15 Fluffy Cottage Cheese Pancakes Recipes Packed with 20g Protein

You know that craving for pancakes that feel indulgent but actually help your day? Fluffy cottage cheese pancakes Packed with 20g Protein are your new go-to. They’re light, slightly tangy, and give you a real protein boost without tasting like a protein shake.

This collection brings 15 reliable recipes for high-protein pancakes that stay tender and golden. You’ll find classics, fruity twists, chocolatey treats, savory options, and allergy-friendly swaps. Each recipe lists exact measurements, clear steps, and tips so you’ll get consistent results.

Whether you want Fluffy Cottage Cheese Pancakes for a weekday power breakfast, a weekend brunch, or a post-workout meal, you’ll find a version you’ll love. Pin your favorites, try a few, and watch how easy it is to hit roughly 20g protein per serving without sacrificing flavor.

1. Fluffy Cottage Cheese Pancakes — Classic High-Protein Stack

These classic Fluffy Cottage Cheese Pancakes deliver a tender, slightly tangy bite and a pillowy interior. The texture is airy but moist thanks to cottage cheese and whipped egg whites. They’re perfect for a weekday breakfast that keeps you fueled.

This recipe yields about two servings, each roughly 20–25g protein depending on cottage cheese choice. If you like a simple, reliable pancake that browns evenly, this is for you. Expect a light crust and soft center that smells faintly of vanilla and butter.

Ingredients (High-Protein Pancakes)

• 1 cup low-fat cottage cheese
• 3 large eggs, room temperature, separated
• 1/2 cup all-purpose flour
• 1 tsp baking powder
• 1 tbsp granulated sugar or maple syrup
• 1/2 tsp fine salt
• 1 tsp vanilla extract
• 1 tbsp unsalted butter, melted and cooled
• 2 tbsp milk (any), if needed for thinning
• Cooking spray or extra butter for skillet

Instructions

1. Prep: Preheat a nonstick skillet over medium-low heat. Lightly grease. (Prep time 10 min, cook time 10–12 min.)
2. In a bowl, blend cottage cheese, egg yolks, flour, baking powder, sugar, salt, and vanilla until slightly smooth. Small curds are fine.
3. In a separate bowl, beat egg whites to soft peaks.
4. Gently fold whipped egg whites into batter in two additions. Fold until streaks disappear but keep some air.
5. If batter is too thick, stir in up to 2 tbsp milk for spoonable consistency.
6. Spoon 1/4 cup batter per pancake into skillet. Cook 2–3 minutes until edges set and bubbles form.
7. Flip carefully and cook 1–2 minutes until golden and cooked through. Test doneness: center should be springy and not runny.
8. Transfer to a warm plate; rest 5 minutes before serving to finish setting.

How to Serve It

Serve stacked with a pat of butter and warm maple syrup. Garnish with fresh berries and a sprig of mint for color. Pair with black coffee or a green smoothie. Store leftovers in an airtight container in the fridge for 2–3 days. Reheat in a skillet over low heat for best texture. Make ahead: keep batter refrigerated for up to 4 hours and cook fresh.

2. Lemon Ricotta-Style Cottage Cheese Pancakes

These springy pancakes pair cottage cheese tang with fresh lemon brightness. They’re slightly more delicate than classic pancakes, with tiny curds and a lift from whipped whites. The flavor is bright, tangy, and subtly sweet.

This version works great for weekend brunch or a light dessert. You’ll love the zesty aroma and tender crumb. Each serving hits around 20g protein when split between two people.

Ingredients (Protein Pancakes)

• 1 cup low-fat cottage cheese
• 3 large eggs, room temperature, separated
• 1/2 cup all-purpose flour
• 2 tbsp granulated sugar
• 1 tsp baking powder
• 1/4 tsp fine salt
• 1 tbsp lemon zest (from 1 large lemon)
• 2 tbsp fresh lemon juice
• 1 tsp vanilla extract
• 1 tbsp unsalted butter, melted

Instructions

1. Prep: Warm skillet over medium-low heat and grease lightly. (Prep 12 min, cook 10 min.)
2. In a bowl, combine cottage cheese, yolk, flour, sugar, baking powder, salt, zest, juice, and vanilla.
3. Beat egg whites to soft peaks in a clean bowl.
4. Fold whipped whites into batter gently to keep air.
5. Stir in melted butter and check consistency; add 1 tbsp water if too thick.
6. Cook 1/4 cup portions 2–3 minutes until bubbles appear and edges set.
7. Flip and cook 1–2 minutes until centers spring back.
8. Cool 5 minutes before stacking; sprinkle powdered sugar if desired.

