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Lemon Blueberry Cottage Cheese Pancake Bites

Delightfully fluffy and creamy pancake bites infused with zesty lemon and sweet blueberries, perfect for breakfast or snacks.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup cottage cheese
  • ½ cup milk
  • 2 pieces eggs
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 cup all-purpose flour
  • ¼ cup sugar
  • 1 teaspoon baking powder
Flavor Enhancers
  • Zest of 1 lemon
  • 1 cup blueberries Fresh is best
For Cooking
  • Butter or oil For greasing the skillet

Method
 

Preparation
  1. In a medium bowl, combine the cottage cheese, milk, eggs, and vanilla extract. Whisk until well blended.
  2. In another bowl, mix the flour, sugar, and baking powder. Gradually add this mixture to the wet ingredients, stirring gently until just combined.
  3. Fold in the lemon zest and fresh blueberries, taking care not to overmix.
Cooking
  1. Heat a skillet or griddle over medium heat. Add some butter or oil to prevent sticking.
  2. Drop spoonfuls of the batter onto the skillet, ensuring space between each. Cook until small bubbles form, then flip and cook until golden brown (about 3-4 minutes total).
  3. Remove from the skillet and serve warm, optionally drizzling with honey or sprinkling with powdered sugar.

Notes

For a lighter option, swap cottage cheese for Greek yogurt. Don't overmix to keep pancakes fluffy. Store leftovers in an airtight container in the refrigerator for about 3 days or freeze for up to a month.