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Mix up your breakfast routine with these exceptional Cottage Cheese Pancakes. Made with just a few simple ingredients, including the key addition of cottage cheese, these lemon poppyseed flapjacks boast a crisp exterior paired with a delicately cheesy center. They are a wonderful twist on classic pancakes that’s sure to be a hit!
Every now and then, it’s refreshing to step out of the ordinary and experiment with something different. With their crispy edges and a melty, subtly cheesy middle packed with flavor, these cottage cheese pancakes are ideal for such adventures. Infused with a lemony zest and sprinkled with poppy seeds, they’re poised to become your new go-to pancake recipe.
Why You’ll Love Cottage Cheese Pancakes
- Quick. These pancakes are so easy to throw together that they’ll be on the table in 30 minutes or less.
- Texture. My favorite thing about these flapjacks is their gloriously crisp edges that create the perfect juxtaposition to the melty, ever-so-slightly cheesy center.
- Unique. They are fun and different without being so over the top.
Ingredients for Cottage Cheese Pancakes
- Small curd cottage cheese: Make sure you are using small curd.
- Eggs: You’ll need 4 large eggs.
- Sugar: Granulated sugar to sweeten them up a bit.
- Vanilla: You could use a bit of almond extract here instead of (or in addition to) vanilla.
- Lemon juice: Orange juice would also do the trick.
- All-Purpose Flour: You could also use a 1:1 gluten-free flour instead. Almond flour also works.
- Baking powder
- Poppy seeds: Feel free to omit the poppy seeds. They add a little bite to these citrusy pancakes.
How to Make Cottage Cheese Pancakes
- Make the batter. Whisk together the cottage cheese, eggs, sugar, vanilla, and lemon juice, and then mix in the flour, baking powder, and poppy seeds.
- Rest. Allow the batter to rest for 5 minutes.
- Cook the pancakes. Heat a non-stick pan over medium heat and grease it with butter. Pour 1/3 cup dollops of pancake mix into the pan and cook until small bubbles form on the surface of the pancakes and the edges start to look set. Flip and cook for another minute before removing from the pan. Repeat until you are out of batter.
- Serve. Serve your pancakes warm with maple syrup, raspberry jam, or blueberry compote.
Recipe Tips And Variations
- Small curd. Be sure to use small curd cottage cheese. Larger curds will make for unpleasantly lumpy pancakes.
- Don’t over-mix. When mixing the dry ingredients into the batter, mix just until everything is incorporated. No more. Over-mixing can cause the glutens in the flour to overdevelop which can result in tough, dense pancakes.
- Rest. After whisking together all of the ingredients for the batter, you want to let it rest for about 5 minutes before cooking the pancakes. This will allow the flour a chance to hydrate and will make the pancakes lighter and fluffier.
- No sticking, please. Use a non-stick pan and be sure to grease it with butter or cooking spray between each batch of pancakes. Otherwise, your pancakes will stick to the pan and make a mess.
- Mix-ins. I love the idea of folding some fresh or frozen blueberries into the batter. I bet coconut flakes would be super tasty as well.
- Make it in a sheet pan. If you don’t feel like standing by the stove, line a baking sheet with parchment paper and spread the batter out over it. Bake for 10 to 15 minutes at 425°F or until the pancakes are cooked through. So simple!
What to Serve with Pancakes
Enjoy these zesty pancakes with fruit compote, a drizzle of maple syrup, or even my Homemade Strawberry Sauce. They would also be great for a larger meal alongside my Melon Pineapple Fruit Salad with Berries, some bacon, and our favorite Sheet Pan Eggs.
Proper Storage
- To store. Once the pancakes have cooled completely, seal them in an airtight container, separating any layers with parchment paper. You can store them in the fridge for up to 4 days or in the freezer for up to 3 months.
- To reheat. Allow the pancakes to thaw (if applicable) before arranging them in a single layer on a baking sheet. Bake, covered, at 350°F for 5-10 minutes. You could also pop a pancake or two in the microwave and heat in 15-second intervals until warm.
More Pancake Recipes to Try
Feeling in an experimental mood? Here are some of my other favorite unique pancake recipes for you to play with. Let me know what you think!
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Combine the wet ingredients. Whisk together the cottage cheese, eggs, sugar, vanilla, and lemon juice.
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Add the dry ingredients. Measure the flour, baking powder, and poppy seeds into the bowl with the cottage cheese and mix just until all the dry ingredients are incorporated. The batter should be thick and lumpy.
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Rest. Allow the batter to rest for 5 minutes.
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Heat the pan. Preheat a non-stick skillet over medium heat and lightly grease it with butter.
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Cook the pancakes. Pour 1/3 cup pancake batter onto the heated pan for each pancake. Cook the pancakes until small bubbles form on the surface, and the edges look set. Use a spatula to flip each pancake carefully. Cook for another minute or so before transferring the cooked pancakes to a serving plate. Repeat with the rest of the batter, and remember to butter the pan between each batch or as needed.
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Serve. Serve your pancakes warm with maple syrup, raspberry jam, or blueberry compote.
- Cottage Cheese. Use small curd cottage cheese because larger curds will make for lumpy pancakes.
- Don’t over-mix. When mixing the batter, mix just until everything is incorporated.
- Rest the batter. After whisking together all of the ingredients for the batter, you want to let it rest for about 5 minutes before cooking the pancakes.
- Pans. Use a non-stick pan and grease it with butter or cooking spray between each batch of pancakes.
- Add-ins. Fold some fresh or frozen blueberries into the batter. Mini chocolate chips would also be great.
- Make sheet pan pancakes. If you don’t feel like standing by the stove, line a baking sheet with parchment paper and spread the batter out over it. Bake for 10-15 minutes at 425°F or until the pancakes are cooked through.
- Storage: You can store the pancakes in the fridge for up to 4 days or in the freezer for up to 3 months.
Serving: 0.25 recipe | Calories: 352 kcal | Carbohydrates: 42 g | Protein: 22 g | Fat: 10 g | Saturated Fat: 3 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 3 g | Trans Fat: 0.02 g | Cholesterol: 183 mg | Sodium: 422 mg | Potassium: 283 mg | Fiber: 1 g | Sugar: 16 g | Vitamin A: 397 IU | Vitamin C: 1 mg | Calcium: 178 mg | Iron: 3 mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
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