Gluten-Free Cottage Cheese Pancakes

a stack of cottage cheese pancakes with berries and syrup.

Meaningful Eats

Gluten-Free Cottage Cheese Pancakes

16 pancakes

These gluten-free cottage cheese pancakes are my new breakfast (or anytime!) obsession. I love that this recipe uses a whole 16-ounce container of cottage cheese!

Irresistibly custard-y, with just the right balance of tangy and sweet, this batter comes together in minutes right in the blender. Perfect for busy weekday mornings!

Course Breakfast

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 20

Total Time 30

Author Erin Collins

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!

Notes

Gluten-Free: My favorite is King Arthur Gluten-Free Measure-for-Measure Flour. It's high-quality and already contains xanthan gum for ease.

Dairy-Free: This recipe cannot be made dairy-free.

Nut-Free: Omit the almond milk or replace with milk of choice.

To Make-Ahead: While this batter can be made up to 24 hours in advance (if refrigerated), I recommend cooking the pancakes first and reheating later for the best results.

To Store: Cool and place in an airtight container. I add parchment paper between the layers to prevent sticking. Refrigerate for up to 4 days. To reheat, I warm the pancakes in a skillet on low or in the microwave.

To Freeze: I like to place the cooled pancakes in a single layer on a baking sheet to freeze them until solid, then I transfer them to a freezer bag or airtight container for long-term storage. They will keep for up to 2 months. Reheat from frozen or thaw in the fridge overnight.

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