How to Serve It

Top with Greek yogurt, extra lemon zest, and fresh berries. Drizzle with honey or lemon curd for more tang. Pair with Earl Grey tea or a citrusy iced tea. Refrigerate leftovers up to 2 days. Reheat in a toaster oven or skillet for crisp edges. Make ahead: batter holds in fridge for a few hours.

3. Banana Cottage Cheese Pancakes with Cinnamon

These pancakes fold mashed banana into cottage cheese batter for natural sweetness and moist texture. Cinnamon adds warmth and a comforting aroma. They’re denser but still fluffy and perfect for banana lovers.

You’ll enjoy a soft, sweet bite with subtle tang. The banana pairs nicely with a smear of nut butter for extra protein. Expect about 20g protein per serving when split as directed.

Ingredients (High-Protein Pancakes)

• 1 cup low-fat cottage cheese
• 2 ripe medium bananas, mashed
• 3 large eggs, room temperature
• 1/2 cup whole wheat flour
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1 tbsp maple syrup
• 1/4 tsp fine salt
• 1 tsp vanilla extract
• Butter or oil for cooking

Instructions

1. Prep skillet over medium-low heat; grease lightly. (Prep 10 min, cook 10–12 min.)
2. In a bowl, mash bananas until mostly smooth.
3. Whisk in cottage cheese, eggs, maple syrup, and vanilla.
4. Add flour, baking powder, cinnamon, and salt; stir to combine.
5. Let batter rest 5 minutes to thicken slightly.
6. Spoon 1/4 cup portions into skillet; cook 2–3 minutes until edges set.
7. Flip and cook 1–2 minutes until centers spring back and the surface is golden.
8. Cool on wire rack 5 minutes for best texture.

How to Serve It

Top with sliced banana, a drizzle of maple syrup, and a dollop of Greek yogurt. Sprinkle extra cinnamon and chopped walnuts. Serve with coffee or a banana smoothie. Store chilled for 2 days; reheat in skillet or microwave. Make batter ahead (short rest in fridge) and cook fresh.

4. Blueberry Almond Cottage Cheese Pancakes

Bursting with blueberries and crunchy almonds, these pancakes are fruity and textured. Cottage cheese keeps them tender while almond flour adds nuttiness. They’re lightly sweet and fruity with a crisp edge.

Perfect for a sunny weekend brunch or a quick protein-rich breakfast. Expect roughly 20g protein per serving when divided into two.

Ingredients (Protein Pancakes)

• 1 cup low-fat cottage cheese
• 3 large eggs, room temperature
• 1/4 cup almond flour
• 1/2 cup all-purpose flour
• 1 tsp baking powder
• 2 tbsp maple syrup
• 1/4 tsp fine salt
• 1 tsp vanilla extract
• 3/4 cup fresh blueberries
• 2 tbsp slivered almonds, toasted
• Butter or oil for skillet

Instructions

1. Heat skillet to medium-low and grease. (Prep 10 min, cook 12 min.)
2. In a bowl, stir together cottage cheese, eggs, maple syrup, and vanilla.
3. Add almond flour, all-purpose flour, baking powder, and salt. Mix until combined.
4. Gently fold in blueberries and half the almonds.
5. Spoon 1/4 cup batter per pancake; cook 2–3 minutes until small bubbles appear.
6. Flip and cook 1–2 minutes until golden and cooked through. Test center for springiness.
7. Remove to plate and sprinkle with remaining toasted almonds.
8. Let rest 3–5 minutes before serving.

How to Serve It

Top with extra blueberries, a drizzle of maple syrup, and yogurt. Add a handful of toasted almonds for crunch. Pair with almond milk latte or berry smoothie. Store in fridge for 2–3 days; reheat in skillet. Freeze cooked pancakes separated by parchment for up to 1 month.

5. Chocolate Protein Cottage Cheese Pancakes

Fluffy Cottage Cheese Pancakes take a chocolatey turn here. Cocoa gives rich flavor while cottage cheese keeps them moist and protein-packed. Dark chocolate chips add melty bites.

