30-Minute Cottage Cheese Pancakes No Eggs

Looking for a fluffy stack of pancakes but need to skip the eggs? Whether you’re dealing with an egg allergy, ran out of eggs mid-recipe, or simply prefer cooking without them, finding a pancake recipe that actually works can be frustrating. Nobody wants flat, rubbery pancakes that taste like cardboard.

That’s where these cottage cheese pancakes come in. They’re light, fluffy, and packed with protein thanks to the cottage cheese, while applesauce keeps them moist and tender without any eggs needed. Plus, they’re made with pantry staples you probably already have on hand, making them perfect for lazy weekend mornings or whenever that pancake craving hits.

What Kind of Cottage Cheese Should I Use?

Any type of cottage cheese will work for these pancakes, whether you prefer small curd, large curd, or even whipped cottage cheese. Full-fat cottage cheese will give you the richest flavor and help keep your pancakes moist, but low-fat or fat-free versions work just fine if that’s what you have on hand. If you’re not a fan of the lumpy texture, you can blend the cottage cheese in a blender or food processor for a few seconds before adding it to your batter – this will give you smoother pancakes without any visible curds. The cottage cheese acts as a great egg replacement in this recipe, adding protein and helping to bind everything together while keeping the pancakes nice and fluffy.

Options for Substitutions

These pancakes are pretty forgiving when it comes to swaps, so here are some options if you need to work with what you’ve got:

• Cottage cheese: This is really the star of the recipe, so I’d recommend keeping it if possible. But if you absolutely need to substitute, try ricotta cheese or plain Greek yogurt – they’ll give you a similar texture and protein boost.
• Applesauce: The applesauce acts as an egg replacer here, so you can swap it with mashed banana (about 1/2 cup) or plain yogurt. Keep in mind that banana will add its own flavor to the pancakes.
• Cornmeal: If you don’t have cornmeal, just use an extra 1/4 cup of flour instead. Your pancakes will be slightly less textured but still tasty.
• Milk: Any milk works here – dairy, almond, oat, or soy. Just stick with unsweetened varieties so your pancakes don’t get too sweet.
• Oil: Feel free to use melted butter, coconut oil, or any neutral cooking oil you have on hand. They all work the same way in this recipe.

Watch Out for These Mistakes While Cooking

The biggest mistake with cottage cheese pancakes is overmixing the batter, which develops too much gluten and leads to tough, rubbery pancakes – stop mixing as soon as the dry ingredients are just incorporated, even if you see a few lumps.

Another common error is cooking on too high heat, which burns the outside while leaving the inside raw, so keep your griddle at medium and be patient.

Make sure to blend your cottage cheese mixture really well until it’s completely smooth, because lumpy cottage cheese creates uneven texture and can cause the pancakes to fall apart when you flip them.

Finally, wait until you see bubbles forming and popping on the surface before flipping – flipping too early means the pancakes won’t hold together and you’ll end up with a mess on your griddle.

What to Serve With Cottage Cheese Pancakes?

These pancakes are pretty filling on their own, so I like to keep the sides simple and let the toppings do the talking. Fresh berries like blueberries or sliced strawberries are always a good choice, along with a drizzle of maple syrup or honey. If you want to add some protein to your breakfast, crispy bacon or breakfast sausage links work great on the side. For a lighter option, try serving them with a dollop of Greek yogurt and some sliced bananas, or even a small fruit salad to balance out the meal.

Storage Instructions

Store: These pancakes keep really well in the fridge for up to 4 days. Just stack them in an airtight container with a piece of parchment paper between each one to keep them from sticking together. They make a great quick breakfast option when you’re in a rush during the week.

Freeze: I love freezing these for busy mornings! Let them cool completely, then freeze them flat on a baking sheet before transferring to a freezer bag. They’ll stay good for up to 2 months, and you can grab just what you need.

Reheat: Pop them in the toaster or toaster oven for the best texture, or microwave for about 20-30 seconds if you’re short on time. The toaster really brings back that nice crispy edge, which is my favorite way to enjoy them.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 950-1100
• Protein: 25-30 g
• Fat: 18-22 g
• Carbohydrates: 180-200 g

Ingredients

For the dry ingredients:

• 1.75 cups flour (I use King Arthur all-purpose flour)
• 1/4 cup cornmeal
• 3 tbsp sugar
• 2 tbsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt

For the wet ingredients:

• 1 cup milk
• 1/2 cup cottage cheese
• 1/2 cup applesauce
• 2 tbsp oil (or any neutral oil like canola)
• 1/2 tsp vanilla extract

For Toppings (optional):

• pancake toppings of choice

Step 1: Prepare the Dry Ingredients

• 1.75 cups flour
• 1/4 cup cornmeal
• 3 tbsp sugar
• 2 tbsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt

Whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt in a medium bowl.

