Can I make savory cottage cheese pancakes ahead of time?

Yes. Cook them, let them cool completely, and store them in an airtight container in the fridge for up to 4 days. Reheat in a skillet or air fryer for the best texture.

Can I freeze cottage cheese pancakes?

Absolutely. Stack them with parchment paper in between and freeze in a zip-top bag for up to 2 months. Reheat directly from frozen in a skillet or toaster oven.

Is it okay to use low-fat cottage cheese?

Yes. Low-fat works well, but the pancakes will be slightly less creamy than with full-fat. Just avoid watery brands—drain excess liquid if needed.

What flour works best for gluten-free versions?

Oat flour and almond flour are both great options. Oat flour gives a softer texture, while almond flour keeps it low-carb and slightly nutty.

Can I make them without eggs?

It’s tricky. Eggs are the main binder. You can try a flax egg (1 tbsp flaxseed + 3 tbsp water), but the texture won’t be as firm or fluffy.

Are savory cottage cheese pancakes keto-friendly?

Yes, if you use low-carb flour like almond flour and skip any high-carb add-ins like corn or sweet potatoes.

What toppings go well with these pancakes?

Greek yogurt, avocado, poached eggs, salsa, chimichurri, microgreens, or a sprinkle of chili flakes. You can also go fancy with smoked salmon and dill.

Can I add vegetables to the batter?

Definitely. Grated zucchini (well-drained), chopped spinach, or sautéed mushrooms are great add-ins. Just make sure they aren’t too wet.

Do they taste cheesy?

A little, but not overwhelmingly so. Cottage cheese gives a creamy, slightly tangy flavor that pairs perfectly with herbs and savory toppings.

How do I keep the pancakes from falling apart?

Make sure your batter isn’t too wet, use two eggs per cup of cottage cheese, and don’t flip too early. Let them set and brown before turning.

Savory Cottage Cheese Pancakes

Ingredients

Scale

1 cup cottage cheese (low-fat or full-fat, drained if watery)
2 large eggs
1/4 cup flour (all-purpose, almond, or oat flour)
2 tbsp chopped fresh herbs (chives, dill, or parsley)
1/2 cup optional veggies (grated zucchini, chopped spinach, sautéed mushrooms)
1/2 tsp garlic powder
Salt and black pepper, to taste
Oil or ghee, for cooking

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Instructions

In a medium bowl, whisk together cottage cheese and eggs until mostly smooth.
Gently fold in flour, herbs, garlic powder, salt, and pepper just until combined.
If using optional veggies, stir them into the batter (be sure they’re dry and prepped).
Heat a skillet over medium heat and grease lightly with oil or ghee.
Scoop about 1/4 cup of batter per pancake, flatten slightly, and cook for 2–3 minutes per side until golden brown.
Serve warm with your favorite toppings like Greek yogurt, avocado, smoked salmon, or poached eggs.

Notes

Taste your batter before cooking to ensure seasoning is right. Reheats well in skillet or air fryer. Make gluten-free with oat or almond flour. Try different herb and veggie combos for endless variations!

Author: Sabella Sachi
Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Pan-Fried
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 2 pancakes
Calories: 210
Sugar: 2g
Sodium: 320mg
Fat: 12g
Saturated Fat: 5g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 7g
Fiber: 1g
Protein: 14g
Cholesterol: 115mg