Lemon Cottage Cheese Pancakes
These light and fluffy lemon cottage cheese pancakes combine creamy cottage cheese and zesty lemon for a deliciously unique breakfast treat, packed with protein and versatility.
Ingredients
Pancake Base
- 1 cup cottage cheese Make sure it is well-mixed to avoid clumps.
- 1 cup all-purpose flour Can substitute with whole wheat or oat flour for nutritional variation.
- 2 tablespoons sugar Adjust based on personal taste.
- 2 teaspoons baking powder For fluffiness.
- 1/2 teaspoon salt
- 3 large eggs Separate yolks from whites for extra fluffiness if desired.
- 1/4 cup milk
- 1 tablespoon lemon zest Use fresh for better flavor.
- 2 tablespoons lemon juice Use fresh for better flavor.
- 1 teaspoon vanilla extract
- to taste Butter or oil For frying.
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
Preparation
- In a bowl, mix the cottage cheese, milk, eggs, lemon zest, lemon juice, and vanilla extract. Stir well to combine.
- In another bowl, whisk together the flour, sugar, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined, being careful not to overmix.
Cooking
- Heat a non-stick skillet or griddle over medium heat and add a little butter or oil to coat the bottom.
- Pour about 1/4 cup of the batter onto the skillet for each pancake. Cook until bubbles appear on the surface.
- Flip and cook the other side for another 2-3 minutes until golden brown.
- Repeat until all the batter is cooked, adding more butter or oil as necessary.
Serving
- Serve warm with toppings of your choice such as fresh fruits, Greek yogurt, honey, or maple syrup.
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Notes
For the best texture, serve them fresh off the griddle. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months, with parchment paper between pancakes.