Description
Fluffy, tender pancakes made with cottage cheese and fresh lemon, offering a bright citrus flavor, a creamy interior, and a comforting yet refreshing breakfast that feels special without being complicated.
Ingredients
- Cottage cheese: 1 cup
- All-purpose flour: 1 cup
- Large eggs: 2
- Milk: 1/2 cup
- Fresh lemon zest: 1 tablespoon
- Fresh lemon juice: 2 tablespoons
- Granulated sugar: 2 tablespoons
- Baking powder: 2 teaspoons
- Vanilla extract: 1 teaspoon
- Salt: 1/4 teaspoon
- Butter or neutral oil: 1 tablespoon for cooking
Instructions
- In a large mixing bowl, whisk together the cottage cheese, eggs, milk, lemon zest, lemon juice, sugar, and vanilla until mostly smooth with a bit of texture remaining.
- Add the flour, baking powder, and salt to the bowl and gently stir until just combined, taking care not to overmix.
- Heat a nonstick skillet or griddle over medium heat and lightly grease it with butter or oil.
- Pour about 1/4 cup of batter onto the hot skillet for each pancake and cook until bubbles form on the surface and the edges begin to set.
- Flip the pancakes carefully and cook the other side until golden and cooked through.
- Repeat with the remaining batter, adjusting the heat as needed, then serve warm.
Notes
- Let the batter rest for a few minutes before cooking to improve texture.
- Keep the heat at medium to avoid over-browning.
- Use fresh lemons for the brightest flavor.
- Blend the cottage cheese briefly if you prefer a smoother pancake texture.
Nutrition
- Serving Size: 2 pancakes
- Calories: 320
- Sugar: 8 g
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 14 g
- Cholesterol: 110 mg
Keywords: lemon cottage cheese pancakes, fluffy pancakes, citrus pancakes, vegetarian breakfast, homemade pancakes