Fluffy High Protein Pancakes without Protein Powder

These high protein, high fiber pancakes are for pancakes lovers who don’t love that mid-morning sugar-crash. Filled with whole foods and very little sugar, they’ll satisfy your pancake craving while keeping you full and energized all morning.

If you’re a sweet breakfast lover, these are going to be your new go-to pancake. While most high protein pancake recipes are stuffed with protein powder, that’s not how I like to start my day.

While protein powders can have their place for certain people, they’re not something you’ll find me adding to my food on a regular basis (honestly, really ever)…and especially when it’s food I’m also feeding my kids.

What Makes These Pancakes High in Protein without Protein Powder?

My secret to making these high protein? Cottage cheese.

Wait! Before you run, stay with me. Even my cottage-cheese hating husband and 6 year old devour these. You get all of the nutritional benefits of cottage cheese without the funky texture or flavor that some people don’t love.

The cottage cheese gives not only packs protein, but also calcium, and (if you use Good Culture like I do), probiotics. Plus it gives them a hint of a cheesecake flavor, which is such a treat in the morning.

Why Eat a High Protein Breakfast?

Breakfast sets the stage for blood sugar balance for the day. And when you keep your blood sugar stable you feel full longer, have more consistent energy, and experience fewer cravings later in the day.

Plus eating a high protein breakfast can actually help eliminate overeating at night! But you don’t just need protein—fiber-rich carbs and fat matter, too.

That’s why these pancakes are a go-to in my house. They contain the perfect mix of protein, carbs, and fat to give you energy, balance blood sugar, and keep you full for hours.

Dietitian tip: Eating enough calories at breakfast is key to crushing cravings and ending the nighttime snack attack. Play around with portion sizes and toppings (I suggest some satiating combos below) to find what works best for you.

Why You’ll Love These Cottage Cheese High Protein Pancakes without Protein Powder

These pancakes will become your go-to recipe for so many reasons. They are:

• High in protein and fiber—a magical combination for stabilizing blood sugar, keeping you full for hours, and giving you consistent energy throughout the morning.
• Quick and easy to make. Dump the ingredients in the food processor or blender, blend, and cook.
• Perfect for meal prep (or leftovers). They reheat really well in the microwave, so you can make on a weekend and you’ll have a grab-and-go breakfast on Monday.
• Kid-friendly. Add in your kids favorite pancake mix-ins (berries, banana, chocolate chips, sprinkles, you name it!), and your kids now have a breakfast you can feel great about them eating before heading off to school

Ingredients, Add Ins, and Swaps

These pancakes are filled with whole-food ingredients (most of which you probably have on hand) that you’ll feel great about eating (and feeding your kids). All you need are:

• Oats: I used rolled oats, but since you’re blending them up you can use quick oats too.
• Cottage cheese: I like Good Culture for the flavor and it’s the highest protein cottage cheese I’ve seen in grocery stores. I recommend 2% for the best texture. If you’re in a pinch and don’t have cottage cheese, you can swap plain Greek yogurt, but choose a thinner textured brand. Some Greek or Skyr yogurts are too thick, and when I tested in the recipe led to a dense pancake.
• Eggs
• Vanilla
• Cinnamon
• Baking soda
• Fruit such as frozen wild blueberries, sliced strawberries, sliced peach, or sliced banana

How to Serve these Cottage Cheese Protein Pancakes

This recipe goes with any of your favorite pancake toppings! You can go simple with maple syrup, or get a little more creative with some of these combos:

• Fresh berries and whipped cream: raspberries, strawberries, blueberries, and blackberries all pair really well with these pancakes. They not only add flavor, but also a good boost of fiber, which makes this breakfast even more filling.
• Cranberry chia jam. A lower sugar, fiber filled jam that also boasts an assortment of antioxidants to brighten up your breakfast.
• Vanilla Greek yogurt and sliced peaches: A big scoop of Greek yogurt adds even more protein, for a healthy peaches ‘n cream.
• Apple cinnamon: on those mornings you have a little extra time, sautee some sliced apple with cinnamon and a little butter for a decadent-tasting (but still healthy) topping.

If you have other favorite combos, we’d love to hear from you in the comments!

Want more high protein breakfast recipes?

Check out some of our favorites

High Protein Make Ahead Baked Oatmeal

Veggie Loaded Breakfast Taco Casserole

Vegan Banana Bread Chickpea Smoothie

Strawberry Cheesecake Overnight Oats

Yield: 4 servings, 12-16 pancakes

High Protein Pancakes without Protein Powder Recipe

Print

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Ingredients

• 2 cups rolled oats
• 3 eggs
• 1 1/2 cups cottage cheese (I like Good Culture 2%)
• 1 tsp baking powder
• 1 Tbsp cane sugar
• 1/4 tsp salt
• 1 tsp ground cinnamon
• 1 tsp vanilla
• 1/2 cup frozen wild blueberries or other fruit

Instructions

1. Put all ingredients except any fruit into a food processor and blend until smooth.
2. Once blended add in any fruit you like such as frozen wild blueberries, sliced strawberries, sliced peach, sliced banana.
3. Heat a non-stick or cast-iron pan over medium heat. Add a little butter or spray oil to grease the pan.
4. Scoop 1/4 cup of batter at a time (for small to medium pancakes) or 1/2 cup for large pancakes on to the pan. Once the pancake begins to show bubbles (about 2 minutes), flip and cook for another 1-2 minutes, until cooked through.
5. Remove from pan and top with fruit and maple syrup. If you want to add even more protein, add a scoop of plain Greek yogurt to your pancake stack.

Notes

1. If you don't have a food processor you can use use a blender. You may need to blend in batches.
2. I've made these with both 2% and 4% cottage cheese. The low-fat leads to a fluffier pancake, and the full fat will result in a slightly thicker, denser pancake.
3. These store well in the fridge for up to 5 days. Reheat in the microwave for about 30 seconds.

Nutrition Information:

Yield:

4

Serving Size:

1/4 recipe
Amount Per Serving:Calories: 297Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 621mgCarbohydrates: 43gFiber: 6gSugar: 2gProtein: 22g