High-Protein Blueberry Cottage Cheese Pancakes for First Trimester (Ultra Fluffy!!)

The first time I made these pancakes, I was deep in that phase where fatigue felt like gravity had doubled. I remember standing at the stove, just wanting something that tasted sweet and homemade.

Blueberries had been my small obsession that week — their tart sweetness somehow cutting through nausea while giving me that pop of color on quiet mornings.

I had already fallen in love with my High-Protein Ricotta Pancakes with Cherry Compote and my cozy Pumpkin Spice Pancakes, but this version — bright, fruity, and antioxidant-rich — became my go-to when I wanted breakfast to feel like self-care.

Why This High Protein Blueberry Pancakes Recipe for First Trimester Moms Works

• Boosts antioxidants naturally. Blueberries support cellular repair and fight oxidative stress during early pregnancy.
• Protein-rich for sustained energy. Cottage cheese and eggs keep blood sugar stable and reduce fatigue.
• Gentle on digestion. Oat milk and simple ingredients are easy on a sensitive stomach.
• Bright + refreshing flavor. Blueberries wake up the senses without overwhelming nausea.
• Quick and freezer-friendly. Make ahead for effortless breakfasts when energy dips.

Why These Pregnancy and Postpartum-Friendly Blueberry Cottage Cheese Pancakes Are Good For You & The Baby

The cottage cheese might sound unusual at first, but it’s the secret to these pancakes’ cloud-like texture and slow-release energy. It adds just the right amount of protein to keep you full (and steady) between meals — especially when fatigue hits harder than expected.

The oat milk keeps things light and gentle for your stomach, while blueberries bring antioxidants that support cell repair and calm inflammation — both vital during those early months. Each bite tastes like something your body sighs “thank you” for.

Prep Time: 10 minutes / Cook Time: 15 minutes / Total Time: 25 minutes / Yields: 12 pancakes

Ingredients (This is It!)

For the pancakes:

• 1 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup light brown sugar
• 1 1/2 cups oat milk
• 1/2 cup cottage cheese
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen blueberries
• Butter or oil for the griddle

For the blueberry compote:

• 1 cup fresh or frozen blueberries
• 1 tablespoon water
• 1 tablespoon brown sugar or maple syrup
• 1 teaspoon fresh lemon juice

Preparation Instructions

1. For the compote: In a small saucepan, combine the blueberries, water, brown sugar, and lemon juice. Bring to a simmer over medium heat, stirring occasionally, and cook for about 5-7 minutes, until the blueberries burst and the sauce thickens. Remove from heat and set aside.
2. For the batter: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and brown sugar.
3. In a separate medium bowl, whisk together the oat milk, cottage cheese, eggs, and vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined. The batter should be slightly clumpy. Gently fold in the blueberries. Do not overmix!
5. Heat a large nonstick skillet or griddle over medium heat and lightly grease it. Pour about 1/4 cup of batter per pancake onto the hot griddle. Cook for 2-3 minutes per side, until bubbles form on the surface and the edges look set.
6. Serve the pancakes warm, topped with the homemade blueberry compote and a drizzle of maple syrup.

Tips & Variations For the Best Pregnancy-Safe High-Protein Blueberry Cottage Cheese Pancakes

• More add-ins: Gently fold 1/4 cup chopped pecans, walnuts, or mini chocolate chips into the batter for more flavor and texture. 
• Add a spread: Make breakfast more indulgent by adding a spoonful of 1-Ingredient Peanut Butter, High Fiber Almond Butter, or Sugar Free Pistachio Butter. 
• Use dairy: Swap the oat milk for whole milk, 2%, or even buttermilk if you don't have any dietary restrictions or preferences. 
• Make larger pancakes: When I'm low on time and don't want to stand by the stove for too long, I scoop 1/2 cup batter into the skillet for each pancake. 

What to Serve With These High Protein Blueberry Cottage Cheese Pancakes

Here are my favorite ways to enjoy them:

• When I'm craving a taste of Nutella but without all the sugar, I'll have these pancakes with a spoonful of my Chocolate Hazelnut Spread for chocolatey goodness. 
• If I want an iced drink, with my Antioxidant-Rich Dalgona Matcha Latte.
• For mornings when I need a warm drink, with my Pumpkin Spice Latte, Anti-Inflammatory Pistachio Matcha Latte, or Starbucks Copycat Turmeric Golden Milk Latte. 

FAQs about these High Protein Blueberry Pancakes for Pregnancy & Postpartum

1. Are blueberries safe to eat during pregnancy?

Yes! Blueberries are rich in antioxidants, vitamin C, and fiber — all of which support immune health, digestion, and healthy fetal cell growth during pregnancy.

2. Can I eat pancakes made with cottage cheese while pregnant?

Absolutely. Cottage cheese is pasteurized and full of protein and calcium, which help build your baby’s bones and muscles while keeping you fuller for longer.

3. Are these pancakes safe for the first trimester?

Yes! The ingredients are gentle, low in sugar, and easy to digest. Plus, the light sweetness from blueberries helps soothe nausea without overwhelming smells.

4. Can I freeze blueberry pancakes for postpartum meal prep?

Definitely. Once cooled, freeze them flat on a baking sheet, then transfer to a bag. Reheat in a toaster or microwave for a 30-second breakfast that still feels homemade.

How to Store & Reheat these Pregnancy Blueberry Pancakes with Cottage Cheese

• Fridge: Refrigerate cooled pancakes in an airtight container for up to 3 days. The compote can be stored in an airtight container for up to 4 days.
• Freezer: Place cooled pancakes on a baking sheet to freeze solid, then transfer to a freezer-safe bag. Freeze for up to 2 months.
• Reheating: To reheat from the fridge or freezer, toast them or microwave in 30-45 second increments.

A Note From My Chaotic Kitchen

So if you’re somewhere between “I’m exhausted” and “I need a win,” mama — make these.

Eat them warm, with blueberry compote melting over the top, wearing your softest Bloom & Heal bra, and letting yourself slow down. You’re already doing enough. 

For more sweet breakfast recipes for pregnancy, check out my Pumpkin Spice Waffles, Carrot Pumpkin Muffins, Banana Walnut Date Bread, or Peanut Butter French Toast Stack.