Gluten-Free Cottage Cheese Pancakes With Chocolate Chips

Prep Time	Cook Time	Total Time
10 min	15 min	25 min

Introduction

These gluten-free cottage cheese pancakes are soft, fluffy, and packed with protein, thanks to creamy cottage cheese and eggs.

They make a cozy weekend breakfast or an easy weekday treat, especially with melty gluten-free chocolate chips in every bite.

A touch of maple syrup and vanilla gives them classic pancake flavor, without feeling heavy or overly sweet.

How to Make Gluten-Free Cottage Cheese Pancakes With Chocolate Chips

Prep mode (keeps screen active)

Prepare the batter base

In a medium mixing bowl, add the cottage cheese, eggs, milk, vanilla extract, and maple syrup.
Whisk until the eggs are fully broken up and the cottage cheese is mostly smooth but still a little bit chunky.
For an extra smooth texture, you can briefly blend this mixture in a blender or with an immersion blender.
Add the dry ingredients

Sprinkle the gluten-free all-purpose flour, baking powder, and salt evenly over the wet mixture.
Whisk gently just until the flour disappears and you have a thick, scoopable batter without dry streaks.
Avoid overmixing, since gluten-free flours can turn dense when worked too much.

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Fold in the chocolate chips

Switch to a spatula and fold the gluten-free chocolate chips into the batter so they are evenly distributed.
If you have time, let the batter rest for 5 minutes to help the flour hydrate and the pancakes puff.
Heat the pan

Place a nonstick skillet or griddle over medium heat and let it preheat for a couple of minutes.
Add a small pat of butter and swirl it around so the surface is lightly coated without pools of fat.
If the butter browns very quickly, lower the heat slightly before adding any batter.
Cook the pancakes

Scoop about 2 tablespoons of batter per pancake onto the hot pan, leaving a little space between each one.
Cook until the edges look set and small bubbles form on top, about 2 to 3 minutes.
Flip carefully and cook the second side for another 1 to 2 minutes, until golden and cooked through.
Repeat with the remaining batter, adding a tiny bit more butter to the pan between batches as needed.
Serve the pancakes warm with extra maple syrup, fresh fruit, or a spoonful of Greek yogurt if you like.

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Substitutions

Gluten-free oat flour instead of gluten-free all-purpose flour: Use certified gluten-free oat flour in the same amount for a slightly heartier, almost oatmeal-cookie flavor. The pancakes stay tender but have a bit more chew, which pairs nicely with the chocolate chips.
Mini chocolate chips instead of regular chocolate chips: Swap in mini gluten-free chocolate chips if you love lots of little chocolate pockets in every bite. They distribute more evenly and melt faster, giving the pancakes a more consistent chocolaty taste.
Greek yogurt instead of cottage cheese: Use full-fat Greek yogurt in place of the cottage cheese for a smoother, slightly tangier pancake. The texture becomes a bit more cake-like, while still staying moist and gluten-free.

Tips

Use medium heat, not high: Gluten-free pancakes brown faster, so medium heat gives them time to cook through without burning. If the first batch darkens too quickly, lower the heat and give the pan a minute to cool.
Blend for super fluffy pancakes: For very light pancakes, blend the cottage cheese, eggs, milk, vanilla, and maple syrup until completely smooth. The aerated mixture helps the baking powder lift the batter, so the pancakes puff nicely.
Keep pancakes warm in the oven: Set your oven to 200°F and place a wire rack on a sheet pan. As each batch finishes, transfer the pancakes to the rack so they stay warm and don’t get soggy on the bottom.
Adjust batter thickness as needed: Gluten-free flours all behave a little differently, so watch the batter consistency. If it seems very thick, stir in a small splash of milk to loosen it slightly. If it looks thin, gently whisk in another teaspoon or two of flour.
Measure flour by spoon and level: For reliable texture, spoon the gluten-free flour into your measuring cup, then level it with a knife. Scooping directly from the bag packs in extra flour and can make the pancakes dry or dense.

Energy	335	kcal
Protein	22	g
Total Fat	11	g
Carbohydrates	40	g
Dietary Fiber	5	g

FAQ

Why are my gluten-free cottage cheese pancakes falling apart in the pan?: They usually fall apart when the batter is too thin or the pancakes are flipped too early. Try cooking them a little longer on the first side so the bottoms set and brown. You can also whisk in an extra tablespoon of gluten-free flour to thicken the batter slightly.
Can I make the batter ahead of time?: You can mix the wet ingredients and keep them in the fridge overnight, then whisk in the dry ingredients before cooking. Fully mixed batter sits okay for about 30 minutes, but it will lose some lift if it rests much longer. Give it a gentle stir before scooping if it has thickened in the fridge.
How do I keep the pancakes from sticking to the pan?: A good nonstick skillet or well-seasoned griddle makes a big difference with gluten-free pancakes. Always preheat the pan and let the butter melt and foam before adding batter. If sticking continues, lower the heat slightly and add a touch more butter between batches.
Can I make these pancakes dairy-free as well as gluten-free?: Yes, but the texture will change a bit. Use a thick dairy-free yogurt or plant-based cottage cheese alternative, plus your favorite non-dairy milk. Cook the pancakes in a neutral oil instead of butter, and expect them to be a little less rich and fluffy.