These Lemon Poppy Seed Cottage Cheese Pancakes start your day with protein and flavor! They’ll quickly become a new breakfast favorite.

Lemon Poppy Seed Pancakes with a secret ingredient for added protein! Get the easy recipe on!
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I was going to call these “lemon poppy seed pancakes with a secret ingredient,” but I’ve never been good at keeping secrets.

The secret ingredient is cottage cheese.

And it’s delicious.

About these cottage cheese pancakes

I pureed cottage cheese and added it to the pancake batter to create protein-packed, perfectly moist pancakes. I’m not sure I’ll ever make pancakes without cottage cheese ever again!

And let me tell you this – my kids LOVED these cottage cheese pancakes. My protein-hating, picky son who only gets protein from milk and eggs loved these pancakes. Sneaky mommy, happy kid. Everyone wins.

PS: Need more pancake recipes? I have you covered with my second website, Pancake Recipes! Literally all the pancakes you could ever want.

These Lemon Poppy Seed Cottage Cheese Pancakes start your day with protein and flavor! They'll quickly become a new breakfast favorite.

And can we talk about lemon poppy seed for a second? The classic combination is perfect for breakfast and just what we need as the winter months drag on…and on…and on….

and on.

We had 2 days of warm weather. One of those days was filled with gusty winds that would definitely blow my 3-year-old away. So, one day. One day of warm weather. And then back to cold. Michigan is such a tease.

But it was nice to have a reminder of what is to come. Walks outside, sunshine and being able to leave the house without having to put 12 layers on each of the kids before stuffing them into their carseats.

Lemons give me the same gentle reminder of warmer days and refreshing flavors. I can’t wait to squeeze a lemon over some chicken breasts and grill up some chicken tawook. Or squeeze some lemons into a pitcher of refreshing lemonade.

These Lemon Poppy Seed Cottage Cheese Pancakes start your day with protein and flavor! They'll quickly become a new breakfast favorite.

In the meantime, lemon poppy seed cottage cheese pancakes.

Happy breakfasting!

More Pancakes


Lemon Poppy Seed Cottage Cheese Pancakes

4.70 from 10 votes
Prep: 10 minutes
Cook: 4 minutes
Total: 14 minutes
Servings: 10 servings
Lemon poppy seed cottage cheese pancakes start your day with protein and flavor! They'll quickly become a new breakfast favorite.
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  • 4 large eggs
  • 1 cup low-fat cottage cheese
  • 1 cup skim milk (or any type of milk)
  • 2 tablespoons canola oil (or any mild-tasting oil)
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon lemon zest
  • 1 tablespoon freshly squeezed lemon juice
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 4 tablespoons sugar
  • 3 teaspoons poppy seeds


  • In a blender, combine eggs, cottage cheese, vanilla, oil, lemon zest, lemon juice, and milk. Blend until smooth.
  • In a large bowl, mix together dry ingredients: flour, baking powder, salt, sugar, and poppy seeds.
  • Add the blended wet ingredients to the dry ingredients. Stir until just combined.
  • Meanwhile, heat a large skillet over medium heat. Grease or spray if desired. Drop batter by about ¼ cup amounts onto the preheated skillet. Cook for about 1 to 2 minutes on each side (will depend on the heat of your skillet) or until golden brown and cooked through. Serve immediately. Makes about 20 pancakes.


  • If batter seems too thick, stir in additional milk until it’s the right consistency. 
  • Poppy seeds are optional, if you don’t care for them. 
  • Storage: Store extra pancakes in the refrigerator for up to a week or freeze them for up to two months. Reheat in a toaster oven, air fryer, or microwave. They don’t need to be thawed first. For more make-ahead information, refer to the post above.



Serving: 2pancakes, Calories: 194kcal, Carbohydrates: 26g, Protein: 9g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Trans Fat: 0.02g, Cholesterol: 76mg, Sodium: 274mg, Potassium: 124mg, Fiber: 1g, Sugar: 7g, Vitamin A: 167IU, Vitamin C: 1mg, Calcium: 122mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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4.70 from 10 votes (9 ratings without comment)

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  1. Aurora Deshauteurs says:

    5 stars
    Super light and delicious! Very easy recipe, thanks!

    1. Rachel Gurk says:

      Glad you enjoyed them! Thank you for taking the time to leave a review!

  2. Ellie says:

    Hi! So I tried to make these but while the batter was delicious and I was excited my pancake batter was suuuper thick and I couldn’t figure out how to cook them through while not totally burning the edges? I’m not sure what I did wrong/could do differently. I am at high altitude if that matters?

    1. Rachel Gurk says:

      I’m not super familiar with high altitude cooking, but I do know that you often have to turn the heat down lower when the batter is thick. Hope that helps!

  3. Carolyn says:

    I love the idea of different flavored pancakes! I can’t wait to try making these!

  4. Beverley says:

    I adore cottage cheese and I’m happy to hear to can’t keep a secret either! Yummy xoxo

  5. Kelly - Life Made Sweeter says:

    I’ve been dreaming of spring and warmer temps to stick too and these lemon pancakes are perfect for bringing in some indoor sunshine :) Love the cottage cheese!

  6. Nancy | The Bitter Side of Sweet says:

    We are in northern Indiana and our weather was the same! It was nice while it lasted but the cold is back for sure! These pancakes would be a hit in my house!

    1. Rachel Gurk says:

      Hopefully the warm will be back soon. :)

  7. denise says:

    interesting variation

    1. Rachel Gurk says:

      :) it totally works, though!

  8. sarah k @ the pajama chef says:

    ooooh, sounds so delicious! i love pancakes, but hate the sugar crash that follows since most recipes don’t have enough protein. love this addition!

    1. Rachel Gurk says:

      Yes! Exactly. I need protein at breakfast.