Crunchy Cottage Cheese Pancakes Recipe

Crunchy Cottage Cheese Pancakes

Back in my childhood, cottage cheese pancakes was my favourite breakfast. I would usually have them with the sour cream – mmmm, divine! My Mom was worried about enough calcium in my body for the growth of bones and teeth. So cottage cheese was an often guest on our dining table. I could even eat cottage cheese just with sugar, no extra cooking, no problem. But looks like my daughter didn’t take this taste bud after me – she doesn’t like cottage cheese at all! But guess what, she LOVES my cottage cheese pancakes, especially with the jam or maple syrup. And I am happy she eats cottage cheese at least this way.

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I’ve modified traditional cottage cheese pancakes recipe to make it a bit more healthy by using Quinoa flour instead of a regular one, but included an option for the all-purpose flour in case you don’t have Quinoa flour available. For a better taste of Quinoa flour, you may want to prepare it before using, as I’ve described already in  my other recipe. If you are in a creative mood, you can play with the recipe and add other ingredients, like mashed banana. I also like adding  finely shredded carrot. This type of cottage cheese pancakes is even more healthier for you and your kids and is a great way to hide veggies from those anti-veggies kids. You can also substitute sugar with honey or agave, add cinnamon or ½ tsp of vanilla for additional taste and flavour. Whatever your creative mind invents, give it a try! Don’t be afraid to experiment. If you find your batter is a bit sticky and it’s hard to flip a pancake during the frying, add a little bit more flour.

You will need

1 pack (500mg) cottage cheese

¾ cup Quinoa flour or 1 cup All-purpose flour

2 eggs

½ lemon zest

3-4 tbsp sugar (or more/less as per your taste)

pinch of salt

4 tbsp of coconut oil for cooking


  1. Put your frying pan on the medium heat.
  2. Combine cottage cheese, eggs, sugar, salt and lemon zest in a big bowl.
  3. Mash the ingredients with the potato masher until mixed.
  4. Add flour and continue mashing with the potato masher until all the ingredients fully mixed.
  5. Spread 1 tbsp of coconut oil on the surface of heated frying pan.
  6. I use table spoon for forming my cottage cheese pancakes. Scoop a spoonful of the batter and form a ball with your hands. Squish it to make a patty and place on the frying pan.
  7. Continue making patties until the whole frying pan is full. Cover with the lid.
  8. Turn to another side when pancakes get a light brown colour. Don’t forget to add more coconut oil if required.
  9. Repeat steps 6-8 for another half of the batter, don’t forget to add enough coconut oil for frying. If you don’t plan to use another half right away, just cover the bowl with it by the plastic wrap and keep it in a fridge. Freshly cooked cottage cheese pancakes taste better than refrigerated, as per my taste. I usually cook another half the next day. You don’t want to keep it for too long in a fridge though.


I like having my cottage cheese pancakes once they are just cooked and still warm and with the sour cream on top, just like in my childhood! I usually get two frying pans of cottage cheese pancakes, so around 12. The trick to get them crunchy is, first of all, to use medium heat and get the frying pan heated before using, and the second, to use coconut oil for frying. Enjoy!

Let me know what you’ve added to your cottage cheese pancakes recipe and if you liked the result. Can’t wait to hear your feedback! 🙂

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