A lemony, protein-packed twist on a fluffy breakfast classic.

Cottage cheese is a simple way to subtly add protein and creaminess to recipes, and these Lemon Cottage Cheese Pancakes make the most of it. They’re soft and fluffy, with a fresh lemon flavour that feels bright and comforting at the same time.

Made with simple ingredients, these pancakes offer a naturally protein-packed twist on a breakfast favourite. If you love a nourishing breakfast that still feels like a treat, this recipe is a great one to try!

Ingredients

Here’s what you’ll need for this recipe:

Cottage Cheese: Blended cottage cheese adds natural protein and creaminess to the batter, helping create soft, fluffy pancakes.

Whole Wheat Flour: Provides structure and fibre, giving the pancakes a hearty base while still keeping them light.

All-Purpose Flour: Balances the whole wheat flour and helps keep the pancakes tender and fluffy.

Ground Flaxseed: When mixed with water, ground flaxseed acts as a plant-based binder and adds fibre and healthy fats.

Milk: Adds moisture and helps create a smooth, pourable batter. Any milk of choice works well here — I used cow’s milk.

Lemon Juice & Zest: Lemon juice adds brightness and helps activate the baking soda, while the zest brings a fresh, aromatic lemon flavour.

Coconut Sugar: Adds gentle sweetness with a subtle caramel note.

Oil: Adds moisture and helps prevent sticking during cooking. I used avocado oil, but canola or olive oil work well too.

Others: Baking powder and baking soda help the pancakes rise, while vanilla extract and salt enhance overall flavour.

Kitchenware

You’ll also need:

• Measuring cups and spoons
• Blender
• Mixing bowls
• Whisk or spatula
• Pan or skillet (cast iron or non-stick both work)
• Spatula for flipping

Steps

1. In a small bowl, mix together the ground flaxseed and water. Set aside for 5 minutes to thicken.
2. In a blender, combine the cottage cheese, milk, lemon juice, vanilla, and oil. Blend until smooth. Set lemon zest aside.
3. In a large bowl, whisk together the flours, baking powder, baking soda, salt, and coconut sugar.
4. Pour the blended wet ingredients into the dry ingredients. Add the flax mixture and gently mix by hand until just combined.
5. Do not overmix — the batter should be thick but fluffy.
6. Fold in the lemon zest.
7. Let the batter rest for about 5 minutes.
8. Heat a pan over low heat and lightly grease with butter or oil.
9. Spoon the batter onto the pan and gently spread into pancakes if needed.
10. Cook until bubbles form and the edges look set, then flip and cook until golden and cooked through.
11. Serve warm, with maple syrup if desired.

Tips & Notes

• Blend the cottage cheese well: Blending helps create a smooth batter and ensures the pancakes stay soft and fluffy without noticeable curds.
• Don’t overmix the batter: Mix just until combined. Overmixing can lead to denser pancakes, especially with whole wheat flour.
• Let the batter rest: Allowing the batter to sit for about 5 minutes helps hydrate the flours and results in a better texture.
• Cook on low heat: These pancakes cook best over low heat, especially when using a cast iron pan. This allows them to cook through evenly without browning too quickly.
• Adjust thickness as needed: The batter should be thick but spreadable. If it feels too thick, add a splash of milk to loosen it slightly.
• Serving ideas: Serve warm with maple syrup, fresh fruit, yogurt, or a dollop of nut butter.

Recipe

Lemon Cottage Cheese Pancakes

• Servings: 8–10 pancakes
• Prep Time: 30 mins
• Print

A lemony, protein-packed twist on a fluffy breakfast classic.

Ingredients

• 1 tbsp ground flaxseed
• 3 tbsp water
• 1 cup whole wheat flour
• 1/2 cup all purpose flour
• 1 tsp baking soda
• 2 tsp baking powder
• 1/4 tsp salt
• 2 tbsp coconut sugar (also called coconut palm sugar)
• 1 tsp vanilla
• 1 cup cottage cheese, blended
• 1/2 cup milk of choice
• 4 tbsp lemon juice
• zest of 3 lemons
• 2 tbsp of oil

Directions

1. In a small bowl, mix together the ground flaxseed and water. Set aside for 5 minutes to thicken.
2. In a blender, combine the cottage cheese, milk, lemon juice, vanilla, and oil. Blend until smooth. Set lemon zest aside.
3. In a large bowl, whisk together the flours, baking powder, baking soda, salt, and coconut sugar.
4. Pour the blended wet ingredients into the dry ingredients. Add the flax mixture and gently mix by hand until just combined.
5. Do not overmix — the batter should be thick but fluffy.
6. Fold in the lemon zest.
7. Let the batter rest for about 5 minutes.
8. Heat a pan over low heat and lightly grease with butter or oil.
9. Spoon the batter onto the pan and gently spread into pancakes if needed.
10. Cook until bubbles form and the edges look set, then flip and cook until golden and cooked through.
11. Serve warm, with maple syrup if desired.

Nutrition

Per Serving: Energy/Calories: 165 kcal | Carbohydrates: 24 g | Protein: 7 g | Fat: 5 g | Saturated Fat: 1.2 g | Sodium: 220 mg | Fibre: 3 g | Total Sugars: 5 g

Please note: the nutrition information provided above is an estimation based on a reference serving size. It is subject to error/variation and is for information purposes only. The website owner is not liable for this information. While this information may be helpful for you, please remember that food is more than just numbers.

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