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The Kitchn: This key ingredient makes these 3-ingredient pancakes so delicious

Kelli Foster, on

If we’re being honest, no one is more surprised than me at how legit these cottage cheese pancakes are. As someone who claimed for years not to like cottage cheese, these pancakes were the gateway that finally made me a believer. These are high-protein, low-fat pancakes with three simple ingredients that cook up fluffy and actually taste good. If it sounds too good to be true, I assure you it’s not.

The crisp edges, soft, tender center, and wholesome, subtly sweet flavor make them not just good, but go back for seconds and wake up 15 minutes early to make these on a weekday good. Enjoy them with a drizzle of maple syrup, switch it up with a dollop of fruit jam, or go for another boost of protein with some Greek yogurt and fresh fruit. There’s a lot to love about this wholesome, family-friendly breakfast that’s as quick and easy to pull off as it is satisfying.

A nonstick pan is the secret to success

You’ll notice the pancakes are slightly thinner and a bit more delicate than traditional pancakes (although not as thin as our 2-ingredient banana pancakes). For this reason, they cook best in a nonstick pan, and I also recommend a thin, flat spatula for easy flipping.

Why you’ll love it

Key ingredients in cottage cheese pancakes

What to serve with cottage cheese pancakes

3-Ingredient Cottage Cheese Pancakes

Serves 2; makes 8 (3-inch) pancakes

1/2 cup old-fashioned oats

1/2 cup cottage cheese


2 large eggs

1/8 teaspoon kosher salt

Maple syrup, jam or sliced berries, for serving

1. Place 1/2 cup old-fashioned oats, 1/2 cup cottage cheese, 2 large eggs, and 1/8 teaspoon kosher salt in a blender and process on high speed until well-combined, about 30 seconds.

2. Heat a large nonstick frying pan over medium heat. Working in batches, add the batter in 2-tablespoon portions, spacing them evenly apart. Cook until the pancakes are set around the edges and deep golden-brown on the bottom, 2 to 3 minutes (this batter won’t bubble up like traditional pancake batter). Gently flip the pancakes with a thin spatula and cook until the second side is golden-brown, 1 to 2 minutes more. Transfer to a plate.

3. Repeat cooking the remaining batter. These pancakes are best when eaten fresh off the griddle and still warm. Serve with maple syrup, honey or jam.

Recipe note: Leftovers can be refrigerated in an airtight container for up to five days.

(Kelli Foster is the senior contributing food editor for, a nationally known blog for people who love food and home cooking. Submit any comments or questions to

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