These Lemon Blueberry Cottage Cheese Pancakes are a light, protein-rich take on a breakfast favorite. Bursting with fresh blueberries and zesty lemon flavor, they’re soft on the inside with a subtle tang that makes each bite bright and refreshing. A perfect way to start the day with a burst of energy and flavor!
Why You’ll Love This Recipe
These pancakes are not only easy to make but also packed with protein thanks to the cottage cheese. The lemon zest and juice add a citrusy freshness that pairs beautifully with the sweet, juicy blueberries. They’re perfect for a quick weekday breakfast or a slow weekend brunch—delicious, nutritious, and family-approved.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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1 cup cottage cheese
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2 eggs
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1/4 cup flour
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1/2 cup blueberries
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Zest and juice of 1 lemon
directions
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In a bowl, mix the cottage cheese, eggs, flour, lemon zest, and lemon juice until the batter is smooth and well combined.
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Gently fold in the blueberries.
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Heat a nonstick skillet or griddle over medium heat and lightly grease it.
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Pour small rounds of batter onto the pan. Cook for about 2–3 minutes per side, or until golden and cooked through.
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Serve warm with a drizzle of lemon glaze or your favorite toppings.
Servings and timing
Prep Time: 5 minutes
Cooking Time: 10 minutes
Total Time: 15 minutes
Servings: 4 pancakes
Calories per serving: 190 kcal
Variations
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Gluten-free: Use oat flour or a 1:1 gluten-free flour blend.
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Berry swap: Try raspberries or diced strawberries in place of blueberries.
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Add vanilla: A splash of vanilla extract enhances the flavor.
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Zestier glaze: Mix powdered sugar with lemon juice for a bright glaze.
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Topping ideas: Serve with yogurt, a sprinkle of granola, or a handful of extra blueberries.
storage/reheating
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the microwave for 15–20 seconds or in a skillet over low heat. These pancakes can also be frozen—layer with parchment paper and store in a zip-top bag. Thaw and reheat as needed.
FAQs
Can I use frozen blueberries?
Yes, just fold them in frozen—no need to thaw, but be gentle to avoid streaking the batter.
Can I use a blender?
Absolutely. Blending the batter creates a smoother texture, especially helpful if you prefer no curds.
Do these taste like cheese?
Not strongly—the cottage cheese melts into the batter and gives a creamy texture without a cheesy taste.
Can I make them ahead of time?
Yes, make a batch and reheat as needed for quick breakfasts.
What kind of cottage cheese works best?
Use small curd, full-fat cottage cheese for the best texture and flavor.
Are these pancakes filling?
Yes! The protein from the cottage cheese and eggs makes them surprisingly satisfying.
Can I make these without flour?
For a low-carb version, use almond flour or oat flour instead.
Can I double the recipe?
Definitely—double the ingredients and cook in batches.
What toppings go well with these pancakes?
Greek yogurt, honey, maple syrup, or a dusting of powdered sugar all work great.
Are these kid-friendly?
Yes, they’re mildly sweet and packed with fruit—great for little ones!
Conclusion
Lemon Blueberry Cottage Cheese Pancakes are a refreshing, protein-packed twist on traditional pancakes. With just a few ingredients and minutes of prep, you can enjoy a breakfast that’s bright, delicious, and full of wholesome goodness. Whether you’re looking for a light brunch or a healthy start to your day, these pancakes deliver on every level.
Print
Lemon Blueberry Cottage Cheese Pancakes
Lemon Blueberry Cottage Cheese Pancakes are a light, protein-packed breakfast bursting with fresh blueberries and zesty lemon. These soft, fluffy pancakes are quick to make, full of flavor, and perfect for a nutritious start to your day. Packed with protein from cottage cheese, they’re ideal for those looking for a low-carb, healthy breakfast or brunch.
- Total Time: 15 minutes
- Yield: 4 pancakes
Ingredients
1 cup cottage cheese
2 large eggs
1/4 cup flour (use oat flour or gluten-free blend for gluten-free)
1/2 cup blueberries
Zest and juice of 1 lemon
Instructions
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Make the Batter: In a bowl, mix the cottage cheese, eggs, flour, lemon zest, and lemon juice until smooth and well combined.
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Fold in Blueberries: Gently fold in the blueberries, being careful not to break them up too much.
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Heat the Pan: Heat a nonstick skillet or griddle over medium heat and lightly grease it.
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Cook the Pancakes: Pour small rounds of batter onto the pan. Cook for 2–3 minutes on each side, until golden brown and cooked through.
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Serve: Serve warm with a drizzle of lemon glaze, honey, or your favorite pancake toppings.
Notes
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Gluten-free option: Use oat flour or a 1:1 gluten-free flour blend.
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Berry swap: You can replace blueberries with raspberries or diced strawberries for a new twist.
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Topping ideas: Top with yogurt, granola, or extra blueberries for added texture and flavor.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Gluten-Free, Low-Carb
- Method: Pan-frying
- Cuisine: American
- Diet: Gluten Free
