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I have a confession to make: I used to be a cottage cheese hater. Yes, full-fledged. There’s just something about its natural texture and flavor that never sat right with me. So, imagine my despair when, all of a sudden, my feed started being invaded by cottage cheese everything.

However, I’m a firm believer that anything can be turned into a delicious recipe, and I was determined to get myself on board with all the cottage cheese love.

Fast forward a few weeks of testing, and I’m happy to share with you the first cottage cheese recipe I have ever found myself craving, aka these insanely fluffy, sweet, and better-for-you pancakes. Combining not one, but two whole flours, and processed-sugar-free, I wanted to develop pancakes that packed in protein and fiber without feeling like a bland alternative.

They’re tall, soft, and come together in about half an hour (including all the flipping and waiting). These banana cottage cheese pancakes have quickly become my go-to for Sunday brunch, especially paired with fresh berries and a dollop of chocolate spread.

What You’ll Need For This Recipe

Please see the recipe card at the bottom of this post for the full recipe details. This list is a preview of the key ingredients you’ll need.

Ingredients Checklist

Ripe banana – The spottier, the better. Opt for a medium size to get the proper amount of hydration to your pancakes.
Cottage cheese – Full-fat, small-curd cottage cheese will give you the softest texture
Large Eggs – To add extra protein, structure, and plenty of richness to the batter
Maple syrup – Perfect to add a touch of sweetness
Oat & Whole Wheat Flour – Earthy, full of fiber, and a great complement to the sweetness of the ripe banana and maple syrup. For the oat flour, you can use a partially processed one if you want more texture in your pancakes.
Oat Milk/Water – To thin out the batter if your oat flour starts absorbing too much liquid
Refined Coconut Oil – To get beautifully golden pancakes that don’t stick to the pan. If you don’t mind the coconut flavor, you can also use unrefined coconut oil or even some butter.
Baking Powder and Baking Soda – You’ll need both to counterbalance the heaviness of the cottage cheese, oat, and whole grain flours.
Vanilla Extract – To give the pancakes that traditional flavor profile
Salt – To make all the flavors pop

How To Make Cottage Cheese Banana Pancakes

Prepare the wet ingredients base. Start by combining the bananas, cottage cheese, eggs, vanilla extract, and maple syrup in a food processor and blend until perfectly smooth. This will completeky get rid of the cottage cheese texture and give you silky pancakes. Then, transfer your wet base to a large mixing bowl and set aside.
Prepare the dry ingredients. In a separate large mixing bowl, whisk together the baking powder, baking soda, salt, oat flour, and whole grain flour. You should have no clumps.

Combine wet and dry ingredients without overmixing the batter. If your batter looks too thick, add 1-2 Tablespoons of milk. This can happen if your oat flour is very absorbent or if your banana was a bit smaller than average. Overall, you’re looking for batter than falls in a ribbon pattern off the whisk. It should be thick.
Let the batter rest for at least 5 minutes. This helps the whole grain and oat flour properly hydrate and it gives the baking powder and baking soda a head start on the rising.

Grease the pan with a bit of coconut oil and cook each pancake for about 2 1/2 to 3 minutes per side. For the perfect thickness, use about 1/4 cup of batter per pancake and medium heat.
Serve warm with fresh berries and additional maple syrup to taste.

FAQs & Troubleshooting

Store the pancakes in an airtight container in your fridge. They will last up to 4 days. You can easily reheat them in a flat pan or even toast them for a quick breakfast or snack. Keep in mind that as time goes on, the pancakes will tend to get a bit firmer and denser, losing that initial extra-fluffy texture.

Technically yes. However, this will give you much clumpier pancakes. Fully blending the cottage cheese helps create a smoother texture, resembling that of standard pancakes. Especially if you plan on serving this to kids or someone who doesn’t love cottage cheese, this is not a step you should skip.

These pancakes are quite moist because of ingredients like banana and cottage cheese. This is why it’s important to cook them for 3 minutes on low-medium heat on each side. If you raise the temperature, you’ll end up with a brown exterior and a raw middle. To help the pancakes cook all the way through, you can cover the pan with a lid. The steam will ensure the middle cooks faster.

No. If you leave the batter overnight in the fridge, the baking powder and baking soda will complete their rising reaction before you cook your pancakes. You will end up with flat, denser pancakes. If you really want to start ahead, just get your wet ingredients ready.

Depending on the size of the banana you used and your oat flour, you may end up with runny or thick batter. If the batter is too thick even after the milk is added, start by adding another teaspoon of milk and continue doing so until it falls in a ribbon consistency. Instead, if the batter is too runny, add half a tablespoon or whole-grain flour at a time, letting the batter rest for a couple of minutes in between each adjustment.

Not without impacting the structure and texture of the pancakes. Eggs, in this recipe, provide the structure needed to hold together high-moisture ingredients like bananas and cottage cheese. I have not tested replacing them with a flaxseed egg and do not recommend doing so if you want to achieve the same result as the photos.

The pancakes are processed sugar-free. However, they contain the natural sugars from the banana, maple syrup, and the complex carbs of flour.

Recipe Tips

Freezer Friendly: You can freeze these pancakes, and they will last for up to 3 months. Follow the recipe all the way through and then freeze the pancakes in an airtight, freezer-safe container. I like to use parchment paper squares to separate the layers and create individual portions. When you are ready to eat them, simply remove them from the freezer and toast them or reheat them in a flat pan.
Pack On The Protein: If you measure the servings to make 8 medium pancakes, you will end up with about 6.3g of protein per pancake. For extra protein, skip the maple syrup as garnish and top the pancakes with sliced bananas and a dollop of Greek yogurt.
Add Orange Zest: For a more unique flavor profile, consider adding 1 Tablespoon of fresh orange zest to the batter. I have tested the recipe with this addition, and it came out great! The pancakes become zesty, fresher, and perfect to be served with a dark chocolate spread.

Equipment Needed