Quick Sourdough Cottage Cheese Pancakes (Protein Rich)

Blend, pour, and cook—these protein-rich sourdough cottage cheese pancakes come together fast and keep you full all morning long. The kind of breakfast that actually holds you till lunch.

Prep Time10

Cook Time30

Course: Breakfast

Cuisine: American

Keyword: sourdough cottage cheese pancakes, sourdough discard cottage cheese pancakes, sourdough protein pancakes

Servings: 5″ pancakes

Calories: 253kcal

Author: Alicia Pyle

Equipment

Blender optional
Large portion scoop this #16 scoop works great

Ingredients

Dry Mix

1/2 cup whole-wheat flour all-purpose works, too
1 tablespoon baking powder

For The Blender

1 and 1/2 cups cottage cheese (12 ounces)
1 cup sourdough starter discard (or active if fermenting)
1/2 cup old-fashioned rolled oats
4 eggs
6 tablespoons unsalted butter, melted slightly cooled
3 tablespoons granulated sugar
1 teaspoon pure vanilla extract
1/2 teaspoon salt
2 teaspoons avocado oil (or preferred vegetable oil), divided for greasing the skillet

Instructions

Prep the dry and blender ingredients.
In a medium bowl, whisk together the flour and baking powder until no lumps remain. In a blender, combine the cottage cheese, sourdough starter, oats, eggs, melted butter, sugar, vanilla, and salt. Blend on high for about 1 minute, stopping to scrape down the sides halfway through, until smooth and creamy.
Mix the batter.
Pour the blended mixture into the flour mixture. Whisk gently until just combined. The batter will be thick.
Heat your skillet or griddle.
Heat 1 teaspoon of oil in a 12-inch nonstick skillet (or well-seasoned cast iron, griddle, or flattop) over medium heat until shimmering. Carefully wipe out the oil, leaving a thin film on the bottom and sides.
Portion and cook.
Using a large scoop #16, or a ¼-cup measuring cup, portion batter into the pan. Gently spread each scoop into a 4–5 inch round. (I often add a little extra for larger pancakes.) Cook until the edges are set and the first side is deep golden brown, about 2 minutes. Flip with a thin, wide spatula and cook 1–2 minutes more until golden brown on the second side.
Repeat and serve.
Repeat with remaining batter, adding the remaining 1 teaspoon of oil as needed. Serve warm—plain, with butter and maple syrup, or with your favorite Greek yogurt topping. This recipe makes about 9 pancakes, each about 5 inches wide.

Notes

To keep pancakes warm while you finish cooking: Place a wire rack inside a rimmed baking sheet and pop it in a 200°F oven. As each batch finishes, transfer the pancakes to the rack to stay warm and fluffy until serving.

I typically cook these pancakes on my well-seasoned cast iron skillet, but an electric griddle or non-stick skillet works great, too.

🍓 Greek Yogurt Topping Ideas (Protein Boost)

1. Peanut Butter Maple Yogurt

Whisk together:

1 cup plain Greek yogurt
2 tablespoons creamy peanut butter
2 tablespoons maple syrup
Dollop over warm pancakes.

2. Fruity Yogurt Topping

Dice ½ cup fresh fruit (strawberries, bananas, or blueberries), reserving 2 tablespoons.
Stir the remaining fruit + 1 tablespoon maple syrup into:

1 cup plain Greek yogurt
Top pancakes with yogurt, then sprinkle reserved fruit on top.

3. Raspberry Jam Yogurt Swirl

Microwave or heat ¼ cup seedless raspberry jam until fluid (about 30 seconds), and whisk until smooth.
In a small bowl, stir:

1 cup plain Greek yogurt
1/8 tsp almond or vanilla extract
Spoon yogurt onto pancakes and drizzle with warm jam.

Fermented Version (Optional):
To make a fermented batter, blend all the wet ingredients (everything listed under “For the Blender”) and cover the mixture. Refrigerate overnight. In the morning, whisk the flour and baking powder in a bowl, then pour in the fermented batter and whisk until just combined. Proceed with the cooking instructions as written. This version adds extra depth of flavor and improves digestibility!

*Nutrition Disclaimer

Nutrition