Best 3 Lemon Cottage Cheese Pancakes Recipes

Get ready to start your day with fluffy, tangy, and delightful lemon cottage cheese pancakes! This recipe combines the zesty flavor of lemons with the creamy texture of cottage cheese to create a unique and irresistible breakfast treat. These pancakes are not just delicious, but also packed with wholesome ingredients that offer a boost of energy and essential nutrients. Whether you're a seasoned pancake maker or just starting your culinary adventures, follow our step-by-step guide and tips to create the perfect lemon cottage cheese pancakes that will impress your taste buds and brighten your morning.

Let's cook with our recipes!

COTTAGE CHEESE PANCAKES WITH LEMON

Cottage Cheese Pancakes with Lemon image

These pancakes are crisp outside and fluffy inside; thanks to the addition of cottage cheese, they have more protein than most.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes

Yield Makes 2 dozen

Number Of Ingredients 11

Ingredients

6 large eggs, separated, yolks lightly beaten
Pinch cream of tartar
2 cups 2-percent cottage cheese
1/4 cup granulated sugar
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon coarse salt
1/4 teaspoon ground cinnamon
Vegetable-oil cooking spray
1 tablespoon confectioners' sugar
2 lemons (1 zested; 1 cut into wedges)

Steps:

Beat egg whites on medium-high speed until foamy. Add cream of tartar; beat until stiff, glossy peaks form.
Heat a griddle or large skillet over medium-high heat. Stir together yolks, cottage cheese, granulated sugar, flour, baking powder, salt, and cinnamon in a medium bowl. Whisk in one-third of the whites. In two batches, gently fold in remaining whites with a rubber spatula.
Spray griddle with cooking spray; heat until a drop of batter sizzles upon contact. Working in batches, pour 1/4 cup batter per pancake onto griddle; cook until surfaces bubble and edges are slightly dry, about 1 minute. Flip pancakes; cook until undersides are golden brown, about 3 minutes more. Divide confectioners' sugar among pancakes. Serve sprinkled with lemon zest and with lemon wedges on the side.

Nutrition Facts : Calories 218 g, Cholesterol 216 g, Fat 6 g, Fiber 1 g, Protein 17 g, Sodium 152 g

LEMON COTTAGE CHEESE PANCAKES

Lemon Cottage Cheese Pancakes image

Provided by Food Network

Time 1h50m

Yield 15 servings

Number Of Ingredients 8

Ingredients

5 pounds cottage cheese
4 cups all-purpose flour
8 ounces clarified butter
Pinch salt
11 lemons, zest finely grated or chopped
8 whole eggs
16 ounces superfine sugar
Berry preserves or fresh berries, as accompaniment

Steps:

Mix all ingredients together. Store in refrigerator. Will keep for 5 to 7 days in an airtight container. Stir before using. Cook like regular pancakes on a flat griddle. Use vegetable spray on the griddle. Make the pancakes no larger than 4 inches across. Flip carefully as they are very soft and have a tendency to tear. Serve with berry preserves or fresh seasonal berries.

HONEY LEMON COTTAGE CHEESE PANCAKES

Honey Lemon Cottage Cheese Pancakes image

These are the most delicious cottage cheese pancakes I have ever tried. Who knew adding a little lemon and honey was the secret ingredient. Recipe courtesy of Better Homes and Gardens January 2019.

Provided by AmyZoe

Categories Breakfast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

6 eggs, lightly beaten
16 ounces cottage cheese
2 tablespoons honey
2 tablespoons unsalted butter, melted
2 teaspoons vanilla
1 teaspoon lemon zest
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
butter, maple syrup, and or berries, for serving

Steps:

In a large bowl, stir to combine eggs, cottage cheese, honey, butter, vanilla, and zest.
Add flour, baking powder, baking soda, and salt. Stir just until moistened.
Pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet.
Cook over medium heat about 2 minutes and flip when top is bubbly and edges are slightly dry.
Cook an additional 2 minutes or until both sides are brown.
Keep warm in 200 oven while cooking remaining pancakes.
Serve warm with butter, maple syrup, and/or berries.

Nutrition Facts : Calories 487.2, Fat 18.6, SaturatedFat 8.2, Cholesterol 315, Sodium 1249.2, Carbohydrate 49.7, Fiber 1.3, Sugar 12.6, Protein 27.9

Tips:

Choose the right cottage cheese: Use a smooth, creamy cottage cheese for the best results. Avoid cottage cheese with large curds, as these will make the pancakes grainy.
Don't overmix the batter: Overmixing the batter will make the pancakes tough. Mix just until the ingredients are combined.
Cook the pancakes over medium heat: Cooking the pancakes over medium heat will help them cook evenly without burning.
Serve the pancakes immediately: Lemon cottage cheese pancakes are best served hot and fluffy. If you need to keep them warm, place them in a preheated oven at 200°F.

Conclusion:

Lemon cottage cheese pancakes are a delicious and easy-to-make breakfast or brunch dish. They are light and fluffy, with a tangy lemon flavor. The cottage cheese adds a boost of protein and calcium, making these pancakes a healthy and satisfying option. Serve them with your favorite toppings, such as fresh berries, maple syrup, or whipped cream.