Gluten-Free Cottage Cheese Pancakes
Start your mornings stress-free with our 4-ingredient Cottage Cheese Pancakes! This easy recipe yields 2 servings of fluffy and flavorful gluten-free pancakes, each packed with 30 grams of protein. Perfect for a quick, nutritious breakfast! Adapted from the Good Culture Recipes.
Considering my lineup of pancake and waffle recipes, it should come as no surprise that my household takes hot stacks seriously. On weekends, I’ll whip up the batter from scratch –these High Protein Blueberry Oat Pancakes and these Gluten Free Protein Waffles are fam faves. However, these gluten-free cottage cheese pancakes never fail on hectic weekday mornings.
Besides cottage cheese, all you need is gluten-free protein pancake mix, vanilla extract, a few eggs, and about 10 minutes of your time, and before you know it, you’ll be rewarded with gluten-free pancake perfection. Top them with fruit preserves, berries, maple syrup, or even a dollop of yogurt –and get ready to power your morning with pancakes!
Recipe highlights
- Quick and easy. Only four ingredients and simple steps mean less time in the kitchen and more time enjoying your meal.
- Fluffy and delicious. The blend of cottage cheese, gluten-free pancake mix, and eggs results in decadent, fluffy pancakes suitable for those with gluten sensitivities.
- Awesome macros! Weighing in at an impressive 30 grams of protein per serving, these pancakes are aimed at keeping you satisfied until lunchtime.
Ingredients you’ll need
Here’s a closer look at the four ingredients you’ll need:
- 2% small curd cottage cheese. It helps make creamy, tender pancakes while boosting the protein content. I love using the Good Culture brand here. Its thickness helps produce a creamier, more substantial bite. I highly recommend using this brand for the best taste/texture.
- Eggs. They help bind the ingredients, contribute to the overall fluffiness, and add more protein. For easier mixing, use room-temperature eggs.
- Gluten-free protein pancake mix. I’m a big fan of King Arthur Gluten-Free Protein Pancake Mix and Kodiak Cakes Gluten Free Flapjack & Waffle Mix, as good sources of satisfying whole grains and protein. Feel free to use your go-to gluten-free pancake mix. Regular protein pancake mix works great here if you don’t need a GF version.
- Vanilla extract. Even though it’s a small amount, pure vanilla extract’s warmth and sweetness make a big difference. For a different flavor profile, try almond extract.
How to make cottage cheese pancakes
Step 1: Mix the pancake batter. Mix the cottage cheese, eggs, and vanilla in a large bowl until well combined. Add the pancake mix and whisk until combined.
Step 2: Preheat and grease the pan. Heat a non-stick skillet or griddle over medium heat. Grease the surface with a small amount of coconut oil or avocado oil spray.
Step 3: Cook the pancakes. Pour 1/4 cup of batter onto the skillet for each pancake, and cook until bubbles form on the surface and the edges look set. Flip and cook on the other side until golden brown and cooked through.
Step 4: Serve. Enjoy your delicious and fluffy cottage cheese pancakes warm topped with fresh berries and maple syrup. Keep scrolling for more delicious pancake topping ideas!
Recipe tips
Here are my expert pancake-making tips to ensure yours turn out perfectly every time:
- Don’t overmix! Stir the ingredients until just combined. Overmixing can result in dense, tough pancakes. This recipe differs from my blended oat flour cottage cheese pancakes because the batter is stirred until just combined.
- It’s okay if the batter is slightly lumpy. This batter yields a fluffy stack of flavorful pancakes.
- Make sure your skillet or griddle is preheated to medium before adding the batter so the pancakes cook evenly and develop a nice golden-brown color without scorching the outside.
- To keep pancakes warm while cooking the rest, lay them in a single layer on a baking sheet in a 200°F oven. Avoid stacking them, as the steam can make them soggy.
Customize your pancakes
Feel free to add any of these mix-ins to your cottage cheese pancake batter to make this recipe uniquely yours:
- Fresh fruit – Blueberries, sliced bananas, diced apples, or raspberries
- Zest – Lemon zest or orange zest for a citrusy kick
- Spices – Cinnamon, nutmeg, or a dash of pumpkin spice
- Chia seeds– Adds a little fiber and nutrition boost. Just stir in 2 tsp of chia seeds right before cooking
- Chocolate – Dark chocolate chips, white chocolate chips, or cocoa nibs
- Dried fruits – Raisins, dried cranberries, or chopped dried apricot
More pancake topping ideas
I love topping these pancakes with strawberry jam, fruit preserves or fresh berries, and a drizzle of maple syrup. Here are more ideas to try:
- Fresh fruit – Sliced strawberries, blueberries, raspberries, or bananas
- Nut butter – Peanut butter, almond butter, or cashew butter for added creaminess and protein. Or, indulge your sweet tooth with Nutella.
