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Gluten-free Cottage Cheese Pancakes

September 18, 2022

This Gluten-free Cottage Cheese Pancakes are a staple in our home for breakfast. They’re super satisfying, easy to make and my entire family loves them.This Gluten-free Cottage Cheese Pancakes are a staple in our home for breakfast. They're super satisfying, easy to make and my entire family loves them.

These cottage cheese pancakes may sound like the most random recipe to make, but they are one of our most favorite pancake recipes ever! So easy to make, filled with protein from cottage cheese and they are great for kids and adults!

We are a big pancake family over here as you probably noticed. And these cottage cheese pancakes are ones that my husband and kid’s ask for over and over again.

I love that they are made with cottage cheese too because even though it may look like one of the creepiest foods – it is packed with protein and extra nutrients. And it adds such a good consistency to the pancakes too. Making them extra moist and fluffy and I sweeten them a little with some maple syrup, which is just the right amount of sweetness in these cakes!

Tip: make a large batch and keep these in the freezer! They are great to have on hand for quick and easy eats.

What ingredients are in cottage cheese pancakes:

  • Eggs – I don’t recommend flax eggs here
  • Cottage cheese – this is the main star of the show! No subs here
  • Maple syrup – I use some to sweeten the pancakes plus more for serving
  • Gluten-free all purpose flour – if not gf, use all-purpose flour!
  • Any desired mix-in’s like blueberries, chocolate chips, anything!

How to make cottage cheese pancakes:

  1. In a large bowl, whisk together the eggs, cottage cheese, maple syrup and vanilla until combined
  2. Mix in the flour and baking powder until combined
  3. Fold in any mix-in’s if using
  4. Warm a large skillet with butter or oil and scoop about 1/4 cup batter onto the skillet and repeat for as many as can comfortably fit on skillet (I leave 2 inches a part)
  5. Cook for 3-5 minutes on medium/low heat on each side
  6. Remove from heat and enjoy with maple syrup and desired toppings!

Best tips for success:

  • These pancakes are hard to mess up and I always have my kids help me make them too. They are one of the easiest recipes to make for breakfast and my kid’s LOVE them!
  • If you aren’t gluten-free, use regular all purpose flour to make them
  • I buy organic cottage cheese at the grocery store – I don’t use a flavored one just plain
  • You can add in any mix-in’s you want to like berries, chocolate chips, anything!
  • Add these to your freezer stash. They freeze well and I defrost in the fridge overnight or just add to microwave

A few other delicious breakfast recipes to make:

The Absolute BEST Paleo Blueberry Pancakes

Easy Gluten-free Oatmeal Blender Waffles!

Gluten-free Sheet Pan Pancakes

Healthy Toddler Breakfast Ideas

Print

Gluten-free Cottage Cheese Pancakes

This Gluten-free Cottage Cheese Pancakes are a staple in our home for breakfast. They’re super satisfying, easy to make and my entire family loves them.

  • Author: Rachel
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 mins
  • Yield: Makes 10-12 pancakes 1x

Ingredients

Scale
  • 4 eggs (I don’t recommend flax eggs here)
  • 1 ½ cups cottage cheese
  • 3 tablespoons pure maple syrup, plus more for serving
  • 1 teaspoon vanilla extract
  • 1 cup gluten-free all purpose flour
  • ½ tablespoon baking powder
  • Any desired mix-in’s like blueberries, chocolate chips, anything!

Instructions

  1. In a large bowl, whisk together the eggs, cottage cheese, maple syrup and vanilla until combined
  2. Mix in the flour and baking powder until combined
  3. Fold in any mix-in’s if using
  4. Warm a large skillet with butter or oil and scoop about 1/4 cup batter onto the skillet and repeat for as many as can comfortably fit on skillet (I leave 2 inches a part)
  5. Cook for 3-5 minutes on medium/low heat on each side
  6. Remove from heat and enjoy with maple syrup and desired toppings!

Notes

*Store leftovers in airtight container for 5 days in the fridge or freezer for 2 months

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9 Responses

  1. Better than any mix, and I wouldn’t know they were gluten free unless someone told me. LOVE that they’re high in protein as well. New standard pancake recipe!

      1. Amaze. So easy and filling. 28yo fiancé approves, especially if you tell him after that there’s cottage cheese in there 😉

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