Tender Rolled Protein Pancakes with Cottage Cheese are perfect for weekend breakfast but also easy to eat on the go! The batter whips up in a blender in seconds and is made with just four ingredients. The texture is soft and pliant, perfect for filling with your favorite spread or a dusting of powdered sugar. Each protein pancake has 13 grams of belly-filling protein to start the day off strong!
With their crepe-like texture and no fuss prep, a batch of protein pancakes with cottage cheese is a great way to start the day. No resting of the batter is needed to produce a stack of them and you can be ready for all of the dreamy fillings in under 30 minutes. Cottage cheese helps make a pourable batter that needs only a touch of flour for the perfect texture.
Just like crepes, these rolled pancakes can be filled with anything you can imagine! Jams, Lemon Curd, syrup, butter, chocolate spread, berries, bananas, Peach Butter, lemon juice, peanut butter, and more have all been tried at our house and we haven’t met a filling we didn't like to pair these protein pancakes with yet.
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Ingredients
I include ingredient notes here when I think they’ll be helpful, including ways to source, any preparation tips, or why I've chosen a particular ingredient. Be sure to check out the recipe card below for the full list of ingredients and their quantities!
- Eggs - The recipe was developed with six large eggs, but has also been tested with liquid eggs (e.g. Egg Beaters) or egg whites only. Both of these substitutions work well.
- Cottage Cheese - Use your favorite brand for these protein pancakes, we love cultured cottage cheese. A 2% or low-fat version is what we use most often, but feel free to use whole milk cottage cheese as well.
- All-Purpose Flour - Just a bit of flour helps keep these pancakes from being too rubbery, contributing to the overall texture.
- Baking Soda - Baking soda is a leavening agent that helps the protein pancakes puff up a bit once the batter hits the skillet.
Instructions
Use your favorite non-stick skillet when preparing the pancakes.
Add the eggs, cottage cheese, flour, and baking soda to the pitcher of your blender.
Blend the ingredients together until smooth. You may need to stop and scrape the inside of the blender down once to make sure all of the flour is incorporated.
Heat your skillet over medium heat and either melt a bit of butter in the bottom or spray it with cooking spray.
Pour about ½-cup of batter into the skillet and then tilt the pan to spread it out in a large circle. If the batter is a bit too thick, spread it out with a silicone spatula.
Cook on the first side for 1½ - 2 minutes, or until most of the bubbles have popped. Use a wide flexible spatula to loosen the edges and then flip the pancake.
Once the second side has cooked for an additional 1-2 minutes, remove the pancake from the pan and then roll it into a long tube or fold it in quarters for serving. Repeat with the remaining batter.
It is not necessary to add butter or cooking spray between each pancake when you are using a non-stick skillet. I find a little bit of extra spray after the third pancake does the job. You can also stack the cooked pancakes on a plate and let everyone roll or fold them as they like, they won’t stick to one another.
Equipment
Use a blender with at least a 4-cup capacity to blend the pancakes. If you have a large bowl with sufficient capacity for your food processor, you can use that as well. Use a non-stick skillet for the best insurance against the pancakes sticking. Finally a long, wide, flexible spatula makes turning the pancakes easiest.
Serving Suggestions
The sky is the limit! Fill these protein pancakes with cottage cheese with anything you’d like. Our favorite version is to add melted butter, a generous squeeze of fresh lemon juice, and then dust them with a cloud of powdered sugar. To make them easier to eat on the go, fill your protein pancakes with a layer of peanut butter and jelly before rolling them up.
We tend towards the sweet when we fill these protein pancakes with cottage cheese, but you can also go savory. Add sliced deli ham and a fried egg, fill with sauteed mushrooms, spinach, and fontina cheese, or go classic with some cheddar cheese.
Make This Recipe Kid Friendly
We’ve been making some variation of these cottage cheese pancakes since my oldest kiddo was learning to eat solid foods. They were perfect finger foods! Once you have the rolled pancakes, slice them into ½-inch rounds and they form noodle-like ribbons that are easy to grab and snack on.
Older kids love to take charge and fill these pancakes up with their favorite topping and call this breakfast sushi. Chocolate spread and bananas are a perfect filling combo that they’ll never turn down.
Storage
Cooked protein pancakes can be rolled up and stored in an airtight container for up to three days. To reheat them, microwave for 30-60 seconds. You can then unroll the pancakes and fill them as desired or just eat them plain for a quick breakfast!
Make-Ahead Options
These pancakes hold up so well to storage and reheating that you can easily double them and make batches on the weekend for breakfasts all week long. Simply allow them to cool and store them rolled up, reheating them as needed.
FAQ
Protein pancakes with cottage cheese are similar to crepes, but the resulting pancake is thicker, uses less flour, and has a bit of baking soda to provide a fluffier texture.
You can make these protein pancakes with whole eggs, egg replacement, or egg whites (or any combination of the three) and have a successful outcome. We often make them with 3 whole eggs and ¾-cup egg whites. The nutrition facts below are for a recipe made with whole eggs.
You can make the pancakes in any size you wish! Smaller pancakes may take a bit less time to cook than a pancake the size of the skillet, so watch for the bubbles to pop and the edges to cook before flipping them.
More Pancake and Syrup Ideas
Pancakes are a popular weekend breakfast for good reason! Try one of the recipes below for pancakes and syrups that will make a winning combination:
Sweet Treats
These rolled protein pancakes would make an equally sweet ending to the day as they do for breakfast! Here are some other dessert options to add to your rotation:
Try It and Share
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Recipe
Rolled Protein Pancakes with Cottage Cheese
Ingredients
- 6 large eggs (or 1½ cups egg whites)
- 1½ cups cottage cheese (14 ounces)
- ½ cup all-purpose flour (67 grams)
- ½ teaspoon baking soda
- jam, lemon curd, syrup, butter, powdered sugar, lemon juice, etc. (for serving)
Instructions
- Add all of the ingredients to a blender or food processor and blend until smooth.
- Preheat a nonstick skillet over medium heat. Grease it with cooking spray or a small amount of butter or oil. Scoop about ½-cup of batter into the skillet. Tilt the pan in all directions to spread out the batter or spread the batter with a silicone spatula.
- Cook about 1½-2 minutes on the first side, when bubbles on the surface begin to pop and the edges are set.
- Loosen the edges of the pancake with a large flexible spatula and then flip it. Cook 1-2 minutes on the second side, until golden brown. Transfer to a serving plate and stack, fold, or roll the pancakes.
- Grease the pan as needed, usually about halfway through the batter.
- Serve the pancakes with any desired toppings.
Nutrition facts are sometimes provided below and are calculated using an online calculator. With specific brands of ingredients and additions, omissions, or substitutions the nutrition facts may change. We encourage you to use your own nutrition facts caculator to obtain the most accurate nutrition facts for your meal.
Cassie Waltman says
These rolled pancakes come in handy on busy school day mornings when we need breakfast *quick*!
Jean Waltman says
What a great recipe! I know I’ll make these pancakes often: they’re so easy to prepare; they’re tasty; they’re healthy; and they’re versatile. Perfect for a last minute “what can pull together” meal. I sweetened some extra cottage cheese with a little agave syrup, rolled it up in the pancakes and served with a blackberry jam topping. Delicious.
Cassie Waltman says
So glad you enjoyed this recipe, Jean!