Lemon Poppy Seed Cottage Cheese Pancakes

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

Sneaky source of protein. I purée cottage cheese in a blender until it’s smooth and add it to the pancake batter to create protein-packed, perfectly moist pancakes. My protein-hating, picky son who only gets protein from milk and eggs scarfs these pancakes down. Just 2 pancakes have 9 grams of protein. Sneaky mommy, happy kid. Everyone wins.

Moist and fluffy, never dry. My kids really do LOVE these cottage cheese pancakes. The addition of cottage cheese creates perfectly moist pancakes that are never dry. I’m not sure I’ll make pancakes without cottage cheese again! If you’ve ever had pancakes made with ricotta cheese, this recipe is somewhat similar.

Bright cheery flavor. When we’re in the middle of a Michigan winter, lemons give me a gentle reminder of warmer days and refreshing flavors. The classic combination of lemon and poppy seed are perfect for breakfast. Be sure to try my lemon poppy seed bread and lemon poppy seed cookies (slice and bake!), too.

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

About Poppy Seeds

Buy poppy seeds that are meant for eating. Commercially produced poppy seeds that you buy in the spice section of the grocery store are washed of contaminants and are safe for consumption. Don’t eat poppy seeds that come from the poppy flower you may grow in your backyard.

Poppy seeds have lots of health benefits but should be consumed in small amounts. Eating them in pancakes or breads, or sprinkled on a bagel is just fine. Poppy seeds contain lots of antioxidants and nutrients, and are high in manganese and copper. They add fiber to your diet and are low calorie (see Healthline for more information).

Store poppy seeds in the refrigerator. Because the seeds are high in natural oils, poppy seeds tend to get rancid if they are in your pantry for an extended time.

If you’d like to incorporate more poppy seeds into your diet, try my popular poppy seed dressing or these classic poppy seed cookies.

Make It Your Own

Omit the poppy seeds. If you’re not a fan of poppy seeds or if you don’t happen to have them in the house, the pancakes are delicious without them, too. If your kids turn up their noses at seeds of any type, make half the batter without and stir in 1 ½ teaspoons into the remaining batter for the grownups.

Stir in blueberries. Who doesn’t love blueberry pancakes? Omit the poppy seeds if you’re adding blueberries. Fresh or frozen blueberries both work well.

Try a different citrus fruit. Instead of using lemon, substitute orange zest and orange juice for a fun twist. I haven’t tried lime but I’m thinking that might be good, too.

Experiment with toppings. You can go with traditional maple syrup but it’s fun to try alternatives that match up better with the lemon flavor. I like this lemon poppy seed compound butter from All Recipes. A lemon cream cheese glaze really enhances the lemony pancakes. Top the pancakes with fresh fruit like sliced strawberries, peaches, blueberries, or blackberries.

Make Ahead & Storage Tips

Make ahead: This recipe makes a big batch of pancakes. I usually end up with about twenty pancakes but the yield depends on how large you make the pancakes. Since my family generally doesn’t eat that many pancakes at one breakfast, I like to keep the extra pancakes in the refrigerator or freezer to enjoy later. In fact, sometimes I make a double batch so we have an easy breakfast ready to go.

Refrigerate/freeze: If you have extra pancakes, cool them on a wire rack until they are completely cool. Put them in a storage bag or container. I usually put parchment paper or wax paper between the pancakes to make sure they don’t stick together. They’ll keep for up to a week in the refrigerator or 2 months in the freezer.

Reheat: For best results, reheat the pancakes in your toaster oven (place them right on the wire rack) or air fryer. They’ll taste like they’re fresh off the griddle. You can zap them in the microwave, too, but they’ll be a little softer. You don’t need to thaw them if they are frozen.