Print

Tangy Lemon-Blueberry Cottage Cheese Pancake Minis

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Tangy Lemon-Blueberry Cottage Cheese Pancake Minis are light, protein-rich mini pancakes made with cottage cheese, lemon zest, and juicy blueberries. Perfect for a quick, refreshing breakfast or snack.

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

Instructions

  1. In a large bowl, whisk together the cottage cheese, eggs, lemon zest, lemon juice, honey or maple syrup, and vanilla extract until smooth.
  2. In a separate bowl, mix the flour, baking powder, and salt.
  3. Gently stir the dry ingredients into the wet mixture until just combined. Do not overmix.
  4. Fold in the blueberries, keeping them whole to prevent bleeding into the batter.
  5. Heat a nonstick skillet or griddle over medium heat and add a bit of butter or oil.
  6. Drop tablespoon-sized scoops of batter onto the skillet to form mini pancakes, about 2–3 inches wide.
  7. Cook for 2–3 minutes on the first side, until bubbles form and edges set. Flip and cook another 1–2 minutes until golden and cooked through.
  8. Transfer to a plate and repeat with remaining batter, adding more oil as needed.

Notes

  • Use ricotta instead of cottage cheese for a smoother texture.
  • Swap blueberries with raspberries or chopped strawberries for variety.
  • Oat flour or almond flour works for gluten-free versions.
  • Leave out lemon zest and juice for a classic pancake flavor.
  • Top with yogurt glaze or powdered sugar for an indulgent touch.

Nutrition

Find it online: https://cookedbymaya.com/tangy-lemon-blueberry-cottage-cheese-pancake-minis/