These Gluten-Free Cottage Cheese Pancakes are irresistibly fluffy, naturally sweet, and protein-packed, & come together in under 20 minutes. Made with simple staples like rolled oats, eggs, and cottage cheese, they're perfect for meal prep or a lazy weekend breakfast.
As a gluten-free recipe creator, I've spent years perfecting gluten-free recipes through lots of testing & experimenting with different cottage cheese curds and fat levels. I've nailed a texture and flavor that's amazing & consistent every time!
A Quick Look At The Recipe
- Total Time: 20 minutes
- Recipe Difficulty: Easy
- Cooking Method: Stovetop (griddle or skillet)
- Main Ingredients: Cottage cheese, oats, eggs, maple syrup
- Dietary Info: Gluten-free, vegetarian
- Serves: 2
- Calories: 243 per serving
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Featured Review
Very impressed with how these turned out! The texture was great, and the flavor was so good!
- olivia
Whether you want a high-protein breakfast or a quick gluten-free option, these pancakes deliver. The cottage cheese blends smoothly for a light, airy texture. Top with Greek yogurt, berries, or nut butter for extra flavor!
If you love healthy pancake recipes, try my Protein Pancakes Without Protein Powder, Gluten-Free Lemon Blueberry Pancakes, or Gluten-Free Pumpkin Pancakes!
Why You'll Love This Recipe
- High in Protein: Each serving packs 20g+ of protein from cottage cheese and eggs, no protein powder required.
- Ready in 20 Minutes: Blend, pour, flip.
- No Refined Sugar: Sweetened with pure maple syrup for natural sweetness.
- Meal Prep Friendly: Make a batch, freeze, and reheat all week.
- Fluffy Pancakes: The secret? Baking soda & powder for a perfect rise.
- Certified Gluten-Free: Made with ground rolled oats instead of wheat flour (use certified GF oats).
Key Ingredients
- Cottage Cheese: Small-curd cottage cheese (4% milkfat) creates the best, fluffiest texture. Fat-free versions work, but yield denser pancakes (see FAQs).
- Rolled Oats: Blended oats act like flour and add fiber.
- Baking Powder & Baking Soda: I use both for the best rise.
- Eggs: Help bind the batter and add structure to the pancakes.
- Maple Syrup: Adds natural sweetness without refined sugar.
Substitutions & Variations
- Flour Alternatives: Use almond flour, coconut flour, or cassava flour. If gluten isn't a concern, you can use all-purpose or whole-wheat flour.
- Sweetener Swaps: Replace maple syrup with honey, agave, coconut sugar, or monk fruit.
- Egg-Free: Use flax eggs (1 tablespoon ground flaxseed + 3 tablespoon water per egg, let sit 5 minutes).
- Flavor Variations: Add chocolate chips, blueberries, or mashed banana with cinnamon/nutmeg for a banana pancake, or even pumpkin puree with pumpkin spice for a fall flair.
How To Make Gluten-Free Cottage Cheese Pancakes
- Step 1: In a high-speed blender, add the gluten-free rolled oats and blend until they reach a flour-like consistency. Add the cottage cheese, egg, maple syrup, cinnamon, salt, baking soda & baking powder. Pulse 5-7 times until just combined. The batter should be slightly lumpy. Over-blending develops the casein in cottage cheese, creating a dense, rubbery texture.
- Step 2: Allow the batter to sit for 5 minutes so the oat flour hydrates and the baking soda reacts with the lactic acid in the cottage cheese, forming air bubbles for fluffy pancakes.
- Step 3: Preheat a non-stick skillet or griddle over medium heat (about 325°F) and lightly grease. Pour ¼ cup batter per pancake, cooking 2-3 minutes until bubbles form and edges set. Flip carefully and cook 1-2 minutes more until golden brown.
- Step 4: Cool the pancakes on a wire rack to prevent sogginess, then top with Greek yogurt, berries, more maple syrup, or your favorite nut butter. Stack only when ready to eat.
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Expert Tips
- Use Small-Curd, Full-Fat Cottage Cheese: 4% milkfat cottage cheese blends smoothly and adds moisture without excess liquid.
