Erin’s Recipe Rundown
After a few rounds of testing (and tasting!), I finally perfected these gluten-free cottage cheese pancakes! Ever since then I’ve been making this recipe on repeat. These pancakes are just too good!
The best part? My kids absolutely love them too, which makes breakfast so much easier around here.
These pancakes have a pleasant, slightly tangy flavor that reminds me of sourdough or buttermilk pancakes. We love topping them with berries and syrup for the perfect flavor combo!
Why You’ll Love Them: This quick and easy recipe makes soft, custard-like pancakes that the whole family will enjoy. They’re perfect for breakfast, brunch, snacks, or (a favorite of ours) breakfast for dinner!
Top Tip: I’ve learned that overmixing the batter can lead to gummy pancakes. For best results, add the gluten-free flour last and mix until just combined, no more.
xoxo erin
Ingredients You’ll Need
Here are a few notes on some of the key ingredients to make these gluten-free cottage cheese pancakes. Jump to the recipe card below for the exact measurements.
- Gluten-free flour: I use my go-to flour blend, King Arthur Gluten-Free Measure-for-Measure Flour, and love the results!
- Cottage cheese: My favorite brand of cottage cheese is Good Culture. It adds a little tang and creates a creamy, custard-y texture in every bite!
- Maple syrup: I like using pure maple syrup to lightly sweeten the pancakes without overpowering them. It adds a little more moisture to the batter too.
- Cinnamon: Adding a little spice to the batter is one of my favorite ways to make these pancakes cozy and flavorful.
- Almond milk: I use almond milk to adjust the thickness to my liking, but this ingredient is totally optional!
How to Make Gluten-Free Cottage Cheese Pancakes
Here’s an overview of how to make this recipe. You can jump to the recipe for the full instructions!
Quick and easy batter: All you need is a blender (or food processor) and this comes together in minutes! I start by blending the wet ingredients until silky smooth, then mix in the baking powder, cinnamon, and salt. I add the gluten-free flour last, pulsing just briefly so the pancakes stay light and fluffy.
Ready, Set, Cook: I usually use our electric griddle, but a nonstick pan works too. I melt a little butter until sizzling, scoop spoonfuls of batter on top, and cook until the edges are set and the first side is golden brown. A quick flip, a couple more minutes, and they’re perfect. Add your favorite toppings and enjoy!
More Gluten-Free Breakfast Recipes
Gluten-Free Cottage Cheese Pancakes
Ingredients
- 16 ounces (454g) cottage cheese (4%)
- 4 large eggs
- 2 tablespoons maple syrup
- 2 teaspoons vanilla extract
- 1 cup (150g) gluten-free measure-for-measure flour
- 1 tablespoon baking powder
- ½ teaspoon ground cinnamon
- pinch of kosher salt
- 2 tablespoons almond milk, optional
- butter, for cooking
Instructions
- In a blender or food processor, blend the cottage cheese, eggs, maple syrup and vanilla until very smooth.
- Mix in the baking powder, cinnamon and salt.
- Add the gluten-free flour last and pulse briefly so the texture stays light. If the batter seems too thick, add in the almond milk. Do not overmix.
- Preheat a griddle to 300°F. (Or preheat a nonstick pan over medium-low heat for a few minutes.) Add a pat of butter and stir to coat the griddle or pan until it melts and sizzles.
- Scoop out spoonfuls of batter onto the hot griddle or pan. Cook for about 3–4 minutes, or until the edges are set and the first side is golden brown.
- Flip the pancakes and cook for another 2–3 minutes until cooked through. Repeat with the remaining batter.
- Serve warm topped with maple syrup if desired. Enjoy!
Oh. My. Word. These are 1- better than any box mix and 2- like you’re eating at a diner style pancakes! Light, fluffy, cinnamon’s. So delish. These will be a family staple!
Aww, thank you for such amazing feedback, Jen! We’re so pleased you loved the new pancake recipe this much!
Hi Christie. I love your oat flour recipes. Can I sub Oat flour into this pancake recipe? Same about? I can NOT do almond flour and most GF flours because of the gums added and higher oxilates in many alternative flours. So flour from Oats, coconut and while rice it is. Thanks for all your work!
We’re so happy to hear you’ve enjoyed Erin’s oat flour recipes so much! Thank you! Unfortunately we don’t think oat flour will work well in these pancakes—at least not without several adjustments. Oat flour and GF flour blends have much different properties. The oat flour would most likely make the pancakes too fragile. Thank you for your question!
Can’t recall exactly how long ago it was but I fell in love with your blog the minute I landed! Always a treat to pop over to see what’s new. 🙂
I’m wondering if it would be all right to sub yogurt for the cottage cheese. What do you think? Thanks!
Aww, thank you Melanie! We’re so pleased you’re enjoying the blog so much! We wouldn’t recommend using yogurt in this one as it will create a looser, fragile structure. We hope you love the pancakes!
How much is one spoonful of batter? 1/4 cup? Less? Please clarify
Hi Rebecca! We tend to eyeball it, but one pancake would be around 1/4 cup of batter. We hope you love the new recipe!
Can I use Bob mills 1to 1 baking flour for the cottage cheese pancake recipe..
Hi Alice! We haven’t tested it, but Bob’s Red Mill GF 1:1 is usually our second pick so we definitely think it’s worth a try! We hope you love the new recipe!
Do you think this recipe would work well as a sheet pan recipe? Or should we stick to making individually then freezing?
Hi Melanie! Ooh that’s an interesting idea! Because this batter is thick, but delicate from the cottage cheese and eggs, we think the quality wouldn’t be as good if made in a sheet pan. You’ll get a more reliable texture and browning if you stick with the individual pancakes. Thank you for your question!
Erin, I must use almond flour because the GF flour contains too many carbs. How much should I use & do the other ingredients need to be adjusted? Which ones and how? Thanks so much.
Hello! Unfortunately this recipe was designed for a GF flour blend which has much different properties than almond flour. The pancakes won’t have the necessary structure with almond flour. Thank you for your question!
Can you make these with 2% cottage cheese?
Hi Christina! We’d recommend 4% for best results. Using 2% will create a thinner, more delicate batter and you’ll lose some of the creamy richness. We hope this helps!
How
Many servings in recipe
per serving size nutritional values list
Hi Sheila! This recipe makes 16 pancakes. The nutritional information is for 1 pancake if you use the batter to make 156 pancakes. We hope you love the new recipe!
I am loving your recipes! I read your emails daily. Thank you for making gluten free cooking easy!
Aww, thank you Beverly! We’re so glad you’re loving the recipes and the emails!