These Gluten-free Cottage Cheese Pancakes are a staple in our home for breakfast. They’re super satisfying, easy to make and my entire family loves them.
These cottage cheese pancakes may sound like the most random recipe to make, but they are one of our most favorite pancake recipes ever! So easy to make, filled with protein from cottage cheese and they are great for kids and adults!
We are a big pancake family over here as you probably noticed. And these cottage cheese pancakes are ones that my husband and kid’s ask for over and over again.
I love that they are made with cottage cheese too because even though it may look like one of the creepiest foods – it is packed with protein and extra nutrients. And it adds such a good consistency to the pancakes too. Making them extra moist and fluffy and I sweeten them a little with some maple syrup, which is just the right amount of sweetness in these cakes!
Tip: make a large batch and keep these in the freezer! They are great to have on hand for quick and easy eats.
What ingredients are in cottage cheese pancakes:
- Eggs – I don’t recommend flax eggs here
- Cottage cheese – this is the main star of the show! No subs here
- Maple syrup – I use some to sweeten the pancakes plus more for serving
- Gluten-free all purpose flour– if not gf, use all-purpose flour!
- Any desired mix-in’s like blueberries, chocolate chips, anything!
How to make cottage cheese pancakes:
- In a large bowl, whisk together the eggs, cottage cheese, maple syrup and vanilla until combined
- Mix in the flour and baking powder until combined
- Fold in any mix-in’s if using
- Warm a large skillet with butter or oil and scoop about 1/4 cup batter onto the skillet and repeat for as many as can comfortably fit on skillet (I leave 2 inches a part)
- Cook for 3-5 minutes on medium/low heat on each side
- Remove from heat and enjoy with maple syrup and desired toppings!
Best tips for success:
- These pancakes are hard to mess up and I always have my kids help me make them too. They are one of the easiest recipes to make for breakfast and my kid’s LOVE them!
- If you aren’t gluten-free, use regular all purpose flour to make them
- I buy organic cottage cheese at the grocery store – I don’t use a flavored one just plain
- You can add in any mix-in’s you want to like berries, chocolate chips, anything!
- Add these to your freezer stash. They freeze well and I defrost in the fridge overnight or just add to microwave
- You can also blend batter if you want smooth consistency!
A few other delicious breakfast recipes to make:
The Absolute BEST Paleo Blueberry Pancakes
Easy Gluten-free Oatmeal Blender Waffles!
Gluten-free Sheet Pan Pancakes
Healthy Toddler Breakfast Ideas
Gluten-free Cottage Cheese Pancakes
★★★★★
5 from 26 reviews
These Gluten-free Cottage Cheese Pancakes are a staple in our home for breakfast. They’re super satisfying, easy to make and my entire family loves them.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Total Time: 15 mins
Yield: Makes 10-12 pancakes 1x
Ingredients
Scale
- 4 eggs (I don’t recommend flax eggs here)
- 1 ½ cupscottage cheese
- 3 tablespoons pure maple syrup, plus more for serving
- 1 teaspoon vanilla extract
- 1 cup gluten-free all purpose flour or regular flour***
- ½ tablespoon baking powder
- Any desired mix-in’s like blueberries, chocolate chips, anything!
Instructions
- In a large bowl, whisk together the eggs, cottage cheese, maple syrup and vanilla until combined (can also blend badder!)
- Mix in the flour and baking powder until combined
- Fold in any mix-in’s if using
- Warm a large skillet with butter or oil and scoop about 1/4 cup batter onto the skillet and repeat for as many as can comfortably fit on skillet (I leave 2 inches a part)
- Cook for 3-5 minutes on medium/low heat on each side
- Remove from heat and enjoy with maple syrup and desired toppings!
