Snickerdoodle Cottage Cheese Pancakes
I’ve been experimenting with different pancake recipes for a while now, and the Snickerdoodle Cottage Cheese Pancakes have quickly become one of my favorites. I wanted to create something that feels indulgent yet wholesome—a breakfast treat that surprises you with its tangy, cinnamon-sugar warmth while staying true to a nourishing approach.
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Recipe Tips
Cottage Cheese Preparation: Blend 2 cups of GoodCulture cottage cheese until smooth. This technique ensures a uniform batter and a delicate texture without any lumps
Dry Ingredients: Sift together gluten-free flour and baking powder (plus a pinch of salt) to create an even, lump-free mix that helps the pancakes rise beautifully
Batter Resting Time: Allow your batter to rest for about 5 minutes before cooking. This brief pause lets the ingredients meld together, improving both texture and flavor
Cooking Temperature: Use medium heat on your pan or griddle. This setting helps the pancakes develop a golden-brown crust while protecting the cinnamon-sugar coating from burning
Flavor Enhancements: In addition to the 1 teaspoon of vanilla extract and 3 tablespoons of maple syrup in the batter, you can experiment with a splash of almond extract or a light dusting of nutmeg for an extra layer of warmth
Refrigerate: After the pancakes have cooled completely, store them in an airtight container in the refrigerator for up to 3 days
Reheat: They reheat nicely in a toaster or microwave—just a minute or two should do the trick
Freeze: For longer storage, arrange the pancakes in a single layer on a baking sheet, freeze until solid, then transfer them to a freezer-safe bag. They’ll keep well in the freezer for up to 2 months
More Chili Recipes:
Snickerdoodle Cottage Cheese Pancakes
Ingredients
- 2 cup cottage cheese blended
- 4 large eggs
- 1 tsp vanilla bean paste
- 3 tbsp maple syrup
- 1 tbsp baking powder
- 1 1/4 cup 1:1 gluten free flour
Snickerdoodle Coating:
- 1/3 cup monkfruit sweetener granulated
- 2 tsp cinnamon
- 2 tbsp butter melted
Icing:
- 1 cup powdered monkfruit sweetener or powdered sugar
- 2 tbsp milk plant based or regular
- 1 tsp cinnamon
Instructions
- Combine all ingredients in a large bowl together and stir well to combine
- Heat up a nonstick pan or use extra oil on medium heat and begin to pour your pancakes onto the pan (I used muffin rings but it’s not necessary- if you do use these, be sure to spray each one)
- Allow each side to cook until golden brown (usually about 3 minutes on each side)
- Brush melted butter on each side of pancakes and coat in cinnamon sugar mixture; repeat on each pancake
- Stack the pancakes and top with icing
