Lemon Blueberry Cottage Cheese Pancakes

Cottage cheese pancakes have become a modern brunch favorite for their fluffy, tender crumb. Blending the cheese with lemon zest and juice, then folding in fresh blueberries, yields bright stacks with juicy bursts in every bite.

Serves 4 · 10 min prep · 20 min cook

Estimate for one serving

• 385 cal
• 19g protein
• 42g carbs
• 15g fat
• 4g fiber

Every recipe here is free to read.

Ingredients

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

Instructions

1. 1Add the cottage cheese, eggs, maple syrup, vanilla, lemon zest, and lemon juice to a blender. Blend on medium-high for 30–45 seconds until completely smooth and slightly frothy.
2. 2In a large bowl whisk together the flour, baking powder, and salt until evenly combined. Pour the blended wet mixture into the dry ingredients and stir gently with a spatula just until no dry streaks remain; a few small lumps are fine.
3. 3Fold in blueberries, reserving the rest for topping. Let the batter rest 5 minutes so the baking powder activates and the batter thickens slightly.
4. 4Heat a large nonstick skillet or griddle over medium heat (about 350°F surface temperature). Lightly brush with oil and a thin film of butter.
5. 5Scoop 1/4-cup portions of batter onto the hot surface, spacing them apart. Cook 2–3 minutes until bubbles form across the surface and the edges look set and lightly golden.
6. 6Flip carefully and cook another 1 1/2–2 minutes until the undersides are deep golden and the centers spring back when lightly pressed. Transfer finished pancakes to a warm plate and tent loosely with foil.
7. 7Wipe the pan if needed, add a little more butter, and repeat with remaining batter. Keep finished batches warm in a 200°F oven if desired.
8. 8Stack 3 pancakes per plate, top with remaining fresh blueberries, an extra pat of butter if you like, and a generous drizzle of warm maple syrup. Serve immediately while the edges are still crisp.