Best 3-Step Cottage Cheese Gluten-Free Pancakes – Easy Recipe

High-Protein Cottage Cheese Pancakes – Totally Gluten-Free!

Ever thought pancakes could actually be good for you?

These cottage cheese gluten-free pancakes are light, creamy, and packed with protein—thanks to a clever combo of oats and cottage cheese. They blend up in seconds, need just a few pantry staples, and taste like weekend brunch, even on a busy Tuesday. Best part? No gluten, no fuss, just super satisfying flavor.

Meet Jessica

Hi, I’m Jessica! I’m a home cook, nutrition nerd, and busy mom who loves turning everyday ingredients into easy, feel-good meals. I created this cottage cheese gluten-free pancake recipe after my kids begged for “something fluffy” that wouldn’t leave them hungry an hour later. With a blender and a bag of oats, we nailed it—and now it’s a breakfast favorite. I believe food should fuel your day and bring joy to your table. When I’m not flipping pancakes, you’ll find me testing new recipes or sneaking bites of batter straight from the blender.

Why You’ll Love These Cottage Cheese Gluten-Free Pancakes

These Cottage Cheese Gluten-Free Pancakes flip the script—soft and custardy inside, perfectly crisped on the edges, and 100% gluten-free with zero grainy aftertaste. Instead of flour, we use rolled oats, which keep them wholesome and fiber-rich.

Cottage cheese melts right into the batter, giving these Cottage Cheese Gluten-Free Pancakes a rich, creamy bite and a sneaky hit of protein that fuels your morning—whether you’re powering through errands or feeding hungry little mouths. Everything gets tossed in a blender—no bowls, no mess. They’re quick, easy, and ideal for meal prep.

Plus, they reheat beautifully, so go ahead and make a double batch!

Ingredients You’ll Need To Make Cottage Cheese Gluten-Free Pancakes

• 1 cup Good Culture Simply 2% Classic Cottage Cheese
  Adds moisture and protein; choose a gluten-free brand like Good Culture or Daisy.
• 1 cup rolled oats
  Naturally gluten-free—just make sure they’re certified if you have celiac.
• 2 teaspoons baking powder
  Gives the pancakes that classic fluffy lift.
• 2 large eggs
  For structure and extra protein.
• ½ teaspoon bacon extract (or vanilla extract)
  Adds a subtle savory-sweet twist.
• ½ tablespoon maple syrup
  A touch of natural sweetness.
• ½ tablespoon olive oil
  For greasing the skillet and enhancing crisp edges.

How to Make Cottage Cheese Gluten-Free Pancakes

You won’t need any culinary gymnastics—just a blender, a hot pan, and a few pantry staples to whip up these crave-worthy Cottage Cheese Gluten-Free Pancakes in minutes. You’ll have golden, fluffy pancakes in under 15 minutes.

1. Blend the Batter
   Scoop your cottage cheese, oats, baking powder, eggs, maple syrup, and flavor extract into a high-speed blender.
   Give it a quick blitz for 20 seconds, pause to scrape down the sides, then blend again for 25 seconds until the batter turns thick and creamy with a little texture left. Your batter should be thick but pourable—don’t worry if it’s a bit textured.

Pro Tip:
If your blender struggles, pulse the oats first, then add the wet ingredients. This keeps things smooth and even.

2. Preheat Your Pan
   Heat a nonstick skillet or griddle over medium. Add ½ tablespoon olive oil to coat the surface evenly.
   Wait until the oil shimmers slightly—hot pans make better pancakes.

Pro Tip:
A fully preheated pan creates that crisp, golden edge every pancake lover dreams about.

3. Cook in Batches
   Scoop about 3–4 tablespoons of batter per pancake into the pan.
   Let them cook for 2–3 minutes, or until you see bubbles form and the edges start to firm up.
   Flip carefully and cook another 2–3 minutes until both sides are golden.

Pro Tip:
Use a thin spatula and a gentle hand—these Cottage Cheese Gluten-Free Pancakes are tender but sturdy enough to flip like a pro.

How to Serve, Store, and Switch It Up

These pancakes are as flexible as your morning routine. Whether you’re stacking them high or freezing extras for later, here’s how to keep them at their best.

