Cottage Cheese Protein Pineapple Upside Down Pancakes

These cottage cheese protein pineapple upside down pancakes take the classic upside down cake flavor and turn it into a stack you can enjoy for breakfast.

The best part is that they are high in protein, so you get a filling meal that keeps you going for hours.

The cottage cheese blends right into the batter, which makes the pancakes soft, moist, and tender without any lumps.

On top, you get warm caramelized pineapple and cherries in a sweet, cinnamon glaze that soaks between every layer.

If you like a breakfast that feels a little special but is still simple to make, this one is worth trying.

Why I Love This Recipe

Packed With Protein – Cottage cheese, eggs, and protein powder team up to give every stack a real protein boost that keeps you full for hours.

That Caramelized Topping – The golden pineapple and cherries cook down into a sweet, sticky glaze that soaks right into the pancakes.

Incredibly Fluffy Texture – Blending the cottage cheese makes the batter smooth, so the pancakes turn out soft, light, and tender every time.

Tropical Diner Flavor – It tastes like the classic pineapple upside down cake you love, just turned into a warm breakfast stack.

The Ingredients

For The Pineapple Topping

• 2 cups Drained Pineapple Tidbits
• 2 tbsp Unsalted Butter
• 1/4 cup Light Brown Sugar
• 1 tbsp Pineapple Juice
• 1/2 tsp Ground Cinnamon
• 1/3 cup Maraschino Cherries

For The Pancakes

• 1 cup Full Fat Cottage Cheese
• 2 Large Eggs
• 1/4 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

Melt the butter for the topping in a skillet over medium heat. Add the pineapple and cook for 3 minutes, until its excess moisture evaporates.

Step 2

Add the brown sugar, pineapple juice, and cinnamon. Cook for another 2 to 3 minutes, until the pineapple is golden and coated in a thick glaze, then stir in the cherries.

Step 3

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

Step 4

Whisk the oat flour, vanilla protein powder, baking powder, and salt in a mixing bowl. Stir in the 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 for 2 to 3 minutes, until the edges set and bubbles appear. Turn and cook for 1 to 2 minutes, adding the remaining oil between batches.

Step 7

Spoon the warm caramelized pineapple and cherries over each stack, allowing the glaze to run between the pancakes.

Quick Tips

Drain The Pineapple Really Well

Before you start, make sure your pineapple tidbits are drained as much as possible. Wet pineapple releases too much liquid and stops the glaze from getting thick.

From my experience, pressing the tidbits gently with a paper towel takes out that extra moisture. This helps them turn golden and caramelize faster in the pan.

Blend The Cottage Cheese Until Totally Smooth

The cottage cheese needs to be blended until there are no lumps at all. If you rush this step, you’ll end up with little curds in your pancakes and the texture won’t be as soft.

My favorite trick here is to let the blender run an extra 20 to 30 seconds past when you think it’s done. A completely smooth mix gives you that creamy, tender pancake that also carries plenty of protein in every bite.

Don’t Skip The 5 Minute Rest

After you stir the batter together, let it sit for the full 5 minutes before cooking. This gives the oat flour and protein powder time to soak up the liquid and thicken up.

I’ve found that resting the batter makes the pancakes fluffier and easier to flip. If you cook it right away, the batter is too thin and the pancakes come out flat.

More Favorites

• Cottage Cheese Protein Blueberry Crumble Muffins
• Cottage Cheese Protein Cinnamon Apple Crisp Parfaits

Quick Answers

Why do I need to blend the cottage cheese instead of just stirring it in?

Blending breaks down the curds so the batter turns out smooth and even, without any lumpy bits in your finished pancakes.

It also helps the cottage cheese mix fully with the eggs and milk, which gives you that soft, fluffy texture and a nice boost of protein in every bite.