This single serve cottage cheese pancake is fluffy, golden, and packed with protein. It’s quick to make, satisfying, and perfect for mornings when you want a wholesome breakfast without a lot of fuss.
Why You’ll Love This Recipe
You’ll love this recipe because it’s simple, nutritious, and customizable. The cottage cheese adds a creamy richness and boosts the protein, while the pancake turns out tender and fluffy. It’s a one-pan, one-pancake breakfast that feels indulgent but is secretly wholesome.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1/4 cup cottage cheese (4% milkfat)
- 1 large egg
- 2 tablespoons all-purpose flour (or 2 1/2 tablespoons gluten free all-purpose flour)
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 1/2 tablespoon butter for frying
- maple syrup and butter for serving
Directions
- Blend cottage cheese, egg, flour, baking powder, and salt until smooth.
- Heat a nonstick skillet over medium-high heat for about 1 minute. Melt the butter.
- Pour all the batter into the pan to make one large pancake.
- Cook until bubbles form on top, about 1–2 minutes. Flip carefully and cook for another 1–2 minutes, until golden brown.
- Serve warm with maple syrup and butter, or your favorite toppings.
Servings and timing
This recipe makes 1 large pancake, serving 1 person.
Preparation time: 3 minutes
Cooking time: 4 minutes
Total time: 7 minutes
Variations
- Swap flour for almond flour for a low-carb version.
- Add a pinch of cinnamon or nutmeg to the batter for warmth.
- Mix in blueberries, raspberries, or chocolate chips before cooking.
- Use flavored cottage cheese (like chive or pineapple) for a twist.
- Serve with Greek yogurt and fruit instead of syrup for a lighter option.
Storage/Reheating
This pancake is best eaten fresh, but you can refrigerate leftovers in an airtight container for up to 2 days. Reheat in the microwave for about 30 seconds or in a skillet over low heat until warmed through. Freezing is not recommended for a single pancake, as texture may suffer.
FAQs
Can I make this pancake without a blender?
Yes, you can whisk the ingredients together, though the texture may be slightly less smooth.
Is this recipe gluten-free?
It can be if you use a gluten-free flour blend.
Can I make two smaller pancakes instead of one large one?
Yes, simply divide the batter into two portions and cook separately.
What type of cottage cheese works best?
Full-fat (4%) cottage cheese gives the richest flavor and texture, but low-fat will also work.
Can I double this recipe?
Yes, just multiply the ingredients and cook in batches if necessary.
What toppings go well with this pancake?
Classic maple syrup and butter are great, but you can also try berries, nut butter, or honey.
Can I make this dairy-free?
Yes, substitute dairy-free cottage cheese and butter alternatives.
How do I keep the pancake from sticking?
Make sure your skillet is nonstick and that the butter is melted before adding the batter.
Can I use oat flour instead of all-purpose flour?
Yes, oat flour works well, though the pancake may be slightly denser.
Why is my pancake falling apart?
This usually happens if you flip too early. Wait until bubbles form and the edges look set before flipping.
Conclusion
This single serve cottage cheese pancake is the perfect quick breakfast for busy mornings or when you just want something warm and comforting. With minimal ingredients, high protein, and endless topping options, it’s a go-to recipe you’ll want to keep in your back pocket.
Print
Single Serve Cottage Cheese Pancake
- Total Time: 7 mins
- Yield: 1 serving
- Diet: Vegetarian
Description
This Single Serve Cottage Cheese Pancake is a quick, protein-packed breakfast perfect for busy mornings. Fluffy, golden, and rich with the creaminess of cottage cheese, it’s made with simple ingredients in just 7 minutes. Whether you’re craving a wholesome start to the day or a low-fuss comfort meal, this one-pan wonder delivers satisfying flavor and nutrition in every bite.
Ingredients
1/4 cup cottage cheese (4% milkfat)
1 large egg
2 tablespoons all-purpose flour (or 2 1/2 tablespoons gluten free all-purpose flour)
1/2 teaspoon baking powder
1/8 teaspoon salt
1/2 tablespoon butter for frying
Maple syrup and butter for serving
Instructions
- Blend cottage cheese, egg, flour, baking powder, and salt until smooth.
- Heat a nonstick skillet over medium-high heat for about 1 minute. Melt the butter.
- Pour all the batter into the pan to make one large pancake.
- Cook until bubbles form on top, about 1–2 minutes.
- Flip carefully and cook for another 1–2 minutes, until golden brown.
- Serve warm with maple syrup and butter, or your favorite toppings.
Notes
- Use gluten-free flour for a GF version.
- Add cinnamon, nutmeg, or vanilla for extra flavor.
- Great with fruit, yogurt, or nut butter instead of syrup.
- Don’t flip too early—wait for bubbles and set edges.
- Best eaten fresh but can be stored for up to 2 days in the fridge.
- Prep Time: 3 mins
- Cook Time: 4 mins
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 215
- Sugar: 2g
- Sodium: 390mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 13g
- Cholesterol: 195mg
