Lemon Poppy Seed Cottage Cheese Pancakes – with video
Posted: 02/22/2016
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These Lemon Poppy Seed Cottage Cheese Pancakes start your day with protein and flavor! They’ll quickly become a new breakfast favorite.
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.
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.
In the meantime, lemon poppy seed cottage cheese pancakes.
Happy breakfasting!
Used in this recipe:
Want more pancakes?
ME TOO. Try:
- Buckwheat Pancakes
- Apple Spice Quinoa Pancakes
- Quinoa Power Pancakes
- Classic Quinoa Pancakes
- Oatmeal Cookie Pancakes
- Lemon Ricotta Pancakes with Blueberry Sauce
- 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!
pancakes
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.
Husband’s take: Ben and the kids loved these cottage cheese pancakes.
Changes I would make: None are necessary.
Difficulty: Easy.
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?
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!
Carolyn says
I love the idea of different flavored pancakes! I can’t wait to try making these!
Beverley says
I adore cottage cheese and I’m happy to hear to can’t keep a secret either! Yummy xoxo
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!
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!
Rachel Gurk says
Hopefully the warm will be back soon. :)
denise says
interesting variation
Rachel Gurk says
:) it totally works, though!
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!
Rachel Gurk says
Yes! Exactly. I need protein at breakfast.