These satisfy a sweet tooth while keeping protein high — about 20g protein per serving. They’re great for dessert breakfast or a treat after a workout.

Ingredients (High-Protein Pancakes)

• 1 cup low-fat cottage cheese
• 3 large eggs, room temperature
• 1/2 cup all-purpose flour
• 2 tbsp unsweetened cocoa powder
• 1 tbsp baking sugar or maple syrup
• 1 tsp baking powder
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1/4 cup dark chocolate chips
• Butter or coconut oil for skillet

Instructions

1. Preheat skillet to medium-low; grease. (Prep 10 min, cook 10–12 min.)
2. Mix cottage cheese, egg yolks, flour, cocoa, sugar, baking powder, salt, and vanilla until almost smooth.
3. Beat egg whites to soft peaks and fold into batter gently.
4. Fold in chocolate chips.
5. Cook 1/4 cup portions 2–3 minutes until edges set.
6. Flip and cook 1–2 minutes until centers spring back and chips are melty.
7. Test doneness by pressing center gently; it should bounce back.
8. Let cool 3–5 minutes before serving.

How to Serve It

Stack and drizzle with warmed chocolate sauce or maple syrup. Add sliced strawberries for freshness. Pair with a cold glass of milk or mocha. Store in fridge 2–3 days; reheat gently. Freeze single pancakes for quick treats.

6. Oat Flour Cottage Cheese Pancakes (Gluten-Friendly)

These pancakes use oat flour for a nutty flavor and a slightly chewy texture. Cottage cheese adds creaminess and protein. They’re great if you’re avoiding wheat but still want a tender pancake.

Expect about 20g protein per serving. They’re hearty, filling, and pair well with fruit and yogurt.

Ingredients (High-Protein Pancakes)

• 1 cup low-fat cottage cheese
• 3 large eggs, room temperature
• 3/4 cup oat flour (blended oats)
• 1 tsp baking powder
• 1 tbsp maple syrup or honey
• 1/4 tsp fine salt
• 1 tsp vanilla extract
• 1/4 tsp ground cinnamon
• 2 tbsp rolled oats for topping (optional)
• Butter or oil for skillet

Instructions

1. Warm skillet to medium-low; grease. (Prep 10 min, cook 12 min.)
2. In a bowl, whisk cottage cheese, eggs, maple syrup, and vanilla.
3. Add oat flour, baking powder, salt, and cinnamon. Stir until combined.
4. Let batter rest 5 minutes to hydrate oat flour.
5. Spoon 1/4 cup batter into pan; sprinkle with rolled oats.
6. Cook 2–3 minutes until edges firm and bubbles form.
7. Flip and cook 1–2 minutes until centers spring back.
8. Cool 3–5 minutes to set interior.

How to Serve It

Serve with Greek yogurt, honey, and fresh fruit. Sprinkle toasted oats and chopped nuts for texture. Pair with herbal tea or coffee. Store chilled 2 days; reheat in skillet for crisp edges. Batter holds in fridge for a few hours.

7. Fluffy Cottage Cheese Pancakes with Peanut Butter Swirl

These Fluffy Cottage Cheese Pancakes get a creamy peanut butter swirl for nutty depth and extra protein. The peanut butter melts into pockets, giving a rich mouthfeel without heaviness.

They’re ideal for active mornings when you want fuel that tastes like a treat. Each serving is about 20–25g protein, depending on peanut butter amount.

Ingredients (Protein Pancakes)

• 1 cup low-fat cottage cheese
• 3 large eggs, room temperature
• 1/2 cup whole wheat flour
• 1 tsp baking powder
• 1 tbsp honey or maple syrup
• 1/4 tsp salt
• 1 tsp vanilla extract
• 2 tbsp natural peanut butter, warmed slightly
• 1 small banana, sliced (optional)
• Butter or oil for cooking

Instructions

1. Heat skillet over medium-low; grease. (Prep 10 min, cook 10–12 min.)
2. Combine cottage cheese, eggs, honey, and vanilla in a bowl.
3. Stir in flour, baking powder, and salt until a thick batter forms.
4. Warm peanut butter briefly to loosen.
5. Spoon batter into pan; swirl about 1 tsp peanut butter into each pancake.
6. Cook 2–3 minutes until edges set and small bubbles appear.
7. Flip and cook 1–2 minutes until centers spring back and peanut butter looks glossy.
8. Let rest 3–5 minutes before stacking.

