Banana Cottage Cheese Pancakes
If you’re looking for a simple, budget-friendly breakfast that still feels a little special, these Cottage Cheese Banana Pancakes are it. They’re fluffy, naturally sweet, and packed with protein—perfect for busy mornings when you need something filling but easy.
Would you like to save this?
We'll email this post to you, so you can come back to it later!
I started making these on mornings when I had overripe bananas staring at me on the counter and kids asking for pancakes right now. Toss everything in the blender, no fancy steps, no extra bowls, and breakfast is on the table fast. That’s a win in my book.
If pancakes are your thing, you might also love my Instant Pot Pancake Bites, Chicken and Waffle Casserole, or Smores Pancakes for feeding a crowd. They’re all simple, budget-conscious, and mom-approved.
Why You’ll Love This Recipe
- Protein-Packed: The cottage cheese and eggs help keep everyone full longer.
- Blender Batter: Everything goes into one blender for quick prep and easy cleanup.
- Naturally Sweet: Ripe bananas add sweetness without extra sugar.
- Budget-Friendly: Simple ingredients you probably already have on hand.
Ingredients
Banana Cottage Cheese Pancakes
Equipment
- Blender
- Nonstick skillet or griddle
- spatula
- measuring cups and spoons
Ingredients
- 1 cup cottage cheese
- 2 ripe bananas
- 2 large eggs
- ½ cup rolled oats or oat flour
- ½ teaspoon baking powder
- ½ teaspoon cinnamon
- 1 teaspoon vanilla extract
- Pinch salt
- Butter or oil for the pan
Instructions
- Add the cottage cheese, bananas, eggs, oats, baking powder, cinnamon, vanilla, and salt to a blender. Blend until mostly smooth, scraping down the sides if needed.
- Heat a nonstick skillet or griddle over medium heat and lightly grease it.
- Pour about ¼ cup of batter per pancake onto the skillet. Cook for 2–3 minutes, until bubbles form and the edges look set.
- Flip and cook for another 1–2 minutes, until golden and cooked through.
- Serve warm with sliced bananas, berries, or maple syrup.
Notes
- Lightly grease the pan between batches to prevent sticking.
- Keep pancakes small for easier flipping.
- Adjust heat as needed—medium works best.
- Serve immediately for the fluffiest texture.
Storage
Storage:Store leftover pancakes in an airtight container in the refrigerator for up to 4 days. Reheating:
Warm in a skillet over low heat or microwave for 20–30 seconds. Freezing:
Freeze cooled pancakes in a single layer, then transfer to a freezer bag for up to 2 months.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
Wendy’s Tips
- Use very ripe bananas for the best flavor and sweetness.
- Let the batter rest for a minute if it seems too thin—it thickens as the oats absorb liquid.
- Cook low and slow so the pancakes cook through without burning.
- Want a variation? Add a handful of chocolate chips or blueberries right before cooking.
- For extra fluffy pancakes, use oat flour instead of rolled oats.
FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes, but the texture won’t be quite as smooth. Mash the bananas well and use oat flour instead of whole oats.
Look for bubbles on top and edges that appear set—just like traditional pancakes.
Absolutely. A griddle works great, especially if you’re making a big batch.
Yes! They’re soft, lightly sweet, and easy for little ones to eat.
