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Gluten-Free Cottage Cheese Pancakes

Fluffy and protein-rich cottage cheese pancakes that are gluten-free and customizable with your favorite toppings.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 pancakes
Course: Breakfast, Brunch
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup gluten-free all-purpose flour blend (with xanthan gum)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon granulated sugar
Wet Ingredients
  • 1 cup cottage cheese (small curd)
  • 2 large eggs
  • 1/2 cup milk (dairy or non-dairy)
  • 2 tablespoons melted butter, plus more for greasing the pan
  • 1 teaspoon vanilla extract
Optional Toppings
  • fresh fruit (e.g., berries or bananas) For serving
  • maple syrup For serving
  • whipped cream For serving
  • chocolate chips For serving

Method
 

Mix Wet Ingredients
  1. In a mixing bowl, combine the cottage cheese, eggs, milk, melted butter, and vanilla extract. Mix until smooth.
Mix Dry Ingredients
  1. In another bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and sugar.
Combine Mixtures
  1. Gradually add the dry ingredients to the wet mixture. Stir until just combined.
Cook Pancakes
  1. Preheat a non-stick skillet over medium heat and grease it with butter.
  2. Pour 1/4 cup of batter onto the skillet.
  3. Cook until bubbles form, then flip and cook until golden brown.
  4. Repeat with the remaining batter and serve warm with your choice of toppings.

Notes

To ensure the best texture, use a gluten-free flour blend that contains xanthan gum. Avoid overmixing the batter; a few lumps are okay. For fluffier pancakes, let the batter rest for about 5 minutes before cooking.