Yield: 10–12 small pancakes (4 servings)

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Ingredients

• 1 cup (240 g) cottage cheese
• 2 large eggs
• 1 cup (240 ml) milk
• 2 tablespoons melted butter (or neutral oil)
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest
• 1 tablespoon lemon juice (optional, for extra flavor)
• 1½ cups (190 g) all-purpose flour
• 2 teaspoons baking powder
• 2 tablespoons sugar (optional)
• ¼ teaspoon salt
• 1 cup (150 g) fresh blueberries
• 1 tablespoon flour (for coating blueberries)

For Serving

• Maple syrup
• Powdered sugar
• Extra blueberries
• Lemon zest
• Butter (optional)

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Instructions

Step 1: Mix Wet Ingredients

In a large bowl, whisk together:

• Cottage cheese
• Eggs
• Milk
• Melted butter
• Vanilla
• Lemon zest
• Lemon juice

The batter may look slightly lumpy because of the cottage cheese.

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Step 2: Add Dry Ingredients

Mix together:

• Flour
• Baking powder
• Sugar
• Salt

Stir into the wet mixture until just combined.

Do not overmix.

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Step 3: Fold in Blueberries

Toss blueberries with 1 tablespoon flour.

Gently fold them into the batter.

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Step 4: Rest Batter

Let the batter sit for 5–10 minutes.

This helps produce fluffier pancakes.

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Step 5: Cook

Heat a lightly buttered nonstick skillet over medium-low heat.

Drop about ¼ cup batter for each pancake.

Cook:

• 2–3 minutes on first side
• Flip when bubbles appear
• Cook another 2–3 minutes

They should be golden brown.

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Step 6: Serve

Top with:

• Powdered sugar
• Maple syrup
• Fresh blueberries
• Lemon zest

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Nutrition Information

Per serving (3 pancakes, without syrup):

Nutrition values are estimates and will vary depending on ingredient brands and portion size.

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Tips

• Use full-fat cottage cheese for the best flavor.
• Fresh blueberries hold their shape better than thawed frozen berries.
• Cook over medium-low heat so the centers cook through without burning.
• Don’t press pancakes with the spatula—they’ll stay fluffier.
• For smoother pancakes, blend the cottage cheese before mixing.

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Storage

Refrigerator: Up to 4 days

Freezer: Up to 2 months

Reheat in:

• Microwave: 30–45 seconds
• Toaster
• Skillet over low heat

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Variations

• Replace blueberries with raspberries or chopped strawberries.
• Add ½ teaspoon cinnamon.
• Use orange zest instead of lemon.
• Substitute whole wheat flour for half the all-purpose flour.
• Add white chocolate chips for a dessert-style pancake.

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Frequently Asked Questions

Q: Can I use frozen blueberries?
A: Yes. Add them frozen and do not thaw, or they’ll bleed into the batter.

Q: Can I make the batter ahead of time?
A: Yes, refrigerate for up to 24 hours. Stir gently before cooking.

Q: Can I make these gluten-free?
A: Yes, substitute a 1:1 gluten-free all-purpose flour blend.

Q: Why are my pancakes dense?
A: Overmixing the batter or using old baking powder can make them less fluffy.

Q: Can I omit the sugar?
A: Yes. The blueberries provide natural sweetness, and maple syrup can be added when serving.

Q: Can I blend the batter?
A: Yes. Blending creates a smoother, more uniform texture while keeping the pancakes high in protein.