Easy High-Protein Cottage Cheese Pancakes with Blueberries

A protein-forward, cozy breakfast from Marie Hemphill that still fits a weekday morning.

It’s been snowy and icy lately, and weather like that always makes me want a warm, slow breakfast. Pancakes usually feel like a weekend thing, but most mornings don’t offer weekend time. These cottage cheese blueberry pancakes land right in the middle: comforting, quick, and balanced with protein and fiber.

They’re blended smooth, lightly sweet, and satisfying without feeling heavy. One batch makes five pancakes using a ¼-cup scoop, which works well as one generous serving or two lighter ones. They also freeze beautifully, so you can double or triple the recipe and keep extras on hand for busy mornings.

Why this breakfast works

• Higher protein than traditional pancakes thanks to cottage cheese and eggs

• More fiber from oats and blueberries

• Balanced energy instead of a fast sugar spike

• Comfort-food feel without the heaviness of refined flour

This is a good choice if you’re trying to get more protein in the morning without drinking it or forcing a savory meal when you want something warm and familiar.

Recipe

Easy High-Protein Cottage Cheese Pancakes with Blueberries

Yield: 5 pancakes
Serves: 1–2

Ingredients

• ½ cup cottage cheese (2% or 4%)

• ½ cup rolled oats (or oat flour)

• 2 large eggs

• ½ tsp baking powder

• Pinch of salt

• ½ tsp vanilla extract (optional)

• 1 tsp honey or maple syrup (optional)

• ⅓ cup frozen blueberries (do not thaw)

Optional toppings

• Spoonful of plain Greek yogurt

• Extra blueberries

• Light drizzle of maple syrup

Instructions

1. Add cottage cheese, oats, eggs, baking powder, salt, vanilla, and honey to a blender.

2. Blend until completely smooth.

3. Let the batter rest for 5 minutes to thicken.

4. Fold in the frozen blueberries.

5. Heat a nonstick skillet over medium-low and lightly grease.

6. Scoop ¼ cup batter per pancake (about 5 total).

7. Cook until bubbles appear and the edges set, then flip and cook until golden.

Serve warm with Greek yogurt if you like.

Make-ahead & freezer friendly

• Let pancakes cool completely.

• Freeze in a single layer, then move to a freezer-safe bag.

• Reheat straight from frozen in a toaster or toaster oven.

Great for mornings when you want something warm without starting from scratch.

Nutrient density breakdown

• Cottage cheese provides high-quality protein and calcium

• Eggs add protein and fats that support satiety

• Oats bring fiber and slow-digesting carbs

• Blueberries offer antioxidants and natural sweetness

• Greek yogurt (optional) adds extra protein and creaminess

Together, these ingredients help keep blood sugar steadier than traditional pancakes made with refined flour.

• Calories: ~425

• Protein: ~31 g

• Carbohydrates: ~45 g

• Fat: ~14 g

• Fiber: ~7 g

If you split the batch into two servings, each portion works as a light breakfast or snack. You can add Greek yogurt or nut butter to make it more filling.