Sometimes you just need a big pile of fluffy pancakes and these healthy wild blueberry cottage cheese pancakes will fill your belly but not your waistline.

Growing up I was pretty die hard french toast. My Uncle Richard taught me to do maple syrup, homemade of course, and then a dusting of powdered sugar which is probably why I ended up with a few cavities but I forgive him. 😉 Once Cade and I got married we started experimenting with breakfast recipes and ended up with our Saturday morning hot breakfast tradition.
Most often it’s crepes, Cade’s nutella crepes to be exact but we also love our melt in your mouth buttermilk pancakes recipe that you’ll see by the comments, it’s the best in the entire world. Seriously.
The problem is, I don’t want to always be packing in the calories with heavier breakfasts so with all of this cottage cheese pancake craze I set out to make a healthier pancake. I can’t even describe sinking your teeth into these pancakes and finding little pockets of fresh blueberries. It’s a taste that can’t be beat!

Ingredients for Cottage Cheese Pancakes
I know when you hear the word “pancakes” you don’t think healthy breakfast, but these pancakes use a couple of different ingredients to make them a healthier choice that traditional pancakes. One pancake is only 16 carbohydrates and 3g of fat with 7g of protein (see the recipe card for the complete nutrition facts). Here is what you will need:
- Old Fashioned Oats: We will blend this up to make oat flour which is higher in fiber, vitamins and mineral than all purpose flour.
- Cottage Cheese: We chose to use the low fat cottage cheese and don’t notice any difference in flavor at all. It’s got great protein!
- Vanilla Extract: adds flavor
- Sugar: adds some sweetness
- Eggs : gives the pancakes structure and rise and using more egg whites keeps the protein high while calories are lower
- Baking Powder: gives the pancakes their fluffiness
- Salt: enhances all the flavors
- Wild Blueberries: Depending on the season, you can use fresh or frozen blueberries. Obviously fresh is preferred but sometimes it’s just not feasible. Wild berries take it from delicious to farm-to-table fresh deliciousness!
The measurements for all the ingredients can be found in the recipe card at the end of the post.

How to Make Blueberry Cottage Cheese Pancakes
This pancake recipe is easy and we make most of the recipe in a blender. Here are steps:
- Pulse: Place the oats in a blender or food processor and pulse into fine flour.
- Combine: Add the rest of the ingredients .
- Fold: Fold in the blueberries.
- Preheat: Heat a griddle over medium heat and spray with nonstick spray.
- Cook: Scoop the pancake batter onto the pan and cook on the first side until bubbles start appearing on the top of the pancakes then flip and cook until golden on the second side.
- Serve: Serve them hot with maple syrup.
You can also find all these instructions in the recipe card at the end of the post. Keep scrolling for all the details!

Watch This Recipe Be Made…
Toppings for Pancakes
If you’re trying to keep these healthy, you probably want to go easy on the toppings or use more cottage cheese and fresh blueberries on the top. If you aren’t counting calories, then we have several yummy syrup recipes to try:
And of course you can never go wrong with some whipped cream on top!

Can I Use Something Other Than Blueberries?
Yes! This recipe works great with other add-ins. If you want to stick with fruit, fresh raspberries, strawberries or bananas would all be delicious. You can also add chocolate chips or peanut butter chips.

What to Serve with Blueberry Cottage Cheese Pancakes
If you’re like me, you like something savory to balance out all the sweetness of pancakes. Serve these pancakes with a side of bacon, sausage or some fluffy scrambled eggs.

Storing and Reheating
Pancakes can be stored in the refrigerator for 3-5 days in an airtight container. They also do really well in the freezer. They will keep for up to 3 months.
Reheat in a 350 degree oven. Cover lightly with foil to reheat. If I’m in a hurry, I like to reheat them in a toaster.

Start your day off right with these delicious and nutritious wild blueberry cottage cheese pancakes. Packed with protein and antioxidants, these pancakes are a perfect breakfast option for a healthy lifestyle.
More PANCAKES Recipes:
- The BEST Buttermilk Pancakes
- Brown Sugar Peach Pancakes
- Melt in Your Mouth Sour Cream Pancakes
- Whole Wheat Buttermilk Pancakes
- Carrot Cake Pancakes
- Meyer Lemon Pancakes
- White Chocolate Blueberry Pancakes
- Chocolate Chip Pancakes
- Skinny Strawberry Shortcake Gluten Free Pancakes
- All our SWEET BREAKFAST RECIPES here!
Healthy Wild Blueberry Cottage Cheese Pancakes
Description
Equipment
Ingredients
- 1 ⅓ Cup Old Fashioned Oats
- 1 1/2 Cups Cottage Cheese
- 1 teaspoon Vanilla
- 1 Tablespoon Sugar
- 4 Large Eggs
- 1 Tablespoon Baking Powder
- 1/4 teaspoon Salt
- 1 ½ Cups Wild Blueberries, fresh or frozen
Instructions
- In a blender, pulse the oats until they are a fine flour, it should be about 1 heaping cup.1 ⅓ Cup Old Fashioned Oats
- Add all remaining ingredients except the blueberries to a bowl and stir to combine.1 1/2 Cups Cottage Cheese, 1 teaspoon Vanilla, 1 Tablespoon Sugar, 4 Large Eggs, 1 Tablespoon Baking Powder, 1/4 teaspoon Salt
- Fold in the berries.1 ½ Cups Wild Blueberries
- Heat a griddle over medium heat and spray with nonstick spray or butter.
- Scoop 1/3 cup batter onto the pan and cook until bubbles appear and begin popping then flip and cook until golden.
- Serve with maple syrup.
- Store any leftovers in a ziploc bag in the fridge.
Notes
Nutrition
Recommended Products