- Yogurt – Spoon high-protein Greek yogurt over top for a tangy twist
- Compote– Blueberry, Raspberry, or Blackberry compote is always a good idea.
- Honey – A great option for natural sweetness
- Whipped cream – Dollop some whipped cream on top for a luxurious breakfast
- Coconut flakes – Sprinkle shredded coconut over top for a tropical touch
- Cinnamon sugar – Mix cinnamon and sugar together and sprinkle over the pancakes for warm, cozy flavor
Storing & reheating
Storing: Allow cottage cheese pancakes to cool completely, then place them in an airtight container or resealable plastic bag, separating each pancake with parchment paper, and store in the refrigerator for 3-4 days.
Freezing: Once cooled, place the pancakes in a single layer on a parchment-lined baking sheet and freeze solid. Then, transfer the pancakes to a resealable freezer bag or airtight container and store in the freezer for 2-3 months.
FAQ
Yes! While the thickness of 2% small curd cottage cheese works great, you can use other types of cottage cheese, including full-fat or fat-free.
The eggs are critical in the pancake’s structure and high protein content. I haven’t tested an egg-free version, but you can try substituting a flax egg or chia egg. For each egg, mix 1 tablespoon of ground flaxseed or chia seeds with 2.5 tablespoons of water and let it sit until it forms a gel-like consistency.
More cottage cheese recipes
Looking for more recipes made healthy with cottage cheese? Check out:
- Crustless Cottage Cheese Spinach Quiche
- Baked Stuffed Tomatoes with Spinach & Cottage Cheese
- High Protein Hummus
- Vanilla Protein Donuts
- No-Bake Peanut Butter Protein Bars
Did you love this easy cottage cheese pancakes recipe? I would be so grateful if you could leave a 5-star 🌟 rating in the recipe card below. I love reading your comments and feedback!
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Gluten-Free Cottage Cheese Pancakes
Equipment
- 1 Large non-stick skillet
Ingredients
- 1 cup Good Culture cottage cheese 2%
- 3 large eggs
- ½ cup gluten-free protein pancake mix *see notes (you can use regular protein pancake mix here if you don't need a GF version)
- 1 tsp vanilla extract
- 1 cup raspberries or berries of choice, for topping
Instructions
- Mix the cottage cheese, eggs, and vanilla in a large bowl until well combined. Add the pancake mix and whisk until combined.
- Heat a non-stick skillet or griddle over medium heat. Grease the surface with a small amount of coconut oil or avocado oil spray.
- Pour 1/4 cup of batter onto the skillet for each pancake, and cook until bubbles form on the surface and the edges look set. Flip and cook on the other side until golden brown and cooked through.
- Top with fresh raspberries or your favorite pancake toppings and enjoy!
Notes
Nutrition
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These look fabulous!
I don’t know about you but I have a hard time eating pancakes unless there is something else in them that is nutritious ! I just feel like I am eating a dessert when I eat them. This is a great recipe that I will try!
Heather, I totally agree. I rarely eat a regular pancake because I can’t bring myself to eat “cake” for breakfast. I have several healthy pancake recipes that I need to blog that taste great without the guilt. This is one of my favorites!
Oh these are making me smile already! Thanks so much for sharing!
This is on my weekend breakfast menu!
I hope you love them! I even like to eat them cold the next day with a little cream cheese and preserves on top. ๐
These look great, Amee! I love cottage cheese and add it to a lot of things, but never in pancakes before! Thanks for the wonderful recipe ๐
What a great idea! Usually when I make pancakes I get a sugar crash shortly after. All the protein in these means I’ll feel much better after eating them than normal pancakes!
Yum! I can’t wait to try these!
Thank you Sara! They are a family favorite! ๐
These are the fluffiest pancakes I have ever made! I was skeptical at first , but I have tried many of Ameeโs recipes, so I trusted her on this one and it did not disappoint. I added cinnamon to the batter and warm blueberry compote on top. Delicious and filling!๐