Mix up your breakfast routine with these exceptional protein packed Cottage Cheese Pancakes. Made with just a few simple ingredients, including the key addition of cottage cheese, these lemon poppyseed flapjacks boast a crisp exterior paired with a delicately cheesy center. They are a wonderful twist on classic pancakes that’s sure to be a new favorite!
Every now and then, it’s refreshing to step out of the ordinary and experiment with something different. Regular pancakes are great, but with their crispy edges and a melty, subtly cheesy middle packed with flavor, these cottage cheese pancakes are ideal for such adventures. Infused with a lemony zest and sprinkled with poppy seeds, they’re poised to become your new go-to pancake recipe.
Why You’ll Love Cottage Cheese Pancakes
- Quick. These fluffy pancakes are easy to throw together, and they’ll be on the table in 30 minutes or less.
- Texture. My favorite thing about these flapjacks is their gloriously crisp edges that create the perfect juxtaposition to the melty and cheesy center.
- Unique. They are a delicious breakfast option that is fun and different without being so over the top.
Ingredients You’ll Need
To whip up these nutritious pancakes, you’ll stick to the classic pancake ingredients, with cottage cheese stepping in as the novel addition.
- Small curd cottage cheese: Make sure you are using small curd. For fluffier pancakes, I recommend using full-fat cottage cheese.
- Eggs: You’ll need 4 large eggs. Room temperature eggs whisk more easily.
- Sugar: Granulated sugar to sweeten them up a bit.
- Vanilla: You could use a bit of almond extract here instead of (or in addition to) vanilla.
- Lemon juice: Orange juice would also do the trick.
- All-Purpose Flour: You could also use a 1:1 gluten-free flour or oat flour instead. Almond flour also works.
- Baking powder
- Poppy seeds: Feel free to omit the poppy seeds. They add a little bite to these citrusy pancakes.
How to Make Cottage Cheese Pancakes
- Make the pancake batter. In a large bowl, whisk together the cottage cheese, eggs, sugar, vanilla, and lemon juice, and then mix in the flour, baking powder, and poppy seeds. Alternatively, you can add the ingredients to a blender and pulse until smooth, which should take around 20 to 30 seconds. Just be careful not to blend too much.
- Rest. Allow the batter to rest for 5 minutes.
- Cook the pancakes. Heat a non-stick large skillet over medium heat and grease it with butter. Pour 1/3 cup dollops of pancake mix into the pan and cook until small bubbles form on the surface of the pancakes and the edges start to look set. Flip and cook for another minute or until golden brown. Remove from the pan and repeat the process until you are out of batter.
Pancakes just aren’t complete without the perfect finishing touches! Don’t hesitate to experiment, but these are some toppings I absolutely adore!
- pure maple syrup
- raspberry jam
- blueberry compote
- fresh fruit like strawberries, raspberries, and blueberries
Recipe Tips And Variations
- Small curd. Be sure to use small curd cottage cheese. Large curds will make for unpleasantly lumpy pancakes.
- Don’t over-mix. When mixing the dry ingredients into the batter, mix just until everything is incorporated. No more. Over-mixing can cause the glutens in the flour to overdevelop which can result in tough, dense pancakes.
- Rest. After whisking together all of the ingredients, you want to let the batter rest for about 5 minutes before cooking the pancakes. This will allow the flour a chance to hydrate and will make the pancakes lighter and fluffier.
- No sticking, please. Use a non-stick frying pan and be sure to grease it with butter or cooking spray between each batch of pancakes. Otherwise, your pancakes will stick to the pan and make a mess.
- Mix-ins. I love the idea of folding some fresh or frozen blueberries into the batter. I bet coconut flakes would be super tasty as well.
- Make it in a sheet pan. If you don’t feel like standing by the stove, line a baking sheet with parchment paper and spread the batter out over it. Bake for 10 to 15 minutes at 425°F or until the pancakes are cooked through. So simple!
Enjoy these zesty pancakes with fruit compote, a drizzle of maple syrup, or even my Homemade Strawberry Sauce. They would also be great for a larger meal alongside my Melon Pineapple Fruit Salad with Berries, some bacon, and our favorite Sheet Pan Eggs.
- To store. Seal completely cooled leftover pancakes in an airtight container, separating any layers with parchment paper. You can store them in the fridge for up to 4 days. You could also put them in freezer bags and keep them in the freezer for up to 3 months.
- To reheat. Allow the pancakes to thaw (if applicable) before arranging them in a single layer on a baking sheet. Bake, covered, at 350°F for 5-10 minutes. You could also pop a pancake or two in the microwave and heat in 15-second intervals until warm.
More Pancake Recipes to Try
- Buttermilk Pancakes
- Almond Flour Pancakes
- Sheet Pan Pancakes Recipe
- Drop Scones (Scotch Pancakes)
- Pumpkin Pancakes with Cranberry Maple Syrup
Cottage Cheese Pancakes
- Combine the wet ingredients. Whisk together the cottage cheese, eggs, sugar, vanilla, and lemon juice.
- Add the dry ingredients. Measure the flour, baking powder, and poppy seeds into the bowl with the cottage cheese and mix just until all the dry ingredients are incorporated. The batter should be thick and lumpy.
- Rest. Allow the batter to rest for 5 minutes.
- Heat the pan. Preheat a non-stick skillet over medium heat and lightly grease it with butter.
- Cook the pancakes. Pour 1/3 cup pancake batter onto the heated pan for each pancake. Cook the pancakes until small bubbles form on the surface, and the edges look set. Use a spatula to flip each pancake carefully. Cook for another minute or so before transferring the cooked pancakes to a serving plate. Repeat with the rest of the batter, and remember to butter the pan between each batch or as needed.
- Serve. Serve your pancakes warm with maple syrup, raspberry jam, or blueberry compote.
- Cottage Cheese. Use small curd cottage cheese because larger curds will make for lumpy pancakes.
- Don’t over-mix. When mixing the batter, mix just until everything is incorporated.
- Rest the batter. After whisking together all of the ingredients for the batter, you want to let it rest for about 5 minutes before cooking the pancakes.
- Pans. Use a non-stick pan and grease it with butter or cooking spray between each batch of pancakes.
- Add-ins. Fold some fresh or frozen blueberries into the batter. Mini chocolate chips would also be great.
- Make sheet pan pancakes. If you don’t feel like standing by the stove, line a baking sheet with parchment paper and spread the batter out over it. Bake for 10-15 minutes at 425°F or until the pancakes are cooked through.
- Storage: You can store the pancakes in the fridge for up to 4 days or in the freezer for up to 3 months.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.