Overview
If you’re looking for a simple way to make a high-protein savory pancake, cottage cheese and egg whites are a good place to start. These pancakes cook quickly, don’t need many ingredients, and can be made ahead of time. Whether you eat them plain or serve them with toppings like smoked salmon, avocado, or sautéed vegetables, they’re easy to adapt based on what you have in the kitchen.
This recipe walks you through the basics. You’ll find tips on texture, add-ins, and how to store or reheat leftovers.
Ingredients
Base Batter
- 1 cup low-fat cottage cheese
- 4 large egg whites
- 1/4 cup all-purpose flour (or oat flour)
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper (optional)
Optional Add-ins (Mix into batter)
- 1/4 cup finely chopped spinach or herbs (parsley, dill, or chives work well)
- 2 tablespoons grated Parmesan or cheddar
- 1 tablespoon chopped green onions
For Cooking
- 1 to 2 teaspoons olive oil or neutral cooking spray
Equipment Needed
- Medium mixing bowl
- Fork or whisk
- Nonstick skillet or griddle
- Measuring cups and spoons
- Spatula
Instructions
Step 1: Mix the Batter
In a medium bowl, combine the cottage cheese and egg whites. Use a fork or whisk to break down the curds slightly and mix everything together. Add flour, baking powder, salt, and black pepper. Stir until just combined.
If you’re adding in chopped herbs, spinach, or cheese, stir them in now.
Step 2: Preheat Your Skillet
Heat a nonstick skillet or griddle over medium heat. Add 1 teaspoon of oil or spray with nonstick spray. Let it heat for about 1 to 2 minutes.
Step 3: Cook the Pancakes
Spoon the batter into the skillet using about 2 to 3 tablespoons per pancake. Use the back of the spoon to spread the batter into a circle, about 3 to 4 inches wide.
Cook for 2 to 3 minutes, or until bubbles form on the surface and the edges start to look dry. Flip and cook another 2 to 3 minutes until lightly browned and cooked through. Repeat with the remaining batter.
You should get 6 to 8 small pancakes from this recipe.
Tips for Best Results
Drain Wet Cottage Cheese
If your cottage cheese has a lot of liquid, spoon it into a fine mesh strainer and let it drain for a few minutes. This helps the batter hold together better.
Don’t Overmix
Once the flour is added, stir only until the ingredients come together. Overmixing can make the pancakes dense.
Adjust Heat as Needed
If the pancakes are browning too fast but still raw inside, lower the heat. Every stovetop is different, so adjust as you go.
Serving Suggestions
Toppings
- Plain Greek yogurt and fresh herbs
- Sliced avocado with a sprinkle of lemon juice
- Smoked salmon and capers
- Sauteed mushrooms or cherry tomatoes
- Hummus and sliced cucumber
Side Ideas
- Mixed greens with a vinaigrette
- Roasted potatoes or sweet potato wedges
- Poached or soft-boiled eggs
Make-Ahead and Storage
Store in the Fridge
Let the pancakes cool completely. Store them in an airtight container in the fridge for up to 4 days. Place parchment or wax paper between layers to keep them from sticking.
Reheat
Use a toaster oven, skillet, or microwave to reheat. In a skillet, warm them over low heat for 1 to 2 minutes per side. In the microwave, heat in 15 to 20 second intervals.
Freeze for Later
Wrap pancakes individually or separate with parchment, then store in a freezer-safe container or bag. They keep for about 2 months.
Variations to Try
Gluten-Free
Use oat flour, almond flour, or a gluten-free flour blend instead of all-purpose flour.
Spicy Version
Add a pinch of red pepper flakes or diced jalapeños to the batter. Serve with hot sauce or sriracha.
Mediterranean Style
Use chopped sun-dried tomatoes, black olives, and crumbled feta as add-ins.
Nutrition Information (Per Serving – 2 pancakes)
- Calories: 110
- Protein: 12g
- Carbohydrates: 6g
- Fat: 4g
- Fiber: 0.5g
- Sodium: 220mg
These are estimates and may vary depending on the exact ingredients you use.
Final Notes
If you’ve never tried savory pancakes before, this is a basic recipe that doesn’t take much time. I like making a double batch and keeping a few in the fridge for breakfast or a quick snack. You can eat them warm or cold, and they hold up well in a lunchbox too.
If you want to change the flavor, start small with herbs or cheese and adjust from there. Once you get the hang of the texture, you can experiment with different flour types or add-ins based on what’s in your fridge.