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Fluffy banana pancakes made with cottage cheese topped with fresh banana slices

Fluffy Banana Cottage Cheese Pancakes

Delightfully pillowy pancakes made with ripe bananas and cottage cheese, perfect for a cozy breakfast or brunch.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Pancake Batter
  • 1 piece ripe banana Choose a ripe banana with freckles for optimal sweetness.
  • 1 cup cottage cheese Full-fat for richer flavor; blend for smoother batter.
  • 2 pieces eggs Large eggs are recommended.
  • ½ cup all-purpose flour Can use a gluten-free flour blend.
  • 1 teaspoon baking powder Works with baking soda for fluffiness.
  • ½ teaspoon baking soda
  • ¼ teaspoon salt Balances flavor.
  • Butter or oil for cooking Butter gives the best flavor.
  • Maple syrup or honey for serving

Method
 

Preparation
  1. In a mixing bowl, mash the ripe banana until smooth.
  2. Add cottage cheese and eggs; mix until well combined.
  3. Stir in flour, baking powder, baking soda, and salt until just combined. Don’t overmix; small lumps are fine.
Cooking
  1. Heat a skillet over medium heat and add butter or oil.
  2. Pour batter onto the skillet, using about 2-3 tablespoons for small pancakes. Cook until bubbles form (2-3 minutes).
  3. Flip and cook the other side until golden brown (1-2 minutes).
Serving
  1. Serve warm with maple syrup or honey, and enjoy with toppings like sliced bananas or nuts.

Notes

Store leftovers in an airtight container for 3–4 days. Freeze pancakes for up to 2 months. Reheat gently for best texture.