Best 3-Step Cottage Cheese Gluten-Free Pancakes – Easy Recipe

Pin Recipe

These gluten free cottage cheese pancakes are light, fluffy, and packed with protein, making them a healthy and delicious breakfast option that comes together quickly using simple ingredients.

• Author: Jessica
• Prep Time: 5 minutes
• Cook Time: 6 minutes
• Total Time: 11 minutes
• Yield: 8 pancakes 1x
• Category: Breakfast
• Method: Blending and Skillet Cooking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

• 1 cup Good Culture Simply 2% Classic Cottage Cheese
• 1 cup rolled oats
• 2 teaspoons baking powder
• 2 large eggs
• ½ teaspoon bacon extract (can substitute with vanilla extract)
• ½ tablespoon maple syrup
• ½ tablespoon olive oil (for cooking)

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Instructions

1. Place all ingredients except olive oil into a high-speed blender and blend for 20 seconds.
2. Stop and stir the batter, then blend again for 25 more seconds until smooth and thick.
3. Preheat a large skillet over medium heat and add the olive oil.
4. Pour 3 to 4 tablespoons of the batter into the skillet per pancake.
5. Cook each pancake for 2 to 3 minutes until bubbles appear on top, then flip.
6. Cook the other side for an additional 2 to 3 minutes until edges are light brown and crispy.
7. Serve warm with your favorite toppings like fresh fruit or maple syrup.

Notes

• Use a high-speed blender for the best batter texture.
• Ensure the skillet is fully preheated before adding the batter.
• Check doneness by lifting the edge of the pancake; it should be golden brown.
• Refrigerate leftovers in an airtight container for up to 3 days.
• To freeze, wrap pancakes in plastic wrap and store in a freezer-safe container for up to 3 months. Defrost before reheating.
• Reheat in the oven at 300°F, covered, until warmed through.

Nutrition

• Serving Size: 1 pancake
• Calories: 66
• Sugar: 1 g
• Sodium: 122 mg
• Fat: 3 g
• Saturated Fat: 1 g
• Unsaturated Fat: 2 g
• Trans Fat: 0.004 g
• Carbohydrates: 8 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 41 mg

Assembly & Presentation
Stack your Cottage Cheese Gluten-Free Pancakes while they’re still toasty and top them with a splash of warm maple syrup, a spoonful of tangy Greek yogurt, or a handful of juicy berries for that perfect sweet bite with a creamy, fresh contrast.
Want savory? Top with sliced avocado, a soft egg, or even crispy bacon for a hearty twist.

Pro Tip:
Layer with parchment if stacking to keep them from sticking.

Storage & Make-Ahead Tips
Pop any leftovers into a sealed container and store them in the fridge—they’ll stay fresh and fluffy for up to 3 days.

Freezer: Wrap individually in plastic and store in a freezer-safe bag for up to 3 months.

Reheat: Defrost in the fridge or microwave, then warm in a skillet or bake at 300°F until hot.

Pro Tip:
Reheat uncovered to keep the edges crisp—not soggy.

More Cottage Cheese Recipes You’ll Love

If you’re loving the high-protein magic of cottage cheese, don’t stop at pancakes! These reader favorites are creamy, delicious, and just as easy to make:

• Try our Cottage Cheese Ice Cream Recipe for a sweet, protein-packed treat that blends up in minutes.
• Craving chocolate? You’ll love this rich and dreamy Chocolate Cottage Cheese Ice Cream—no churn needed!
• For a grab-and-go breakfast, bake a batch of these moist and fluffy Cottage Cheese Banana Muffins—naturally sweetened and totally gluten-free.

Each one is perfect for using up leftover cottage cheese and sneaking in extra protein without sacrificing flavor. You can find more in this lovely pinterest page.

Easy Variations to Try

1. Blueberry Bliss

Fold in ½ cup of fresh or frozen blueberries before cooking for a fruity upgrade.

2. Chocolate Chip Treat

Add a tablespoon of mini chocolate chips to each pancake—perfect for picky eaters.

3. Savory Herb

Skip the syrup and stir in chopped chives, black pepper, and a sprinkle of shredded cheddar.

Frequently Asked Questions