Fluffy Gluten-Free Cottage Cheese Pancakes Recipe
Enjoy these fluffy gluten free cottage cheese pancakes that are light, creamy, and perfect for a wholesome breakfast. Made with gluten-free flour and rich cottage cheese, these pancakes offer a delightful texture and subtle sweetness. Easy to prepare and cook on a stovetop griddle or pan, they can be topped with fresh fruit, maple syrup, or whipped cream for a delicious start to your day.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 10 pancakes 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Dry Ingredients
- 1 cup gluten-free all-purpose flour blend (ensure it contains xanthan gum for the perfect texture)
- 1 teaspoon baking powder (helps the pancakes rise to fluffy perfection)
- 1/2 teaspoon baking soda (balances acidity and adds a lightness)
- 1/4 teaspoon salt (enhances the overall flavor)
- 1 tablespoon granulated sugar (adds a touch of sweetness)
Wet Ingredients
- 1 cup cottage cheese (use small curd for creaminess)
- 2 large eggs (bind everything together; substitute with applesauce for egg-free)
- 1/2 cup milk (choose dairy or non-dairy)
- 2 tablespoons melted butter (for richness and golden crust)
- 1 teaspoon vanilla extract (boosts flavor)
Optional Toppings
- Fresh fruit
- Maple syrup
- Whipped cream
- Chocolate chips
Instructions
- Mix dry ingredients: In a large bowl, whisk together gluten-free flour blend, baking powder, baking soda, salt, and sugar until evenly combined to ensure consistent texture and rising.
- Combine wet ingredients: In a separate bowl, thoroughly whisk cottage cheese, eggs, milk, melted butter, and vanilla extract until smooth and well blended for a creamy batter.
- Fold wet into dry: Gently pour the wet mixture into the dry ingredients and carefully fold until just combined. A few lumps in the batter are normal and help keep the pancakes tender.
- Rest the batter: Let the batter sit for 5 to 10 minutes to allow the ingredients to meld and the baking agents to activate for fluffier pancakes.
- Preheat the cooking surface: Heat a lightly greased griddle or non-stick frying pan over medium heat to ensure even cooking and prevent sticking.
- Portion the batter: Pour approximately 1/4 cup of batter onto the hot griddle for each pancake, spacing them apart to allow room for spreading.
- Cook first side: Cook for 2 to 3 minutes until golden brown and bubbles form on the surface, indicating that the pancake is ready to flip.
- Flip and cook second side: Carefully flip each pancake with a spatula and cook for an additional 1 to 2 minutes until both sides are golden and the pancakes are cooked through.
- Serve warm: Serve the pancakes immediately while warm and fluffy, topped with your favorite toppings such as fresh fruit or syrup for best flavor and texture.
Notes
- For egg-free pancakes, substitute eggs with 1/4 cup unsweetened applesauce per egg.
- Use gluten-free flour blends that contain xanthan gum to maintain the pancake’s structure and fluffiness.
- Don’t overmix the batter to keep pancakes light and tender—some lumps are okay.
- Adjust milk quantity slightly if batter appears too thick or thin to achieve desired consistency.
- Keep cooked pancakes warm in a low oven (about 200°F) while finishing the batch.
Keywords: gluten free pancakes, cottage cheese pancakes, fluffy pancakes, breakfast recipe, gluten free breakfast
