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Fluffy Lemon Blueberry Cottage Cheese Pancakes (High Protein Breakfast)

Close-up of three fluffy Lemon blueberry cottage cheese pancakes stacked on a white plate.
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Make these macro friendly breakfast pancakes using cottage cheese for a ricotta-style texture. This blender method creates a smooth, high protein breakfast perfect for post-workout indulgence.

Ingredients

Scale
  • 1 cup cottage cheese
  • 2 large eggs
  • 1/4 cup all-purpose flour or oat flour
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • Pinch of salt
  • 1/4 cup fresh or frozen blueberries
  • Cooking spray or oil for the griddle

Instructions

  1. Combine the cottage cheese, eggs, flour, lemon zest, vanilla extract, baking powder, and salt in a blender. Blend until the mixture is completely smooth, resembling a thick batter.
  2. Gently fold in the blueberries by hand to avoid crushing them.
  3. Heat a non-stick skillet or griddle over medium heat and lightly coat with cooking spray or oil.
  4. Pour batter onto the hot surface to form pancakes, using about 1/4 cup of batter per pancake.
  5. Cook for 3 to 4 minutes per side, until golden brown and cooked through. The blueberries will burst slightly.
  6. Serve immediately. Top with a squeeze of fresh lemon juice or a light drizzle of maple syrup if desired.

Notes

  • For the best texture, use full-fat cottage cheese.
  • If the batter seems too thick, add one tablespoon of milk or water until you reach your preferred consistency.
  • This recipe is great for meal prepping; store leftovers in an airtight container in the refrigerator for up to three days.
  • Find more delicious lemon blueberry recipes on our Pinterest page.

Nutrition

Find it online: https://kitchenuser.net/lemon-blueberry-cottage-cheese-pancakes/