Fluffy Cottage Cheese Protein Pancakes with Maple Berry Compote

Cottage cheese pancakes echo the spirit of Eastern European syrniki, reimagined here with blended oats for a fluffy, protein-rich stack. A warm maple berry compote brings sweet-tart brightness to every bite.

Serves 4 · 10 min prep · 20 min cook

Estimate for one serving

• 340 cal
• 21g protein
• 38g carbs
• 12g fat
• 5g fiber

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Ingredients

• 1 1/2 cups full-fat cottage cheese
• 3 large eggs
• 1 cup old-fashioned rolled oats
• 2 tsp baking powder
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/8 tsp pinch of salt
• 3 tbsp, divided maple syrup
• 2 cups mixed fresh or frozen berries
• 1 tsp lemon juice
• 2 tbsp butter or neutral oil for cooking
• a few fresh mint leaves for garnish (optional)

Instructions

1. 1Add the cottage cheese, eggs, rolled oats, baking powder, vanilla, cinnamon, salt, and maple syrup to a blender. Blend on high for 45–60 seconds until the batter is completely smooth and slightly thick, scraping down the sides once if needed.
2. 2Let the batter rest 5 minutes so the oats hydrate and the mixture thickens slightly; it should pour slowly like traditional pancake batter. Meanwhile, make the compote: combine berries, remaining maple syrup, and lemon juice in a small saucepan over medium heat.
3. 3Cook the berries, stirring occasionally, until they release juices and begin to bubble, about 5–7 minutes. Lightly mash half the berries with a fork so the sauce thickens into a chunky compote, then reduce heat to low and keep warm.
4. 4Heat a large nonstick skillet or griddle over medium heat (about 350°F surface temperature) and add butter, swirling to coat. When the butter foams and the surface sizzles on contact with a drop of water, scoop 1/4-cup portions of batter into the pan, leaving space between pancakes.
5. 5Cook undisturbed 2–3 minutes until edges look set and small bubbles form across the surface; the undersides should be deep golden. Flip carefully with a thin spatula and cook another 1 1/2–2 minutes until the centers spring back lightly when touched and both sides are golden brown.
6. 6Transfer cooked pancakes to a plate and tent loosely with foil. Wipe the pan if needed, add more butter, and repeat with remaining batter, adjusting heat down slightly if the pancakes brown too fast.
7. 7Warm four plates. Stack three pancakes on each plate, spoon a generous warm berry compote over the top so it drips down the sides, and finish with an optional mint leaf.
8. 8Serve immediately while the pancakes are still fluffy and the compote is glossy. Leftover pancakes reheat well in a toaster or 300°F oven for 5 minutes.