Gluten-Free Cottage Cheese Pancakes

These gluten-free cottage cheese pancakes are light, soft, and tender, making them a delicious way to start the day. Easy to make with simple ingredients, they’re fluffy, satisfying, and perfect with your favorite toppings.

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Easy gluten-free breakfast

These gluten-free cottage cheese pancakes are soft, tender, and delicious, making them a wonderful choice for breakfast. They’re quick and easy to prepare, perfect for busy mornings or relaxed weekend brunches. If you love fruity pancakes, try these blueberry pancakes that are also a great brunch option.

Cottage cheese gives these pancakes a wonderfully soft texture and mild flavor. Serve them with fresh fruit, yogurt, butter, or a drizzle of maple syrup or honey for a simple breakfast everyone will love. They’re also freezer-friendly, so you can make a batch ahead and reheat them for quick breakfasts.

What goes in: ingredient notes

Some NOTES about the main ingredients of this recipe:

• Flour: gluten-free all-purpose flour blend.
• Eggs: room-temperature eggs are better.
• Cottage cheese: creates a light and fluffy interior. Full-fat or low-fat cottage cheese works well in these pancakes.

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 just before serving to keep the pancakes from getting soggy.

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.

Good to know: baking tips

• Don’t overmix the batter. Mix just until the flour is incorporated. Overmixing can make dense pancakes.
• Cook over medium heat to give the pancakes time to cook through. If the pan is too hot, the outside will brown before the center is fully cooked.
• Wait for the bubbles to appear across the surface, and flip the pancakes; the edges should look set. Cook the second side until golden and cooked through.

You might wonder: FAQ

Can I use low-fat cottage cheese? Yes, full-fat gives the best texture and rich flavor, but low-fat also works.

Can I use ricotta instead of cottage cheese? Yes, you can replace cottage cheese with ricotta. The pancakes will have a somewhat different texture and flavor. Drain your ricotta if it’s too watery.

Can I add berries to my pancakes? Yes, they’re a great option. Gently fold fresh berries into the pancake batter, or add frozen berries directly without thawing.

Can I make these cottage cheese pancakes ahead of time? Yes, they’re perfect to make in advance. Let them cool completely, and store in an airtight container in the refrigerator for up to 3 days.

For more quick breakfast recipes

• Blueberry pancakes
• Morning glory muffins
• Coconut pancakes
• Oatmeal blueberry muffins
• Banana buckwheat muffins

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