Gluten Free Cottage Cheese Pancakes: The Ultimate Recipe
Delicious and fluffy gluten-free cottage cheese pancakes that are easy to make and perfect for a hearty breakfast or brunch. These pancakes combine the creamy texture of cottage cheese with a gluten-free flour blend to create a protein-packed and satisfying meal. Topped with fresh fruit, maple syrup, or your favorite toppings, they are sure to become a household favorite.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 pancakes 1x
- Category: Breakfast
- Method: Stovetop
- 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 they are evenly combined.
- Combine Wet Ingredients: In a separate bowl, whisk together the cottage cheese, eggs, milk, melted butter, and vanilla extract until the mixture is well combined and smooth.
- Combine Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the batter together until just combined, being careful not to overmix so the pancakes remain tender with some small lumps.
- Rest the Batter: Let the batter sit for 5-10 minutes. This rest period helps the ingredients hydrate and the pancakes become fluffier.
- Heat the Griddle: Warm a lightly greased griddle or non-stick frying pan over medium heat to ensure even cooking and prevent sticking.
- Pour the Batter: Pour about 1/4 cup of batter onto the hot griddle for each pancake, spacing them apart to allow for spreading.
- Cook the First Side: Cook the pancakes for 2-3 minutes until bubbles form on the surface and the edges look set, and the bottom is golden brown.
- Flip and Cook the Second Side: Flip each pancake gently using a spatula and cook for an additional 1-2 minutes until golden brown on the other side.
- Serve: Serve the pancakes warm, topped with your favorite toppings such as fresh fruit, maple syrup, whipped cream, or chocolate chips for a delightful breakfast experience.
Notes
- Do not overmix the batter to keep pancakes light and fluffy.
- Letting the batter rest enhances texture and flavor.
- Use a hot griddle or pan to ensure even cooking.
- Avoid pressing down on pancakes while cooking to maintain fluffiness.
- Keep cooked pancakes warm in a 200°F oven while finishing the batch.
- Experiment with different flavor additions and toppings to suit your taste.
- For dairy-free options, substitute milk and butter with non-dairy alternatives.
- For egg-free pancakes, replace each egg with 1/4 cup applesauce or mashed banana.
- Pancakes can be stored in the refrigerator for up to 3 days or frozen for up to 2 months for meal prep convenience.
Keywords: gluten free pancakes, cottage cheese pancakes, breakfast recipe, fluffy pancakes, gluten-free breakfast
