Name: Tangy Lemon-Blueberry Cottage Cheese Pancake Minis
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 cup cottage cheese; 2 large eggs; 1 tsp lemon zest; 1 tbsp lemon juice; 1 tbsp honey or maple syrup; 1/2 tsp vanilla extract; 1/2 cup all-purpose flour or oat flour; 1/2 tsp baking powder; 1/8 tsp salt; 1/2 cup fresh or frozen blueberries; Butter or oil, for cooking

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Tangy Lemon-Blueberry Cottage Cheese Pancake Minis are bright, fluffy little bites bursting with citrus flavor and juicy blueberries. Made with protein-rich cottage cheese and zesty lemon, these mini pancakes are a refreshing twist on the classic breakfast stack. Whether I’m enjoying them as a quick morning treat or a light afternoon snack, they never fail to hit the spot.

Why You’ll Love This Recipe

I love how these pancake minis are soft on the inside, slightly crisp on the outside, and packed with fresh, tangy flavor. The cottage cheese adds a creamy texture and a protein boost, while the lemon zest makes each bite feel light and refreshing. Since they’re mini-sized, they’re fun to eat and perfect for kids, brunch spreads, or meal prepping a healthy breakfast for the week.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cottage cheese
Eggs
Lemon zest
Lemon juice
Honey or maple syrup
Vanilla extract
All-purpose flour or oat flour
Baking powder
Salt
Fresh or frozen blueberries
Butter or oil for cooking

Directions

I start by whisking together the eggs, cottage cheese, lemon zest, lemon juice, honey (or maple syrup), and vanilla in a large bowl until smooth.
In another bowl, I mix the flour, baking powder, and salt.
I gently stir the dry ingredients into the wet mixture until just combined, being careful not to overmix.
I fold in the blueberries last, keeping them whole so they don’t bleed too much into the batter.
I heat a nonstick skillet or griddle over medium heat and add a bit of butter or oil.
Using a tablespoon or small scoop, I drop the batter onto the skillet to form mini pancakes, about 2–3 inches wide.
I cook them for 2–3 minutes on the first side, until bubbles form and the edges look set, then flip and cook for another 1–2 minutes until golden and cooked through.
I transfer the pancakes to a plate and repeat with the remaining batter, adding more butter or oil as needed.

Servings and timing

This recipe makes about 18–20 mini pancakes, enough for 3 to 4 servings. It takes about 10 minutes to prep and another 15 minutes to cook the whole batch, so I usually have breakfast ready in around 25 minutes.

Variations

I sometimes swap the blueberries for raspberries or chopped strawberries for a different berry twist. When I want a gluten-free option, I use oat flour or almond flour. If I’m not into lemon, I just leave out the zest and juice and add a bit more vanilla or cinnamon for a classic flavor. For an extra indulgent version, I drizzle them with yogurt glaze or a dusting of powdered sugar.

Storage/Reheating

I store the cooled mini pancakes in an airtight container in the fridge for up to 4 days. They also freeze well—perfect for making ahead. To reheat, I warm them in a toaster oven, skillet, or microwave for a quick and easy breakfast that tastes just as good as fresh.

FAQs

Can I use ricotta instead of cottage cheese?

Yes, I’ve swapped in ricotta for a smoother texture. It changes the flavor slightly but still works really well.

Do I need to cook the blueberries first?

Nope. I always add them fresh or frozen directly to the batter. If they’re frozen, I don’t thaw them first—I just stir them in and cook right away.

Why are my pancakes falling apart?

They might need a little more flour to hold together. I make sure the batter isn’t too thin and that the skillet is properly heated before cooking.

Can I make these dairy-free?

Yes, I use a dairy-free cottage cheese alternative or a thick plant-based yogurt. I also swap the butter for coconut oil or avocado oil.

Are these good for kids?

Definitely. They’re the perfect size for little hands, naturally sweetened, and full of wholesome ingredients. I even pack them in lunchboxes sometimes.

Conclusion

These Tangy Lemon-Blueberry Cottage Cheese Pancake Minis are a fresh, protein-packed way to start the day. They’re fun to make, easy to eat, and full of bright, sunny flavor. Whether I’m whipping up a quick breakfast or planning a weekend brunch, these little pancakes are always a hit and keep me coming back for just one more bite.