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Cottage Cheese Pancakes (Low-Carb!)

BY Kevin Lee Jacobs | February 22, 2015 81 Comments

Last updated on February 16th, 2021

How can I eat cottage cheese pancakes and still maintain, at the age of 107, an Adonis-like figure?  I’m so glad you asked! Let me share a few secrets with you:

Secret #1: I get tons of exercise just by cleaning this ancient house.

Secret #2: If I eat lots of breads on Monday, I’ll eat no breads at all on Tuesday. This yin-and-yang diet seems to work for me.

Secret #3: Cottage Cheese Pancakes are bready, but they are surprisingly low in carbs!

And what makes these pancakes low in carbs? Well, I use lots of eggs and cottage cheese. But I use very little flour. The eggs and cheese provide a light, fluffy, creamy-dreamy deliciousness that is utterly satisfying.

To start, grab six eggs…

And crack them into the jar of a blender. You don’t need an expensive blender for the job.

Add 1 1/2 cups cottage cheese. I use the full-fat stuff, but you don’t have to. You can trick yourself into thinking that low-fat foods will make you thin.

Also add 1/4 teaspoon baking powder…

A pinch of salt…

And 1/2 cup flour. That’s very little flour for a batter that makes at least 20 4-inch pancakes!

A note for the gluten-intolerant: For the sake of experiment, I once swapped 1/2 cup gluten-free pancake mix for the regular wheat flour. The recipe worked like a charm.

If you’d like to add a drizzle of pure vanilla extract and a couple teaspoons of sugar (or some other sweetener), who’s going to stop you?

Put the lid on the jar, press the start button, and then cover your ears!

Whir…

Whirrrrrrrrrrrrrrrrrrrrrr.

No picture of this next step: Heat up your skillet or griddle, and then spray it with vegetable spray. I heated my electric skillet to 350°F.

Pour the batter by the quarter cupful onto the hot surface. Using my electric skillet, I was able to cook 4 pancakes at a time.

When little air bubbles form at the edge of the pancakes, flip ‘em over…

And brown the other side.

If you’re like me, you’ll put 6 pancakes on a plate. Just for you.

Top ’em with this stuff…

And a drizzle of honey or pure maple syrup.

Oh, baby. Come to papa!

Here’s the printable:

Print
Cottage Cheese Pancakes (Low-Carb!)

Prep Time: 1 minute

Cook Time: 5 minutes

Yield: 18-20 3-inch-diameter pancakes

These pancakes that are made with mostly eggs and cottage cheese. They're creamy and delicious!

Ingredients

  • 6 large eggs
  • 1 1/2 cups cottage cheese (any fat content you like)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon baking powder
  • 1/2 cup all-purpose flour (or, use 1/2 cup gluten-free pancake mix)
  • Optional: 2 teaspoons sugar
  • Optional: 1/2 teaspoon vanilla

Instructions

  1. Grease and preheat a skillet or griddle over a medium flame, or warm an electric skillet to 300-350°F. Put all ingredients into the jar of a blender. Blend at high speed until perfectly smooth — about 15 seconds.
  2. Ladle, by the quarter-cupful, the batter onto the hot surface. When air bubbles appear along the edge of the pancakes, flip them over, and brown the other side.
  3. Serve with butter, pure maple syrup, honey, or whatever sweet substance makes your tail wag.

NOTE: If you are not going to serve the pancakes right away, keep them warm on a baking sheet in a 200°F oven for up to 30 minutes.

3.1
https://www.agardenforthehouse.com/cottage-cheese-pancakes-low-carb/
Copyright 2015 by Kevin Lee Jacobs

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Petit Fours with White Chocolate Glaze (Updated with Printable Recipe)

Comments

  1. 1

    Leigh from Larrapin says

    February 22, 2015 at 8:00 am

    You may have answered my unspoken pancake prayer. Thank you SO much. No doubt keeping up with that garden helps with the Adonis figure too! 🙂

  2. 2

    Judy Mihok says

    February 22, 2015 at 8:20 am

    Hi Kevin!
    These look interesting and delicious! I think the half cup of flour is left out of the final recipe, but I saw it in the directions. 🙂

  3. 3

    Pat says

    February 22, 2015 at 8:31 am

    I’ve been making these for years and they are my favorite. Try squeezing a fresh orange over them, then sprinkling on some confectionary sugar.

  4. 4

    Kevin Lee Jacobs says

    February 22, 2015 at 8:32 am

    Hi Judy – Fixed. And thanks!

