Tasty keto cottage cheese pancakes have a delicate, fluffy texture thanks to the melted cheese curds.
Pancakes on the weekend are one of life’s little pleasures. There was no way I was giving it up after transitioning to a low-carb diet! 🥞
In this recipe, the low ratio of flour to cheese, plus the cheese curds that get melted as you cook the pancakes, result in delicate, fluffy and very flavorful keto pancakes.
The ingredients you’ll need
You’ll only need a few simple ingredients to make these keto cottage cheese pancakes. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:
Eggs: I use large eggs in almost all of my recipes, this one included.
Cottage cheese: It’s best to use full-fat cottage cheese in this recipe. Reduced-fat cheese is not as good, both in terms of texture and in terms of flavor.
Vanilla extract: Try to use the real thing – pure vanilla extract – and not the artificially flavored stuff.
Sweetener: I use stevia. You can use a sugar-free granulated sweetener if you wish.
Coconut flour: An excellent flour substitute. Since it’s so extremely absorbent, it’s best to measure it by weight and not by volume. Every gram counts!
Baking soda: It should keep for a long time, but it’s still a good idea to check the date and make sure it hasn’t expired.
Cooking spray: For the pan. You can also use a thin layer of butter.
How to make keto cottage cheese pancakes
It’s so easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
1. Whisk together eggs, cottage cheese, a sweetener, vanilla, coconut flour, and baking soda.
2. Then cook the pancakes in a nonstick skillet until puffed and golden, about 3 minutes per side. That’s it!
Tips for making this recipe a success
These cottage cheese pancakes are more difficult to flip than regular pancakes because they’re less sturdy. So flip them slowly and carefully with a wide spatula, as shown in the video below.
Don’t worry if a couple of them get a little squished and lose their shape when you flip them! The wonderful flavor will compensate for any shape mishaps.
One trick I learned is to make them smaller since smaller pancakes are easier to flip. So I use a 2-tablespoon scoop rather than a 4-tablespoon one.
How to sweeten these pancakes
Sweetening the batter is optional and up to you. If you plan on serving them with a sweet syrup, you don’t need to sweeten the batter.
But sometimes I serve them with just unsalted butter, and then I add 1/2 teaspoon of stevia glycerite, which is equal to about 2 tablespoons of sugar.
Can I keep the leftovers?
Yes. Although not as good as fresh, you can keep leftovers of these cottage cheese pancakes in the fridge, in an airtight container, for 3-4 days.
Reheat them gently in the microwave on 50% power. You can also freeze leftovers, separated with wax paper squares.
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Cottage Cheese Pancakes
- 4 large eggs
- 1 cup whole milk cottage cheese
- 1 tablespoon vanilla extract
- 1/2 teaspoon stevia glycerite (optional; equals about 2 tablespoons sugar)
- 6 tablespoons coconut flour (42 grams)
- ½ teaspoon baking soda
- Cooking spray
- Preheat oven to warm (150-170 degrees F). Line a large baking sheet with parchment paper.
- In a large bowl, whisk together the eggs, cottage cheese, vanilla extract, and stevia.
- Add the coconut flour and the baking soda and whisk to combine. The batter will be thick.
- Heat a large nonstick skillet over medium-low heat. Spray it with nonstick cooking spray.
- Using a 2-tablespoon scoop, transfer four mounds of the batter into the skillet. Gently flatten the tops with a spatula.
- Cook the pancakes until bottoms are golden brown and set, 3-4 minutes.
- Carefully flip the pancakes – they’re quite delicate – and cook until golden and set, 2-3 more minutes.
- Place the cooked pancakes on the prepared baking sheet and keep in the warm oven while you cook more batches.