The 4-Ingredient Breakfast I Make for My Kids All the Time

With cottage cheese having its TikTok-era revival, you’ve likely seen all kinds of creative recipes using the curdy dairy. It’s morphed into ice cream and cheesecake, the easiest mac and cheese, and is a key ingredient in Bethenny Frankel’s midnight snack. But my hands-down favorite use for cottage cheese is pancakes.

There are many versions of cottage cheese pancakes all over the internet, and it’s easy to see why. They’re genuinely delicious, packed with protein, and easy to make. What I like about my version is their relative thickness and the toothsome texture they get from the addition of whole grains.

I started making these pancakes when I was trying to get my kids to eat more protein. A year and a half later, they’re such a staple in our home that I can whip them up quickly while half-awake on a Tuesday morning or as a post-workout refuel when I’m famished and need food immediately. My kids love them because they’re “cloud pancakes” (their words), and I love them because they’re nutritional powerhouses disguised as a fun breakfast.

My cottage cheese pancakes are an easy mainstay because they only need three ingredients that I always have on hand: eggs, oats, and cottage cheese. They transform into fluffy, satisfying pancakes in about 15 minutes, and the combination of ingredients makes them naturally high in protein. The versatile base works beautifully with sweet and savory toppings, so I can let my kids customize to their hearts’ content. Best of all, cleanup is a breeze, and they’re freezer-friendly for meal prep.

Tips for Making My 4-Ingredient Cottage Cheese Pancakes

• If you want thicker pancakes, don’t skip the 10-minute rest period after blending; it hydrates the oats and creates a more magical texture. 
• I sometimes blend the batter the night before and keep it in the fridge, which makes morning prep even faster. The oats will absorb much more moisture overnight, so you’ll end up with fewer, denser pancakes. Since the batter will be cold, cook the pancakes for an extra minute on each side. 
• If you have a cast-iron skillet, use it here. The pancakes come out with crispier edges and more golden browning.
• For mess-free pouring, pour the batter straight from the blender or transfer the mixture to a measuring cup or bowl with a spout.
• Family favorites for toppings include salted butter, maple syrup, and fresh fruit like blueberries or tart goldenberries. But a favorite homemade jam, fresh strawberries with yogurt (especially coconut Greek yogurt), nut butter drizzled with honey, pumpkin or apple butter, or sweetened ricotta cheese with fresh berries are all fantastic options, depending on what you’re in the mood for.

How To Make My 4-Ingredient Cottage Cheese Pancakes

To make 4 servings (about 11 pancakes), you’ll need:

• 4 large eggs
• 1 cup old-fashioned oats
• 1 cup cottage cheese
• Salted butter, for cooking
• Maple syrup and fruit, for serving, optional

Place the eggs, oats, and cottage cheese in a blender and pulse 5 to 7 times until combined but still textured. The consistency will be smooth and thick, but visually dappled with whole-grain flecks. You can cook them immediately, but if you have time, set the batter aside to hydrate for about 10 minutes to create even thicker pancakes.

Heat a large nonstick skillet or griddle over medium heat and melt enough butter to lightly coat the pan. Pour or spoon 1/4-cup portions of batter onto the pan, keeping 1 1/2 to 2 inches of space between each pancake. Cook until the edges begin to set and they’re golden brown underneath, about 2 minutes. Flip and cook until the remaining side is golden brown, about 2 more minutes. Transfer to a plate or baking sheet in an oven on the “keep warm” setting. Repeat the process with the remaining batter. Serve warm with toppings as desired.

Leftovers will keep in the fridge for up to 4 days. Or freeze them! Space them out on a parchment-lined baking sheet and freeze solid, then transfer to a zip-top bag and store for up to 3 months. Microwave for about 45 seconds to reheat from frozen.

Variations on My 4-Ingredient Cottage Cheese Pancakes

While the basic recipe is great on its own, here are some worthy variations:

• Extra fluff: Add 1 teaspoon of baking powder for additional lift.
• Different flavor options: A splash of vanilla extract and cinnamon gives them a French toast-like vibe, and a couple of tablespoons of sugar or maple syrup add a bit of sweetness. If you’re already adding, a pinch of salt helps to bring out more flavor, especially if your cottage cheese is low-sodium.
• Add-ins: Bananas, blueberries, chocolate chips, or grated apples are all fantastic additions. Stir the apple in after blending so it stays intact. Instead of folding them in, place sliced bananas, blueberries, and chocolate chips onto the pancakes while the first side is cooking. This will keep the fruit in place and create a “brûléed” effect when flipped.
• How about savory? Stir freshly ground pepper and grated sharp cheddar cheese into the batter after blending. Then, top the cooked pancakes with avocado and a runny-yolked fried egg or slices of well-seasoned tomatoes.