods to be deceptive, either. After all, my kids actually like their fruits and vegetables, something I am soooo thankful for (because I was THE pickiest eater on the face of the planet when I was a kid). I offer them lots of fruits and veggies throughout the day. Anytime I’m using the “sneaking” method, it is to just make stuff healthier in general (and cuz even though I’ve learned to eat veggies, I could stand to eat more). BUT, like many other children, my kids don’t like cottage cheese (and neither do I), so I will DEFINITELY be trying this out next time I make pancakes, for the benefit of all of us. :) Thanks to the other commenter regarding subbing oatmeal. Or I wonder how whole wheat flour would work?

  212. Rachel

    October 5, 2010 at 1:49 pm

    I don’t like the idea of hiding foods either, but we all have our exceptions! Mine is avocado. My son used to love them, but now he won’t touch them with a ten foot pole. They are so good for you, I really want to incorporate them back into his diet. I’ve tried the cream cheese avocado spread to no avail. Any other suggestions? He loves smoothies….

    • Libby Brewer-Dulac

      January 27, 2012 at 12:05 pm

      Avocado chocolate mousse! It’s the best!

    • Wendy

      October 8, 2010 at 7:47 pm

      I love avocado scrambled eggs. Just mix the mashed avocado into the beaten eggs before cooking. It will be lumpy, and it may look strange, but just call it ‘green eggs and ham’!

    • catherine

      October 6, 2010 at 2:20 pm

      I agree with the ladies about the avocado and banana puree- have you tried the avocado shake? http://b12.ba4.myftpupload.com/2009/06/17/avocado-shake/

      • Michou

        February 4, 2014 at 11:59 pm

        Yea once I realized that it was no prelobm. However, for future guides you should try to add more notes on the side just explaining things. For example, one thing that was always slightly tricky was figuring out exactly how many blocks the length and width of the longer sides of the house was. Basically notes are always a safe and easy way of making sure noobs like me don’t get confused. You can’t underestimate the noobiness of some people in terms of knowing how to build!

    • Kristy

      October 6, 2010 at 5:28 am

      Mix mashed avocado with a little sour cream and some taco seasoning. Dip plain (no added flavour) corn chips and carrot sticks in for morning or afternoon teas! Enjoy :)

    • Jessica

      October 5, 2010 at 7:53 pm

      This is the best way I’ve found to get my daughter to eat & LOVE avocado…http://b12.ba4.myftpupload.com/2009/06/17/avocado-shake/

    • Gina

      October 5, 2010 at 6:38 pm

      Same thing with my boys. I’ve tried what Rachel suggested – the banana avocado mix is always a hit.

    • Tamra

      October 5, 2010 at 2:06 pm

      mix avacado with banana in a blender!

  213. Mom

    October 5, 2010 at 12:24 pm

    Can this be adapted to store bought pancake mix (like trader joe’s whole wheat for example)?

    • catherine

      October 6, 2010 at 2:21 pm

      Sure! But I would add in some sweetness if the store bought does not contain any :)

      • GinnyIckle

        July 19, 2014 at 8:16 am

        I’m not fond of sweet pancakes, think it works much better without. :)

      • Mom

        October 7, 2010 at 9:39 am

        How much cottage cheese would i use? Do I replace 1 cup water with 1 cup cottage cheese?

  214. Sarah@natural diabetic

    October 5, 2010 at 9:30 am

    @ Gina & Jen, I make them in the blender – similar recipe and it is old fashioned uncooked oats. And it calls for a little baking powder to make them fluffy. You can add any fruit as well, substitute yogurt for the cottage cheese, etc etc

  215. Molly

    October 5, 2010 at 9:07 am

    I can’t wait to try this!!! Have you tried mixing cottage cheese with applesauce??

  216. EllenJ

    October 5, 2010 at 8:02 am

    Question: Is the honey for topping, or do you mix it in the batter? I’m not much of a cook! =)

    I think my boys would love these!

    • catherine

      October 6, 2010 at 2:23 pm

      Sorry for the confusion,I mixed it in the batter :)

  217. Christi

    October 5, 2010 at 7:20 am

    YAY! I have been waiting for this one! THX for all the great recipes!!

  218. Molly

    October 5, 2010 at 6:45 am

    I am totally with you on the hiding vegetables thing! I hate that trend! I mean maybe if you’ve tried everything and your kid really, really won’t eat vegetables, but I think that is a pretty rare case. I just wonder, if you keep hiding your kids vegetables in yummy stuff, what does the kid do in college when all the brownies don’t have spinach in them and they don’t think they like any recognizable veggies? Seems really short-sighted to me. Thanks for the yummy recipes!

    • L Stowe

      November 10, 2010 at 11:52 am

      I agree its not the wisest plan to be sneaky. However, I do it on occasion. If they ask I always tell the truth but just tell them its another way to use good foods to make others more healthy.

      I will be hitting up the recipe box here to try out some new ideas and these pancakes are moving to the top of the list!

  219. Gina

    October 5, 2010 at 5:55 am

    This recipe makes a lot of pancakes. Can you freeze them?

    • catherine

      October 6, 2010 at 2:24 pm

      Yes you can :)

  220. Kimmy

    October 5, 2010 at 3:51 am

    do you use the grainy or smooth cottage cheese?

    • catherine

      October 6, 2010 at 2:24 pm

      I used grainy :)

  221. Jenn Parker

    October 5, 2010 at 3:14 am

    There is also a version for this in “Eating for Life” where you can subsitute oatmeal for the flour. They’re quite filling!

    In a blender combine 1 cup oatmeal, ½ cup egg whites, 1 cup cottage cheese, 2 tbsp milk.
    Blend until looks like pancake batter. Add more milk/water if necessary.
    Pour batter on heated griddle/pan. Cook each side for about 4-6 minutes.
    Serve with maple syrup and/or berries.

    • Gina

      October 5, 2010 at 8:12 am

      Oops, I didn’t carefully read your post at first. You use a blender, so I’m guessing old fashioned oats would be the ticket.

    • Gina

      October 5, 2010 at 8:07 am

      Okay, here’s a sort of “I’m not much of a cook question” … if I substitute oatmeal, is it prepared oatmeal, old fashioned oatmeal, regular oatmeal? Thanks in advance :)

      • catherine

        October 6, 2010 at 2:23 pm

        I would ground the oatmeal so it can get a flour consistency when using it in this recipe :) Just regular old fashioned oatmeal