A High Protein Pancake For Toddlers And Kids

Hey, we get it: banana pancakes are not going to be your kiddo’s forever -cake, well, forever. When that morning comes, here’s your go-to: a high protein pancake that takes the fluffy and bright textures and flavors of the lemon ricotta pancakes from your favorite brunch place–we’ve got a recipe for that, too!–with the smooth and crackly genius of syrniki, Ukrainian cottage cheese pancakes. You’ll never need another pancake recipe again.

Video recipe here. Check out our other great pancake recipes for infants, toddlers, and the grown-ups who love them!

🥞 Why You’ll Love These Toddler-Approved High Protein Pancakes

These protein-packed cottage cheese pancakes are inspired by Ukrainian syrniki — a fluffy, tangy twist that hits the sweet spot between nutritious and delicious. With the bright hint of lemon and fluffy edges that toddlers can’t resist, this recipe is a game-changer for quick breakfasts that fuel growing bodies.

🍽️ Ingredients Overview

• Cottage cheese: Packs in protein to keep little tummies full.
• Eggs: Binds everything together and adds extra nutrition.
• Flour + baking soda/vinegar: Creates that perfect pancake lift.
• Lemon zest & juice: Adds a fresh, zesty brightness.
• Optional sweeteners: Honey, maple syrup, or jam for an extra kid-friendly touch.

🛠️ Quick Summary of Steps

1. Mix your batter: Cottage cheese, eggs, flour, lemon zest, and baking powder into the mix.
2. Adjust consistency: Add more flour as needed to thicken—clumpy cottage cheese is okay!
3. Cook: Spoon small pancakes onto a hot, oiled nonstick pan. Cook ~2–3 min per side until golden.
4. Serve & enjoy: Squeeze fresh lemon on top, drizzle a bit of honey or syrup, and serve with fruit or yogurt. Toddlers typically inhale at least a couple!

🤔 FAQs: Dad-Approved Tips For High Protein Pancakes

Can I swap the flour?
Yes — try cornmeal or whole wheat flour. Just adjust until the batter is slightly thick and scoopable.

No cottage cheese?
Ricotta or cream cheese work great too — texture and flavor shifts are welcome!

Can I add mix-ins?
Absolutely. Mini chocolate chips, diced nuts, or even a spoonful of berry jam mixed into the batter can add fun variety (just keep consistency in mind).

Are these freezable?
Yes! Cool completely, then freeze in a single layer before stacking in bags. Reheat in a toaster or oven for a quick grab-and-go breakfast.

👨‍👧 Why This Works for Dads

• Speedy: Just 15 minutes from start to finish — perfect for busy mornings.
• Nutrition-packed: Cottage cheese + eggs make for a seriously high protein pancake.
• Kid-friendly: Slightly sweet, fluffy, tangy — toddler favorites.
• Adaptable: Easy to tweak for dietary needs or your little one’s preferences.
• Parent-approved: Make a batch — freeze extras — and simplify your breakfast routine without sacrificing taste.

A High Protein Pancake For Toddlers And Kids

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Author: Brad Cooking Method: Sauteing Cuisine: American Meal(s): Breakfast Recipe Keys: Easy to Make Good for Picky Eaters High Protein Quick Meals Toddler Favorite

Prep Time 5 mins Cook Time 5 mins Rest Time 5 mins Total Time 15 mins Difficulty: Beginner Servings: 4

Description

Hey, we get it: banana pancakes are not going to be your kiddo’s forever -cake, well, forever. When that morning comes, here’s your go-to: a flapjack that takes the fluffy and bright textures and flavors of the lemon ricotta pancakes from your favorite brunch place--we've got a recipe for that, too!--with the smooth and crackly genius of syrniki, Ukrainian cottage cheese pancakes. You’ll never need another pancake recipe again.

Ingredients

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Scale

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• ¹⁄₂ cup Cottage Cheese

• 2 large Eggs

• ¹⁄₃ cup Flour (+ more as needed: see directions)

• ¹⁄₂ TSP Baking Powder

• ¹⁄₂ Lemon (and zest)

• Honey (optional; can also use maple syrup and/or jam)

Instructions

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Prep

1. Add the cottage cheese, eggs, flour, baking powder, and the zest of the lemon to a large bowl and stir until mixed together.

2. Blend all ingredients until fully combined; if batter appears liquidy, add more flour until slightly thickened. (Note: totally okay if cottage cheese is still clumpy!)

Cook

1. Heat a nonstick pan to Medium, adding a healthy pour of oil to the pan once hot.
2. Pour batter in small amounts all around your pan to create small cakes; cook, untouched, for roughly 3-4 minutes. Flip and cook for another 3-4 minutes on the other sound, or until golden brown and with craggy edges. Remove from heat.

3. Squeeze lemon across the top of the pancakes.

Serve

1. The cakes are quite good on their own, especially with a light spritzing of lemon; syrup or honey are more a concession to those kids who are accustomed to having something sticky and sweet to dip the cakes into. Serve with fruit; yogurt, too, if your kiddo is especially hungry. But expect him/her to inhale at least two cakes before you do!

Adapt

1. Pancakes are nothing if not flexible and resilient: you can swap out the flour for cornmeal, use ricotta or cream cheese instead of cottage, add chocolate chips or nuts–so far as you keep the batter thin, pretty much anything will work here.

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