Cheese Pancakes (Flour-free)

If you’re tired of eating dried cheese with fresh fruit or toast, try mixing it into pancakes! I’ve been testing the concept relentlessly over the past few weeks because cheese pancakes aren’t all the same.

The most common proportions I see on the internet create a weird, gelatinous texture that isn’t appealing. (Of course, this is not something my kids can eat.)

However, after some experiments, I found that a ratio always produces fluffy pancakes. If you want to try it out, I will share other ratios I’ve tried.

⭐⭐⭐⭐⭐ Featured Comments

“These are amazing. I’m glad you said don’t add water, even if the batter is thick. I’ll definitely add water, I’m glad I didn’t! – Rochelle

I tested this recipe in several different ways, so I thought I was going to share some experimental batches in case you want a simpler option.

This is what I tried:

• Test #1: (Easiest choice!) 1 cup cheese + 1 cup oatmeal + 2 eggs + 1 teaspoon baking powder + a little salt. This is the popular ratio I see on the internet, but the pancakes turn into rubber. But if you don’t mind this texture, it’s an easy option for those looking for a nutritious bushy option. If you don’t mind thin pancakes, you can even use less oats.
• Test 2: 1 cup bungalow cheese + 1 1/2 cup oats + 2 eggs + 1 teaspoon baking powder + 2 T olive oil + 2 T maple syrup + 1 tablespoon water. Adding more oats, plus some oil, helps improve the texture, but they are still too dense to confuse fluffy pancakes.
• Test #3: 1/2 cup bungalow cheese + 1 cup oatmeal + 2 eggs + 1 T maple syrup + 1 teaspoon baking powder + 1/8 teaspoon salt. These are almost good enough, but the texture is still a bit rubbery.
• Test #4: 1/2 cup bungalow cheese + 1 1/2 cup oats + 2 eggs + 2 tsp baking powder + 2 T olive oil + 2 T maple syrup + 1/4 cup water + 1/4 tsp salt. This has the texture of all of this! They are fluffy and my kids will eat them without realizing that there is cheese inside. (The printable version of this version is below.)

From here I tried adding 1/4 cup more cheese to the recipe above. The more cheese you add, the denser the pancakes will be. In this case, you will also taste the cheese more. This is not bad, but it will depend on the person you serve.

Cheese pancake ingredients

Here is what you need:

• cottage cheese. Use whole fat cheese (4% milk fat) for best results. The small curd cheese I used for testing is what I use, but the large curd should work here too.
• oatmeal. When mixed with cheese, the oatmeal is not required to use flour, but thicken these pancakes. If you need a gluten-free recipe, use certified gluten-free oats as the oats can be cross-contaminated during processing.
• olive oil. A light olive oil helps improve texture and avoids the consistency of the adhesive. You can use any other mild-tasting oil you like.
• Maple syrup. This adds sweetness and helps hide the flavor of the cheese. If you prefer, you can use honey or agave nectar.
• egg. These make the pancakes add protein as well as structure, so don’t try to use egg substitutes for this recipe. (The pancakes will be flat if you do this!)
• baking powder. Don’t confuse it with baking soda, baking powder provides a lot of lifts to help fluffy the pancakes.

How to make cheese pancakes

Step 1:

In a high-speed mixer, mix cheese, eggs, oats, baking powder, olive oil, maple syrup, water and salt. Secure the lid and mix until the batter looks smooth.

Heat a large skillet or grill over medium heat. Once a drop of water touches the pan, it will immediately hiss and you will know that the surface is ready to cook.

Step 2:

Spray the pan with cooking oil, or melt the butter in the center. Then pour 1/4 cup of pancake batter into a greased skillet.

The mixture thickens when it is still, so use a spatula to spread the batter into a round pancake shape. (If you add liquid to the batter, the pancakes will fluffy and be fatter.)

Step 3:

Cook for about 2 minutes. This batter doesn’t bubble like traditional pancake batter, so when the spatula is easy to slide under the pancake, you’ll know it’s time to flip it. Cook for another 2 minutes, or until the center of the pancake puffs.

Repeat this process in the remaining pancake batter until all cooked. When cooking pancakes, you may need to pour the stove into medium-low heat as they will cook at your pace. (This recipe makes 7 to 8 small pancakes.)

Serve these protein-packed pancakes with your favorite toppings, such as fresh berries or extra cheese.

How to store cheese pancakes

Store leftovers in an airtight container in the refrigerator for up to 5 days. Place them in a toaster or traditional toaster to reheat for a quick morning.

If you want to make larger batches, you can also freeze them for up to 3 months. (Like freezer waffles, heat in a toaster or microwave!)

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If you try these cheese pancakes, Please comment and star rating below Let me know you like them.