Cottage Cheese Protein Strawberry Shortcake Pancakes

Strawberry shortcake for breakfast? Yes, and it happens to be high in protein too. That is exactly what these cottage cheese pancakes give you.

I love using cottage cheese in pancake batter because it makes them extra soft and moist. Once you blend it in, you get a smooth mixture that cooks up light and fluffy every time.

The shortcake cream is my shortcut to that classic dessert feeling. It is creamy, lightly sweet, and made mostly from cottage cheese and yogurt.

Then come the strawberries, softened in a bit of sugar and lemon juice until they are juicy and full of flavor. They tie the whole thing together.

Stack the pancakes with the cream and berries, and you have a plate that looks and tastes like a treat. It is one of those recipes I keep coming back to.

Why I Love This Recipe

Loaded With Protein – Cottage cheese, Greek yogurt, eggs, and protein powder make each serving a real protein powerhouse.

Tastes Like Dessert – Sweet strawberries and creamy shortcake topping give you dessert vibes at breakfast time.

Super Fluffy – The cottage cheese batter cooks up soft, light, and tender in every single bite.

Juicy Strawberries – Letting the berries sit with sugar and lemon makes a sweet, syrupy sauce that soaks right in.

The Ingredients

For The Strawberries

• 2 cups Fresh Strawberries
• 2 tbsp Granulated Sugar
• 1 tsp Fresh Lemon Juice

For The Shortcake Cream

• 3/4 cup Full Fat Cottage Cheese
• 1/2 cup Plain Greek Yogurt
• 2 tbsp Pure Maple Syrup
• 1 tsp Pure Vanilla Extract

For The Pancakes

• 1 cup Full Fat Cottage Cheese
• 2 Large Eggs
• 1/3 cup Whole Milk
• 2 tbsp Pure Maple Syrup
• 1 tsp Pure Vanilla Extract
• 3/4 cup Oat Flour
• 1/3 cup Vanilla Protein Powder
• 2 tsp Baking Powder
• 1/4 tsp Fine Sea Salt
• 2 tsp Avocado Oil

How to Make This Recipe

Step 1

Separate the strawberries into thin pieces and toss them with the sugar and lemon juice. Let them stand for 15 minutes, until juicy.

Step 2

Blend the cottage cheese, Greek yogurt, maple syrup, and vanilla for the shortcake cream until completely smooth. Refrigerate until serving.

Step 3

Blend the cottage cheese, eggs, milk, maple syrup, and vanilla for the pancakes until creamy.

Step 4

Whisk the oat flour, vanilla protein powder, baking powder, and salt in a mixing bowl. Stir in the blended cottage cheese mixture and rest the batter for 5 minutes.

Step 5

Heat a nonstick skillet over medium-low heat and coat it with a thin portion of the avocado oil. Add 1/4 cup batter for each pancake.

Step 6

Cook until bubbles rise through the batter and the edges look set, about 2 to 3 minutes.

Step 7

Turn the pancakes and cook for 1 to 2 minutes, until golden and cooked through. Use the remaining avocado oil for the later batches.

Step 8

Layer the pancakes with shortcake cream and juicy strawberries, finishing with a generous spoonful of both.

Quick Tips

Blend the Cottage Cheese Until Totally Smooth

The whole point of blending is to break down those cottage cheese curds completely. If you stop too early, you’ll get little lumps in your pancakes that ruin the smooth texture.

From my experience, let the blender run a bit longer than you think you need to. You want the mixture to look like a creamy, pourable liquid with no bits left.

This step is also what makes these pancakes so protein packed, since the cottage cheese blends right into the batter and adds a big boost without changing the taste.

Cook on Medium-Low and Be Patient

These pancakes have more moisture than regular ones because of the cottage cheese and eggs, so they need a lower heat to cook through without burning.

If your pan is too hot, the outside turns dark brown while the middle stays raw and gummy. Keep the heat on medium-low the whole time and don’t rush it.

Wait for the bubbles to rise and the edges to look set before you flip. That’s your sign the bottom is ready and won’t tear.

Let the Strawberries Sit the Full 15 Minutes

When you toss the sliced strawberries with sugar and lemon juice, they need time to release their juices. This is what creates that sweet, syrupy sauce that soaks into the pancakes.

If you rush it, the strawberries stay dry and you miss out on all that juice. My favorite trick here is to give them a gentle stir halfway through so every piece gets coated.

More Favorites

• Cottage Cheese Protein Strawberry Cheesecake Cups
• Cottage Cheese Protein Blueberry Crumble Muffins

Quick Answers

Will I taste the cottage cheese in the pancakes?

Not really, since blending the cottage cheese with the eggs and milk makes it completely smooth and it melts right into the batter.

What you actually taste is a soft, slightly sweet pancake with a fluffy texture, plus this recipe gives you a nice protein boost thanks to the cottage cheese, eggs, and protein powder.