Fluffy Banana Cottage Cheese Pancakes

These fluffy banana cottage cheese pancakes are my new favorite way to start the day. Combining ripe bananas with creamy cottage cheese creates pancakes that are light, tender, and packed with subtle sweetness. The cottage cheese adds a rich texture and boosts the protein, making these pancakes a wholesome and satisfying meal. If you’ve ever struggled to get pancakes fluffy without using heaps of baking powder, this recipe might just be your answer.

What I love about these pancakes is how easy they come together, with simple ingredients you probably have on hand. You’ll notice the cottage cheese melts into the batter, keeping your pancakes moist and soft. Plus, bananas bring natural sweetness, so you can cut back on added sugar. When I first tried this recipe, I was surprised by how well the flavors worked together. Trust me, once you try these, they’ll become a repeat breakfast staple.

Ingredients for Fluffy Banana Cottage Cheese Pancakes

Getting your ingredients right is the first step to perfect pancakes. The amounts and descriptions here make sure you know exactly what to grab and how to prepare it.

• 1 cup cottage cheese (full-fat or low-fat, stirred but not pureed)
• 2 large ripe bananas (mashed well to bring sweetness and moisture)
• 3 large eggs
• 1 cup all-purpose flour (you can substitute with whole wheat for a denser pancake)
• 1 teaspoon baking powder (for that fluffy lift)
• 1 tablespoon granulated sugar (optional, adjust based on your bananas’ ripeness)
• 1 teaspoon vanilla extract (adds warmth and aroma)
• Pinch of salt (balances sweetness)
• Butter or oil for cooking (enough to lightly grease the pan)

You want to make sure the bananas are ripe — that’ll give your pancakes the best flavor and natural sugar. Also, don’t overmix the batter once you add the flour. A few lumps are actually okay; overmixing can make pancakes tough.

Fluffy Banana Cottage Cheese Pancakes with 3 Irresistible Twists

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Fluffy Banana Cottage Cheese Pancakes recipe with 3 unique twists to make breakfast tastier and more satisfying every morning

• Author: emma
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings
• Category: Breakfast
• Cuisine: American

Ingredients

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1 cup cottage cheese (full-fat or low-fat, stirred but not pureed)

2 large ripe bananas (mashed well to bring sweetness and moisture)

3 large eggs

1 cup all-purpose flour (can substitute with whole wheat flour)

1 teaspoon baking powder

1 tablespoon granulated sugar (optional, adjust based on bananas’ ripeness)

1 teaspoon vanilla extract

Pinch of salt

Butter or oil for cooking (enough to lightly grease the pan)

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Instructions

Mix the wet ingredients: In a large bowl, mash the ripe bananas thoroughly. Add the cottage cheese, eggs, and vanilla extract. Stir together until well combined but small curds of cottage cheese may remain.

Combine dry ingredients: In a separate bowl, whisk the flour, baking powder, sugar, and salt until evenly mixed.

Bring the batter together: Pour the dry ingredients into the wet mixture. Gently fold the batter with a spatula or large spoon until just combined. Batter will be thick and a bit lumpy. Stop mixing once no large flour pockets remain.

Rest the batter briefly: Let the batter sit for 5 minutes to activate the baking powder and hydrate the flour.

Heat the pan: Warm a non-stick skillet or griddle over medium heat. Add butter or oil and spread evenly over the surface.

Cook the pancakes: Pour 1/4 cup of batter per pancake onto the pan. Cook until bubbles form and edges look set, about 2 to 3 minutes. Flip carefully and cook until golden on the other side, about 1 to 2 minutes.

Keep pancakes warm: If making multiple batches, place cooked pancakes on a plate and loosely cover with foil.

Notes

These fluffy banana cottage cheese pancakes combine ripe bananas with creamy cottage cheese for light, tender, protein-packed pancakes that are naturally sweet and perfect for a wholesome breakfast.

How to Prepare Fluffy Banana Cottage Cheese Pancakes

Here’s how I make these pancakes step by step. It’s straightforward, but I’ll share tips that might just save you from common pancake mishaps.

