Introduction

Cheese pancakes are a delightful twist on classic pancakes, adding a creamy texture and subtle tang from cottage cheese. They’re fluffy, flavorful, and perfect for a special breakfast or brunch.

A stack of three thick, fluffy pancakes sits on a white plate with a white marbled texture underneath. Each pancake has a golden-brown, slightly crispy top layer with small air holes and a soft, light yellow interior. The top pancake has a bite taken out of it, showing its airy texture inside. Light powdered sugar is sprinkled over the top pancake, and golden syrup pools gently around the base of the stack, glistening in the light. There is a hint of red fruit on the side, adding a pop of color to the scene. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup gluten-free all-purpose flour blend (make sure it contains xanthan gum)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon granulated sugar
1 cup cottage cheese (small curd is best)
2 large eggs
1/2 cup milk (dairy or non-dairy)
2 tablespoons melted butter, plus more for greasing the pan
1 teaspoon vanilla extract
Optional toppings: fresh fruit, maple syrup, whipped cream, chocolate chips

Instructions

Step 1: In a large bowl, whisk together the gluten-free flour blend, baking powder, baking soda, salt, and sugar.
Step 2: In a separate bowl, whisk together the cottage cheese, eggs, milk, melted butter, and vanilla extract until well combined.
Step 3: Pour the wet ingredients into the dry ingredients. Gently fold until just combined. A few small lumps are okay—avoid overmixing.
Step 4: Let the batter rest for 5 to 10 minutes to thicken slightly.
Step 5: Heat a lightly greased griddle or non-stick pan over medium heat.
Step 6: Pour about 1/4 cup of batter per pancake onto the griddle, spacing them apart.
Step 7: Cook for 2 to 3 minutes until bubbles form on the surface and the edges start to set.
Step 8: Flip gently and cook for another 1 to 2 minutes until golden brown on the other side.
Step 9: Serve warm with your favorite toppings like fresh fruit, syrup, or whipped cream.

Tips & Variations

For added texture, fold in chocolate chips, blueberries, or chopped nuts before cooking.
If you prefer a smoother batter, briefly blend the cottage cheese before mixing.
Use yogurt instead of cottage cheese for a tangier flavor variation.
Make sure your pan is at the right temperature—a medium heat prevents burning while allowing pancakes to cook through.
To keep pancakes warm while cooking the rest, place them on a baking sheet in a low oven (around 200°F or 90°C).

Storage

Store any leftover cheese pancakes in an airtight container in the refrigerator for up to 2 days. Reheat them gently in a toaster or on a skillet over low heat to maintain their texture. For longer storage, you can freeze cooked pancakes by separating them with parchment paper and placing them in a freezer-safe bag for up to 1 month. Reheat from frozen using a toaster or microwave.

How to Serve

A stack of three thick, fluffy pancakes sits on a surface with a white marbled texture, each pancake showing a golden-brown, slightly crispy top with a textured pattern of small bubbles. The middle pancake has a shiny honey or syrup glaze dripping down the sides, pooling slightly around the base. The top pancake has a bite taken out of it, revealing a soft, airy, white inside with a gentle spongy texture. There is a light dusting of powdered sugar on the surface near the bottom of the stack. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular all-purpose flour instead of gluten-free?

Yes, you can substitute regular all-purpose flour if you don’t need the recipe to be gluten-free. The texture will be similar, but be sure to watch the batter consistency and adjust milk if needed.

Can I make the batter ahead of time?

It’s best to cook the pancakes soon after making the batter because the baking soda and powder react quickly. However, you can refrigerate the batter for up to 1 hour before cooking; just give it a gentle stir before pouring onto the griddle.