Gluten-Free Cottage Cheese Pancakes

Tender, custardy pancakes made by blending cottage cheese with eggs, a little gluten-free flour blend and vanilla. They cook low and slow on the griddle and come out golden outside and creamy in the middle.

Prep: 10 min Cook: 20 min Total: 30 min Serves: 3

At a glance: This easy breakfast recipe yields 3 servings in about 30 minutes (10 min prep, 20 min cook). It uses 9 ingredients — including full-fat cottage cheese, eggs, gluten-free all-purpose flour blend with xanthan gum — and walks through 6 steps. Updated October 24, 2026. Browse more breakfast recipes or return to all gluten-free recipes.

As an Amazon Associate, we earn from qualifying purchases. Shop links in the ingredient list are affiliate links and do not change the recipe.

Cross-Contamination Warning for Gluten-Free Cottage Cheese Pancakes: When preparing this breakfast recipe, shared griddles, pans and spatulas can carry batter from standard pancakes, so wash them well first. Flour dust travels. Bake this on a day the kitchen is not also handling flour that contains gluten, use clean bowls, beaters and baking sheets, and keep the gluten-free flour blend in its own sealed container.

Gluten-Free Notes for Gluten-Free Cottage Cheese Pancakes: These pancakes use a gluten-free all-purpose flour blend and get most of their structure from eggs and cottage cheese. Use a flour blend, baking powder and vanilla labeled gluten-free.

Scale Recipe:

servings

Ingredient amounts update automatically

Ingredients

Shop links on this page are for gluten-free all-purpose flour blend with xanthan gum, baking powder, granulated sugar. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.

1 cup full-fat cottage cheese
3 large eggs
1/2 cup gluten-free all-purpose flour blend with xanthan gum (about 70 g) Shop
1 tsp baking powder Shop
1 tbsp granulated sugar Shop
1/4 tsp salt
1 tsp pure vanilla extract Shop
1 tbsp unsalted butter, for the pan
1 cup fresh berries and maple syrup, for serving Shop

Instructions

1 Blend the cottage cheese and eggs in a blender until smooth, about 20 seconds.
2 Add the gluten-free flour blend, baking powder, sugar, salt and vanilla and pulse just until combined. Rest the batter for 5 minutes to thicken.
3 Heat a nonstick skillet or griddle over medium-low heat and brush with butter.
4 Pour scant 1/4-cup portions of batter, spacing them apart. Cook for 2-3 minutes, until the edges look set and the bottoms are golden.
5 Flip gently and cook for 1-2 minutes more, until puffed and set in the center.
6 Serve warm with berries and maple syrup.

Tips & Notes

Cook cottage cheese pancakes over medium-low heat. They are rich in egg and cheese and brown before the middle sets if the pan is too hot.
Keep the pancakes small, about 3 inches across. The custardy batter is soft and small pancakes are much easier to flip.
Prefer a little texture? Stir the cottage cheese into the batter by hand instead of blending it, for creamy pockets of curd.

Common questions

What cross-contamination risk is specific to Gluten-Free Cottage Cheese Pancakes?

Check full-fat cottage cheese, eggs, gluten-free all-purpose flour blend with xanthan gum before they go into Gluten-Free Cottage Cheese Pancakes. Shared griddles, pans and spatulas can carry batter from standard pancakes, so wash them well first. Flour dust travels. Bake this on a day the kitchen is not also handling flour that contains gluten, use clean bowls, beaters and baking sheets, and keep the gluten-free flour blend in its own sealed container.

Which gluten-free swaps does Gluten-Free Cottage Cheese Pancakes use?

Gluten-Free Cottage Cheese Pancakes relies on 1/2 cup gluten-free all-purpose flour blend with xanthan gum. Keep those gluten-free-labeled products in place of a gluten-containing flour or sauce.

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