Fluffy Cottage Cheese Pancakes (Gluten-Free)

Light, airy and fluffy, these easy cottage cheese pancakes are absolutely delicious topped with fresh fruits and a generous drizzle of maple syrup. Perfect for a luxury breakfast, brunch or dessert! Totally gluten-free too.

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Cottage Cheese Pancakes

As you might already know, cottage cheese is having its moment.

Extremely commonplace in the 1950s to 1970s, the popularity of cottage cheese peaked when yogurt became are a more sought-after ingredient from the 1980s onwards.

However, in recent years, cottage cheese seems to be firmly back in fashion, after various TikTok trends featuring cottage cheese went completely viral.

I’ve been experimenting with cottage cheese recipes lately, and it seems you all love it too – from cottage cheese egg muffins, cottage cheese egg bake, cottage cheese flatbread, and cottage cheese blueberry muffins.

And today, we’re making the fluffiest gluten-free cottage cheese pancakes – so incredibly light and airy and golden brown! I mean, just look at them… Are you hungry already?

Why You’ll Love This Recipe:

• Simple Ingredients: You only require a handful of ingredients for this delicious cottage cheese pancake recipe, all of which are easily accessible at the local grocery store!
• Easy to Make: Simply blend all the pancake ingredients together get a smooth batter, then cook until the pancakes are golden brown!
• Totally Gluten-Free and Higher in Protein: The best part is that these fluffy cottage cheese pancakes are 100% gluten-free, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy them without issues! Plus, because cottage cheese has a higher protein content, these pancakes will also keep you full for longer compared to regular pancakes!

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for making this gluten-free cottage cheese pancakes recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of the post.)

Recipe Notes + Substitutes:

• Cottage Cheese: Since this is a recipe for cottage cheese gluten-free pancakes, cottage cheese is a key ingredient here (I recommend using full-fat cottage cheese for the best texture). However, if you don’t have cottage cheese, the substitute with the most similar texture would be ricotta cheese.
• Eggs: Eggs help to bind the ingredients together as well as helps the pancake batter to rise, so make sure to add them in.
• Milk: I used regular milk, but you can also use buttermilk for extra fluffiness.
• Gluten-Free Flour: For the fluffiest texture, I recommend using a good-quality gluten-free measure-for-measure flour blend (a gluten-free 1:1 substitute for regular all-purpose wheat flour) that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch, or potato starch). I do NOT recommend using a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour) as that will result in a denser final texture. If you are not Celiac or gluten-intolerant, go ahead and use an equal quantity of regular all-purpose flour instead.
• Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps to better bind the ingredients together. If your gluten-free flour blend does not include xanthan gum, make sure to add it in.
• Baking Powder: Baking powder is the only leavening agent to help the batter rise (and it’s the secret to the fluffy texture), so make sure to add it in. I recommend using aluminum-free baking powder.
• Sugar: I used light brown sugar, but white sugar or cane sugar would work as well. If you are diabetic or insulin-resistant, I recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index).
• Butter: I used melted butter for greasing the pan, but any vegetable oil (such as sunflower oil, canola oil, coconut oil, etc.) will work just as well.

How to Make Cottage Cheese Pancakes (Step by Step):

Blend Until Smooth: Use a high-speed blender to blend the cottage cheese, eggs, milk, and vanilla extract until smooth. (If you prefer to have small curds in your pancakes, simply whisk these ingredients together by hand instead).

Whisk Dry Ingredients: In a separate bowl, whisk together the gluten-free measure-for-measure flour, xanthan gum (if using), baking powder, sugar, and salt.

Dish by Dish Tips/Tricks:

• Drain Excess Moisture: If your cottage cheese is very wet, drain it through a fine-mesh sieve for about 10 minutes before using.
• Blend or Not: I recommend blending the ingredients together for a smoother texture (electric blender, food processor, or immersion blender will work). But if you enjoy having the texture of small curds in your pancakes, you can simply whisk the ingredients with a hand whisk.
• Add Oats: If you like, feel free to add a handful of oats before blending to add more fibre.
• Make Larger Pancakes: This recipe makes 12 small cottage cheese pancakes, but you can easily make 8 medium pancakes or 6 larger pancakes if you prefer.
• Use Griddle for Faster Cooking Time: If using a nonstick skillet: for cooking small pancakes, you can cook 2 pancakes at a time. For large pancakes, it’s best to cook one pancake at a time. If using a pancake griddle: if you have a large griddle, go ahead and cook up to 4 or 6 small pancakes at a time, so you can dig into these fluffy pancakes as soon as possible!
• Make Ricotta Pancakes: If you don’t have cottage cheese, the substitute with the most similar texture would be ricotta cheese.
• Storing: If you have leftover pancakes, store them in an airtight container for up to 2 days. Reheat the pancakes in a toaster oven or on the stovetop before eating.