How to Serve It

Top with banana slices, extra peanut butter drizzle, and a sprinkle of chopped peanuts. Pair with cold brew or chocolate milk. Store in fridge 2 days; reheat in skillet. Make-ahead: cook and freeze for quick breakfasts.

8. Pumpkin Spice Cottage Cheese Pancakes

Pumpkin puree and warm spices make these pancakes taste like fall in every bite. Cottage cheese keeps them tender and protein-rich, while pumpkin adds moisture and color.

They’re cozy for autumn breakfasts or holiday brunches. Each serving lands near 20g protein when shared between two.

Ingredients (High-Protein Pancakes)

• 1 cup low-fat cottage cheese
• 3 large eggs, room temperature
• 1/2 cup pumpkin puree (not pumpkin pie filling)
• 1/2 cup all-purpose flour
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 2 tbsp maple syrup
• 1/4 tsp salt
• Butter or oil for skillet

Instructions

1. Preheat skillet to medium-low and grease. (Prep 12 min, cook 12 min.)
2. Whisk cottage cheese, eggs, pumpkin, maple syrup, and salt.
3. Add flour, baking powder, cinnamon, and nutmeg; stir until combined.
4. Let batter rest 5 minutes to thicken.
5. Spoon 1/4 cup batter per pancake; cook 2–3 minutes until edges set.
6. Flip and cook 1–2 minutes until centers spring back.
7. Press center gently to check for doneness; it should be springy.
8. Cool 4–5 minutes to let structure finish.

How to Serve It

Top with Greek yogurt, a drizzle of maple syrup, and a sprinkle of cinnamon. Add toasted pepitas for crunch. Pair with chai tea or coffee. Store leftovers in fridge 2–3 days; reheat in oven or skillet to restore texture.

9. Savory Herb & Cheese Fluffy Cottage Cheese Pancakes

These Fluffy Cottage Cheese Pancakes go savory with cheddar, chives, and a hint of black pepper. They’re tender, slightly tangy, and perfect outside sweet brunch hours.

This savory version pairs well with eggs or smoked salmon. Protein content sits around 20g per serving.

Ingredients (Protein Pancakes)

• 1 cup low-fat cottage cheese
• 3 large eggs, room temperature
• 1/2 cup all-purpose flour
• 1 tsp baking powder
• 1/4 tsp fine salt
• 1/4 tsp black pepper
• 1/2 cup shredded sharp cheddar
• 2 tbsp chopped fresh chives
• 1 tsp dried oregano
• Butter or oil for skillet

Instructions

1. Warm skillet over medium-low heat; grease. (Prep 10 min, cook 10–12 min.)
2. Combine cottage cheese, eggs, and cheese in a bowl.
3. Stir in flour, baking powder, salt, pepper, chives, and oregano until mixed.
4. Let batter sit 5 minutes for slight thickening.
5. Spoon 1/4 cup portions into skillet; cook 2–3 minutes until edges firm.
6. Flip and cook 1–2 minutes until golden and springy in center.
7. Check doneness by pressing the center; it should bounce back.
8. Rest 3–5 minutes before serving.

How to Serve It

Serve topped with extra chives and a dollop of sour cream or Greek yogurt. Pair with poached eggs or smoked salmon for a fuller meal. Store in fridge 2 days and reheat in skillet to crisp. Make-ahead: cook and reheat for quick savory breakfasts.

10. Maple Pecan Cottage Cheese Pancakes

Maple and toasted pecans add sweet, nutty depth to cottage cheese pancakes. The texture is slightly crisp on the edges and tender inside. Cottage cheese balances the richness.

These are great for leisurely weekend brunches. Expect about 20g protein per serving when split.

Ingredients (High-Protein Pancakes)

• 1 cup low-fat cottage cheese
• 3 large eggs, room temperature
• 1/2 cup all-purpose flour
• 1 tsp baking powder
• 2 tbsp maple syrup, plus extra for serving
• 1/4 tsp salt
• 1/2 tsp vanilla extract
• 1/3 cup chopped toasted pecans, plus extra for garnish
• Butter for skillet

Instructions

1. Heat skillet to medium-low; grease. (Prep 10 min, cook 12 min.)
2. In a bowl, whisk cottage cheese, eggs, maple syrup, and vanilla.
3. Add flour, baking powder, and salt; stir until combined.
4. Fold in chopped pecans.
5. Cook 1/4 cup portions 2–3 minutes until edges set.
6. Flip and cook 1–2 minutes until centers spring back.
7. Test doneness by pressing center gently; it should bounce back.
8. Rest 3–5 minutes before serving.

