Gluten Free Cottage Cheese Pancakes Recipe
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.
- 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.
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