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Stack of golden banana cottage cheese pancakes topped with banana slices and blueberries beside maple syrup.

Banana Cottage Cheese Pancakes

Fluffy banana cottage cheese pancakes blended with ripe bananas, cottage cheese, eggs, and oats, then cooked in a skillet for an easy breakfast.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

Pancakes
  • 1 cup cottage cheese any style
  • 2 medium ripe bananas peeled
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup old-fashioned rolled oats
  • 1 tsp baking powder
  • 1/4 tsp fine salt
  • 2 tsp butter or neutral oil for greasing the skillet, as needed

Equipment

  • Blender blends the wet ingredients and breaks down the oats
  • Nonstick skillet helps the tender pancakes release cleanly
  • Thin spatula supports the pancakes when turning
  • Measuring cup portions even pancakes

Method
 

  1. Add the cottage cheese, bananas, eggs, and vanilla to a blender. Blend until mostly smooth. Add the oats, baking powder, and salt, then pulse until the oats are finely broken down and the batter is thick. Let it rest for 5 minutes so the oats can absorb moisture.
    Banana, cottage cheese, eggs, oats, vanilla, baking powder, and salt ready to blend into pancake batter.
  2. Warm a lightly greased nonstick skillet over medium-low heat. Scoop about 1/4 cup batter per pancake into the skillet, leaving room between portions. Cook until the edges look set and the tops show a few bubbles, about 2 to 3 minutes.
    Thick banana cottage cheese pancake batter portioned onto a lightly greased nonstick skillet.
  3. Slide a thin spatula fully under each pancake and turn it gently. Cook the second side for 1 to 2 minutes, until golden and the center is set. Lower the heat if the outside browns before the middle cooks. Serve warm with fruit or maple syrup.
    A golden banana cottage cheese pancake being turned with a spatula until cooked through.

Notes

Keep the skillet at medium-low heat; these tender pancakes can brown quickly. The batter should be thick but scoopable. If it thickens while standing, stir in a teaspoon of milk at a time. Store leftovers promptly in a covered container in the refrigerator and reheat until hot throughout. Freeze pancakes in a single layer, then transfer to a freezer-safe container with parchment between layers.