  5. 5

    Mary N says

    February 22, 2015 at 8:37 am

    107? Lol… I think not. Cottage cheese, interesting! Must try!

  6. 6

    Nicole says

    February 22, 2015 at 8:37 am

    And if you grind up some gluten-free oats in your spice/coffee grinder you can use that as the flour and make these gluten-free and low carb. Something of an oxymoron these days. I make these all the time. Yummy!

  7. 7

    Kevin Lee Jacobs says

    February 22, 2015 at 8:51 am

    Hi Nicole – Good idea! This morning, I tried the cakes with 1/2 cup gluten-free pancake mix instead of regular wheat flour. Worked like a charm!

  8. 8

    Judy Miho says

    February 22, 2015 at 9:02 am

    Do you know if these can be frozen? I’d love to be able to and a bunch for quick breakfasts during the week!

  9. 9

    Delores says

    February 22, 2015 at 9:12 am

    looks yummie– going to make

    stay warm

  10. 10

    Christina M. Giordano says

    February 22, 2015 at 9:18 am

    Your email is like a breath of warm air on a chilly Sunday morning. Thanks, Kevin.

  11. 11

    johanna says

    February 22, 2015 at 9:42 am

    Mm, thanks for the note g.v , i will tray it.

  12. 12

    Lisa Gerard says

    February 22, 2015 at 10:04 am

    Flap – Flap (halo)

  13. 13

    Casey Cavasher says

    February 22, 2015 at 10:30 am

    I’m heading into the kitchen right now to make these!

  14. 14

    Carole Bryan says

    February 22, 2015 at 10:35 am

    wah…I just ate all of my cottage cheese

  15. 15

    Allison K says

    February 22, 2015 at 11:02 am

    Yes! I do these with ricotta instead of cottage cheese, and add a bunch of lemon zest. YUMMMMMM!!!!!

  16. 16

    gina says

    February 22, 2015 at 11:07 am

    IHOP….on over to your house aND hog those pancakes

  17. 17

    Marcia says

    February 22, 2015 at 11:17 am

    You come up with the best stuff. It’s really a no-brainer because this is just a souffle??? that looks like a pancake and of course the extra butter and maple syrup we put on the top has no calories.

  18. 18

    Kay Hirai says

    February 22, 2015 at 11:24 am

    Kevin,
    Your email came this morning and I immediately jumped out of bed and made the pancakes.
    So delicious. I gave my dog, Max some for his breakfast too. I figured there is nothing in it that a dog cannot eat. He loved it! I was thinking…. next time, I might try adding some walnuts or pecan to add a little texture to the pancakes. What do you think?

  19. 19

    Mary in Iowa says

    February 22, 2015 at 11:54 am

    Salivation City! Don’t have any cottage cheese on hand, and it’s too blasted cold to walk the 18 blocks to buy some. I may experiment with substituting yogurt, and a few raspberries sprinkled over the batter before flipping might not go amiss either–topped with that yellow blob and raspberry syrup. Thanks for saving me from resorting to Bisquick, Adonis.

  20. 20

    Shannon says

    February 22, 2015 at 12:02 pm

    You are funny and always make me chuckle or smile. Can’t wait to make up those cottage cheese pancakes. Yum!

  21. 21

    Laura Rankin says

    February 22, 2015 at 12:06 pm

    I just made a version of these his morning- not quite as fluffy but delish and very light. I used whole milk ricotta instead of cottage cheese and golden flax meal instead of flour. I’m doing lo-carb so for the topping I sprinkled a few chopped walnuts and made a frosting of Marscapone cheese, sweetener (Zsweet) and cinnamon and vanilla extract. I thinned it slightly with a dash of 1/2 and 1/2.

  22. 22

    Kevin Lee Jacobs says

    February 22, 2015 at 12:49 pm

    Allison K – Ricotta and lemon zest? Yum, indeed!

    Laura Rankin – So glad you tried the pancakes (with your own, extra-low carb variation).

  23. 23

    Marjean says

    February 22, 2015 at 12:49 pm

    Oh, my. Another recipe for my overflowing file that’s labeled “Kevin’s Divine Recipes!”

  24. 24

    Kevin Lee Jacobs says

    February 22, 2015 at 12:53 pm

    Marjean – I love that title!

  25. 25

    Donna says

    February 22, 2015 at 1:07 pm

    Similarly, popular Chicago food maven In a Pinkney uses sour cream in her Heavenly Hots.