Notes
*Store leftovers in airtight container for 5 days in the fridge or freezer for 2 months
***If you are blending the batter you can use 1 cup rolled oats too
- Serving Size: 3 pancakes
- Calories: 397
- Sugar: 15g
- Sodium: 740mg
- Fat: 15g
- Saturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 237mg
- Author: Rachel
You may also like
Blueberry Cottage Cheese Pancakes
-
Pumpkin Cottage Cheese Pancakes
-
Gluten-free Lemon Ricotta Cheese Pancakes
-
Cottage Cheese Chocolate Pudding
Add a comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Comments
Haleigh
- Reply
★★★★★
Delicious and super easy to make!
Sam Kowalczyk
- Reply
★★★★★
My entire family loved these, including 8 & 6 year old boys!!!!
Rachel
- Reply
yaay!!!
Rachael
- Reply
★★★★★
So good! And easy.
Maggie
- Reply
★★★★★
Better than any mix, and I wouldn’t know they were gluten free unless someone told me. LOVE that they’re high in protein as well. New standard pancake recipe!
Rachel
- Reply
omg thank you!!!!
ML
★★★★★
Amaze. So easy and filling. 28yo fiancé approves, especially if you tell him after that there’s cottage cheese in there 😉
Rachel
- Reply
aw yay!! x
Jessica
- Reply
★★★★★
Could you do this with oat flour?
Rachel
- Reply
yes!
Viviana
- Reply
★★★★★
Phenomenal pancakes! Can you also include nutrition info? Like carbs, fat, and protein?
Rachel
- Reply
thank you! feel free to input into an online recipe calculator 🙂
Abby
- Reply
★★★★★
Love the OG recipe!
This morning I didn’t have all the ingredients so we halved the eggs and used the equivalent of egg whites for the rest as well as halving pumpkin for Cottage cheese and subbing the flour/baking powder for Kodiak Cakes whole wheat pancake mix and taking out the maple syrup!
These changes worked just as well as the delicious original!Rachel
- Reply
aw yay!!!
Allison
- Reply
★★★★★
Omg these were so surprisingly good!!! Thought everyone would freak out bc they look a little different but they (and I) loved them. Thank you!!!
Naomi
- Reply
Can you clarify how much flour? 1 cup or 3/4? When I click the scale up buttons the flour disappears and when I go back to 1x it changes to 3/4 cup
Rachel
- Reply
1 cup!
Tiana
- Reply
Hi Rachel! My son loved these 🙂 I plan on making a big batch for postpartum and freezing them. Any suggestions on how to reheat them from frozen?
Rachel
- Reply
happy to hear! foil within ziplock or reusable bag!
Julie
- Reply
★★★★★
SO good!! I am wanting to incorporate more protein into my meals. These were perfect and great to freeze and reheat.
Rachel
- Reply
thank you!!
Alys
- Reply
★★★★★
These are SO good my toddler and I loved them with— light fluffy great texture
Rachel
- Reply
aw YAY!!!
Jackie
- Reply
★★★★★
So good and easy to make!
Hayley
- Reply
★★★★★
Pancake perfection!
Rachel
- Reply
woohoooo!!!
Sarah
- Reply
★★★★★
Love these!! I make them all the time for my 10 month old and have used wild blueberries and raspberries. So fluffy and delicious!
Dawn
- Reply
★★★★★
I subbed ricotta because I digest it better than cottage cheese, and they turned out fluffy and delicious! Made some with chocolate chips and some with blueberries. Definitely will make again, the protein content and fluffiness make this a winner.
Rachel
- Reply
love that!!!
Dominika
- Reply
Love these! Could you make these with almond flour you think?
Rachel
- Reply
hmmm maybe but i haven’t tried!
Shannon
- Reply
Can I used rolled oats or does it need to be flour consistency?
Rachel
- Reply
rolled oats work but blend the batter then!
Sapna Parmar
- Reply
★★★★★
Made these today in a waffle pan – baked them and they came out so good! Super bonus that they are so high in protein. Thanks!
Erin
- Reply
★★★★★
These are legitimately the best pancakes I’ve ever made-my youngest always requests them! If I use 1 cup of oats do I also add in some flour? They’re turning out super good flat with just oats.