Karen
These came out great! Family loved them and I got so protein in! Thanks!
Sweet Basil
Thank you so much Karen!
Bev
Can you use Oat flour instead of pulsing your own? And if so, how much.
Thank you
Sweet Basil
Hi Bev! Absolutely! We had one reader say that they used 1 1/3 cup of oat flour and they turned out perfectly! Enjoy!
Bev
Thank you for the quick response…..
Bev
Sweet Basil
You’re welcome! Enjoy!
Michelle
OMG You have changed my pancake world! I was skeptical, but I followed the recipe as written and these pancakes are spectacular. There is no reason to ever make pancakes from a mix or regular flour EVER AGAIN. I think I can even trick my cottage cheese hating husband into eating them (he’ll never know ;)). Thank-you so much for the amazing recipe!!!! 5 Stars all the way!
Sweet Basil
Michelle!! You are the best! Thank you so much! You’ll have to let me know if your husband says anything!
Michelle
He didn’t notice 😉 And he loved them. Thanks again!!
Sweet Basil
Yesssss…love to hear this! Thanks Michelle!
Lisa
Serving size says 1 g – is that one pancake?
Sweet Basil
Hi Lisa! Yes, that is the nutritional information for 1 pancake. Thanks for bringing that to my attention! I’ve fixed the recipe card to make that clear.
Lynn
These were so good!! I added the blueberries to each pancake…note to self wear gloves next time or use tongs, 🙂
Will make again for sure.
Thanks 😊
Sweet Basil
Yay! I’m so glad you enjoyed this recipe! And thank you for sharing the tip on using tongs!
Juanita
Just finished eating a few of these will definitely make again they were easy to make and so delicious wanted to post a picture but didn’t know how
Sweet Basil
Thank you so much for the feedback Juanita! Email us the photo! There’s no way to attach a photo to a comment unfortunately.
Pamela
Excellent recipe! Thank you. I used whole eggs instead of egg whites and skipped the vanilla and still good. The only problem was my husband squirted blueberry juice when he cut his. Blueberry deliciousness! LOL
Sweet Basil
Thank you so much Pamela! I’m so glad you enjoyed these pancakes!
Maddie D
These were amazing. A little hard to scoop and get on the pan to cook, but they turned out so good. I’ll definitely make these again!! Thanks for the recipe. ❤️
Sweet Basil
Thank you so much for the feedback Maddie!
AdrieneW
I followed the recipe exactly and didn’t have any luck with these pancakes. They just wouldn’t cook through before getting too dark on the outsides. I put the rest of the batter into a muffin tin at 350 for ~30 minutes and that worked. Saved me some cherished and summer-preserved berries!
Sweet Basil
Well shoot! We definitely never want to waste berries! What a great idea to bake them as muffins! I’m not sure why they wouldn’t good stove top. Maybe the temperature was too high?
Hill
Amazing! So yummy & healthy!
Cheryl
These are delicious and you’d never guess they are “light” or low carb. I too used low fat cottage cheese and instead of mixing the berries into the batter I just plopped a handful on top of each pancake as soon as I poured the batter. No purple batter!
Sweet Basil
Plus, it’s one less step to plop them on top, love it!
Kaci
wow!! these sound phenomenal! another must try!!
Sweet Basil
Thank you!
Hayley
Ok I’m super curious about these. Do they taste like actual pancakes? I’m thinking the cottage cheese would throw it off. Also, I don’t keep egg whites in the fridge. Could I use two whole eggs instead? Thank you!
Sweet Basil
They do taste like regular pancakes which is a plus because I’ve had some weird pancakes in the past, haha.
Definitely just use the whites. You could use the yolks for lemon curd. 🙂
Amy
Just made these this morning and they were delicious, easy to make and turned out perfect! Even my 3 year old loved them, will definitely be making again.
Sweet Basil
I’m so happy to hear that!!
Rob
Just tried these out and love them. I used apple instead of blueberries and added cinnamon.
Sweet Basil
Oh good idea. Did you cook down the apples first?
Lizabeth
Amazing!! I used 1 1/3 C oat flour instead of whole oats and topped with lemon flavored Australian yogurt. Thanks for the recipe! I will make these again and again.
Sweet Basil
Lemon yogurt?! YUM!