Cottage Cheese Protein Vanilla Custard Pancakes

If you love pancakes but want something that keeps you full for longer, these cottage cheese protein vanilla custard pancakes are worth a try.

They are soft, fluffy, and packed with a warm vanilla flavor that tastes like a treat.

The cottage cheese is the real secret here. It gets blended right into the batter, so you never see it, but it makes the pancakes tender and moist.

These are also high in protein, which means one stack can actually keep you going through a busy morning.

And the vanilla custard on top? It is creamy, cool, and turns a simple breakfast into something a little special.

Why I Love This Recipe

Packed With Protein – Between the cottage cheese, eggs, and protein powder, these pancakes give you a serious protein boost to power your whole morning.

Incredibly Fluffy – Blending the cottage cheese into the batter makes these pancakes rise up soft, light, and pillowy every single time.

That Custard Topping – The silky vanilla custard poured on top tastes like a creamy dessert while keeping the whole stack light and fresh.

Naturally Sweet – Pure maple syrup and real vanilla give these a warm, cozy sweetness without any refined sugar.

The Ingredients

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

For The Vanilla Custard

• 3/4 cup Full Fat Cottage Cheese
• 1/4 cup Plain Greek Yogurt
• 1 1/2 tbsp Pure Maple Syrup
• 1 tsp Pure Vanilla Extract
• 1/8 tsp Fine Sea Salt

How to Make This Recipe

Step 1

Blend the cottage cheese, eggs, milk, maple syrup, and vanilla until completely smooth and creamy.

Step 2

Whisk the oat flour, vanilla protein powder, baking powder, and salt in a mixing bowl.

Step 3

Pour the blended cottage cheese mixture into the dry ingredients. Stir just until combined, then let the batter rest for 5 minutes to thicken.

Step 4

Blend the cottage cheese, Greek yogurt, maple syrup, vanilla, and salt for the custard until silky. Refrigerate while the pancakes cook.

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 look set and bubbles appear. Turn and cook for 1 to 2 minutes, adding the remaining avocado oil between batches as needed.

Step 7

Stack the warm pancakes and spoon the chilled vanilla custard generously over the top.

Quick Tips

Blend the Cottage Cheese Until Totally Smooth

Full fat cottage cheese has those little curds in it, and you want them completely gone before you mix the batter. Keep blending until the mixture looks like a smooth, creamy liquid with no lumps at all.

From my experience, stopping too early leaves you with tiny bits of curd in the pancakes that mess up the soft texture. Give it an extra 20 to 30 seconds even when you think it’s ready.

Don’t Skip the 5-Minute Rest

After you stir the wet and dry ingredients together, letting the batter sit for 5 minutes really matters. The oat flour and protein powder need that time to soak up the liquid and thicken up.

I’ve found that if you cook the batter right away, it spreads too thin and the pancakes come out flat instead of soft and fluffy. The short rest gives you a thicker batter that holds its shape in the pan.

Keep the Heat on Medium-Low

These pancakes have protein powder in them, which browns much faster than regular pancake batter. If your pan is too hot, the outside will get dark before the inside is cooked through.

My favorite trick here is to keep the heat on the lower side and be patient. Give each side its full 2 to 3 minutes so the center cooks all the way without the outside getting too dark.

If your first pancake browns too quickly, turn the heat down a notch before you pour the next one.

More Favorites

• Cottage Cheese Protein Chocolate Mousse
• Cottage Cheese Protein Tiramisu Cups

Quick Answers

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

Blending breaks down the little curds so the batter turns out smooth and creamy with no lumpy bits in your pancakes.

If you skip this step you will end up with a chunky texture, so a quick blend is really worth it for that soft custard-like feel.