Introduction

Gluten Free Cottage Cheese Pancakes are a delightful twist on classic pancakes, offering a fluffy texture and a subtle tang from the cottage cheese. Perfect for those seeking a gluten-free breakfast that’s both satisfying and easy to make.

A stack of three thick, fluffy pancakes sits at the center of a white plate on a white marbled surface. The top pancake is golden brown with a slightly crispy texture and a bite taken out of the side, showing its airy, soft inside. Powdered sugar is sprinkled on top and around the stack, while syrup pools gently at the base, reflecting light and adding a warm amber color. The pancakes have a light yellow-white color with small holes visible on the sides, giving a smooth yet porous 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 bowl with the dry ingredients. Gently fold them together until just combined. A few small lumps are fine—do not overmix.
Step 4: Let the batter rest for 5 to 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 1/4 cup of batter onto the hot griddle for each pancake, spacing them apart.
Step 7: Cook the pancakes for 2 to 3 minutes or until bubbles appear on the surface and the edges look set.
Step 8: Flip the pancakes gently and cook for another 1 to 2 minutes until golden brown on the other side.
Step 9: Serve immediately, topped with your favorite fruit, syrup, or other toppings while the pancakes are warm and fluffy.

Tips & Variations

Don’t overmix the batter; a few lumps help keep the pancakes tender.
Letting the batter rest improves texture and flavor.
Use a hot griddle to ensure even cooking and perfectly golden pancakes.
Avoid pressing down on the pancakes while cooking to keep them fluffy.
Keep cooked pancakes warm in a 200°F oven while you finish cooking the rest.
For dairy-free pancakes, substitute milk and butter with your favorite non-dairy alternatives.
To make egg-free pancakes, replace each egg with 1/4 cup of applesauce or mashed banana.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze pancakes for up to 2 months. To reheat, warm them in a toaster, oven, or microwave until heated through. This recipe also freezes well, making it convenient for busy mornings.

How to Serve

A stack of three thick, fluffy pancakes sits on a white marbled surface dusted lightly with powdered sugar. The top pancake shows a bite taken out, revealing its soft, airy inside with a pale yellow color. Each pancake has a golden-brown, slightly crispy surface with a textured, uneven pattern of small bubbles. Light amber syrup is drizzled over the top and is pooling gently around the base of the stack, giving a glossy shine to the sides of the pancakes. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of gluten-free flour?

Yes, you can substitute with regular all-purpose flour if gluten is not a concern. Adjust the texture as needed, but the recipe will work similarly.

What if I don’t have cottage cheese?

You can try substituting with ricotta cheese for a similar texture and flavor, but the taste may vary slightly. Avoid using cream cheese as it is denser and can alter the batter consistency.