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These lemon blueberry cottage cheese pancakes are soft, fluffy, and packed with protein thanks to full-fat cottage cheese and eggs. Everything blends together in minutes to make the easiest blender pancakes, giving you a simple breakfast that feels a little special without any extra effort.
Fresh blueberries and bright lemon zest add a fresh, lightly sweet flavor that pairs perfectly with the creamy pancake base. They cook up tender and golden on the outside while staying fluffy on the inside. Perfect for a cozy weekend breakfast or quick weekday meal prep.
What’s to Love About These Cottage Cheese Pancakes
These cottage cheese pancakes are one of my favorite easy breakfasts. Here’s why:
- High protein. Cottage cheese and eggs make these pancakes extra satisfying.
- Blender batter. Everything mixes in one blender in about 30 seconds.
- Naturally gluten-free. Made with rolled oats instead of flour.
- Bright and fresh flavor. Lemon and blueberries make these pancakes feel light and refreshing.
- Perfect for meal prep. Make a batch and enjoy them throughout the week.
Ingredient Notes
All other ingredients and measurements can be found in the recipe card toward the bottom of this post.
- Cottage Cheese: Full-fat works best for flavor and texture. It blends completely smooth in the batter.
- Eggs: Helps bind everything together and gives the pancakes structure.
- Rolled Oats: Blended oats create a naturally gluten-free pancake base.
- Baking Powder: Helps the pancakes rise and stay fluffy.
- Vanilla Extract: Adds warmth and sweetness to the flavor.
- Blueberries: Fresh blueberries add bursts of sweetness throughout the pancakes.
- Lemon Zest & Lemon Juice: Brightens the flavor and pairs perfectly with blueberries.
Steps to Make This Recipe
Ready to make these lemon blueberry blender pancakes? Let me walk you through it. For your convenience, the full ingredient list and instructions are in the printable recipe card below.
- Step One. Add the cottage cheese, eggs, rolled oats, baking powder, vanilla, blueberries, lemon zest, and lemon juice to a blender in the order listed.
- Step Two. Blend for about 30 seconds until the batter is smooth. Be careful not to over-blend.
- Step Three. Let the batter sit for about 5 minutes. It should thicken slightly and become scoopable.
- Step Four. Heat a large nonstick skillet or griddle over low to medium heat. Add your cooking fat and allow it to warm.
- Step Five. Using a 1/4 cup scoop, portion the batter onto the pan to form pancakes. You should get about 8 pancakes depending on the size of your pan.
- Step Six. Cook for 3–4 minutes until the edges begin to fluff and small bubbles form. Flip and cook for another 2–4 minutes until golden and cooked through.
Recipe Tips
- Don’t over-blend. Blend just until smooth to keep the pancakes light and fluffy.
- Let the batter rest. The oats absorb moisture and thicken the batter slightly.
- Cook on medium-low heat. These pancakes cook best slowly so they stay tender inside.
- Use a nonstick pan. This helps them flip easily and cook evenly.
Recipe Pairings
These pancakes are delicious on their own but even better with a few toppings:
- Maple syrup
- Greek yogurt
- Fresh berries
- Extra lemon zest
- A drizzle of honey or almond butter
Other Recipes To Try
Breakfast
Healthier Breakfast Tostada
Breakfast
Sweet Potato Breakfast Hash
Breakfast
Breakfast Enchiladas
Breakfast
Blueberry Banana Nut Bread
Lemon Blueberry Cottage Cheese Pancakes
Equipment
- large skillet
Ingredients
- 1 cup full fat cottage cheese
- 2 large eggs
- 1 cup rolled oats
- 2 teaspoons baking powder
- 2 teaspoons vanilla extract
- ½ cup blueberries
- zest of 1 lemon
- ½ lemon juice
Instructions
- Add the cottage cheese, eggs, rolled oats, baking powder, vanilla extract, blueberries, lemon zest, and lemon juice to a blender in the order listed.
- Blend on high for about 30 seconds until the batter is smooth. Do not over-blend.
- Let the batter sit for about 5 minutes so it thickens slightly.
- Heat a large nonstick skillet or griddle over low to medium heat. Add cooking fat and allow it to warm.
- Using a 1/4 cup scoop, pour the batter onto the skillet to form pancakes. You should get about 8 pancakes depending on the size of your pan. Cook in batches if needed.
- Cook for 3–4 minutes until the edges begin to fluff and small bubbles form.
- Flip the pancakes and cook for another 2–4 minutes until golden brown and cooked through.
- Serve warm with maple syrup, fresh blueberries, or additional lemon zest if desired.
Notes
- Don’t over-blend. Blend just until smooth to keep the pancakes light and fluffy.
- Let the batter rest. The oats absorb moisture and thicken the batter slightly.
- Cook on medium-low heat. These pancakes cook best slowly so they stay tender inside.
- Use a nonstick pan. This helps them flip easily and cook evenly.
- Store leftovers in an airtight container in the fridge for up to 4 days. You can freeze these for up to 2 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
delish! I hope you all love.