How to Serve It

Drizzle warm maple syrup and sprinkle toasted pecans on top. Add a smear of butter or mascarpone for richness. Pair with milky coffee or chai. Store leftovers up to 2 days in fridge; reheat in skillet for crunch.

11. Cottage Cheese Pancakes with Chocolate Protein Powder

Boost protein further with a scoop of chocolate protein powder. These pancakes are rich, chocolate-forward, and maintain a tender crumb from cottage cheese.

They’re ideal for post-workout breakfasts or when you need a filling treat. Protein per serving hovers around 20–28g depending on powder used.

Ingredients (Protein Pancakes)

• 1 cup low-fat cottage cheese
• 3 large eggs, room temperature
• 1/4 cup chocolate protein powder
• 1/4 cup all-purpose flour
• 1 tsp baking powder
• 1 tbsp maple syrup
• 1/4 tsp salt
• 1 tsp vanilla extract
• 2 tbsp dark chocolate chips (optional)
• Butter or oil for skillet

Instructions

1. Preheat skillet medium-low; grease. (Prep 10 min, cook 10–12 min.)
2. Mix cottage cheese, eggs, maple syrup, and vanilla.
3. Add protein powder, flour, baking powder, and salt; stir until combined.
4. Fold in chocolate chips if using.
5. Drop 1/4 cup batter per pancake; cook 2–3 minutes until edges set.
6. Flip and cook 1–2 minutes until centers spring back.
7. Check doneness by a gentle press; it should bounce back.
8. Cool 3–5 minutes before serving.

How to Serve It

Top with berries, a dusting of cocoa, or a spoonful of Greek yogurt. Pair with cold milk or espresso. Store in fridge 2–3 days and reheat in skillet. Freeze extras for quick mornings.

12. Fluffy Cottage Cheese Pancakes with Mixed Berry Compote

These Fluffy Cottage Cheese Pancakes come with a warm mixed berry compote. The fruit adds sweet-tart contrast and a glossy finish, while cottage cheese keeps pancakes airy.

Perfect for weekend brunches or celebrations. Each serving provides around 20g protein and a fruity pop.

Ingredients (High-Protein Pancakes)

• 1 cup low-fat cottage cheese
• 3 large eggs, room temperature
• 1/2 cup all-purpose flour
• 1 tsp baking powder
• 1 tbsp sugar or maple syrup
• 1/4 tsp salt
• 1 tsp vanilla extract
• For compote: 1 cup mixed berries, 2 tbsp sugar, 1 tbsp lemon juice
• Butter for skillet

Instructions

1. Make compote: in small saucepan, combine berries, sugar, and lemon juice. Cook over medium heat 5–7 minutes until syrupy. Set aside to cool.
2. Heat skillet medium-low; grease. (Prep 12 min, cook 12 min.)
3. Whisk cottage cheese, eggs, sugar, and vanilla.
4. Add flour, baking powder, and salt; mix until combined.
5. Spoon 1/4 cup batter; cook 2–3 minutes until edges set.
6. Flip and cook 1–2 minutes until centers spring back.
7. Test doneness by pressing center gently.
8. Let pancakes rest 3–5 minutes before topping with compote.

How to Serve It

Spoon warm compote over stacks and add a dollop of ricotta or yogurt. Garnish with mint leaves. Pair with sparkling water or coffee. Store compote separate in fridge 3–4 days; pancakes 2 days. Reheat in skillet.

13. Apple Cinnamon Cottage Cheese Pancakes

These pancakes fold small sautéed apple pieces into cottage cheese batter for a fragrant, tender result. Cinnamon and apple create cozy flavor with a pleasant texture contrast.

They’re excellent for chilly mornings or a comforting brunch. Protein is approximately 20g per serving.

