Cheese Danish Pancakes


These pancakes taste just like a cheese danish ! They are very wet and the cottage cheese makes them have that danish flavor. If you don’t like pancake batter , you probably won’t like these because they are anything but "dry and golden," but I am batter lover and think they are wonderful. This is my go-to breakfast when I need something to hold me a long time – the high protein content keeps me full for HOURS.

Check out the original recipe from Peanut Butter Boy .

You can play around with the proportions . Peanut Butter Boy uses 3/4 a cup of egg whites, but sometimes I’m running low and use a combo of egg and milk. His recipe is great, and here’s another combo I’ve made.

For 2 servings :

  • 1 cup oats
  • 1 cup fat-free cottage cheese
  • 1/4 cup egg whites (NOTE: We’ve tried these with whole eggs and they do NOT work!!)
  • 1/4 cup milk (I use vanilla hemp, you could use soy or skim)
  • 1 small banana pureed in the batter
  • 1 tsp vanilla extract
  • 1 small banana, sliced. Put the slices in while you’re cooking the first side. Flip!

For the above ingredient combo, each serving is about 350 kcal , 7 grams fiber and 23 grams protein. The pureed banana in the batter can easily be left out and you can play around with the milk/egg proportions too. Obviously the nutritional info would change slightly.

I usually eat them with a tbsp of peanut butter :


A pancake "taco" – with some batter coming out. Click here for the taco post !


(*Note that these use egg whites, which are safe to consume raw, but if you used real eggs you’d want to be sure they were cooked!)


{ 16 comments… read them below or add one }

1 Emily June 16, 2008 at 1:58 pm

those look delicious (and healthy!) I’m writing down this recipe right now!


2 Lindsey Beth August 13, 2008 at 12:03 pm

My grandmother used to make these for me when I was a kid and I LOVED them. I’m so glad I found your recipe!


3 SmA033 September 21, 2008 at 9:29 am

hey kath, do you use instant oats vs. old fashioned oats for this?? and do you use egg whites out of the carton?


4 Kath September 21, 2008 at 9:30 am

SmA033 ,
Rolled oats and egg whites out of a carton. We were going to use a whole egg today though, since we didn’t have carton eggs. I think the yolk would just make it heavier.



5 Arlene January 23, 2009 at 9:55 am

I’m going to try these this weekend. They look really good. I usually stir a tablespoon of peanut butter into my regular oatmeal, so these would be right up my alley.


6 Kathleen May 18, 2009 at 8:14 am

Not sure what I did wrong but I halved the recipe and they did NOT come out at all. They never became pancake-like, I couldn’t flip them, and they just burned to the bottom of the pan. I cook and bake on the intermediate level so I know it wasn’t something I did. I also make 100% sure to halve everything exactly. They looked good, oh well.


7 Lauren (Lauren Loves Good Food) July 16, 2010 at 10:25 am

I had the same problem, Kathleen!


8 GoneToCaroline June 22, 2012 at 4:17 pm

I know this post is from FOREVER ago but I just made these and thought I’d add my two cents! My first batch turned out how Kathleen and Lauren described – and then I took a look at Kath’s photos again and thought of how mine were missing that “sealed” look that usually comes with flour. So I added a sprinkling of flour just until it looked like the right consistency, as though it might stick, and voila! They came out looking just like those in the picture (and taste great too!). Hope that helps!


9 Shawna June 25, 2009 at 2:53 pm

I halved the recipe and these came out perfectly! They were so ridiculously delicious that I couldn’t believe how healthy they were! This recipe is quite versatile–I’m saving my banana for my green monster later, so I only added 1/3 of a mashed banana, and they still came out great. With chopped stawberries on top it was a great breakfast I’ll definitely be repeating! Thanks for such a great recipe!


10 Natalie June 28, 2012 at 12:58 pm

Mmmmmmmm, love these pancakes. I am on a new journey to loosing 25lbs, and reading your site really makes things seam easier. You give me great inspiration, I will keep trying your great recipes to make my journey a lot more fun :) I did add cinnamon, stevia, and a little flour ( just a sprinlk ) just so they were not to wet. They were great.



11 Andrea August 7, 2012 at 2:10 pm

When you made these did you blend all of the ingredients together in a blender or just mix them together in a bowl?


12 KathEats August 7, 2012 at 2:23 pm

I blendered them


13 Andrea August 8, 2012 at 8:12 pm

Thanks! I’m going to try them out soon :)


14 Spice Chicken September 13, 2012 at 5:16 pm

I finally made these pancakes and they were delicious. I used a whole egg but added 1/2 tsp baking powder, 1/4 tsp baking soda, and 1/8 tsp salt for leavening. Also, I used only 3/4 cup oats bolstered with 2 tbsp whole wheat pastry flour, water instead of the milk, and no additional sliced bananas. Let the batter sit a good long time while I went for a walk and then cooked them up. FANTASTIC with peach jam melted in the microwave instead of maple syrup — the pancakes really tasted like a cheese danish! I’d recommend adding the leaveners to others who don’t want mushy-middle pancakes. Mine came out cooked all the way through but not heavy.


15 Emily C September 15, 2012 at 7:15 am

Just tried these this morning with little success. I just now saw your posts about how particular this recipe is at working! I used instant oats and a real egg white, which may have been the problem. They were really gooey in the middle, but ended up being almost burnt on the outside : /. They were still rather tasty, but I may try them again with rolled oats next time.


16 KathEats September 15, 2012 at 8:35 am

They are tricky ‘cakes…and you do have to like them a bit gooey :(


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