If you’re searching for the ultimate high-protein breakfast that tastes like a treat, these Fluffy Banana Cottage Cheese Pancakes are it. Light, golden, and melt-in-your-mouth tender, they blend the sweetness of ripe banana with the creaminess of cottage cheese to create a pancake that’s both nutritious and delicious. Whether you top them with maple syrup, peanut butter, or a handful of berries, they’ll become your new breakfast obsession.
Ingredients
You’ll only need a handful of wholesome ingredients to whip up these pancakes:
- 1 ripe banana, mashed
- ½ cup cottage cheese (full-fat or low-fat both work)
- 2 large eggs
- ⅓ cup rolled oats
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- Pinch of salt
- Butter or oil, for cooking
- Optional toppings: maple syrup, berries, nut butter, yogurt
How to Make Fluffy Banana Cottage Cheese Pancakes
Step 1: Blend the Batter
Add banana, cottage cheese, eggs, oats, baking powder, vanilla, and salt to a blender. Blend until smooth. The batter should be thick but pourable—if it’s too thick, add 1–2 tablespoons of milk.
Step 2: Preheat the Pan
Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.
Step 3: Cook the Pancakes
Scoop about 2–3 tablespoons of batter per pancake onto the pan. Cook for 2–3 minutes until bubbles form and the edges are set, then flip and cook for another 1–2 minutes until golden and cooked through.
Step 4: Serve Warm
Serve hot with your favorite toppings! They’re especially good with fresh berries, a drizzle of maple syrup, or a dollop of Greek yogurt.
Helpful Tips
- Use a ripe banana for natural sweetness and better blending.
- Don’t overblend: Blend just until smooth—overblending can make the texture dense.
- Cook low and slow: Medium or medium-low heat prevents burning and helps cook them evenly.
Substitutions and Variations
- Dairy-Free: Use a plant-based cottage cheese or substitute with dairy-free yogurt.
- Oat-Free: Swap oats for almond flour or whole wheat flour (texture may vary).
- Add-ins: Fold in mini chocolate chips, chopped nuts, or blueberries after blending.
Frequently Asked Questions
Can I make the batter ahead of time?
Yes! You can blend the batter and refrigerate it for up to 24 hours. Give it a stir before cooking.
Do I need to use a blender?
Blending gives a smoother texture, but you can mash the banana and mix everything by hand for a more rustic pancake.
Are these pancakes gluten-free?
Yes—just make sure your oats are certified gluten-free.
Storage Instructions
- Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat in a skillet or microwave.
- Freezer: Freeze cooked pancakes in a single layer, then transfer to a bag or container. Reheat straight from frozen or thaw overnight.
More Recipes to Try
If you love these pancakes, you’ll enjoy these too:
- Cinnamon Banana Protein Pancake Bites – Perfect for snacking and meal prep.
- Cottage Cheese Avocado Oat Pancakes – Creamy, savory twist with healthy fats.
- Peach Banana Protein Muffins – Fruity, soft, and ideal for grab-and-go mornings.
- Chocolate Banana Protein Pancakes – A dessert-worthy breakfast that’s still wholesome.
These Fluffy Banana Cottage Cheese Pancakes strike the perfect balance between indulgent and nutritious. They’re protein-packed, easy to make, and endlessly customizable. Whether you’re cooking for yourself or your family, these pancakes are a breakfast winner—every single time.