Introduction

These gluten-free cottage cheese pancakes are a delicious and fluffy breakfast option that’s easy to make. Packed with protein and a tender texture, they offer a delightful twist on traditional pancakes. Perfect for those avoiding gluten without sacrificing flavor.

A stack of three thick, fluffy pancakes sits centered on a white plate, each pancake showing a golden brown surface with a slightly uneven, textured look. The top pancake has a single bite taken out of it, exposing a soft, airy inside with small holes. The stack is dusted lightly with powdered sugar and sits in a pool of golden syrup that spreads gently around the base. The background features a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup gluten-free all-purpose flour blend (make sure it contains xanthan gum)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon granulated sugar
1 cup cottage cheese (small curd is best)
2 large eggs
1/2 cup milk (dairy or non-dairy)
2 tablespoons melted butter, plus more for greasing the pan
1 teaspoon vanilla extract
Optional toppings: fresh fruit, maple syrup, whipped cream, chocolate chips

Instructions

Step 1: In a large bowl, whisk together the gluten-free flour blend, baking powder, baking soda, salt, and sugar.
Step 2: In a separate bowl, whisk together the cottage cheese, eggs, milk, melted butter, and vanilla extract until well combined.
Step 3: Pour the wet ingredients into the dry ingredients. Gently fold together until just combined, leaving a few small lumps for a tender texture. Avoid overmixing.
Step 4: Let the batter rest for 5–10 minutes to allow the ingredients to meld.
Step 5: Heat a lightly greased griddle or non-stick frying pan over medium heat.
Step 6: Pour about 1/4 cup of batter onto the hot griddle for each pancake, spacing them apart.
Step 7: Cook for 2–3 minutes, until bubbles form on the surface and the edges look set.
Step 8: Flip the pancakes carefully with a spatula and cook another 1–2 minutes until golden brown on both sides.
Step 9: Serve immediately while warm, topped with your choice of fresh fruit, maple syrup, or other favorite toppings.

Tips & Variations

For extra fluffy pancakes, make sure not to overmix the batter and allow it to rest before cooking.
Use small-curd cottage cheese for a better texture; you can also blend the cottage cheese briefly if you prefer a smoother batter.
Substitute the milk with almond, oat, or soy milk to keep the recipe dairy-free if desired.
Add cinnamon or lemon zest to the batter for added flavor.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in a toaster or skillet over low heat until heated through, maintaining their softness.

How to Serve

A stack of three thick, fluffy pancakes sits on a white marbled surface, each pancake golden brown with crispy, uneven edges and light holes visible on the sides. The top pancake has a bite taken out of it, showing a soft, airy, pale inside texture. Warm golden syrup glistens as it runs down the sides, pooling gently at the base, with a dusting of powdered sugar on the surface around the pancakes. The image is close-up, focusing on texture and layered depth. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these pancakes?

Yes, these pancakes freeze well. Place cooled pancakes in a single layer on a baking sheet to freeze, then transfer to a freezer bag. Reheat from frozen in a toaster or oven.

Is xanthan gum necessary in the flour blend?

Xanthan gum helps provide structure and elasticity in gluten-free baking. Using a blend that contains it will improve the texture and help the pancakes hold together better.

Gluten Free Cottage Cheese Pancakes Recipe

Print Recipe

★★★★★

4.5 from 50 reviews

Delicious and fluffy gluten-free cottage cheese pancakes that are perfect for a hearty breakfast. Made with a gluten-free flour blend and creamy cottage cheese, these pancakes are both nutrient-rich and satisfying. They are easy to prepare, require no complicated ingredients, and can be topped with fresh fruit, maple syrup, or whipped cream for added flavor.

Author: Marco
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Yield: 8 pancakes 1x
Category: Breakfast
Method: Frying
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

Dry Ingredients

1 cup gluten-free all-purpose flour blend (make sure it contains xanthan gum)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon granulated sugar

Wet Ingredients

1 cup cottage cheese (small curd is best)
2 large eggs
1/2 cup milk (dairy or non-dairy)
2 tablespoons melted butter, plus more for greasing the pan
1 teaspoon vanilla extract

Optional Toppings

Fresh fruit
Maple syrup
Whipped cream
Chocolate chips

Instructions

Prepare Dry Ingredients: In a large bowl, whisk together the gluten-free flour blend, baking powder, baking soda, salt, and sugar to ensure even distribution of the leavening agents and flavor.
Combine Wet Ingredients: In a separate bowl, whisk together the cottage cheese, eggs, milk, melted butter, and vanilla extract until well combined, creating a creamy mixture that adds moisture and richness to the pancakes.
Combine Wet and Dry: Pour the wet ingredients into the dry ingredients bowl. Gently fold them together until just combined, taking care not to overmix; a few small lumps in the batter are acceptable to keep the pancakes tender.
Rest the Batter: Let the batter rest for 5-10 minutes, allowing the ingredients to hydrate and the leavening agents to begin activating for fluffier pancakes.
Heat the Griddle: Heat a lightly greased griddle or non-stick frying pan over medium heat to prepare for even cooking and prevent sticking.
Pour the Batter: Pour about 1/4 cup of batter onto the hot griddle for each pancake, spacing them out to allow room for flipping.
Cook the First Side: Cook the pancakes for about 2-3 minutes until bubbles start to form on the surface and the underside turns golden brown.
Flip and Cook the Second Side: Gently flip the pancakes with a spatula and cook for another 1-2 minutes until the second side is golden brown and the pancakes are cooked through.
Serve: Serve the pancakes immediately while warm and fluffy, topped with your choice of fresh fruit, maple syrup, whipped cream, or chocolate chips.

Notes

Make sure your gluten-free flour blend contains xanthan gum for proper texture and binding.
Do not overmix the batter; a few lumps help to keep the pancakes light and fluffy.
Feel free to substitute dairy milk with almond, soy, or oat milk as preferred.
Use small curd cottage cheese for best texture; larger curds might affect the batter consistency.
If batter is too thick after resting, add a splash of milk to adjust consistency.

Keywords: gluten free pancakes, cottage cheese pancakes, breakfast recipe, gluten free breakfast, easy pancakes, fluffy pancakes