Other Cottage Cheese Recipes You’ll Love:

• Cottage Cheese and Egg Muffins (Gluten-Free)
• Cottage Cheese Flatbread (Gluten-Free)
• Easy Cottage Cheese Egg Bake (Gluten-Free)
• Cottage Cheese Blueberry Muffins (Gluten-Free)

Gluten-Free Pancake Recipes to Make:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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Fluffy Cottage Cheese Pancakes (Gluten-Free)

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

• Author: Felicia Lim
• Total Time: 30 minutes
• Yield: 12 small pancakes 1x
• Diet: Gluten Free

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Description

Light, airy and fluffy, these easy cottage cheese pancakes are absolutely delicious topped with fresh fruits and a generous drizzle of maple syrup. Perfect for a luxury breakfast, brunch or dessert! Totally gluten-free too.

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Ingredients

Units USM Scale 1x2x3x

• 1 1/2 cups cottage cheese
• 2 large eggs
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 1 cup gluten-free measure-for-measure flour
• 1/4 teaspoon xanthan gum (omit if your gluten-free flour blend already includes it)
• 3 teaspoons baking powder
• 1 tablespoon sugar
• 1/4 teaspoon salt
• Butter, for cooking

Cook Mode Prevent your screen from going dark

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Instructions

1. Blend Until Smooth: For an extra smooth and fluffy texture, blend the cottage cheese, eggs, milk, and vanilla extract until smooth. Alternatively, if you don’t have an electric blender, you can also use a food processor or an immersion blender. (If you prefer to have small curds in your pancakes, simply whisk these ingredients together by hand instead).
2. Whisk Dry Ingredients: In a separate bowl, whisk together the gluten-free measure-for-measure flour, xanthan gum (if using), baking powder, sugar, and salt.
3. Combine Wet and Dry Ingredients: Gently fold the wet ingredients into the dry ingredients, mixing just until combined. Let the batter rest for 5 minutes.
4. Cook Until Golden: Heat a nonstick skillet or griddle over medium-low heat and lightly grease with butter. Using a ladle, pour 1/4 cup of cottage cheese batter per pancake onto the pan. Cook for about 2 minutes, until bubbles form on the surface. Flip and cook for another 1-2 minutes until the pancake is golden brown.
5. Garnish and Serve: Stack the pancakes and serve warm with honey, fresh fruit, Greek yogurt, or maple syrup. Enjoy these delicious, protein-packed pancakes as a nutritious start to your day!

Notes

Cottage Cheese: Since this is a recipe for cottage cheese pancakes, cottage cheese is a key ingredient here (I recommend using full-fat cottage cheese for best texture). However, if you don’t have cottage cheese, the substitute with the most similar texture would be ricotta cheese.

Eggs: Eggs help to bind the ingredients together as well as helps the pancake batter to rise, so make sure to add them in.

Milk: I used regular milk, but you can also use buttermilk for extra fluffiness.

Gluten-Free Flour: For the fluffiest texture, I recommend using a good-quality gluten-free measure-for-measure flour blend (a gluten-free 1:1 substitute for regular all-purpose wheat flour) that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch, or potato starch). I do NOT recommend using a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour) as that will result in a denser final texture. If you are not Celiac or gluten-intolerant, go ahead and use an equal quantity of regular all-purpose flour instead.

Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps to better bind the ingredients together. If your gluten-free flour blend does not include xanthan gum, make sure to add it in.

Baking Powder: Baking powder is the only leavening agent to help the batter rise, so make sure to add it in. I recommend using aluminum-free baking powder.

Sugar: I used light brown sugar, but white sugar or cane sugar would work as well. If you are diabetic or insulin-resistant, I recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index).

Butter: I used butter for greasing the pan, but any vegetable oil (such as sunflower oil, canola oil, coconut oil, etc.) will work just as well.

• Prep Time: 10 mins
• Cook Time: 20 mins
• Category: Breakfast
• Method: Stovetop