These Banana Cottage Cheese Pancakes are soft, fluffy, naturally sweet, and packed with protein for the perfect cozy breakfast.
There's something about a slow Sunday morning and a stack of fluffy pancakes that just feels right, and these Banana Cottage Cheese Pancakes have been a go-to lately! They're soft, fluffy, lightly sweet from the bananas, with a nutrition boost thanks to the cottage cheese and Greek yogurt.
As a dietitian, I'm always looking for ways to make a breakfast treats a little more balanced without sacrificing all the flavors I love. Just like my Healthy Coffee Cake and my Greek Yogurt Cinnamon Rolls, these pancakes are made with simple ingredients and have a little extra protein to help keep you full longer, all while still tasting like a cozy weekend breakfast. They pair perfectly with fresh fruit, maple syrup, and a coffee on the side!
Why This Recipe Is Dietitian Approved
- Higher in protein. Thanks to the cottage cheese and Greek yogurt, these pancakes have more protein than traditional pancakes without needing any protein powder.
- Fluffy!! The combination of blended cottage cheese, bananas, and careful mixing creates the softest, fluffiest pancakes.
- Perfect for a Sunday morning. These pancakes feel like a cozy weekend breakfast while still being balanced and filling enough to keep you satisfied.
Banana Cottage Cheese Pancakes Recipe
Ingredients
Cottage cheese. The star ingredient! Use 2% or 5% for the best texture, when blended the cottage cheese adds protein without any noticeable flavour. Full-fat will result in a more airy, fluffy pancake.
Greek yogurt. Adds extra creaminess and protein to keep you fuller for longer. Any fat percentage works great - just make sure it's thick (Skyr can also be used)!
Eggs. This recipe calls for two whole eggs to bind everything together.
Maple syrup. Just a touch to add a hint of natural sweetness. Honey will also work as a great substitute.
Olive oil. A small amount goes a long way to help create a tender, moist texture. Any neutral oil such as avocado oil or melted coconut oil can be substituted.
Vanilla extract. For flavour!
Spotty bananas. The riper the better! Those dark, spotty bananas are naturally sweeter and mash up perfectly.
Cinnamon. Adds a warm, cozy flavour that pairs beautifully with the banana and blueberries.
Baking powder. The leavening agent that helps these pancakes rise and stay light and fluffy.
Salt. Just a teaspoon to balance out the sweetness and bring all the flavours together.
Flour. All-purpose flour works best. Measure by spooning into your measuring cup and leveling off for the most accurate results.
The complete ingredient list with measurements can be found in the recipe card below.
Instructions
- In a high powered blender or food processor, combine cottage cheese, greek yogurt, eggs, maple syrup, olive oil, vanilla extract and bananas, Blend until smooth.
- Once smooth, pour into a large mixing bowl. Whisk in cinnamon,baking powder and salt.
- Add the flour in LAST (this is important), carefully whisking until JUST combined.
- Add approximately ¼ cup of batter to a hot pan or griddle and cook. Flip the pancake and cook until both sides. *See detailed recipe card for full instructions.
- Remove from the heat and enjoy!
Substitutions and Variations
Gluten-free: Use a gluten free 1:1 flour of choice like Bobs Red Mill. Please note I have not tested a variation of this recipe using oat flour or almond flour yet, but if you decide to try please let me know how it goes!
Dairy-free: I haven't tested this version however you may be able to substitute a thick non-dairy yogurt of choice (Siggi's has a great one)!
Nut-free: This recipe is naturally nut free!
Make this recipe your own! Some ways to modify this recipe:
- White whole wheat flour can be used for a little fiber boost if you prefer
- Add chocolate chips, blueberries, or banana slices
- Add chopped walnuts or pecans for crunch
Equipment
- High-powered blender
- Mixing bowls
- Pan or griddle
Storage
These banana cottage cheese pancakes are best eaten fresh for the browned exterior and light and fluffy interior, however if you do have leftovers they can be stored in an airtight container in the fridge for up to 4-5 days.
For freezer: I recommend storing in an airtight freezer safe bag or container, separating each pancake with parchment paper so they don't stick together!
To reheat: I recommend placing on a plate in the microwave until warm or in the airfryer to retain the crispy exterior.
Top Tips for Success
The key step to making these pancakes light and fluffy is ensuring you do not mix the batter. We add the flour LAST to ensure there is the least likelihood of it being over stirred. If there is still a small amount of flour around the edges of the bowl- don't worry!
Frequently Asked Questions
Adding 1 teaspoon of water to the pan and closing the lid, helps cook the interior of the pancake. As this batter is thick it takes longer for the inside to cook so the steaming process helps it happen faster!
Yes of course! I recommend pressing them into the batter once in the pan!
More Pancake Recipes
If you liked these banana cottage cheese pancakes, try these recipes:
- Fluffy Oat Flour Pancakes
- Protein Pancake Bowls
- Gluten Free Lemon Ricotta Pancakes
- Protein Powder Pancakes
- Easy Sheet Pan Pancakes From A Mix
See you in the kitchen!
PS. I love seeing my recipes in action! If you decide to make these banana cottage cheese pancakes, don't forget to snap a photo and tag me on Instagram- @nourishedbynic or leave a comment and rating below letting me know how you liked it!
📖 Recipe
Banana Cottage Cheese Pancakes
Ingredients
- 1 cup cottage cheese (2% or 5% will result in more airy pancakes)
- ¾ cup plain Greek yogurt (any fat percentage)
- 2 eggs
- 2 teaspoon maple syrup
- 2 teaspoon olive oil
- 1 teaspoon vanilla extract
- 1.5 spotty bananas (about ¾ cup mashed)
- 1 teaspoon cinnamon
- 2 teaspoon baking powder
- 1 teaspoon salt
- 1 ¼ cup flour
Instructions
- In a high powered blender or food processor, combine cottage cheese, greek yogurt, eggs, maple syrup, olive oil, vanilla extract and bananas, Blend until smooth.
- Once smooth, pour into a large mixing bowl. Whisk in cinnamon,baking powder and salt.
- Add the flour in LAST (this is important), carefully whisking until JUST combined (it's important to avoid overmixing the batter to ensure fluffy pancakes)- the batter will be thick.
- Heat a large pan or griddle to medium- high heat. Once hot, add butter or oil to the pan. Add approximately ¼ cup of batter per pancake and cook until the edges are dry and bubbles begin to form on the pancake.
- Flip the pancake and cook until both sides are brown, (about 1-2 minutes).
- If the inside of the pancake is still uncooked (soft to the touch), reduce the heat to low- Add 1 teaspoon of water to the pan and place the lid on to steam the inside of the pancake, the pancake is fully cooked when the middle puffs up and no longer soft to the touch (this step ensures the inside of the pancake cooks while remaining nice and fluffy).
- Remove from the heat and enjoy.
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