Gluten-Free Cottage Cheese Pancakes
These gluten-free cottage cheese pancakes are soft and fluffy with a light texture. Perfect for breakfast or brunch, they are easy to make and ideal for meal prep or quick mornings.
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Easy gluten-free breakfast
These gluten-free pancakes made with cottage cheese are soft, tender, and perfect for a balanced breakfast. They’re easy to prepare and make a great breakfast for busy mornings or relaxed weekends, like these blueberry pancakes that are also a great brunch option.
This simple gluten-free pancake recipe is easy to prepare and perfect for any morning. Cottage cheese gives them a soft texture and a delicious homemade feel. You can top them with fresh fruit, yogurt, butter, or drizzled with syrup or honey.
Some notes about the main ingredients of this recipe:
- Eggs: room temperature eggs are better.
- Cottage cheese: creates a light and fluffy interior.
How to make fluffy cottage cheese pancakes
Whisk together the gluten-free all-purpose flour, sugar, salt, and baking powder in a medium bowl. Set aside.
In a medium bowl, whisk cottage cheese and eggs. Pour the mixture into the dry ingredients and mix until well combined.
Heat a nonstick frying pan over medium heat and spray with oil or grease with butter. Pour 1/4 cup batter into the pan per pancake. Flip when bubbles start appearing on the surface and cook until cooked through. Repeat with the remaining batter.
Serve hot with maple syrup, honey, yogurt, fresh fruits, butter, or desired topping.
Store leftovers covered in the refrigerator. Add the toppings when ready to serve, so the pancakes will not get soggy if there are leftovers and you want to save them.
How to freeze pancakes
Once the pancakes are completely cold, place them on a baking sheet and freeze them for 10 minutes. After this time, put them in a freezer bag or an airtight container. In this way, you will prevent pancakes from sticking together.
Baking tips and variations
- Don’t overmix the batter to avoid tough pancakes. Mix just until well combined.
- Citrus version: add lemon zest for a citrus flavor.
- Berries: fold in blueberries, raspberries, or blackberries for a juicy version.
- Ricotta: replace cottage cheese with ricotta.
For more quick breakfast recipes
- Blueberry pancakes
- Morning glory muffins
- Coconut pancakes
- Oatmeal blueberry muffins
- Banana buckwheat muffins
Cottage Cheese Pancakes (Gluten-Free)
Ingredients
- 1 and 1/2 cups cottage cheese
- 4 eggs, room temperature
- 2 tablespoons sugar
- 1 cup gluten-free all-purpose flour
- 1 tablespoon baking powder
- Pinch of salt
- Oil or butter for the pan
Instructions
- Whisk together the gluten-free all-purpose flour, sugar, salt, and baking powder in a medium bowl. Set aside.
- In another bowl, whisk cottage cheese and eggs. Pour the mixture into the dry ingredients and mix until well combined.
- Heat a nonstick frying pan over medium heat and spray with oil or grease with butter. Pour 1/4 cup batter into the pan per pancake. Flip when bubbles start appearing on the surface and cook until cooked through. Repeat with the remaining batter.
- Serve hot with maple syrup, honey, yogurt, fresh fruits, butter, or desired topping.
- Store leftovers covered in the refrigerator. Add the toppings when ready to serve, so the pancakes will not get soggy if there are leftovers and you want to save them.