1. Mix the wet ingredients: In a large bowl, mash the ripe bananas thoroughly. Add the cottage cheese, eggs, and vanilla extract. Stir together until well combined but don’t worry if small curds of cottage cheese remain—that’s normal.
2. Combine dry ingredients: In a separate bowl, whisk the flour, baking powder, sugar, and salt until evenly mixed.
3. Bring the batter together: Pour the dry ingredients into the wet mixture. Gently fold the batter with a spatula or large spoon until just combined. The batter will be thick and a bit lumpy. Stop mixing once you see no large pockets of flour.
4. Rest the batter briefly: Let the batter sit for 5 minutes. This helps the baking powder activate and the flour hydrate, so your pancakes turn out fluffy.
5. Heat the pan: Warm a non-stick skillet or griddle over medium heat. Add a bit of butter or oil and spread it evenly over the surface.
6. Cook the pancakes: Pour ¼ cup of batter per pancake onto the pan. Cook until bubbles form on the surface and the edges look set—about 2 to 3 minutes. Flip carefully and cook the other side until golden, about 1 to 2 minutes more. Adjust the heat if the pancakes brown too fast before cooking through.
7. Keep pancakes warm: If making multiple batches, place cooked pancakes on a plate and loosely cover with foil to stay warm.

My favorite part is watching these pancakes sizzle on the griddle. They smell incredible as the bananas caramelize slightly. Just be careful when flipping; the batter is delicate and can stick if your pan isn’t hot enough or greased well.

Why You’ll Love Fluffy Banana Cottage Cheese Pancakes

• Simple ingredients that you probably already have in your kitchen
• Protein-packed thanks to the cottage cheese, keeping you full longer
• Natural sweetness from bananas means less added sugar
• Pancakes stay soft and moist instead of drying out quickly
• Perfect texture that’s light but tender—no rubbery pancakes here
• Quick to prepare and cook—great for busy mornings or lazy weekends
• Easy to customize with add-ins like cinnamon, nuts, or chocolate chips

Tips for Perfect Fluffy Banana Cottage Cheese Pancakes

• Use ripe bananas that have brown spots on the peel; they’re sweeter and softer.
• Don’t overmix the batter—stop as soon as the flour disappears to avoid tough pancakes.
• Make sure your pan or griddle is properly preheated to get even cooking and golden browning.
• If the pan gets too hot and pancakes brown too fast, lower the heat to prevent burning.
• Use a silicone spatula to flip gently to keep pancakes from breaking apart.
• Try letting the batter rest for 5 minutes before cooking to improve puffiness.

Storage & Reheating Instructions

Leftover pancakes are great for quick breakfasts later—but proper storage makes a big difference.

• Store: Let pancakes cool completely and stack them separated by parchment paper in an airtight container. Keep in the fridge for up to 3 days.
• Freeze: Lay pancakes in a single layer on a baking sheet, freeze until firm, then transfer to a freezer-safe bag for up to 2 months.
• Reheat: Use a toaster or toaster oven to warm frozen pancakes. If reheating refrigerated ones, microwave for 20–30 seconds or warm on a skillet over low heat until heated through and slightly crisp.

Reheating in a dry heat source helps them stay fluffy and avoids sogginess that microwaves sometimes cause.

Estimated Nutritional Information

Here’s an approximate breakdown per serving, based on 4 servings total:

• Calories: 220
• Fat: 8 grams
• Protein: 12 grams
• Carbohydrates: 26 grams
• Fiber: 2 grams
• Sugar: 8 grams

Keep in mind these numbers vary based on ingredient brands, portion sizes, and any add-ins you choose to include.

Frequently Asked Questions

Can I use low-fat or non-fat cottage cheese for these pancakes?

Yes, you can use low-fat or non-fat cottage cheese. The texture might be slightly less rich, but the pancakes will still turn out fluffy and tasty.

What if I don’t have ripe bananas? Can I use fresh ones?

Unripe bananas are less sweet and can make the pancakes taste bland. It’s best to wait until your bananas develop brown spots to get that natural sweetness and softness.

Can I make this recipe gluten-free?

Try replacing the all-purpose flour with a gluten-free flour blend suitable for baking. You may need to adjust the amount slightly to get the right batter consistency.

How do I prevent the cottage cheese curds from affecting the texture?

I like to gently stir the cottage cheese but not puree it fully. The small curds melt into the batter while cooking and give a nice moist crumb. If you prefer a smoother batter, you can lightly blend it.

Can I add mix-ins like nuts or chocolate chips?

Absolutely! Fold in chopped walnuts, pecans, or chocolate chips after mixing the batter. Just keep the additions to about ½ cup so the batter isn’t too heavy.