These savory pancakes are a delicious, protein-rich twist on traditional pancakes. Blended cottage cheese and oats make them fluffy and hearty, while cheddar and fresh parsley add a savory, cheesy flavor. I like them for breakfast, brunch, or a quick savory snack.
Why You’ll Love This Recipe
I enjoy how simple and wholesome this recipe is. The batter comes together in a blender, which makes prep quick and easy. Cottage cheese adds moisture and protein, oats give structure, and cheddar melts into rich, satisfying pockets — all while being easy to customize and great for meal prep.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 cup cottage cheese
1 cup old-fashioned oats
2 eggs
½ cup water
¼ teaspoon black pepper
¼ teaspoon salt
¾ cup shredded cheddar cheese
¼ cup finely chopped fresh parsley
¼ cup roughly chopped squash flowers (optional)
Directions
Add cottage cheese, oats, eggs, water, salt and pepper to a blender. Blend on high for about 30 seconds, until the mixture is smooth.
Pour the batter into a large bowl. Stir in the shredded cheddar, chopped parsley, and squash flowers (if using), mixing until evenly combined.
Preheat a nonstick griddle or skillet over medium heat (about 350 °F / ~175 °C).
Use a ¼-cup measuring cup to scoop portions of batter onto the hot griddle. Cook each pancake about 2 minutes per side, until golden brown and cooked through.
Continue with the remaining batter, then serve warm — optionally topped with extra parsley or cheddar, or alongside yogurt or green onions.
Servings And Timing
Makes about 10 pancakes.
Prep time: ~10 minutes
Cook time: ~15 minutes
Total time: ~25 minutes
Variations
Use a different cheese such as mozzarella, Parmesan or Asiago instead of cheddar for a different flavor.
Swap parsley with fresh herbs like basil, dill or rosemary for a different herbal note.
Add finely chopped vegetables such as zucchini, spinach, or green onions for extra nutrients and texture.
Add spices — a pinch of paprika, garlic powder or chili flakes — to give the pancakes more savory depth.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. They freeze well for up to 3 months. To reheat, I use the microwave, toaster oven, oven, or a skillet — whichever is most convenient.
FAQs
How can I make these pancakes gluten-free?
I simply replace the oats with certified gluten-free oats — since the oats blend into a batter that binds the pancakes, the texture remains very similar.
Can I use a different cheese instead of cheddar?
Yes. I often use mozzarella, Parmesan or Asiago. Each gives a slightly different taste and melt, but all work well.
Can I skip the cottage cheese?
I don’t recommend skipping it — cottage cheese gives the pancakes their moistness, structure and protein. Leaving it out will change the texture significantly.
Can I make these dairy-free?
Not really. This recipe depends on cottage cheese and cheddar for both texture and flavor, so dairy-free alternatives don’t usually produce a similar result.
What can I serve with savory pancakes?
I like serving them with Greek yogurt, sour cream, chopped herbs, avocado, a side salad, or fresh fruit to balance the savory flavor.
Conclusion
These savory pancakes are a wonderful alternative to sweet breakfasts — hearty, flavorful, and easy to make. They’re simple enough for everyday cooking, yet versatile enough for experimenting with cheeses, herbs, and add-ins. I often make a batch ahead for meal prep or a leisurely weekend breakfast, and they never disappoint.
This baklava is a rich, flaky dessert made with layers of buttery phyllo dough, spiced walnut filling, and a sweet honey-lemon syrup. It improves with time, making it perfect for make-ahead occasions and festive gatherings.
Ingredients
1 cup granulated sugar
3/4 cup water
1/2 cup honey
2 tablespoons lemon juice
1 strip orange peel
1 package phyllo dough (16 ounces), thawed
1 pound walnuts, finely chopped
1 teaspoon ground cinnamon
1/8 teaspoon ground cardamom
1 1/4 cups unsalted butter, melted
Instructions
Thaw the phyllo dough according to package instructions until completely pliable.
Preheat the oven to 325°F (163°C).
Make the syrup: combine sugar, water, honey, lemon juice, and orange peel in a saucepan. Bring to a boil, stir until sugar dissolves, boil for 4 minutes without stirring. Remove from heat, discard peel, and cool completely.
Pulse walnuts with cinnamon and cardamom in a food processor until coarsely ground.
Unroll phyllo and trim to fit a 9×13-inch baking dish. Keep unused sheets covered with a damp towel.
Brush the baking dish with melted butter. Layer 10 phyllo sheets, brushing each with butter. Sprinkle about 3/4 cup of nut mixture.
Continue layering with 5 buttered sheets and 3/4 cup nuts until all nut filling is used. Finish with remaining phyllo, brushing butter between each sheet and on top.
Cut into 4 long strips, then slice diagonally to form diamonds.
Bake for 1 hour 15 minutes, until golden and crisp.
Immediately pour cooled syrup over hot baklava. Run knife through cuts again to fully separate.
Let baklava rest for at least 6 hours or overnight for best flavor and texture.
Serve once layers are saturated and set.
Notes
Use a damp towel to prevent phyllo from drying out.
Substitute pistachios or use a nut blend for varied flavors.
Orange blossom or rose water adds a traditional twist to the syrup.
Let baklava rest overnight for optimal syrup absorption.
