Savoury Cottage Cheese Pancakes with Parmesan and Dill

When you think of pancakes, your mind might instantly go to sweet stacks drizzled with syrup — but there’s a whole other world of savoury pancakes that’s just as comforting and even more versatile.

These Savoury Cottage Cheese Pancakes with Parmesan and Dill are soft and full of flavour, with a lovely cheesy aroma and a fresh herbal lift from dill. They’re protein-packed and perfect for breakfast, brunch, lunch, or even as a light dinner.

Whether you serve them with a dollop of sour cream, fresh greens, or smoked salmon, these pancakes will keep you satisfied without weighing you down.

Prep Time 5 mins

Cook Time 10 mins

Total Time 15 mins

Cooking Method: Frying

Courses: Breakfast, Dinner, Lunch

Difficulty: Beginner

Servings: 2

Calories: 434.38

Best Season: Suitable throughout the year

Description

Why You’ll Love These Pancakes

✅ High-protein & filling thanks to cottage cheese and eggs
✅ Naturally low in sugar — perfect for savoury cravings
✅ Quick & easy — ready in 15 minutes
✅ Make-ahead friendly — reheat beautifully in a pan or toaster oven
✅ Customisable with different herbs or cheeses

Health Benefits of the Key Ingredients

Cottage Cheese

Protein powerhouse to support muscle health and satiety
Rich in calcium for bone health
Creamy texture without excess fat

Parmesan Cheese

Intense flavour with just a small amount
Contains calcium, phosphorus, and protein
Adds a salty, nutty depth to the pancakes

Fresh Dill

Fragrant and refreshing, perfect with dairy
Contains antioxidants and vitamin C
Supports digestion and adds colour

Eggs

Provide structure and richness to the batter
Excellent source of high-quality protein and nutrients like choline

Flour (or Gluten-Free Alternative)

Gives body and structure to the pancakes
Easily substituted with oat flour or gluten-free blends

Serving Suggestions

These pancakes are versatile and pair beautifully with:

Avocado slices and cherry tomatoes for a fresh twist

A dollop of sour cream or Greek yoghurt

Smoked salmon and capers for a brunch platter

A fresh green salad for a light lunch

A fried or poached egg on top for extra protein

Tips & Variations

Make them gluten-free: Use oat flour or a gluten-free all-purpose mix.
Herb swap: Try chives, parsley, or basil instead of dill.
Extra flavour: Add dry garlic or chilli flakes for a kick.
Meal prep: Store cooked pancakes in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months. Reheat in a skillet or toaster oven.

Ingredients

200 g cottage cheese
50 g parmesan (grated)
1 egg
2 tbsp dill (chopped)
3 tbsp flour
1/2 tsp salt
1 tbsp olive oil (to fry)

Instructions

1
Prepare the batter: In a large bowl, mix eggs, cottage cheese, Parmesan, and chopped dill, stirring to combine.
2
Add dry ingredients: add 2 tbsp flour and salt to the wet ingredients and stir gently until combined. The batter will be thick.
3
Heat the pan: Warm a frying pan over medium heat and add a olive oil.
4
Form the cheesecakes: Divide the butter into 6 parts and form the balls. Then make them flat and cover with flour on all sides.
5
Cook the pancakes: Place the pancakes on the pan. Cook 2–3 minutes until golden on one side. Flip and cook another 1–2 minutes until cooked through.
6
Serve hot: Enjoy straight away with a side salad or other sides.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 434.38kcal

% Daily Value *
Total Fat 24.34g38%
Total Carbohydrate 21.55g8%
Protein 31g62%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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