These fluffy high-protein cottage cheese pancakes are soft, naturally sweetened, and perfect for toddlers, kids, and adults alike! Made entirely in a blender, they’re an easy, protein-packed breakfast or snack that helps keep energy steady throughout the morning. Ideal for toddler-friendly meal prep, these pancakes are equally convenient and delicious. The whole fam will love ‘em!

These pancakes are gluten-free if needed, sugar-free, and kid-approved, made with rolled oats and naturally sweet banana (or unsweetened applesauce). Bridger and Hayes (my husband and little one) both approved, so you know they’re a winner in our house. They’re ideal for meal prep too: double the batch, freeze half, and reheat for a quick, healthy high-protein breakfast any day of the week.

Why Protein Matters for Kids (and Adults)

Including a source of protein at breakfast helps toddlers and young kids support muscle development, stable energy, immune health, and proper growth. Protein isn’t just for bodybuilders — it’s essential for making enzymes and hormones, and pairing it with healthy fats and carbs helps little ones feel full and satisfied until the next meal. For adults, these high-protein pancakes make a quick, healthy breakfast that’s filling and convenient for busy mornings.

Easy, Delicious, and Kid-Friendly

I’m not kidding — these pancakes were literally the talk of our house the first time I made them. We’re obsessed!

What makes them extra special is their soft, creamy texture from cottage cheese, and natural sweetness from banana or unsweetened applesauce. They come together in minutes, all in a blender — perfect for busy mornings whether you’re a mama, a working girlie pop, or both!

Pro tip: mash your ripe banana in the peel by squishing it, then toss it straight into the blender. No extra bowls to wash! Top with fresh berries, a smear of natural nut butter, or a light drizzle of maple syrup and you’ve got a balanced and healthy high-protein breakfast everyone will love.

Make Ahead and Freeze for Busy Weekdays

What’s not to love about having fluffy high protein cottage cheese pancakes any time of day? These pancakes double as a breakfast or snack, making them a perfect toddler-friendly meal prep option.

Cook a double batch, freeze half, and reheat in the toaster or skillet after defrosting in the fridge overnight. They’re just as fluffy and delicious the next day, making them one of my go-to easy high-protein breakfast recipes for the whole family. Don’t forget to tag me on IG when you make them!

INGREDIENTS YOU’LL NEED:

• Full‑fat cottage cheese (I like Nancy’s Probiotic Foods, or Good Culture – they have Lactose-Free & regular)
• Eggs
• Rolled oats (use gluten‑free if needed, I like One Degree)
• Small ripe banana (or unsweetened applesauce)
• Cinnamon
• Baking powder
• Vanilla extract or paste (optional)
• Butter, ghee, or avocado oil

HOW TO MAKE FLUFFY HIGH-PROTEIN COTTAGE CHEESE PANCAKES (NO ADDED SUGAR, KID-FRIENDLY)

To a blender, add the cottage cheese, eggs, oats, banana, cinnamon, baking powder, and vanilla (if using), and blend until smooth.

Let the batter sit for 5 minutes to thicken slightly.

Heat a griddle or nonstick pan over medium heat and grease lightly (with butter, ghee, or avocado oil).

Scoop small pancakes (about 2–4 tablespoons per pancake, I like using a ¼ cup scoop) onto the heated pan. Cook 2–3 minutes per side until golden and set in the center.

Cool slightly before serving, and top with whatever you like: fresh berries, a smear of natural nut butter, or a drizzle of pure maple syrup or honey if you don’t mind a little added sugar. Enjoy!

To Store and Reheat:

Fridge: Store cooked pancakes in an airtight container for up to 3–4 days. Reheat in a toaster, toaster oven, or skillet for 1–2 minutes per side until warmed through.

Freezer: Freeze pancakes in a single layer (can separate with pieces of parchment paper if needed) in a freezer-safe bag or container for up to 2 months. To reheat, let pancakes thaw in the fridge overnight, then warm in a toaster, toaster oven, or skillet for about 3–5 minutes until heated through.

RECIPE SUBSTITUTIONS & QUESTIONS

You can easily swap ingredients to fit preferences or dietary needs. Use gluten-free rolled oats if needed, or replace the banana with 2–3 tablespoons unsweetened applesauce for natural sweetness. For the cottage cheese, you can swap in plain Greek yogurt for a slightly different texture while keeping it high-protein. For cooking, any of butter, ghee, or avocado oil works, and you can skip the vanilla if you prefer or don’t have it on hand. These simple swaps keep the pancakes high-protein, soft, kid-friendly, and delicious.

Here is a blog post on The Best Egg Replacements for Cooking & Baking. Also, I used the Beast Blender to make this recipe.

For my kitchen, cooking, and baking essentials (& more!), shop my Amazon Storefront.

How do I get my pancakes extra fluffy?

The key to extra fluffy pancakes is letting the batter sit for 5 minutes after blending so it thickens slightly. Using full-fat cottage cheese also gives the pancakes a creamy texture. Cooking on medium heat and flipping carefully ensures they stay soft inside while getting golden on the outside.

What toppings work best for toddlers (and adults)?

These pancakes are naturally sweet, but you can get creative with toppings. Try fresh berries, natural nut butter, or a light drizzle of maple syrup. For toddlers, stick to small portions of nut butter or fruit purees for easy, healthy bites.

Healthy Breakfast & Toddler-Friendly Recipes:

• Pumpkin Pie Smoothie      
• High-Protein Meal Prep Egg Cups
• Warming Chocolate Oatmeal Pudding
• High-Protein Chocolate Chunk Almond Butter Smoothie
• Healthy Toddler Zucchini Muffins (No Added Sugar)
• Mini Banana Waffles for Toddlers (GF, DF, No Added Sugar)

Click here to watch the reel I made of this recipe 🙂