This recipe for quick lemon protein pancakes with cottage cheese is going to be your new favorite breakfast recipe you and your whole family will love! It’s a quick and easy breakfast to throw together and is perfect to meal prep for the week ahead! Serve with a drizzle of maple syrup and you can satisfy your protein goals and sweet tooth all in one go!
Why You’ll Love…
You’ll love these cottage cheese protein pancakes because they are easy to make, just pop everything into a blender or a large bowl, then pour into a nonstick frying pan and you have a super easy and delicious breakfast that’s great for a Sunday morning or a busy weekday! If you have any leftover pancakes, they’re great to reheat in a toaster or toaster oven and they taste just as delicious as the first day!
Protein Pancakes
I love adding a bit of protein when you least expect it! Pancakes are one of my favorite breakfast treats, especially on the weekends. However, they never really fill me up and an hour later, I’m back in the kitchen looking for a snack! Sneaking in a bit of protein helps fill you up while still having a classic breakfast!
I’ve tried adding protein powder into a pancake mix, and while that was okay, I knew there could be a better option. I like the addition of cottage cheese because it adds protein without changing the consistency of the pancakes! And if you’re not the biggest fan of cottage cheese, don’t worry, you won’t be able to taste it! However, you could also substitute a cup of greek yogurt instead!
Additions and Substitutions
I love to make a big batch of pancakes on Sunday and snack on them all through the week! Here are a few ways to switch up the batter to enhance this recipe!
Fruit Additions – Turn these into lemon blueberry cottage cheese pancakes by plopping a few blueberries into the batter before pouring into the pan! You can also make a berry compote to garnish on top of your pancakes instead of a maple syrup!
Chocolate Chips – Sub out the lemon zest for chocolate chips for a bit of extra sweetness!
Lemon – If you really want to bump up the lemon flavor, you can add a squeeze of lemon juice into the batter instead of vanilla extract! Add in a few poppyseeds and you have lemon poppyseed pancakes!
If you’re feeling lemon poppyseed this spring, be sure to check out my Lemon Poppyseed Cake!
Equipment Needed:
Blender – This part is slightly optional, I like to blend the eggs and cottage cheese together to make sure everything is fully mixed!
Frying Pan – You can use a griddle or a nonstick pan to make the pancakes! I like to do three at a time to make sure I don’t burn any!
Bowl – Use a large mixing bowl to mix everything together!
You can shop all my favorite tools here! This website uses Affiliate links which may earn commission at no extra cost to you. Each item is one I use or a similar item.
Ingredient List:
See Recipe Card for Full Details
Step by Step Instructions:
Step 1. In a blender, add in cottage cheese and eggs. Mix together.
Step 2. Then add in milk, lemon zest, and vanilla extract.
Step 3: Gently mix the dry ingredients into the wet ingredients.
Step 4. Pour about a 1/4 cup of batter into the pan. When bubbles appear you can flip them! I like to place the pancakes on a wire rack while I’m still cooking them! This helps prevent any sogginess from happening!
Storage Instructions:
You can store these Lemon Protein pancakes in an airtight container in the fridge for about 3-4 days! If you want to freeze them, let them cool completely, then place a little piece of parchment paper or wax paper in between each pancake. Store in a freezer bag for about 2-3 months!
Helpful Tips and Tricks
You can really use whatever cottage cheese you like, I prefer to use a small curd cottage cheese, but you can use your favorite in this recipe!
When serving, I like to top my Lemon Protein pancakes with a bit of butter, some warm maple syrup and a few pieces of fresh fruit! The melted butter with the warm syrup and the fluffy pancakes is truly a dream come true! I love this high-protein pancake recipe because it’s perfect for a relaxing Sunday morning, but also great to make ahead for a busy weekday morning! The best part of this recipe is all of the delicious ways to serve these pancakes! Whipped cream and chocolate chips, anyone!?!
Cheers!
-Holly Michelle
Quick Lemon Protein Pancakes with Cottage Cheese
Ingredients
- 1 cup Cottage Cheese
- 2 Eggs
- 1/4 cup Milk
- 1 Lemon zested
- 1 teaspoon Vanilla Extract
- 1/2 cup Flour
- 1 teaspoon Baking Powder
Instructions
- Add cottage cheese and eggs to a blender, then pulse until smoth.1 cup Cottage Cheese, 2 Eggs
- In a bowl, pour cottage cheese mixture, then add in lemon zest, milk, and vanilla extact.1 Lemon, 1 teaspoon Vanilla Extract, 1/4 cup Milk
- Add in flour and baking powder. Stir everything together.1/2 cup Flour, 1 teaspoon Baking Powder
- Heat a nonstick skillet over medium heat. Pour in about 1/2 cup of batter. Let it cook until bubbles begin to form, then flip to cook on the other side.
- Repeat this step until all the batter is gone.
- Serve and enjoy!
