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30 30 Minutes or Less

Lemon Poppy Seed Cottage Cheese Pancakes – with video

4.67
/5
14 minutes mins
13 Comments
Jump to Recipe Video
By: Rachel GurkPosted: 02/22/2016Updated: 04/05/2023

This post may contain affiliate links. Please read my disclosure policy.

Lemon Poppy Seed Pancakes with a secret ingredient for added protein! Get the easy recipe on RachelCooks.com!

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 RachelCooks.com!

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!

Used in this recipe:

  • poppy seeds
  • griddle
  • spatula
  • all-purpose flour

 

Want more pancakes?

ME TOO. Try:

 

  • Buckwheat Pancakes
  • Apple Spice Quinoa Pancakes
  • Quinoa Power Pancakes
  • Classic Quinoa Pancakes
  • Oatmeal Cookie Pancakes
  • Boston Cream Pie Pancakes
  • Bananas Foster Pancakes
  • Brown Sugar Pancakes from Grandbaby Cakes
  • 2 Ingredient Cream Cheese Pancakes from Barefeet in the Kitchen
  • Apple Fritter Pancakes from Crazy for Crust

Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!

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

Get the Recipe: Lemon Poppy Seed Cottage Cheese Pancakes

4.67 from 9 votes
Prep Time: 10 minutes mins
Cook Time: 4 minutes mins
Total Time: 14 minutes mins
20 pancakes
Print Rate Recipe
Prevent your screen from going dark
These Lemon Poppy Seed Cottage Cheese Pancakes start your day with protein and flavor! They’ll quickly become a new breakfast favorite.

Ingredients

  • 4 eggs
  • 1 cup low-fat cottage cheese
  • 1 cup skim milk
  • 2 tablespoons canola oil
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 4 tablespoons sugar
  • 3 teaspoons poppy seeds

Instructions

  • In a blender, combine eggs, cottage cheese, vanilla, canola oil, lemon zest, lemon juice, and milk. Blend until smooth.
  • In a medium bowl, mix together dry ingredients (flour, baking powder, salt, sugar, and poppy seeds). To the dry ingredients, add the blended wet ingredients. Stir until just combined.
  • Meanwhile, heat a large skillet over medium heat – grease or spray if needed. Drop batter by about 1/4 cup amounts onto the preheated skillet. Cook for about 1-2 minutes on each side (will depend on the heat of your skillet) or until golden brown and cooked through. Serve immediately.

Notes

serving size: 2 pancakes

Nutrition Information

Serving: 2pancakes, Calories: 192kcal, Carbohydrates: 26g, Protein: 9g, Fat: 6g, Saturated Fat: 1g, Cholesterol: 77mg, Fiber: 1g, Sugar: 7g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Author: Rachel Gurk
Did You Make This?Be sure to upload a photo & tag me at @RachelCooksBlog. I love seeing what you made!
Share A Photo! Tag on Insta Rate It

Verdict: Obsessed. I may never make pancakes without cottage cheese. Except that I already have. I’m an equal opportunity pancake eater.
Husband’s take: Ben and the kids loved these cottage cheese pancakes.
Changes I would make: None are necessary.
Difficulty: Easy.

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  1. Aurora Deshauteurs says

    June 24, 2023 at 10:21 am

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

    Reply
    • Rachel Gurk says

      July 3, 2023 at 9:47 pm

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

      Reply
  2. Ellie says

    May 30, 2020 at 1:59 pm

    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?

    Reply
    • Rachel Gurk says

      June 2, 2020 at 6:25 pm

      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!

      Reply
  3. Carolyn says

    January 19, 2018 at 8:13 pm

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

    Reply
  4. Beverley says

    March 1, 2016 at 6:43 am

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

    Reply
  5. Kelly - Life Made Sweeter says

    February 23, 2016 at 6:55 am

    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!

    Reply
  6. Nancy | The Bitter Side of Sweet says

    February 22, 2016 at 2:34 pm

    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!

    Reply
    • Rachel Gurk says

      February 22, 2016 at 3:16 pm

      Hopefully the warm will be back soon. :)

      Reply
  7. denise says

    February 22, 2016 at 1:13 pm

    interesting variation

    Reply
    • Rachel Gurk says

      February 22, 2016 at 3:16 pm

      :) it totally works, though!

      Reply
  8. sarah k @ the pajama chef says

    February 22, 2016 at 9:31 am

    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!

    Reply
    • Rachel Gurk says

      February 22, 2016 at 3:17 pm

      Yes! Exactly. I need protein at breakfast.

      Reply

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