Lemon-Blueberry Cottage Cheese Pancakes With Crispy Edges

These lemon-blueberry cottage cheese pancakes are tender in the middle, lightly crisp at the edges, and bright with fresh lemon. Blending cottage cheese into the batter gives the pancakes a smooth texture and a little extra staying power without protein powder. The batter comes together in a blender, so it is an easy option for a weekend breakfast or a batch to freeze for later.

Recipe at a glance

Yield: 4 servings, about 12 small pancakes
Prep: 10 minutes
Cook: 15 minutes

Ingredients

• 1 cup cottage cheese
• 3 large eggs
• 1 cup old-fashioned rolled oats
• 1 teaspoon baking powder
• 1 tablespoon maple syrup, plus more to serve
• 1 teaspoon finely grated lemon zest
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 cup fresh blueberries, patted dry
• Butter or avocado oil for the pan

How to make them

1. Add cottage cheese, eggs, oats, baking powder, maple syrup, lemon zest, lemon juice and vanilla to a blender. Blend until mostly smooth, then let the batter rest for 5 minutes so the oats absorb some moisture.
2. Fold in the blueberries by hand. If the batter seems very thick, stir in 1 to 2 tablespoons of milk. It should slowly fall from a spoon, not pour like crepe batter.
3. Warm a lightly buttered nonstick skillet over medium-low heat. Spoon about 3 tablespoons of batter per pancake and spread gently into rounds.
4. Cook until the edges look set and small bubbles appear, about 2 to 3 minutes. Flip carefully and cook another 1 to 2 minutes, until the centers are cooked through. Lower the heat if the outside browns before the center sets.
5. Serve warm with extra blueberries, lemon zest and a little maple syrup.

Tips for fluffy, golden pancakes

Keep the pancakes small; the cottage-cheese batter is more delicate than a standard flour batter. A lower, steady heat helps the middle cook before the outside gets too dark. Use a thin spatula and wait until the edges are set before flipping. Frozen blueberries work too; add them straight from the freezer and expect a little purple streaking.

Easy variations

• Almond: Add 2 tablespoons finely chopped almonds and a pinch of cinnamon.
• Raspberry lemon: Swap in raspberries, folding them in gently so they do not break apart.
• Gluten-free: Use certified gluten-free oats and check the baking powder label.
• More tender: Add 1 tablespoon milk at a time until the batter is easy to spoon.

Make-ahead and storage

Cool leftover pancakes completely, then refrigerate in a sealed container for up to 3 days. Reheat in a skillet over low heat or in a toaster oven. To freeze, place parchment between the pancakes and store in a freezer-safe container for up to 2 months. Reheat from frozen until hot throughout.

Frequently asked questions

Can I make the batter without a blender? Yes. Whisk the eggs and cottage cheese very well, then stir in oat flour instead of whole oats. The texture will be a little less smooth.

Why did my pancakes fall apart? They may have been flipped before the edges set, or the heat may have been too high. Make smaller pancakes and let the first side cook longer.