Fluffy Banana Cottage Cheese Pancakes are a wholesome, protein-packed breakfast that’s both comforting and nutritious. They’re naturally sweetened with ripe banana and made fluffy with creamy cottage cheese and eggs—no added sugar or fancy ingredients needed. This is one of those recipes I reach for when I want a quick, energizing start to my day.

Fluffy Banana Cottage Cheese Pancakes

Why I Love This Recipe

I love how these pancakes are light, fluffy, and filling all at once. The cottage cheese gives them a tender texture and a protein boost, while the banana brings just the right amount of natural sweetness. They come together fast, and I can switch up the toppings or mix-ins depending on what I’m craving.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 ripe banana, mashed
1 cup cottage cheese
2 large eggs
1/2 cup flour (I use whole wheat or all-purpose)
1/4 teaspoon baking powder
1/4 teaspoon vanilla extract
Pinch of salt
1/2 teaspoon ground cinnamon (optional)
Butter or oil for cooking

Directions

I mash the banana in a mixing bowl until mostly smooth.
I add the cottage cheese and eggs and whisk until well combined.
I stir in the flour, baking powder, vanilla, salt, and cinnamon (if using) until I get a thick, scoopable batter.
I heat a non-stick skillet over medium heat and lightly grease it with butter or oil.
I spoon about 1/4 cup of batter per pancake onto the skillet and cook for 2–3 minutes per side, or until golden and set.
I serve the pancakes warm with my favorite toppings.

Servings and Timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Variations

I swap the flour for oat or almond flour to make them gluten-free.
I fold in blueberries, mini chocolate chips, or chopped walnuts for extra texture and flavor.
For a sweeter version, I add a drizzle of honey or maple syrup right into the batter.
If I’m feeling festive, I use a pinch of nutmeg or cardamom along with the cinnamon.

Storage/Reheating

I keep leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm them in a skillet over low heat or microwave for 30–60 seconds. I also freeze them in a single layer with parchment between pancakes—perfect for popping into the toaster or microwave on busy mornings.

FAQs

Can I blend the batter?

Yes, blending makes the batter smoother and even easier to pour. I just toss all the ingredients into a blender and pulse until smooth.

Are these pancakes good for meal prep?

Definitely. I make a batch and store them in the fridge or freezer, then just reheat when I need a quick breakfast or snack.

Do I need to use full-fat cottage cheese?

Not at all. I use whatever I have on hand—low-fat works just as well and still gives a great texture.

Can I leave out the flour?

If I want a grain-free version, I reduce or replace the flour with almond flour or oat flour. The texture changes slightly but still turns out great.

What can I top them with?

I usually go for fresh fruit, Greek yogurt, nut butter, or a drizzle of maple syrup. Sometimes I keep it simple with just a dusting of cinnamon.

Conclusion

Fluffy Banana Cottage Cheese Pancakes are one of my favorite breakfasts when I want something that’s healthy but feels like a treat. They’re quick to make, packed with protein, and endlessly customizable. Whether it’s a weekday rush or a slow weekend morning, they always hit the spot.