There’s nothing quite like a warm stack of pancakes on a lazy morning—but when I want something that feels indulgent and nourishing, I turn to these Fluffy Banana Cottage Cheese Pancakes. They’re soft, subtly sweet, and packed with protein thanks to a clever mix of ripe banana, creamy cottage cheese, and oat flour. No refined sugar, no complicated prep—just real, wholesome ingredients that come together in one satisfying, golden stack.
Whether I’m craving comfort food or prepping ahead for a busy week, this recipe delivers every time. And the best part? They’re totally customizable—load them up with your favorite toppings, freeze a batch for later, or enjoy them straight from the pan with a drizzle of maple syrup.
Here’s exactly how I make them and why they’ve become a staple in my breakfast routine.
Why These Pancakes Work So Well
- Naturally sweet: Mashed banana adds moisture and natural sugars—no syrup necessary (unless you want it).
- Protein-rich: Cottage cheese and eggs make this stack satisfying and perfect for staying full longer.
- Gluten-free friendly: Oat flour keeps them fluffy without refined flour.
- Quick and easy: Everything comes together in one bowl with minimal effort.
- Freezer-friendly: Make a batch ahead, then reheat and go.
Ingredients You’ll Need
(Makes about 6 small pancakes | Prep Time: 5 mins | Cook Time: 10 mins)
For the Pancakes:
- 1 ripe banana, mashed
- ½ cup cottage cheese
- 2 large eggs
- ½ cup oat flour (or ½ cup rolled oats blended into flour)
- ½ tsp baking powder
- ½ tsp vanilla extract
- ¼ tsp cinnamon (optional, but lovely)
- Pinch of salt
- Butter or coconut oil, for greasing the skillet
Optional Toppings:
- Fresh banana slices
- Honey or maple syrup
- Greek yogurt or extra cottage cheese
- Chopped nuts (walnuts, pecans, or almonds)
- Berries (strawberries, blueberries, raspberries)
- A sprinkle of cinnamon or cacao nibs for extra flair
How I Make Them (Step-by-Step)
1. Mix the Batter
In a medium mixing bowl, I mash the banana until smooth. Then I whisk in the cottage cheese, eggs, vanilla extract, and cinnamon until well combined. Once the wet ingredients are mixed, I stir in the oat flour, baking powder, and a pinch of salt until a thick but scoopable batter forms.
Note: If the batter feels too thick, I add a splash of milk. If too runny, a spoonful more oat flour usually does the trick.
2. Cook the Pancakes
I heat a non-stick skillet or griddle over medium-low heat and add a little butter or coconut oil. Once hot, I scoop about ¼ cup of batter per pancake onto the surface.
They take about 2–3 minutes on the first side—bubbles will form and the edges will set—then another 1–2 minutes on the second side until they’re puffed and golden.
I work in batches and keep the cooked ones warm under foil until I’m ready to serve.
Step 3: Toppings and Serving
Here’s where the fun begins. These pancakes are delicious on their own, but I love dressing them up:
- Classic combo: Banana slices, drizzle of honey, and a dollop of Greek yogurt.
- Berry burst: A handful of fresh blueberries or strawberries and a spoonful of chia jam.
- Nutty touch: Chopped pecans or walnuts with a dusting of cinnamon.
- Indulgent moment: A little peanut butter, dark chocolate chips, or maple syrup for a treat.
Why I Keep Making These
These banana cottage cheese pancakes check all my boxes:
- They’re kid-friendly and husband-approved.
- I can make a double batch on Sunday and freeze half for weekday breakfasts.
- They’re balanced enough for a pre-workout meal, yet cozy enough for a weekend brunch with coffee and slippers.
Variations I’ve Tried
- Add blueberries directly to the batter for extra fruitiness.
- Use ricotta instead of cottage cheese for a silkier texture.
- Add a scoop of protein powder (vanilla works best) for an extra boost.
- Make it dairy-free with almond milk yogurt instead of cottage cheese.
- Turn them into mini waffles using a mini waffle iron—yes, it works!
FAQs From My Kitchen to Yours
Q: Can I use a blender to make the batter?
A: Yes—just toss everything in and blend until smooth. This is especially helpful if you want zero texture from the cottage cheese.
Q: Do they reheat well?
A: They do! I pop them in the toaster oven or skillet for a few minutes, or microwave for about 30 seconds if I’m in a rush.
Q: Can I freeze them?
A: Absolutely. Let them cool completely, then freeze in a single layer before storing in a zip-top bag. Reheat as needed.
Q: Are these good for toddlers or picky eaters?
A: Totally. They’re soft, naturally sweet, and you can cut them into fun shapes or serve with dip (like yogurt or nut butter).
Final Thoughts
These Fluffy Banana Cottage Cheese Pancakes are a small-but-mighty breakfast that always leaves me feeling fueled and happy. They’re quick to make, endlessly adaptable, and a delicious way to sneak some extra protein and fiber into your morning.
Whether you serve them stacked high with fruit and syrup or just grab a few from the freezer on your way out the door, these pancakes always deliver. Soft, sweet, and just the right amount of indulgent, they’ve earned a permanent spot in my breakfast rotation.
Go ahead and whip up a batch—you just might start looking forward to mornings a little more.
Fluffy Banana Cottage Cheese Pancakes
Ingredients
- 1 ripe banana
- 1 cup cottage cheese
- 1 cup oat flour
- 2 eggs
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- Cooking spray or butter for the pan
Instructions
- In a bowl, mash the ripe banana until smooth.
- Add the cottage cheese, eggs, baking powder, vanilla extract, and salt to the bowl and mix until well combined.
- Gradually stir in the oat flour until a batter forms.
- Heat a non-stick skillet over medium heat and lightly coat with cooking spray or butter.
- Pour 1/4 cup of batter onto the skillet for each pancake.
- Cook for 2-3 minutes or until bubbles form on the surface, then flip and cook for another 2-3 minutes until golden brown.
- Repeat with the remaining batter.
- Serve warm with your favorite toppings.
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