Soft Gluten-Free Cottage Cheese Pancakes
These Soft Gluten-Free Cottage Cheese Pancakes are fluffy, tender, and naturally rich in protein. Made with certified gluten-free flour and creamy cottage cheese, they’re perfect for breakfast or brunch. Ready in just 25 minutes, these pancakes are family-friendly, freezer-friendly, and delicious topped with fresh berries, cherry compote, maple syrup, or Greek yogurt.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 pancakes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Eastern European
- Diet: Gluten Free
Ingredients
- 1 cup (225g) cottage cheese
- 2 large eggs
- 3/4 cup (90g) certified gluten-free all-purpose flour blend (with xanthan gum)
- 1 teaspoon certified gluten-free baking powder
- 1 tablespoon granulated sugar (optional)
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon fine salt
- 2 tablespoons milk
- 1 tablespoon butter or neutral oil, for cooking
- Optional: 1 teaspoon lemon zest
- Optional: 1/2 teaspoon cinnamon
- Optional: 1/2 cup fresh blueberries or chopped strawberries
- Maple syrup, cherry compote, fresh berries, or Greek yogurt for serving
Instructions
- Prepare the Batter: In a bowl whisk together the cottage cheese, eggs, vanilla extract, and milk until mostly smooth.
- Mix the Dry Ingredients: In another bowl combine the gluten-free flour, baking powder, sugar, and salt.
- Combine: Stir the dry ingredients into the wet ingredients until no dry flour remains. Let the batter rest for 5 minutes.
- Heat the Pan: Warm a non-stick skillet over medium-low heat and lightly grease with butter or oil.
- Cook the Pancakes: Scoop about 1/4 cup batter per pancake. Cook for 3–4 minutes until bubbles appear. Flip carefully and cook another 2–3 minutes until golden.
- Serve: Stack warm pancakes and serve with maple syrup, fresh berries, cherry compote, or Greek yogurt.
Notes
Always use certified gluten-free ingredients to avoid cross-contamination. Let the batter rest before cooking for softer pancakes. Cook over medium-low heat to prevent burning while allowing the centers to cook through. Store leftovers in the refrigerator for up to 3 days or freeze for up to 2 months.