  26. 26

    sherry kanoski says

    February 22, 2015 at 2:10 pm

    OK, snowy Sunday morning when I should be shoveling the drive here in SW Michigan….but your recipe beckons! So, I made your recipe, but Kevin, I just couldn’t help it….I had to embellish it! I had just reordered my baking cabinet and found some Buckwheat flour. So I used that instead of white. I had frozen ripe bananas, so I thawed and added one. Added cinnamon. I blended and stirred with my purple spoon (Kevin’s trick to success). And cooked them. I topped the pancakes with Amish maple syrup I just bought. OMGoodness….what a wonderful treat. I just may have to have these for lunch and dinner, too! thank you, Kevin!

  27. 27

    Janice says

    February 22, 2015 at 4:30 pm

    Made a similar recipe yesterday using oat flour. Yummy!

  28. 28

    Jeanne Collins says

    February 22, 2015 at 5:20 pm

    Hey Kevin! Just a tip on gluten free: if your gluten free pancake mix has baking powder in it already (Such as Better Batter brand does) don’t add any more!

  29. 29

    Kim R says

    February 22, 2015 at 6:17 pm

    107? You look Marvelous ! Pancakes sound wonderful. Going to try them.

  30. 30

    Kevin Lee Jacobs says

    February 22, 2015 at 6:26 pm

    Hi Jeanne – I did add 1/4 teaspoon baking powder, even though my gluten free mix already contained the ingredient. The pancakes were awesome!

  31. 31

    Faye says

    February 22, 2015 at 8:37 pm

    Thank you! Perfect recipe for my diabetic hubby.

  32. 32

    Rose says

    February 23, 2015 at 6:39 am

    Looking forward to pancakes for breakfast.
    Love that there is so little flour.

  33. 33

    Nancy B. says

    February 23, 2015 at 9:25 am

    Thank you for the gluten free tip!

  34. 34

    Joann D. says

    February 23, 2015 at 10:43 am

    Hi Kevin……I made these delights and was so pleased with them that I’m going to add some blueberries and some bananas the next time. Thanks again for a wonderful recipe.
    Dreaming of a nice Spring day……mowing the lawn doesn’t sound like such a chore right about now!!! Stay warm!!!!

  35. 35

    Liz says

    February 23, 2015 at 11:47 am

    I will add this to your other wonderful pancake recipes I use. My husband now eats lots of butternut squash when in your delicious pancakes- he still says he hates butternut but regularly asks for pancakes! they also freeze well when I make a big batch- a quick warm in the pan or oven and yum yum breakfast in seconds!

  36. 36

    Natalie says

    February 23, 2015 at 1:08 pm

    Next family breakfast I make will include these! I just know they will be delicious, thank you!

  37. 37

    Linda says

    February 23, 2015 at 1:31 pm

    These sound great – have to try them with the gluten free flour. Also, the lemon zest sounds wonderful, especially if we have some blueberries on hand! Thanks for another excellent recipe, Kevin!

  38. 38

    Kelly says

    February 23, 2015 at 1:51 pm

    Hi, Kevin! These sound amazing. Do you know if you can substitute any part of the wheat flour for almond flour?

  39. 39

    Kevin Lee Jacobs says

    February 23, 2015 at 3:02 pm

    Hi Kelly – One of my readers tried the pancakes with almond flour. She said they were not fluffy, as with regular flour (or with a gluten-free mix), but they were still delicious.

  40. 40

    Catharine R. says

    February 23, 2015 at 6:14 pm

    Kevin, what a great recipe! I made them with the 1/2 cup regular flour, and they were scrumptious! A definite keeper!

  41. 41

    Carolyn says

    February 25, 2015 at 12:58 pm

    YES! Another fabulous recipe from Kevin.

  42. 42

    Judy Mihok says

    March 1, 2015 at 9:34 am

    Kevin, these were delicious! Thanks for giving me an alternative breakfast for a low carb breakfast!

  43. 43

    Arlene Bice says

    March 1, 2015 at 10:09 am

    Thank you, Kevin! I made these delicious little babies on this cold, still snowy, morning, topping them off with a simple cinnamon syrup that I made, too. M-m-m-m. Good! You are the best!

  44. 44

    Judy Pennington says

    March 1, 2015 at 11:14 am

    Bet you could cook all of the batter, freeze the pancakes individually and keep in a zip lock baggie and just pop one in the toaster when ever you wanted it, (or two or three) lol

  45. 45

    janet g metzger says

    March 2, 2015 at 1:41 pm

    I hope you are back beyond freezing. We have another round coming in on Tuesday night just after it has warmed up today! winter sow flowers? not yet! enjoyed the photos of spring!

