Oatmeal Cottage Cheese Pancakes

Name: Gluten-free Cottage Cheese Pancakes
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 4 to 6 servings
Ingredients: 2 ¾ cups/268 grams old-fashioned rolled oats; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon fine sea salt; 1 (16-ounce) container cottage cheese; 1 ¾ cups/395 grams buttermilk; 3 large eggs; 4 tablespoons/56 grams melted unsalted butter melted coconut oil or canola oil, plus more for cooking; 3 tablespoons maple syrup, plus more for serving if desired; 1 teaspoon vanilla extract; Berries, for serving (optional)

By Naz Deravian

Published June 9, 2026

Ghazalle Badiozamani for The New York Times
Ghazalle Badiozamani for The New York Times

Media 1 of 2

Ready In: 50 min
Rating: (0)
Comments: Read comments

You’ll use up a full container of cottage cheese, along with a generous helping of high-fiber rolled oats, to make these gluten-free protein-rich pancakes. The batter comes together in a high-speed blender or a food processor, which pulverizes the oats and breaks up the cottage cheese curds. For extra flair, you can add a variety of flavorings, like cinnamon and nutmeg or grated lemon zest. Make a whole batch and keep any extras in an airtight container in the fridge for up to 3 days; or wrap each pancake in foil and store in a resealable bag in the freezer for up to 2 months. Reheat in a low oven.

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Ingredients

Yield:Makes about 22 pancakes

2 ¾ cups/268 grams old-fashioned rolled oats
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon fine sea salt
1 (16-ounce) container cottage cheese
1 ¾ cups/395 grams buttermilk
3 large eggs
4 tablespoons/56 grams melted unsalted butter melted coconut oil or canola oil, plus more for cooking
3 tablespoons maple syrup, plus more for serving if desired
1 teaspoon vanilla extract
Berries, for serving (optional)

Ingredient Substitution Guide

Preparation

Step 1
Place the oats in a high-speed blender or a food processor and process until finely ground, like oat flour. A few bigger pieces here and there is ok. Add the baking powder, baking soda and salt, and process for a couple of seconds to combine.
Step 2
Add the cottage cheese, buttermilk, eggs, melted butter (or fat of choice), maple syrup and vanilla extract. Process until everything is combined into a batter, about 1 minute. (Take care to avoid overprocessing, which can result in a denser pancakes.) Using a spatula, scrape down the sides of the blender if any oat flour clings to the sides. Allow the batter to rest for 5 to 10 minutes to thicken.
Step 3
Heat the oven to 250 degrees. Line a sheet pan with a wire rack. Heat a large nonstick pan or griddle over medium, add enough melted butter to cover the bottom. When the melted butter is hot and shimmery, drop batter by ¼-cupfuls into the pan (you should be able to fit 4 pancakes on a large pan without crowding).
Step 4
Cook until pancakes are golden brown on the bottom and bubbles appear on the surface, 2 to 3 minutes. Flip and cook for another 3 minutes. Transfer to the prepared sheet pan and keep warm in the oven. Repeat with the rest of the batter, adding more melted butter as needed.
Step 5
Serve pancakes with berries and a drizzle of maple syrup if desired.