Go Back

Lemon Blueberry Cottage Cheese Pancake Bites

Delightful, fluffy pancake bites bursting with fresh lemon and juicy blueberries, perfect for breakfast or family gatherings.
Print Recipe
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
  

Batter Ingredients
  • 1 cup cottage cheese Choose low-fat for a lighter option.
  • 1 cup flour All-purpose or gluten-free flour can be used.
  • 2 pieces eggs Room temperature for best results.
  • 1/4 cup milk Any type of milk works.
  • 1/4 cup sugar Adjust sweetness to preference.
  • 1 teaspoon baking powder Ensure it is fresh for best rise.
  • Zest of 1 lemon lemon Adds a fresh zesty flavor.
Mix-Ins and Cooking
  • 1 cup blueberries Fresh or frozen blueberries can be used.
  • As needed Butter or oil for cooking Non-stick cooking spray can also work.

Method
 

Preparation
  1. In a large mixing bowl, combine 1 cup of cottage cheese, 2 eggs, and 1/4 cup of milk. Stir until smooth.
  2. In another bowl, whisk together 1 cup of flour, 1/4 cup of sugar, and 1 teaspoon of baking powder. Add the lemon zest to this mixture.
  3. Gradually add the dry ingredients into the wet ingredients. Stir gently until just combined.
  4. Fold in the blueberries gently, making sure they remain whole.
Cooking
  1. Heat a non-stick skillet over medium heat and add a small amount of butter or oil.
  2. Use a tablespoon to drop the batter onto the skillet.
  3. Cook for about 2-3 minutes on each side, until golden brown.
  4. Serve warm, fresh from the pan.

Notes

For a gluten-free version, replace all-purpose flour with almond flour or gluten-free flour. Store in an airtight container for up to four days or freeze with parchment paper.