Go Back
–+ servings
“Stack of fluffy gluten free cottage cheese pancakes topped with syrup, blackberries, raspberries, and a sprig of mint on a white plate dusted with powdered sugar.”

gluten free cottage cheese pancakes

Fluffy, high-protein gluten free cottage cheese pancakes made with cottage cheese for a naturally light texture — no gums or weird starches needed. Quick to blend, easy to cook, and perfect for busy mornings or meal prep.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Rest Time 5 minutes
Total Time 25 minutes
Servings: 10 pancakes
Course: Breakfast, Brunch, Bread
Cuisine: American, Gluten-Free
Calories: 115
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 cup Full-fat cottage cheese - Adds protein and moisture
  • 3 large Eggs - Room temperature
  • ¾ cup Gluten-free all-purpose flour blend - Any 1:1 baking blend
  • 1 teaspoon Baking powder - For fluffiness
  • 1 teaspoon Pure vanilla extract - Optional flavor
  • ¼ teaspoon Fine sea salt -Balances flavor
  • 2 tablespoon Melted butter or coconut oil - Adds richness
  • Optional: ground cinnamon lemon zest - Flavor boosters
  • Toppings: Greek yogurt berries, maple syrup - For serving

Equipment

  • 1 High-speed blender (To blend smooth batter)
  • 1 Non-stick skillet or griddle (For even cooking)
  • 1 Silicone spatula (For flipping)
  • 1 ¼ cup measuring cup (To portion batter evenly)
  • 1 Mixing spoon (For stirring between batches)

Method
 

  1. Add cottage cheese, eggs, butter, and vanilla to blender. Blend 30–45 seconds until smooth. Add flour, baking powder, and salt; pulse 5–6 times just to combine.
  2. Let sit 5 minutes while heating skillet — helps hydrate gluten-free flour. 🕒 Rest 5 min
    “Stack of fluffy pancakes topped with syrup, blackberries, raspberries, and a sprig of mint on a white plate dusted with powdered sugar.”
  3. Warm non-stick skillet over medium heat. Lightly butter or spray surface. Test with a drop of water (should sizzle gently).
  4. Pour ¼ cup batter per pancake. Cook 2–3 minutes until bubbles form and edges set. Flip and cook 1–2 minutes more until golden.
    “Golden brown pancakes sizzling in a cast-iron skillet with melting butter on top, cooked to a crisp edge and fluffy center.”
  5. Transfer to plate, cover with foil to keep warm. Serve with berries, yogurt, or maple syrup.

Nutrition

Serving: 80gCalories: 115kcalCarbohydrates: 9gProtein: 9gFat: 5gSaturated Fat: 2.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 110mgSodium: 210mgPotassium: 90mgFiber: 1gSugar: 2gVitamin A: 160IUCalcium: 70mgIron: 0.7mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

Tried this recipe?

Let us know how it was!