Sheinelle’s Cottage Cheese Pancakes

These cottage cheese pancakes became especially popular after being featured in “Sheinelle’s Recipe Box,” a segment connected with Sheinelle Jones, co-host of the Today show. In this segment, Sheinelle shares recipes she saves from social media and favorite food discoveries, often bringing in chefs or food stylists to recreate them in the studio.

The idea behind the segment is simple but fun: Sheinelle collects recipes she loves, especially the ones trending online, and turns them into easy dishes that viewers can try at home. When cottage cheese pancakes appeared in her recipe box, they quickly caught attention because they’re both indulgent and surprisingly nutritious.

What makes these pancakes stand out is their unique base of cottage cheese and Greek yogurt. Instead of relying solely on milk, the batter becomes thick, creamy, and protein-packed. The result is a stack of fluffy pancakes that feel comforting but also more filling than traditional versions.

Because the recipe is simple, adaptable, and uses everyday ingredients, it’s exactly the kind of dish that fits the spirit of Sheinelle’s recipe box—approachable recipes that anyone can cook at home.

Why This Cottage Cheese Pancake Recipe Became So Popular?

These pancakes gained attention not only because they appeared in Sheinelle’s recipe box, but also because they combine comfort food with high-protein ingredients. Cottage cheese adds creaminess and protein, while Greek yogurt helps create a light and fluffy texture.

Many people are looking for breakfast recipes that are satisfying without being overly heavy, and this recipe checks those boxes perfectly. The pancakes cook up thick, soft, and golden, making them feel like a weekend treat while still being nourishing.

Another reason they went viral is how versatile they are. They work beautifully with classic pancake toppings like maple syrup and berries, but they can also be served savory with herbs or avocado. That flexibility is one of the reasons this recipe keeps appearing on social media and breakfast menus.

Tips I Learned the Hard Way

1. Don’t overmix the batter. This keeps the pancakes fluffy.
2. Expect a thick batter. It should mound in the pan rather than spread.
3. Cook over medium heat. High heat may burn the outside too quickly.
4. Grease the skillet well. Thick pancakes need a nonstick surface.
5. Use the steam trick. Adding a little water and covering the pan helps cook the center.
6. Check the bottom before flipping. Make sure it’s golden brown.
7. Use full-fat dairy for best flavor.

Variations You Can Mess Around With

• Blueberry pancakes – stir fresh berries into the batter.
• Chocolate chip pancakes – add a handful of chips.
• Banana pancakes – mix in mashed banana.
• Lemon pancakes – add lemon zest for brightness.
• Savory herb pancakes – try chives or parsley.
• Cinnamon pancakes – add a pinch of cinnamon.
• Protein boost version – add vanilla protein powder.

How To Make Sheinelle’s Cottage Cheese Pancakes?

Ingredients

1. 1 cup full-fat cottage cheese (226 g)
2. 1 cup full-fat Greek yogurt (226 g)
3. 2 large eggs
4. ¼ cup milk or water
5. 2 teaspoons neutral oil
6. 1 tablespoon sugar
7. 2 teaspoons baking powder
8. 1 teaspoon kosher salt
9. 2 cups all-purpose flour

Equipment

1. Mixing bowl
2. Whisk
3. Measuring cups and spoons
4. Large skillet or griddle
5. Spatula
6. Lid for the pan

Instructions

Step 1:
In a medium bowl, whisk together the cottage cheese, Greek yogurt, eggs, milk, and oil until smooth.

Step 2:
Sprinkle the sugar, baking powder, and salt over the mixture and stir until evenly combined.

Step 3:
Add the flour and stir just until incorporated. Do not overmix—the batter will be very thick.

Step 4:
Heat a large skillet over medium heat and grease it well with neutral oil or clarified butter.

Step 5:
Scoop about ¼ cup of batter into the pan for each pancake, letting the batter mound slightly.

Step 6:
Cook for 1–2 minutes until the edges look matte and the bottom is golden brown.

Step 7:
Flip the pancake and cook another 1–2 minutes.

Step 8:
If the center still looks slightly raw, add 1–2 teaspoons of water to the pan and quickly cover with a lid. Cook another 1–2 minutes until the pancakes puff up and cook through.

Step 9:
Serve hot with maple syrup or your favorite toppings.

Nutritional Information

Nutrition	Value
Calories	116 kcal
Carbohydrates	12.6 gm
Fat	4.5 gm
Protein	7.5 gm

Note: Nutritional values are approximate and may vary depending on ingredient size, quality, brand, location, and the proportions used. All nutritional information is calculated on a per-serving basis.

If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

How I Like to Serve These

1. With maple syrup and butter for classic pancakes
2. With fresh berries and honey for a lighter option
3. With peanut or almond butter for extra protein
4. With powdered sugar and fruit for brunch presentation
5. With savory toppings like avocado or smoked salmon

Storage, Leftovers, and Next-Day Thoughts

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat in a skillet or toaster to keep the texture nice.
• Pancakes can also be frozen for up to 2 months.
• Reheat frozen pancakes directly in a toaster or oven.

FAQs

Why is the batter so thick?
The thick batter helps create tall, fluffy pancakes.

Can I use low-fat cottage cheese?
Yes, but add a little extra oil to prevent dryness.

Can I make the batter ahead of time?
It’s best used fresh for the fluffiest pancakes.

Can I make them gluten-free?
Yes, substitute a gluten-free flour blend.