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These apple cinnamon protein pancakes are one of my favorite cozy weekend breakfasts. They’re super, fluffy and taste like apple pie in pancake form. Plus, they’re packed with much more protein than traditional pancakes, so you can actually stay full and satisfied all morning. I love that they are easy enough for a weekday meal prep but feel special enough for a Sunday brunch.

These pancakes get their high protein content from eggs and cottage cheese! I suggest blending the cottage cheese with the wet ingredients in a blender, food processor, or with an immersion blender. This will give them a smoother texture. But, if you don’t mind a few lumps, you can just as easily make them without blending the cottage cheese.

To turn these pancakes into a complete, balanced breakfast, pair them with scrambled eggs and turkey bacon for a boost of extra protein, or top them with Greek yogurt and berries for something lighter. Both options will give you a mix of carbs, protein, and healthy fats to keep your energy steady all morning. These pancakes are naturally sweetened with just a touch of maple syrup and the apples add extra fiber and moisture. If you’re a pancake lover looking for a higher-protein, more balanced option, this recipe is a great one to try.

These apple cinnamon protein pancakes store well too. Just keep them in an airtight container in the fridge for up to 3 days or freeze for later. Reheat in the toaster or on a skillet for a fresher texture as the microwave can dry them out. This recipe makes about eight 4-inch pancakes, perfect for serving 3–4 people. I hope you enjoy this recipe! Leave a comment below if you try it.

Apple Cinnamon Protein Pancakes

These fluffy apple cinnamon protein pancakes are a delicious and healthier breakfast option that’s perfect for meal prep or weekend brunch.

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Prep 15

Cook 15

Total 30

Course Breakfast

Cuisine American, Vegetarian

Servings 4 (2 pancakes per serving)

Calories 333 kcal

Ingredients

1 cup all purpose flour (gluten-free AP flour works too)
2 tsp baking powder
1 tbsp cinnamon
1/4 tsp salt
4 large eggs
1 cup cottage cheese, blended
2 tbsp maple syrup
1/2 tbsp vanilla extract
1 cup diced apple (about 1 medium apple)
1 1/2 tbsp coconut oil (for cooking)

Instructions

In a medium bowl, whisk together dry ingredients (flour, baking powder, cinnamon, and salt).
In a blender, food processor, or with an immersion blender, blend together wet ingredients (eggs, blended cottage cheese, maple syrup, and vanilla).
In a large bowl, add the dry ingredients into the wet ingredients and mix just well enough to combine. Do not over mix the batter.
Add diced apple and stir to combine.
Heat a large pan or skillet over medium-low heat and add 1/2 tbsp coconut oil.
Once the pan is hot, evenly distribute the oil and add the batter to the pan to form about 4" pancakes (about 1/3 cup batter per pancake). Cook for about 3 minutes or until golden brown and the tops begin to bubble, then flip and cook for another 3 minutes.
Repeat this process until all the batter is gone (typically 2-3 rounds depending on the size of your pan/skillet).