These gluten free cottage cheese pancakes are quick, high in protein, and tender with lightly crisp edges. The batter is simple — cottage cheese, eggs, a little gluten free flour, and a touch of sweetener if you like. They smell warm and eggy as they cook and taste slightly tangy from the cottage cheese. If you want a step-by-step reference or another take on cottage cheese pancakes, see this gluten-free cottage cheese pancakes recipe for more ideas.
Recipe Information
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Servings: 2
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving)
- Calories per serving: 410 kcal
- Protein: 24 g
- Carbohydrates: 35 g
- Fat: 19 g
- Fiber: 1 g
- Sugar: 12 g
- Sodium: 860 mg
Why Make This Gluten Free Cottage Cheese Pancakes
These pancakes come together fast. They are higher in protein than usual pancakes thanks to the cottage cheese. The texture is tender and slightly creamy inside with golden, crisp edges. They work well for quick breakfasts, post-workout meals, or a light dinner. They are naturally gluten free when you use a certified gluten free flour blend. The mild tang of cottage cheese brightens the flavor and pairs well with sweet or savory toppings.
How to Make Gluten Free Cottage Cheese Pancakes
The method is simple: mix, scoop, and cook. For a smoother batter, briefly blend the cottage cheese with the eggs before adding flour. Cook over moderate heat so the centers set without burning the outsides. Small pancakes cook more evenly and are easier to flip. Resting the batter 5 minutes can help the flour hydrate and give a better texture.
Ingredients:
- 1 cup cottage cheese
- 3 large eggs
- 1/2 cup gluten free flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon honey or sugar (optional)
- Butter or oil for cooking
Directions:
Step 1: Preparation
Measure the cottage cheese, eggs, flour, baking powder, salt, and optional honey or sugar. If you prefer a very smooth batter, pulse the cottage cheese and eggs in a blender for a few seconds.
Step 2: Mixing
Combine the cottage cheese, eggs, gluten free flour, baking powder, salt, and honey or sugar if using. Mix until mostly smooth and the flour is incorporated. Let the batter rest for 3–5 minutes to hydrate the flour.
Step 3: Cooking
Heat a non-stick skillet over medium heat and add a small amount of butter or oil. Pour batter onto the skillet to form pancakes of your desired size. Cook each side for 2–3 minutes, until bubbles form at the surface and the edges look set, then flip and cook until golden brown.
Step 4: Finishing
Keep cooked pancakes warm on a plate covered loosely with foil or in a low oven (about 200°F / 95°C) while you finish the batch. Serve warm with your favorite toppings such as syrup, fruit, yogurt, or savory toppings.
How to Serve Gluten Free Cottage Cheese Pancakes
Serve them hot so they stay tender. Top with fresh berries, sliced banana, a drizzle of maple syrup, and a dollop of yogurt for a fresh breakfast. For a savory plate, add smoked salmon, chives, and a squeeze of lemon or serve with sautéed mushrooms and a sprinkle of grated cheese. The creamy center pairs nicely with both sweet and savory contrasts.
How to Store Gluten Free Cottage Cheese Pancakes
- Refrigerator: Cool completely, then store in an airtight container for up to 3 days.
- Reheating: Reheat in a skillet over low heat or in a toaster oven to keep edges crisp. Microwave will warm them but may soften the texture.
- Freezer: Layer cooled pancakes between parchment paper in a freezer-safe bag and freeze up to 1 month. Thaw overnight in the fridge and reheat in a skillet.
Expert Tips for Perfect Gluten Free Cottage Cheese Pancakes
- Use a blender for a smoother batter if you dislike lumps.
- Choose a gluten free flour blend with xanthan gum or add 1/8 teaspoon xanthan gum for better structure.
- Cook on medium heat. Too hot and the outside will burn before the inside cooks.
- Flip only once when the edges set and bubbles rise to the surface.
- Measure flour by spooning it into the cup and leveling rather than scooping to avoid dense pancakes.
- Adjust thickness with a splash of milk if batter is too thick, or add a tablespoon more flour if too thin.
Delicious Variations
- Blueberry Cottage Cheese Pancakes: Fold 1/2 cup fresh blueberries into the batter before cooking.
- Banana Cinnamon: Mash one ripe banana and add 1/2 teaspoon cinnamon to the batter. Reduce honey if the banana adds enough sweetness.
- Savory Herb: Omit the honey. Add chopped chives, parsley, and a pinch of black pepper. Serve with sour cream.
- Almond-Flour Boost: Replace 1/4 cup of the gluten free flour with 1/4 cup almond flour for a nuttier flavor and extra protein.
- Lemon & Vanilla: Add 1/2 teaspoon vanilla extract and 1 teaspoon lemon zest for a bright flavor.
Frequently Asked Questions
Q: Are these pancakes truly gluten free?
A: They are gluten free when you use a certified gluten free flour blend. Check labels for cross-contamination if you have celiac disease.
Q: Can I use Greek yogurt instead of cottage cheese?
A: You can substitute plain Greek yogurt, but the texture will be slightly different—less curd and more smooth. Use the same volume and reduce any added liquid.
Q: My batter is lumpy. Is that okay?
A: Small curds from the cottage cheese are normal and add texture. If you want a fully smooth batter, pulse the cottage cheese and eggs in a blender before mixing in flour.
Q: Can I make the batter ahead of time?
A: You can mix the batter and refrigerate it up to 24 hours. The baking powder will be less active over time, so expect slightly flatter pancakes; add a pinch more baking powder if needed.
Q: How do I keep pancakes from sticking?
A: Use a good non-stick skillet or a well-seasoned pan. Heat the pan first and add a small amount of fat (butter or oil). Wipe and reapply fat between batches if needed.
Q: Can I make these dairy-free?
A: For dairy-free, use a dairy-free cottage cheese alternative if available, or try a thick dairy-free yogurt. Nutrition and texture will change.
Conclusion
These gluten free cottage cheese pancakes are quick, versatile, and satisfying. They offer a creamy interior, golden exterior, and a boost of protein for any meal of the day. Give them a try this weekend, and for an alternate recipe idea you can compare techniques with Gluten-free Cottage Cheese Pancakes – rachLmansfield. Enjoy cooking, and have fun customizing them to your taste.
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Gluten Free Cottage Cheese Pancakes
- Total Time: 15 minutes
- Yield: 2 servings 1x
- Diet: Gluten Free
Description
Quick, high-protein cottage cheese pancakes that are tender with lightly crisp edges, perfect for any meal of the day.
Ingredients
- 1 cup cottage cheese
- 3 large eggs
- 1/2 cup gluten free flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon honey or sugar (optional)
- Butter or oil for cooking
Instructions
- Measure the cottage cheese, eggs, flour, baking powder, salt, and optional honey or sugar. Blend the cottage cheese and eggs for a smoother batter if desired.
- Combine the cottage cheese, eggs, gluten free flour, baking powder, salt, and honey or sugar. Mix until mostly smooth and the flour is incorporated. Let the batter rest for 3–5 minutes.
- Heat a non-stick skillet over medium heat with some butter or oil. Pour batter to form pancakes and cook for 2–3 minutes on each side until golden brown.
- Keep cooked pancakes warm while finishing the batch, then serve warm with desired toppings.
Notes
Store pancakes in an airtight container for up to 3 days in the refrigerator or freeze for up to 1 month.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 410
- Sugar: 12g
- Sodium: 860mg
- Fat: 19g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 0mg
