Oatmeal Cottage Cheese Pancakes
Updated June 15, 2026
Ghazalle Badiozamani for The New York Times. Food Stylist: Brett Regot.
- Ready In
- 50 min
- Rating
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Ingredients
2 ¾ cups/268 grams old-fashioned rolled oats
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon fine sea salt
1 (16-ounce) container cottage cheese
1 ¾ cups/395 grams buttermilk
3 large eggs
4 tablespoons/56 grams melted unsalted butter, melted coconut oil or canola oil, plus more for cooking
3 tablespoons maple syrup, plus more for serving if desired
1 teaspoon vanilla extract
Berries, for serving (optional)
Nutritional analysis per serving (4 to 6 servings)
12 grams carbs; 35 milligrams cholesterol; 108 calories; 1 gram monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 5 grams fat; 1 gram fiber; 176 milligrams sodium; 5 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the oats in a high-speed blender or a food processor and process until finely ground, like oat flour. A few bigger pieces here and there is ok. Add the baking powder, baking soda and salt, and process for a couple of seconds to combine.
- Step 2
Add the cottage cheese, buttermilk, eggs, melted butter (or fat of choice), maple syrup and vanilla extract. Process until everything is combined into a batter, about 1 minute. (Take care to avoid overprocessing, which can result in denser pancakes.) Using a spatula, scrape down the sides of the blender if any oat flour clings to the sides. Allow the batter to rest for 5 to 10 minutes to thicken.
- Step 3
Heat the oven to 250 degrees. Line a sheet pan with a wire rack. Heat a large nonstick pan or griddle over medium, add enough melted butter to cover the bottom. When the melted butter is hot and shimmery, drop batter by ¼-cupfuls into the pan (you should be able to fit 4 pancakes on a large pan without crowding).
- Step 4
Cook until pancakes are golden brown on the bottom and bubbles appear on the surface, 2 to 3 minutes. Flip and cook for another 3 minutes. Transfer to the prepared sheet pan and keep warm in the oven. Repeat with the rest of the batter, adding more melted butter as needed.
- Step 5
Serve pancakes with berries and a drizzle of maple syrup if desired.
Private Notes
Comments
We make pancakes similarly, and use NO oil, no sweetener - sometimes add a banana. Our recipe for 2 is: 1 cup oatmeal, 1 cup cottage cheese. 4 eggs, 1/2 tsp vanilla, pinch of salt, and any milk - just enough to make the batter the thickness you want. Whirl all at once in the blender and pour on the pan to cook. They taste like the most tender, delectible sourdough pancakes ever. Eat with syrup, butter, jam, whatever. Easy. Lots of protein.
Maple syrup is Mandatory!" Not "if desired". Nick , Glover, VERMONT
I just throw the leftover pancakes in the toaster to heat and crisp them up a bit.
I thought these would have more lift with the buttermilk. but they were very thin and flat and difficult to flip even with resting the batter. Cottage cheese should be pureed otherwise they are chunky. These were so bad even my teenage son didn't want to eat them.
Made exactly as written included the maple syrup. Mine turned out perfect- just noticed they like to be cooked on a lower heat and for a bit longer than your traditional pancake batter. Helps to have a pancake pan that covers two burners to reduce your time over stove.
I ended up using 2 spatulas, one on either side, to flip them. Worked well. Tasted Great! Added wild blueberries to the mix. Love blueberry pancakes!