Antioxidant-Rich, Blueberry Cottage Cheese Pancakes for Pregnancy (Ultra Fluffy!!)

There’s something about pancakes that feels like love served on a plate — especially when they’re packed with nourishing ingredients that keep you full and energized. These blueberry-cottage cheese pancakes are light, fluffy, and secretly protein-rich, thanks to the cottage cheese tucked into the batter.

Paired with a tangy-sweet homemade blueberry compote, they’re the kind of breakfast that feels like a treat but gives your body exactly what it needs to power through a long day of momming. 

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

What I love most about this recipe is how it bridges comfort food with nourishment. The warm blueberries burst into the soft pancakes, the compote adds a bright pop of flavor, and the cottage cheese gives an almost creamy richness without being heavy.

It’s the kind of breakfast that doesn’t just taste good — it steadies you, fuels you, and makes you feel cared for. And let’s be honest, as moms, we’re often the last ones on the list when it comes to feeling cared for.

We deserve fluffy, homemade pancakes — especially with a glass of my Decaf Dalgona Matcha Latte!!

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 1/4 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 lumpy. 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 For the Best Pregnancy-Safe High-Protein Blueberry Cottage Cheese Pancakes

• More add-ins: Gently fold 1/2 cup chopped pecans, walnuts, or mini chocolate chips into the batter for more flavor and texture. 
• 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. 

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 5 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 for 30-45 seconds.

A Note From My Chaotic Kitchen

I’ll never forget the morning I made these while the twins were having one of their famous meltdowns — one refusing socks, the other clinging to my leg. I plated a stack for myself anyway, topped them with that glossy compote, and sat down for five whole minutes with my leftover Turmeric Golden Milk Latte. 

Those pancakes weren’t just breakfast; they were a reminder that I matter too. Sometimes, it’s not about the big self-care moments — it’s about slipping nourishing rituals into the chaos, one forkful at a time.