Make sure the leavening agents are evenly distributed throughout the dry mixture to ensure the pancakes rise uniformly and have a light, fluffy texture.

Set this mixture aside while you prepare the wet ingredients.

Step 2: Blend the Wet Ingredients Until Smooth

• 1 cup milk
• 1/2 cup cottage cheese
• 1/2 cup applesauce
• 2 tbsp oil
• 1/2 tsp vanilla extract

In a separate bowl, combine the milk, cottage cheese, applesauce, oil, and vanilla extract.

Blend or whisk these ingredients until the mixture is completely smooth—this is important because any lumps of cottage cheese will create an uneven texture in your pancakes.

I like to use an immersion blender for this step as it ensures the cottage cheese is fully incorporated and creates a silky batter.

Step 3: Combine Wet and Dry Ingredients

• dry ingredient mixture from Step 1
• wet ingredient mixture from Step 2

Gently fold the dry ingredient mixture from Step 1 into the wet ingredient mixture from Step 2 using a spatula or wooden spoon.

Fold just until the ingredients are combined—don’t overmix, as this can lead to tough pancakes.

The batter should be slightly lumpy; a few streaks of flour are perfectly fine.

I find it’s better to undermix slightly than to risk overworking the gluten.

Step 4: Heat the Griddle and Cook First Side

• batter from Step 3

Heat a griddle or non-stick skillet over medium heat for about 2-3 minutes until it’s evenly preheated.

Pour the batter in ¼-cup portions onto the griddle, spacing them a few inches apart.

Cook for 2-3 minutes until the edges look set and bubbles begin to form and pop on the surface—this signals that the bottom is golden and the pancake is ready to flip.

Step 5: Flip and Cook Second Side

• cooked pancakes from Step 4

Flip each pancake carefully using a spatula and cook for another 2-3 minutes on the second side until it’s golden brown.

The second side typically cooks slightly faster than the first, so watch for golden color rather than sticking to the full time.

Transfer the finished pancakes to a plate and keep them warm while you cook any remaining batter.

Step 6: Serve with Your Favorite Toppings

• cooked pancakes from Step 5
• pancake toppings of choice

Stack the warm pancakes on serving plates and top with your favorite toppings.

These egg-free pancakes are delicious with maple syrup, fresh berries, a dollop of yogurt, or cinnamon sugar.

30-Minute Cottage Cheese Pancakes No Eggs

Delicious 30-Minute Cottage Cheese Pancakes No Eggs recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings 12 pancakes

Calories 1025 kcal

Ingredients

  

For the dry ingredients::

• 1.75 cups flour (I use King Arthur all-purpose flour)
• 1/4 cup cornmeal
• 3 tbsp sugar
• 2 tbsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt

For the wet ingredients::

• 1 cup milk
• 1/2 cup cottage cheese
• 1/2 cup applesauce
• 2 tbsp oil (or any neutral oil like canola)
• 1/2 tsp vanilla extract

For Toppings (optional):

• pancake toppings of choice

Instructions

 

• Whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt in a medium bowl. Make sure the leavening agents are evenly distributed throughout the dry mixture to ensure the pancakes rise uniformly and have a light, fluffy texture. Set this mixture aside while you prepare the wet ingredients.
• In a separate bowl, combine the milk, cottage cheese, applesauce, oil, and vanilla extract. Blend or whisk these ingredients until the mixture is completely smooth—this is important because any lumps of cottage cheese will create an uneven texture in your pancakes. I like to use an immersion blender for this step as it ensures the cottage cheese is fully incorporated and creates a silky batter.
• Gently fold the dry ingredient mixture from Step 1 into the wet ingredient mixture from Step 2 using a spatula or wooden spoon. Fold just until the ingredients are combined—don't overmix, as this can lead to tough pancakes. The batter should be slightly lumpy; a few streaks of flour are perfectly fine. I find it's better to undermix slightly than to risk overworking the gluten.
• Heat a griddle or non-stick skillet over medium heat for about 2-3 minutes until it's evenly preheated. Pour the batter in ¼-cup portions onto the griddle, spacing them a few inches apart. Cook for 2-3 minutes until the edges look set and bubbles begin to form and pop on the surface—this signals that the bottom is golden and the pancake is ready to flip.
• Flip each pancake carefully using a spatula and cook for another 2-3 minutes on the second side until it's golden brown. The second side typically cooks slightly faster than the first, so watch for golden color rather than sticking to the full time. Transfer the finished pancakes to a plate and keep them warm while you cook any remaining batter.
• Stack the warm pancakes on serving plates and top with your favorite toppings. These egg-free pancakes are delicious with maple syrup, fresh berries, a dollop of yogurt, or cinnamon sugar.