Cottage Cheese Mini Pancakes

These Cottage Cheese Mini Pancakes are light, fluffy, and packed with protein—thanks to a base of blended cottage cheese and almond flour. Baked to golden perfection in a muffin tin, each bite is bursting with juicy blueberries and a hint of vanilla. Naturally gluten-free and easy to prep, these mini pancakes are a fun and nutritious way to start your day.

Why You’ll Love This Recipe

These mini pancakes are not just cute—they’re also healthy, satisfying, and easy to make. With cottage cheese for creaminess and protein, almond flour for a gluten-free base, and blueberries for natural sweetness, they offer a balanced breakfast that feels indulgent but fuels your body. Great for meal prep or feeding a crowd, they bake in under 10 minutes and require no flipping or griddle time.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• ½ cup cottage cheese, blended until smooth

• 2 large eggs

• 1 tablespoon melted butter

• 1 teaspoon vanilla extract

• ¾ cup almond flour

• 1 teaspoon baking powder

• ½ cup blueberries

Topping:

• A few fresh blueberries

• A drizzle of honey

Directions

1. Preheat your oven to 425°F (218°C). Lightly spray a 12-cup muffin tin with oil.

2. In a mixing bowl, combine the blended cottage cheese, eggs, melted butter, vanilla extract, almond flour, and baking powder to create a smooth batter.

3. Gently fold in the blueberries.

4. Evenly divide the batter into the prepared muffin cups.

5. Bake for 8–10 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.

6. Let cool in the tin for about 2–3 minutes. Then, carefully remove each mini pancake and gently flatten them with a spatula.

7. Serve warm, topped with extra blueberries and a drizzle of honey.

Servings and timing

This recipe makes 12 mini pancakes.
Prep time: 10 minutes
Cook time: 10 minutes
Rest time: 3 minutes
Total time: 23 minutes

Variations

• Add cinnamon or nutmeg for a warm, spiced flavor.

• Make it dairy-free by using dairy-free cottage cheese or a thick plant-based yogurt alternative.

• Add lemon zest for a bright, citrusy twist.

• Swap blueberries with raspberries, strawberries, or mini chocolate chips.

• Add chia seeds for extra fiber and texture.

Storage/Reheating

• Refrigerator: Store in an airtight container for up to 4 days.

• Freezer: Freeze in a single layer on a baking sheet, then transfer to a freezer-safe bag. Reheat directly from frozen.

• Reheating: Warm in the microwave for 20–30 seconds or in a toaster oven at 350°F until heated through.

FAQs

Can I use full-fat or low-fat cottage cheese?

Yes, either works well. Full-fat cottage cheese will provide a richer flavor and texture.

Do I need to blend the cottage cheese?

Blending creates a smoother batter, but you can skip it if you prefer a bit of texture.

Can I use frozen blueberries?

Yes, but thaw and pat them dry before folding into the batter to avoid excess moisture.

Are these pancakes suitable for kids?

Absolutely! They’re soft, mildly sweet, and packed with nutrients—perfect for little hands.

Can I cook these on a skillet instead?

Yes, you can spoon the batter onto a hot non-stick skillet and cook like traditional pancakes, flipping halfway through.

What’s the texture like?

These mini pancakes are soft, slightly dense, and moist—similar to baked muffin tops.

Can I double the recipe?

Yes, double all ingredients and use two muffin tins or bake in batches.

Are they keto-friendly?

With almond flour and low sugar, they’re fairly low in carbs and can fit into a low-carb diet, though not strict keto.

How do I make them nut-free?

Replace almond flour with oat flour or a gluten-free flour blend, but the texture may vary.

Can I add protein powder?

Yes, add 1–2 tablespoons of unflavored or vanilla protein powder, and reduce the almond flour slightly to balance the texture.

Conclusion

Cottage Cheese Mini Pancakes are a wholesome, high-protein breakfast you’ll love to make again and again. With their fluffy texture, fruity bursts of blueberry, and satisfying ingredients, they’re perfect for busy mornings, brunches, or even as a post-workout snack. Naturally gluten-free and easy to customize, these baked pancakes prove that healthy can be just as delicious as indulgent.