Gluten-Free Cottage Cheese Pancakes

Why Make This Recipe

Gluten-Free Cottage Cheese Pancakes are a delicious and nutritious choice for breakfast or brunch. They are fluffy, filling, and full of protein thanks to the cottage cheese. Whether you need to eat gluten-free or just want to try something new, these pancakes are easy to make and taste great. Plus, you can top them with your favorite fruits or syrups for added flavor.

How to Make Gluten-Free Cottage Cheese Pancakes

Ingredients

• 1 cup gluten-free all-purpose flour blend (with 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)
• 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

Directions

1. In a mixing bowl, combine the cottage cheese, eggs, milk, melted butter, and vanilla extract. Mix until smooth.
2. In another bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and sugar.
3. Gradually add the dry ingredients to the wet mixture. Stir until just combined.
4. Preheat a non-stick skillet over medium heat and grease it with butter.
5. Pour 1/4 cup of batter onto the skillet. Cook until bubbles form on the surface, then flip and cook until golden brown.
6. Repeat with the remaining batter. Serve warm with your choice of toppings.

How to Serve Gluten-Free Cottage Cheese Pancakes

Serve these pancakes warm right off the skillet. You can stack them high and add fresh fruit like berries or sliced bananas. Drizzle with maple syrup or top with whipped cream for an extra treat. Chocolate chips are also a great addition if you want something sweet.

How to Store Gluten-Free Cottage Cheese Pancakes

If you have leftover pancakes, let them cool completely and then store them in an airtight container in the fridge. They should last for about 3–4 days. You can also freeze them for up to a month. Just make sure to separate each pancake with parchment paper to prevent sticking.

Tips to Make Gluten-Free Cottage Cheese Pancakes

• Use a good-quality gluten-free flour blend to ensure the best texture.
• Don’t overmix the batter; stir until just combined for fluffier pancakes.
• Keep the heat at medium to prevent burning while ensuring they cook through.
• If the batter is too thick, add a little more milk to reach your desired consistency.

Variation

You can add different mix-ins like blueberries or nuts to the batter for added flavor and texture. For a bit of spice, consider adding cinnamon or nutmeg.

FAQs

Can I use low-fat cottage cheese?
Yes, you can use low-fat cottage cheese; it will still work well in the recipe.

What can I use if I don’t have gluten-free flour?
You can use regular all-purpose flour if you are not avoiding gluten, but it will change the recipe from gluten-free pancakes.

Can I make these pancakes ahead of time?
Yes, you can make them ahead and store them in the fridge or freezer. Just reheat before serving.

Gluten-Free Cottage Cheese Pancakes

These fluffy and nutritious gluten-free cottage cheese pancakes are packed with protein and are perfect for breakfast or brunch. Easy to make and delicious with various toppings.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 pancakes

Course: Breakfast, Brunch

Cuisine: American

Calories: 150

Ingredients Method Notes

Ingredients

  

Pancake Ingredients

• 1 cup gluten-free all-purpose flour blend (with xanthan gum) Use a good-quality blend for the best texture.
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 tablespoon granulated sugar
• 1 cup cottage cheese (small curd)
• 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 (e.g., berries, bananas)
• maple syrup
• whipped cream
• chocolate chips

Method

 

Preparation

1. In a mixing bowl, combine the cottage cheese, eggs, milk, melted butter, and vanilla extract. Mix until smooth.
2. In another bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and sugar.
3. Gradually add the dry ingredients to the wet mixture. Stir until just combined.

Cooking

1. Preheat a non-stick skillet over medium heat and grease it with butter.
2. Pour 1/4 cup of batter onto the skillet. Cook until bubbles form on the surface, then flip and cook until golden brown.
3. Repeat with the remaining batter. Serve warm with your choice of toppings.

Notes

If you have leftover pancakes, let them cool and store in an airtight container in the fridge for 3-4 days or freeze for up to a month, separating each pancake with parchment paper. Avoid overmixing the batter for fluffier pancakes. Adjust the consistency with additional milk if necessary.