    Janet

  46. 46

    Samantha S says

    March 4, 2015 at 5:47 pm

    I wonder if I could substitute with low carb flour such as coconut flour or almond flour? Worth a try as I love and miss my pancakes!!!! Thank you for the recipe….also, do you have the nutritional value by any chance?

  47. 47

    Georgette says

    March 8, 2015 at 6:42 pm

    I made these for friends this weekend and they wanted the recipe. But along with giving them the recipe I gave them your website too!! You will have many more readers when they try your great ideas and helpful tips.

    Lily this is for you too………

  48. 48

    Debi C says

    March 8, 2015 at 8:54 pm

    Dear Lily, I will be thinking of you enjoying your low-cal treat as I enjoy these pancakes gluten free style.

  49. 49

    Mary says

    March 15, 2015 at 12:39 pm

    Dear Kevin,
    I love your blog, your writing and creative ideas. You are too cute for words! I will have to try this recipe and maybe use almond flour, which I have on hand. I may also try your carb one day, none the next for my not so Aphrodite shape!
    Mary

  50. 50

    Cookbook Collector says

    April 1, 2015 at 10:12 pm

    Oh my gosh, as for taste and texture, these are like Swedish pancakes on steroids! Love them!

  51. 51

    MEGAN BLACK says

    May 4, 2015 at 11:31 pm

    We make them but instead of using a blender, just stir together. That way the cottage cheese is not “lost.” Love them topped with raspberries!

  52. 52

    selma says

    May 31, 2015 at 10:46 am

    I made these with Garbanzo Bean flour and no sugar! YUMMY!

  53. 53

    Kate says

    May 31, 2015 at 7:19 pm

    Really enjoyed these pancakes with butter and maple syrup! Many thanks Kevin!

  54. 54

    Don Burger says

    June 8, 2015 at 12:59 pm

    My grandson Leif (7) and I made these for breakfast this morning, and they were a big hit! We added fresh blueberries and went 50/50 wheat/almond on the flour part.

    We really enjoy your site. As a Poughkeepsie native living in East Tennessee who grew up in a family restaurant, I appreciate very much the Hudson Valley touch. Leif, with me assisting, will be making the cheese straws tomorrow!

  55. 55

    Star says

    December 29, 2015 at 11:02 am

    These looks great! Can you use ricotta cheese? Do you knw the nutritional facts? Thanks!!

  56. 56

    Dolores says

    January 3, 2016 at 7:37 pm

    Delightful recipes, Kevin…plus you do everything up so elegantly…ginger tea in that elegant teacup.

  57. 57

    Trudi says

    January 4, 2016 at 12:20 am

    Great idea ! Our grandson has decided he “doesn’t like eggs” anymore. This will get “nature’s perfect food” into him . THANKS

  58. 58

    Jen says

    February 4, 2016 at 9:00 am

    Do you know how much carb per pancake??

  59. 59

    Karen says

    February 16, 2016 at 9:08 pm

    Just made these for the second time. My daughter and I love them! I have never eaten cottage cheese before – it’s a texture thing – but one would never know that’s what in these pancakes. Love starting our day with some healthy delicious protein – thanks for another great recipe!

  60. 60

    Jeanette Cope says

    March 20, 2016 at 4:27 pm

    Love your page and receipes. I would love to own the blender, I don’t have one. I get so much good info from you and enjoy your pictures.

  61. 61

    Krisanne Judstra says

    May 10, 2016 at 12:30 pm

    Do you have nutritional information for these pancakes?

  62. 62

    Kathy Borowski says

    July 10, 2016 at 10:43 am

    I also do a version of these, but I use coconut flour and ricotta cheese. I have also added blueberries to the batter. They are wonderful. I don’t need fluffy pancakes, I just need great taste. If you don’t want to use only coconut flour, you could do half coconut and half regular. I don’t keep regular flour on-hand and I love coconut flour. Always looking for more uses for it and with all the eggs used in this recipe, coconut flour should work just fine.

  63. 63

    Donna says

    September 14, 2016 at 11:36 am

    Kevin – Have you tried the egg and banana pancakes – just process one of each and fry up the batter like a pancake. They are so light.

  64. 64

    Fran T says

    September 14, 2016 at 12:53 pm

    Kevin I look forward to reading your emails each week. You are too cute! What a pleasant sense of humor.