Rachel
- Reply
love it!!!
Christine
- Reply
So good and so easy!! I blended the batter and added 1/4 cup rolled oats instead of 1 cup. Batter was super thick already, not sure the blender could handle more! I added blueberries I picked over the weekend. Love that it can be made GF, next time I’ll use GF flour for my husband who has celiac’s. This will be my new go-to pancake recipe!
Helene
- Reply
Can you maybe write in grams also?
Don’t have anything to measure in cup and I think it is often more easy with weighting 🙂
Thanks.Jinny
- Reply
These were absolutely amazing! I shared the recipe with my girlfriends who all loved them and so did their kids! Would it be possible to bake these into muffins (to save time)? if so, on what heat setting and for how long would you say? Thank you!
Rachel
- Reply
aww yay!! so I did that once and they didn’t turn out good lol! but planning to try again soon.
Kayla
- Reply
★★★★★
These are fantastic? Can you tell me the serving size amount/protein?
Rachel
- Reply
thank you! tbh it depends on how many pancakes you are hungry for and the size you make them! typically i do 2-3. feel free to input to online nutritional calculator 🙂
Kasey
- Reply
★★★★★
I’m obsessed with these pancakes! I’ll never go back to “regular” flour pancakes. I love adding blueberries, too.
Rachel
- Reply
omg thank you!
Heather
- Reply
Can this batter be used in a waffle maker?
Rachel
- Reply
it may be too liquidy!!
Katie Shaver
- Reply
★★★★★
Obsessed is an understatement! My whole family loves these!! My husband, my 1, 2 & 12 year old all request these everyday. I seriously need to invest in a cottage cheese company lol!
Thank you for this, I always double the recipe 🙂Rachel
- Reply
aww yay thank you!!!
Julia
- Reply
★★★★★
So delicious!
Rachel
- Reply
thank you!!
Lauren
- Reply
I make these all the time!!! My new go-to breakfast when I want something that has more protein than traditional pancakes. Easy and delicious — thanks RM!🤍
Rachel
- Reply
awww yay!!!
Hannah
- Reply
OBSESSED with this recipe. Maybe more than my toddler. I love to blend it all in a blender, makes it super creamy and almost crepe-like. This will be on our family’s rotation forever! Thanks Rachel!
Rachel
- Reply
YAYYYY!!!
CURTIS D DOTSON
- Reply
Can i use a fine almond flour
Rachel
- Reply
i haven’t tried – you’d need to use *at least* 1/4 cup more flour
Lisa
- Reply
Hi Rachel
Love your recipes for high protein low sugar but would love to see the nutritional break down especially for carbs and protein.
I will be trying your cottage cheese bagels, paleo everything bread and cottage cheese banana bread.Rachel
- Reply
hi lisa! thank you – feel free to input into an online recipe calculator if you are looking for more details! x
Megan
- Reply
★★★★★
Holli
- Reply
Can you sub almond flour here 1 to 1? My daughter is grain free!
Rachel
- Reply
haven’t tried! but if you do let me know 🙂
SS
- Reply
★★★★★
So good! We make these multiple times a week!!
Rachel
- Reply
yay!!
Allison
- Reply
★★★★★
Love these!!!!!!
Rachel
- Reply
yay!!!
Jackie
- Reply
★★★★★
I have been sleeping on these and just made them for the first time. Holy. Moly. They are incredible!!! Blew my mind with the taste, texture, and consistency! 10/10 highly recommend.
Rachel
- Reply
YAYYY!!!
Susan
- Reply
★★★★★
Love this recipe. It’s on my regular breakfast rotation. Not only is it high in protein but low in carbs for us diabetics. Keep the healthy recipes coming. Love seeing the photos of all your boys!!❤️
Rachel
- Reply
yay!!
Jessica
- Reply
Would pressed cottage cheese work, I guess I would need to add more liquid to the mix- maybe some milk?
Rachel
- Reply
hmm im not sure! i haven’t had pressed cottage cheese before but if its as moist, yes!
