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Fluffy Calorie Deficit Blueberry Lemon Cottage Cheese Pancakes

blueberry lemon cottage cheese pancakes - featured image

These fluffy, moist pancakes combine cottage cheese, fresh lemon, and blueberries for a protein-rich, calorie-conscious breakfast that’s both indulgent and healthy.

Ingredients

Scale
  • 1 cup (225 g) small-curd cottage cheese
  • 3 large eggs, room temperature
  • 3/4 cup (90 g) all-purpose flour (whole wheat can be substituted)
  • 1 teaspoon baking powder
  • 2 tablespoons granulated sugar (or honey/maple syrup)
  • 1 tablespoon lemon zest
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup (75 g) frozen or fresh blueberries
  • Cooking spray or butter for greasing the pan

Instructions

  1. Zest and juice the lemon. Measure out cottage cheese, eggs, flour, and other ingredients.
  2. In a large bowl, whisk together cottage cheese, eggs, lemon zest, lemon juice, vanilla extract, and sugar until fairly smooth. The mixture will be slightly lumpy.
  3. In a separate bowl, sift together flour, baking powder, and salt.
  4. Gradually add dry ingredients into the wet mixture, stirring gently with a spatula. Stop when just combined to keep batter light.
  5. Carefully fold in blueberries to avoid bursting.
  6. Heat a non-stick skillet or griddle over medium heat and lightly grease with cooking spray or butter.
  7. Pour about 1/4 cup (60 ml) batter per pancake onto the pan. Cook until bubbles form on surface and edges look set, about 2-3 minutes.
  8. Flip and cook another 2 minutes until golden and cooked through. Adjust heat as needed.
  9. Serve warm immediately or keep warm on a rack in a low oven (200°F / 90°C) while finishing the batch.

Notes

If batter is too thick, add a tablespoon of milk to loosen. If too thin, add a bit more flour. Use medium heat to avoid burning. Gently fold blueberries to prevent bursting. Use a 1/4 cup measuring cup for consistent pancake size. Fresh lemon zest is best added just before mixing.

Nutrition

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