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These Gluten-Free Cottage Cheese Pancakes are light, fluffy, and a little tangy from the cottage cheese, with a texture that feels extra tender compared to traditional pancakes. They’re simple to whip up and make a stack that’s just as good for a slow weekend breakfast as it is for meal prep during the week.

I love sneaking cottage cheese into my recipes—like my pumpkin muffins, blueberry muffins, or even my savory cottage cheese muffins—and these pancakes are another delicious way to use it. They’re simple, versatile, and the kind of recipe you’ll want to keep in your regular rotation.

How To Make

In a mixing bowl, add in eggs and whisk well. Then, add in cottage cheese, maple syrup, and almond milk.

Next, add in oat flour, salt, baking powder, and baking soda. Fold until a thick batter is formed.

Add batter to the greased skillet and cook until bubbles form on the outer edges. Flip and cook for an additional 2 minutes.

Serve with yogurt, blueberries and maple syrup.

How to Serve

Cottage cheese pancakes are best served warm and fluffy, stacked high with your favorite toppings. Try them with a spoonful of my chia jam for a fruity twist, a drizzle of whipped honey for extra sweetness, or even alongside a cozy tiramisu or banana bread latte for the ultimate breakfast moment.

How to Store

Store leftover pancakes in an airtight container in the fridge for up to 3 days, or freeze with parchment between layers for up to 2 months. Reheat in a skillet or toaster until warm and golden again. They’re just as meal-prep friendly as my overnight oats or cheesecake jars—perfect to make ahead and enjoy all week.

If you make these Gluten Free Cottage Cheese Pancakes, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tiktok or Pinterest!

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Gluten Free Cottage Cheese Pancakes

4.67 from 12 ratings

Hannah Kling

Gluten-Free Cottage Cheese Pancakes are light, fluffy, and full of flavor. Made with oat flour and cottage cheese, they’re easy to prepare and perfect served with maple syrup, yogurt, and fresh fruit.

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 6 pancakes

Ingredients  

1x2x3x

pancakes

• 2 eggs
• 1/2 cup low fat or regular cottage cheese (I used good culture)
• 1 tbsp maple syrup
• 1/2 cup almond milk (or any other milk of choice)
• 1 tsp vanilla extract
• 1.5 cups oat flour (may sub a gluten free 1:1 flour blend or all purpose flour)
• 1/4 tsp salt
• 1/2 tsp baking powder
• 1/2 tsp baking soda

toppings

• blueberries
• yogurt
• maple syrup

Instructions

• In a mixing bowl, add in eggs and whisk well.
• Then, add in cottage cheese, maple syrup, vanilla extract and almond milk.
• Next, add in oat flour, salt, baking powder, and baking soda. Fold until a thick batter is formed. 
• Preheat a skillet and grease with non-stick spray or butter.
• Then, add 1/4 cup of batter to the greased pan and cook until bubbles form on the outer edges, about 2-3 minutes. Flip and cook for an additional 2 minutes.
• Serve with yogurt, blueberries and maple syrup.

Notes

• Blend for smoothness: If you prefer a silky batter, blend the cottage cheese with the wet ingredients before mixing. This removes any curds and makes the pancakes extra fluffy.
• Don’t overmix: Once you add the dry ingredients, gently fold until just combined to keep the pancakes light.
• Cook low and slow: Use medium-low heat so the inside cooks through without burning the outside.
• Use the right pan: A nonstick skillet or well-seasoned griddle works best for even cooking and easy flipping.
• Get creative with toppings: Maple syrup and fruit are classics, but try spreading with chia jam, whipped honey, or even a spoonful of yogurt.

Did you make this recipe?Don’t forget to tag @lovelydelites across all social media platforms!