Higher Protein Lemon Blueberry Pancakes
If you know me, you know I’m obsessed with cottage cheese, using it to add protein to all my favorite recipes like Cottage Cheese Protein Brownies, Cottage Cheese Lasagna, and Cottage Cheese Egg Bites. But, one of my very favorite ways is in these pancakes!
I have so many variations of these, from Classic Cottage Cheese Pancakes to Cinnamon Roll Pancakes. But as the weather warms, these lemon blueberry pancakes are the flavor I keep coming back to again and again. They’re light, fresh, and perfectly balanced with bright lemon and sweet, juicy blueberries. And I always make a double batch to store for busy mornings! The kids are always OBSESSED when we get to have these. They’re seriously a dream come true!
Why You’ll Love This Recipe
- Lemon Blueberry Flavor – The batter is naturally sweetened and has a bright lemony flavor. Then, the little pops of blueberries add a sweet, fruity taste that takes everything over the top.
- Light + Fluffy Texture – The cottage cheese helps make the batter extra soft and fluffy, resulting in lightly crisp edges and a tender bite. I promise you, you don’t even realize it’s there!
- SUPER Easy – Just combine the ingredients, letting a blender do most of the work. Then, scoop, cook, and serve. You’ll have a full stack of pancakes ready to eat in 30 minutes!
- High Protein – A single pancake provides 5 grams of protein for a filling option that still tastes like a treat.
RELATED: Protein Soufflé Pancakes
Ingredients
- Flour – I use all-purpose flour for the base of the pancake batter, but whole wheat flour works great, too. Substitute a 1:1 gluten-free flour blend if you need to keep your pancakes gluten-free.
- Baking Soda – Make sure it’s fresh for the fluffiest texture!
- Cottage Cheese – I prefer full-fat cottage cheese, but low-fat also works well. Since we’re blending the ingredients, both small curd and large curd are totally fine.
- Eggs – These help bind the ingredients. Substitute with a flax egg if needed.
- Lemon – I use both lemon juice and lemon zest to infuse the batter with a bright, citrusy taste. It pairs SO well with the berries!
- Coconut Oil – Substitute melted butter, melted vegan butter, or a neutral oil of your choice if needed.
- Maple Syrup – This acts as a natural sweetener, incorporating seamlessly into the batter and adding a subtle maple taste.
- Vanilla – This adds depth and enhances the rest of the ingredients.
- Blueberries – Fresh blueberries are best. I look for the smaller blueberries in the package for a more even distribution.
How to Make Cottage Cheese Lemon Blueberry Pancakes
I use a high-speed blender to create a smooth consistency, eliminating any cottage cheese curds. Then, all you need is a large bowl and a skillet, plus a few minutes! Here’s how to make the best easy Lemon Blueberry Pancakes:
- Mix the dry ingredients – Whisk all the dry ingredients in a large bowl until well combined.
- Blend the wet ingredients – Add all the wet ingredients except the coconut oil to a blender, and blend until smooth. Then, add the coconut oil, and blend again.
- Combine the batter – Pour the wet ingredients into the bowl of dry ingredients, and stir just until combined. Then, gently fold in the blueberries, being careful not to crush them.
- Cook – Heat a non-stick skillet over medium-low heat, add a scoop of batter, and cook until the top looks glossy and bubbles begin to form. Flip and continue to cook until the batter is set.
- Repeat – Transfer the pancake to a plate or wire rack, and repeat, cooking all the batter. Then, enjoy warm with your favorite toppings!
Tips
- Cook low and slow. Keep your skillet at medium-low heat so the pancakes cook all the way through without burning on the outside.
- Cover the pan. Placing a lid on the skillet traps heat and helps the batter set, making the pancakes extra fluffy and helping them cook inside.
- Don’t overmix the batter. I know we say this a lot for pancakes, but it really makes a difference! Stir just until combined to prevent overworking the gluten in the flour, which will make your pancakes dense.
- Cool the coconut oil. Make sure it’s melted but not hot, or it can clump when mixed with the other ingredients.
Related: Chocolate Protein Pancakes
Variations
Berry Swap: Not a fan of blueberries? Use raspberries, chopped strawberries, or even blackberries instead!
Add Protein: Mix in a scoop of vanilla protein powder (you may need a splash of milk to adjust the batter).
Extra Lemon Flavor: Add more lemon zest or a drop of lemon extract for an even stronger citrus flavor.
Make Them Mini: Cook smaller pancakes for kid-friendly, bite-sized portions, adjusting the cooking time as needed.
Topping Ideas
These lemon blueberry pancakes already have tons of flavor. So, I typically have them with just a little extra maple syrup and fresh blueberries, but feel free to get creative! Set out a toppings bar with different options so everyone can build their own plates. Here would be some of my go-to suggestions:
- Coconut Flakes
- Whipped Cream
- Chopped Nuts
- Chocolate Chips
- Powdered Sugar
- Triple Berry Chia Seed Jam
How to Store
Once cool, transfer leftover pancakes to an airtight container or sealable bag. They will stay fresh in the fridge for up to 4 days or in the freezer for up to 2 months. If freezing, I like to place a sheet of parchment paper between each pancake to prevent them from clumping together.
You can reheat leftovers in a toaster oven or microwave, adding an extra minute or two if frozen. There’s no need to thaw them first!
More Healthy Pancake Recipes
- Healthy S’more Pancakes
- Gingerbread Protein Pancakes
- Apple Pie Protein Pancakes
- Mocha Protein Peanut Butter Pancakes
- Protein Pancakes with Greek Yogurt
- Pumpkin Protein Pancakes
Fun Ways to Use Cottage Cheese
- Cottage Cheese Waffles
- Cottage Cheese Muffins
- Cottage Cheese Cinnamon Rolls
- Cottage Cheese Pancake Bars
- Cottage Cheese Chocolate Chunk Cookies
- Cookie Dough Cottage Cheese Bites
Looking for more? Find 35+ cottage cheese recipes!
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Lemon Blueberry Cottage Cheese Pancakes
Equipment
Ingredients
- 1 1/4 cups all-purpose flour (or whole wheat)
- 1/2 teaspoon baking soda
- 1 cup cottage cheese
- 3 large eggs
- zest from one medium lemon (about 1 teaspoon)
- 2 1/2 Tablespoons lemon juice (about 1 medium lemon)
- 2 Tablespoons coconut oil
- 1 Tablespoon maple syrup (plus more for serving)
- 1 teaspoon vanilla extract
- 1 cup small blueberries
Instructions
- Combine the flour and baking soda in a large bowl and whisk.
- Add the cottage cheese, eggs, lemon zest, lemon juice, maple syrup, and vanilla to the blender and blend until smooth.
- Add in the melted and cooled coconut oil, then blend.
- Pour the blended ingredients into the dry ingredients and stir gently, just until combined.
- Fold in the blueberries.
- Heat a non-stick skillet over medium-low heat, scoop the batter into the pan, cover with a lid and cook until the top looks glossy and bubbles begin to form on the pancake (about 2 minutes).
- Flip the pancake, cover, and cook until the top is softened and the pancake is cooked through, about 2 minutes.
- Stack the cooked pancakes on top of one another to keep warm. Top with syrup and enjoy!
Video
Notes
- Allow the coconut oil to cool before adding it to the batter. Hot coconut oil added to cold ingredients causes it to clump up and won’t incorporate well.
- When adding the wet ingredients to the dry, stir gently to combine them. Over-mixed pancake batter can lead to tough, flat pancakes.
- Feel free to make a double or triple batch and freeze some for later!
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