Ingredients (Protein Pancakes)

• 1 cup low-fat cottage cheese
• 3 large eggs, room temperature
• 1/2 cup all-purpose flour
• 1 tsp baking powder
• 1 tbsp brown sugar
• 1/2 tsp ground cinnamon
• 1 medium apple, peeled and diced
• 1 tbsp butter for sautéing apples
• 1/4 tsp salt
• Butter or oil for skillet

Instructions

1. Sauté apples: melt 1 tbsp butter in small pan, add diced apple and 1 tsp brown sugar; cook 3–4 minutes until tender. Set aside.
2. Heat skillet medium-low; grease. (Prep 12 min, cook 12 min.)
3. Mix cottage cheese, eggs, and brown sugar.
4. Add flour, baking powder, cinnamon, and salt; stir until combined.
5. Fold in sautéed apples.
6. Cook 1/4 cup portions 2–3 minutes until edges set.
7. Flip and cook 1–2 minutes until centers spring back.
8. Rest 3–5 minutes before serving.

How to Serve It

Top with extra sautéed apples, a drizzle of maple syrup, and a sprinkle of cinnamon. Pair with hot tea or coffee. Store in fridge 2 days; reheat gently. Make apple mixture ahead and warm before folding in.

14. Spinach & Feta Cottage Cheese Pancakes (Savory)

Greens and savory cheese make these pancakes feel like a light lunch. Spinach adds color and nutrition, while feta and cottage cheese bring tang and protein.

They’re great for savory breakfasts or a light lunch with a salad. Expect about 20g protein per serving.

Ingredients (Protein Pancakes)

• 1 cup low-fat cottage cheese
• 3 large eggs, room temperature
• 1/2 cup all-purpose flour
• 1 tsp baking powder
• 1/2 cup fresh spinach, finely chopped
• 1/3 cup crumbled feta
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tsp lemon zest
• Butter or oil for skillet

Instructions

1. Preheat skillet medium-low; grease. (Prep 10 min, cook 10–12 min.)
2. In bowl, blend cottage cheese, eggs, and lemon zest.
3. Add flour, baking powder, salt, and pepper; mix until combined.
4. Fold in chopped spinach and feta.
5. Cook 1/4 cup scoops 2–3 minutes until edges firm.
6. Flip and cook 1–2 minutes until centers spring back and feta warms.
7. Test doneness by pressing center; it should be springy.
8. Let cool 3–5 minutes before serving.

How to Serve It

Serve with tzatziki, a squeeze of lemon, or a side salad. Pair with light white wine or iced tea for brunch. Store in fridge 2 days; reheat in skillet. Make batter ahead and cook fresh for best texture.

15. Berry Banana Protein Cottage Cheese Pancakes (Kid-Friendly)

These kid-friendly pancakes combine mashed banana and mixed berries for natural sweetness and fun color. Cottage cheese keeps them tender and protein-packed.

They’re a great way to sneak extra protein into a family breakfast. Protein per serving is around 20g when split between two.

Ingredients (High-Protein Pancakes)

• 1 cup low-fat cottage cheese
• 2 ripe bananas, mashed
• 3 large eggs, room temperature
• 1/2 cup all-purpose flour
• 1 tsp baking powder
• 1 tbsp honey or maple syrup
• 1/2 cup mixed berries (fresh or thawed frozen)
• 1/4 tsp salt
• 1 tsp vanilla extract
• Butter or oil for skillet

Instructions

1. Warm skillet medium-low; grease. (Prep 12 min, cook 12 min.)
2. Mash bananas in a bowl and whisk with cottage cheese, eggs, honey, and vanilla.
3. Stir in flour, baking powder, and salt until combined.
4. Fold in mixed berries gently.
5. Spoon 1/4 cup portions into skillet; cook 2–3 minutes until small bubbles form.
6. Flip and cook 1–2 minutes until centers spring back.
7. Check doneness by pressing center lightly; it should be springy.
8. Cool 3–5 minutes before serving.

How to Serve It

Top with sliced bananas, extra berries, and a drizzle of honey. Serve with milk or a fruit smoothie. Store leftovers in fridge 2 days; reheat in a warm skillet. Make batter ahead for busy mornings.

You’ve got 15 ways to enjoy Fluffy Cottage Cheese Pancakes Packed with 20g Protein — from classic stacks to savory twists and dessert-like treats. Each recipe gives clear steps and reliable results so you’ll feel confident trying the ones that call to you.

Pin the recipes you love and try one a week to find favorites. Which flavor are you making first — chocolate, lemon, or savory spinach and feta? Share with friends or family and spread the easy, protein-rich breakfasts.