These high protein blueberry pancakes are made in the blender with rolled oats, cottage cheese, and egg whites, then filled with juicy blueberries. There's no flour and no added sugar in the batter, and each pancake has about 6 grams of protein.
Jump to:
Fluffy Cottage Cheese Blueberry Pancakes
Pancakes are one of my favorite things to eat for breakfast. The smell of bacon sizzling on the stove and my fork slicing into a thick stack of pancakes bring back so many happy childhood memories.
As I've changed the way I eat, I've made a lot of different versions of my favorite pancakes, from pumpkin oatmeal pancakes to carrot cake pancakes. This one is sweetened with blueberries and cinnamon, so if you're ever craving a blueberry muffin, make these instead.
Why You’ll Love This Recipe
- Just six ingredients, blended together in minutes
- Protein from cottage cheese and egg whites
- Made with rolled oats instead of flour
- No added sugar in the batter
- Freezer-friendly for easy weekday breakfasts
Erin's Expert Tips
From my kitchen to yours
- Cook them low and slow. Always use medium or even medium-low heat. If the griddle is too hot, the outsides burn before the centers cook. Flip once you see lots of bubbles on top.
- Stir the blueberries in by hand. Blend the batter smooth first, then pour it into a bowl and gently stir in the blueberries so they stay whole.
- Use full-fat cottage cheese. It makes the pancakes rich and soft.
- Try coconut oil on the griddle. If you don't have nonstick spray, coconut oil gives the pancakes crispy edges.
Ingredients for Cottage Cheese Blueberry Pancakes
The full amounts are in the recipe card below. Here's what to know about the key ingredients.
- Rolled oats: They blend into the batter and give the pancakes their base. If you need them gluten-free, use certified gluten-free oats.
- Cottage cheese: Adds protein and makes the pancakes rich. Farmer's cheese or ricotta work if you don't have cottage cheese.
- Egg whites: Make the pancakes lighter and fluffier. Aquafaba (the liquid from canned chickpeas) works as a swap.
- Vanilla and cinnamon: Cinnamon brings out the sweetness of the blueberries. Pumpkin pie spice works in place of cinnamon.
- Blueberries: Fresh blueberries have the best flavor, but frozen work too.
How to Make Cottage Cheese Blueberry Pancakes
- Step 1: In a blender, mix together everything except the blueberries until smooth.
- Step 2: Pour the batter into a mixing bowl and gently stir in the blueberries.
- Step 3: Heat a griddle over medium heat and spray it with nonstick spray.
- Step 4: Add ¼ cup of batter to the griddle. Flip when the pancake is bubbling on top and golden brown on the bottom. Repeat with the rest of the batter.
How to Serve Them
I like to top these pancakes with butter since they're sweet enough on their own. Honey or real maple syrup are great too.
Storing and Freezing
These pancakes taste best hot off the griddle, but leftovers keep in an airtight bag or container in the fridge for up to 3 days.
To freeze, let the pancakes cool completely, then lay them in a single layer on a baking sheet and freeze for about 2 hours. Move the frozen pancakes to a freezer-safe bag and freeze for up to 6 months. Reheat them on the griddle or in a 350°F oven for 5 to 10 minutes.
Photos by Moriah Sawtelle and recipe by Erin Antoniak.
If you tried this recipe or any other recipes on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Follow @erinliveswhole on Instagram and tag me in any of the recipes you make so I can repost them!
Ingredients
- 2 ¼ cup rolled oats
- 1 cup cottage cheese
- 1 cup egg whites
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 1 cup blueberries
Instructions
- In a blender, mix together rolled oats (2 ¼ cups), cottage cheese (1 cup), egg whites (1 cup), vanilla (1 tsp), and cinnamon (1 tsp) until smooth.
- Pour the batter into a bowl and gently stir in the blueberries (1 cup).
- Heat a griddle over medium heat and spray with nonstick spray.
- Add batter (¼ cup per pancake) to the griddle. Flip when bubbling on top and golden brown on the bottom. Repeat until all the batter is used up.
- Stir Blueberries In By Hand: After blending the batter smooth, pour it into a bowl and gently stir in the blueberries by hand rather than blending them This keeps them whole and bursting in every bite.
- Low and Slow Is the Secret: Cook these pancakes over medium or even medium-low heat. If the griddle gets too hot, the outside will burn before the inside is cooked through. Look for bubbles and a golden bottom before flipping.
- Use Full-Fat Cottage Cheese: Reaching for the full-fat cottage cheese makes for richer, more satisfying pancakes, and it keeps them from being too thin or flat.
Nutrition
Per serving. Nutrition is an estimate.
Leave a star rating below and tag me on Instagram so I can see your creation!
Rate This Recipeif you liked this recipe, try these!
Here are more of my favorite healthy pancake recipes:
Recipe by Erin Morrissey and Photos by The Mindful Hapa
Holly R. says
I premade a batch of these for St. Patrick’s Day breakfast for the kids tomorrow. My only change was I added spinach to make them green and skipped the blueberries.
Delicious! Thanks for a nutritious, healthy recipe!
Caro D. says
These are delicious! I followed the recipe except I added a scant teaspoon of baking powder and a pinch of salt to the batter, before folding in some fresh blueberries. I’ll definitely be making these again! I’d like to try adding in some chopped, cooked apple (with a bit more cinnamon) instead of the blueberries…to change up the flavour!
Erin says
Hi Caro, so glad you loved them so much!!
Caitlin says
These pancakes are so good I make them at least once a weekend. They are more dense than a regular pancake because of the ingredients but that’s what I like about them! They keep me full for a long time and I like knowing I can still have my pancake breakfast just a healthier version 🙂
Erin says
Hi Caitlin, so glad you enjoyed them!!
Matt says
These are the only gf pancakes I’ve made more than once in a couple years probably a dozen times at least. Most nut flours and high fat/fiber foods disagree with me so I use low fat cottage cheese and 1 egg whole egg instead of the whites and 2 1/3rd cups oats instead of 2 and add a bit of milk until I get my desired consistency and I get like 6-8 pretty good sized pancakes out of it. Glad I can actually enjoy a good pancake breakfast and feel halfway decent after thanks to this recipe!
Erin says
Hi Matt, so happy you love them and make them your own! Thanks for sharing! 🙂
Michele says
YUMMY! I am not a fan of cottage cheese, so I was apprehensive about preparing these pancakes. They turned out to be quite tasty. I did not even need any added syrup. The blueberries added enough sweetness for me.
Erin says
Hi Michele, so happy you loved them! 🙂
Kelly says
Love all your recipes and somehow just finding these! They are amazing!! My 1 year old loves them too. Wondering your thoughts on making them in a sheet pan?? I’ve been making them so often and would love to have it a little quicker for meal prep! As always, thank you Erin 🙂
Erin says
Hi Kelly, so happy you both loved them and hmm I haven't tried that but feel free to and let me know how it comes out for you!
Hannah N says
Tried these today for brunch and everyone really liked them! I think the only thing I would change is that they were more dense than a usual pancake but that’s to be expected because of the ingredients! I was full for a long time because of the protein! I would make again! Maybe with bananas next time on top yum!
Erin says
Hi Hannah, so happy you liked them!