  65. 65

    Marie says

    September 14, 2016 at 3:15 pm

    Love the pancake recipe! Definitely would like more of your make ahead recipes. I need to concentrate on guest when they arrive instead of food preparation MJ

  66. 66

    Sherlie Magaret says

    September 14, 2016 at 3:30 pm

    Omg, I am so making this. I miss pancakes and waffles and I may try a sub of buckwheat flour instead of white just to see if it works or the oatmeal. I will follow the recipe first time through though. I have been doing a balancing act between diabetes diet and a wheat intolerance and can do some things that are homemade like pasta instead of purchased. I think it is because of the eggs and added protein so this recipe fits in. yeahhhhhhhhhhhhh, I am so happy.

  67. 67

    Lynda says

    December 18, 2016 at 9:31 am

    Thanks Kevin. My husband will love these pancakes (and me too). I love cottage cheese. I’ll have to make them gf as my husband always asks “Are they gluten free”? Great recipes Kevin and keep up the great work!! Merry Christmas!!

  68. 68

    Megan Black says

    February 5, 2017 at 2:16 pm

    We have made these for years! However, I just stir in a bowl and that way you get the texture of the cottage cheese. They are so light!

  69. 69

    Addie B in Florida says

    February 25, 2017 at 9:19 am

    I will definitely make these; I use this stuff called Nutrim, which has been proven to help lower cholesterol, and it’s basically finely ground oats which you can mix into anything. The strawberries look wonderful, too. I have a looseleaf binder for your recipes and it’s now 2 inches thick!

    And wow, who knew you could play the piano like that?!!! I would love to have heard much more.

  70. 70

    Addie B in Florida says

    February 25, 2017 at 10:14 am

    Okay so the Nutrim was not a good idea – I used it instead of flour and it made the batter way too thick. I added some almond milk to thin it but the pancakes still came out spongey instead of fluffy; they were pretty much inedible. Next time I’ll stick with the flour, and also use my cast iron skillet. It’s a great recipe and I’ve learned my lesson – if it ain’t broke don’t fix it!!

  71. 71

    Mary says

    February 25, 2017 at 10:33 am

    Looks good! I am on a low carb diet!

  72. 72

    LANA says

    February 25, 2017 at 2:27 pm

    Kevin, today you win the OSCAR!!! Thank you for wonderful Sunday morning. Lana

  73. 73

    Trish says

    February 26, 2017 at 2:55 pm

    Doesn’t Silver Fox help you clean the house? I know Lily and kitties probably do.

  74. 74

    Penny says

    March 12, 2017 at 2:17 pm

    I love the high protein content. I have made a similar recipe for almost forty years!! Instead of baking powder I add 1/4 c milk and 1/4 c oil so the pancakes are more like crepes. Then I top them with non-fat Greek yogurt and fruit.

  75. 75

    Quinn-Columba says

    March 13, 2017 at 4:58 pm

    I’m trying these tonite!

  76. 76

    Ann says

    March 16, 2017 at 6:46 pm

    When you provided this recipe I book-marked it for later use, which was tonight. My husband kinda wrinkled his nose but agreed to try it. I made it exactly as you suggested but I did add lemon juice and zest to the batter and then blueberries when the batter was on the griddle. Kevin, these little pancakes were excellent! Light, wonderful flavor, low carb, easy….what more could one want? We both decided this recipe was a keeper. Just really good! TY!

  77. 77

    Jennifer B says

    September 17, 2017 at 3:23 pm

    My six year old just ate six of these with no topping! I guess I will be making the full batch every time. Thanks!

  78. 78

    Kevin Lee Jacobs says

    September 17, 2017 at 3:35 pm

    Hi Jennifer B – Your six year old has excellent taste. And you’re a great mommy!

  79. 79

    Janis says

    February 11, 2018 at 9:19 am

    Dear Kevin. Even cloudy days brighten whenever I read your columns. Thank you for being you.

  80. 80

    Bangsy says

    July 11, 2020 at 9:33 pm

    I tried this recipe using my homemade cottage cheese. It tasted okay. I only added 1 teaspoon of sugar instead of 2. Maybe next time lessen the salt and add more flour. The batter was a bit thin, but I used it anyway to make pancakes and waffles.

  81. 81

    Diane Hall says

    October 18, 2020 at 11:54 am

    I love your recipes Kevin,and they always give you such a nice varity,keep up the good work,I really loved your Garlic pesto Scapes,it was wonderful!Thank You

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