1 cup cottage cheese (full-fat recommended; small-curd or large-curd OK)
3 large eggs (room temperature recommended)
1/2 cup all-purpose flour (or 1/2 cup oat flour / 3/4 cup ground oats for gluten-free)
Instructions
Mix the batter: In a medium bowl, whisk the eggs until slightly frothy. Add the cottage cheese and stir until combined. Sprinkle in the flour and fold gently until you have a lumpy, spoonable batter — thick but scoopable. Do not overmix; small curds of cottage cheese are normal.
Heat the pan: Warm a nonstick skillet or well-seasoned cast iron over medium heat and add a small pat of butter or about 1 teaspoon oil. When the fat shimmers and smells slightly nutty, the pan is ready.
Spoon and shape: Drop 2–3 tablespoons of batter per pancake into the pan, leaving space between each. The batter will spread only a little. Cook in batches to avoid crowding.
Cook until golden: Let the pancakes cook undisturbed for 2–3 minutes. Look for golden edges and a mostly set surface. When bottoms are deep golden, flip with a thin spatula and cook the second side 1–2 minutes until evenly golden and springy to the touch.
Finish and serve: Slide pancakes onto a plate, stack, and keep warm in a low oven if making multiple batches. Serve sweet with berries and maple syrup or savory with smoked salmon, chives, or avocado as desired.
Notes
Quick, 3-ingredient cottage cheese pancakes that are tender, slightly tangy, high in protein, and ready in about 20 minutes. Forgiving and adaptable for sweet or savory variations—perfect for busy breakfasts or a low-fuss brunch.
Prep Time:5 minutes
Cook Time:12 minutes
Category:Breakfast
Cuisine:American
Nutrition
Calories:205 calories
Sugar:2.2 grams
Fat:8.5 grams
Carbohydrates:18 grams
Fiber:0.7 grams
Protein:17 grams
Keywords: cottage cheese pancakes, 3-ingredient pancakes, high protein breakfast, quick pancakes, simple brunch