- Pulse, Don't Blend: Over-blending activates the casein protein in cottage cheese, causing rubbery pancakes. Pulse 5-7 times max, lumps are okay.
- Avoid Soggy Pancakes: Steam from hot pancakes condenses when stacked, creating a soggy bottom layer. Cool pancakes on a wire rack for 2-3 minutes before stacking to prevent syneresis (liquid separation).
- Cook On Medium Heat: If the pancakes brown too fast but stay raw inside, lower the heat. If they don't bubble, increase it slightly. Medium heat (325°F) is the sweet spot.
Gluten-Free Cottage Cheese Pancakes Frequently Asked Questions
Certified gluten-free oat flour is the best 1:1 substitute for all-purpose flour in pancakes. It's naturally gluten-free, high in fiber, and creates a tender crumb. You can also use almond flour or a gluten-free all-purpose blend (look for one with xanthan gum for structure).
Curd size matters. Small curds create a smoother batter and more uniform texture, while large curds add extra pockets of creamy texture. Milk fat percentage also impacts structure, 4% fat gives the fluffiest, most tender pancakes, 2% works but can be slightly drier, and fat-free cottage cheese is less recommended because it can produce denser, rubbery pancakes due to reduced fat and moisture.
Gluten-free flours like oat flour lack gluten, so the amylopectin starches need time to fully hydrate. Resting allows the batter to thicken and ensures a light, tender texture.
Cottage cheese contains casein and whey proteins, which denature when heated to trap air and create the pancakes' fluffy loft. The lactic acid in the cottage cheese adds a subtle sourdough-like tang, distinguishing these pancakes from traditional buttermilk versions.
Cottage cheese is naturally acidic due to its lactic acid. Baking soda reacts with this acid to produce CO₂ bubbles, giving pancakes extra lift and fluff. Baking powder, which already contains acid, doesn't react as strongly with the cheese, so it provides less rise. I always use both in this recipe.
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📖 Recipe
Gluten-Free Cottage Cheese Pancakes
Ingredients
- ½ Cup Rolled Oats gluten-free
- 1 Cup Cottage Cheese 4% milkfat
- 1 Tablespoon Maple Syrup
- 1 Egg
- ½ Tablespoon Baking Powder
- 1 Teaspoon Baking Soda
- 1 Teaspoon Cinnamon
- ½ Teaspoon Salt
Instructions
- In a high-speed blender, add the gluten-free rolled oats and blend until they reach a flour-like consistency. Add the cottage cheese, egg, maple syrup, cinnamon, salt, baking soda & baking powder. Pulse 5-7 times until just combined. The batter should be slightly lumpy. Over-blending develops the casein in cottage cheese, creating a dense, rubbery texture.
- Allow the batter to sit for 5 minutes so the oat flour hydrates and the baking soda reacts with the lactic acid in the cottage cheese, forming air bubbles for fluffy pancakes.
- Preheat a non-stick skillet or griddle over medium heat (about 325°F) and lightly grease. Pour ¼ cup batter per pancake, cooking 2-3 minutes until bubbles form and edges set. Flip carefully and cook 1-2 minutes more until golden brown.
- Cool the pancakes on a wire rack to prevent sogginess, then top with Greek yogurt, berries, more maple syrup, or your favorite nut butter. Stack only when ready to eat.
Notes
- Use Small-Curd, Full-Fat Cottage Cheese: 4% milkfat cottage cheese blends smoothly and adds moisture without excess liquid.
- Pulse, Don't Blend: Over-blending activates the casein protein in cottage cheese, causing rubbery pancakes. Pulse 5-7 times max, lumps are okay.
- Avoid Soggy Pancakes: Steam from hot pancakes condenses when stacked, creating a soggy bottom layer. Cool pancakes on a wire rack for 2-3 minutes before stacking to prevent syneresis (liquid separation).
- Cook On Medium Heat: If the pancakes brown too fast but stay raw inside, lower the heat. If they don't bubble, increase it slightly. Medium heat (325°F) is the sweet spot.
Nutrition
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Olivia says
Very impressed with how these turned out! The texture was great and the flavor was so good!