Cottage Cheese Blueberry Lemon Pancakes

Serves 4 · 10 min prep · 20 min cook

Ingredients

• 1 1/2 cups full-fat cottage cheese
• 3 large eggs
• 3/4 cup all-purpose flour
• 1/2 cup rolled oats
• 2 tsp baking powder
• 1 tsp vanilla extract
• 1 tbsp lemon zest
• 2 tbsp fresh lemon juice
• 3 tbsp plus more for serving maple syrup
• 1 1/2 cups fresh blueberries
• 2 tbsp unsalted butter
• 1/8 tsp pinch of salt
• 1 tbsp neutral oil or butter for griddle

Instructions

1. 1Add cottage cheese, eggs, flour, oats, baking powder, vanilla, lemon zest, lemon juice, maple syrup, and salt to a blender. Blend on medium-high for 45–60 seconds until the batter is mostly smooth with only tiny oat flecks remaining.
2. 2Let the batter rest 5 minutes so the oats hydrate and the mixture thickens slightly; it should pour slowly like thick pancake batter. Stir in blueberries by hand so they stay whole.
3. 3Heat a large nonstick griddle or 12-inch skillet over medium heat (about 350°F surface temp). Lightly grease with oil or butter.
4. 4Scoop 1/4-cup portions of batter onto the hot surface, spacing them 2 inches apart. Cook 2–3 minutes until edges look set and bubbles form across the top; bottoms should be deep golden.
5. 5Flip carefully and cook another 1 1/2–2 minutes until the second side is golden and centers spring back lightly when touched. Transfer finished pancakes to a warm plate and tent loosely with foil.
6. 6While the last batch cooks, melt butter in a small saucepan over medium heat. Add the remaining blueberries and maple syrup. Cook 3–4 minutes, stirring gently, until berries burst and the sauce turns glossy and slightly thickened.
7. 7Stack 3 pancakes per plate, spoon warm blueberry sauce over the top, and finish with an extra drizzle of maple syrup and a little extra lemon zest if desired.
8. 8Serve immediately while the pancakes are still fluffy and the sauce is warm; leftovers reheat well in a toaster oven at 325°F for 5 minutes.