Best 6 Honey Lemon Cottage Cheese Pancakes Recipes
Indulge in a delightful culinary journey with our assortment of honey lemon cottage cheese pancakes, crafted to tantalize your taste buds. Embark on a delectable adventure as we present three unique recipes, each offering a distinct flavor profile that will leave you craving more. From the classic honey lemon pancakes to the tangy lemon ricotta pancakes and the irresistible blueberry lemon pancakes, our recipes cater to every palate. Prepare to be captivated by the perfect balance of sweet and tangy flavors, complemented by the richness of cottage cheese and the burst of freshness from lemon. These pancakes are not just a breakfast treat; they are an experience that will brighten up your day. So, gather your ingredients, fire up your stove, and let's embark on this mouthwatering adventure together!
Here are our top 6 tried and tested recipes!
HONEY-LEMON COTTAGE CHEESE PANCAKES
Cottage cheese makes these lemon pancakes remarkably tender. Flip with care since the extra moisture in the batter makes the pancake recipe delicate.
Provided by BHG Test Kitchen
Time 30m
Number Of Ingredients 11
Steps:
- In a large bowl stir to combine eggs, cottage cheese, honey, butter, vanilla, and zest. Add flour, baking powder, baking soda, and salt. Stir just until moistened. (Batter should be slightly lumpy).
- Pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet. Cook over medium about 2 minutes; flip when top is bubbly and edges are slightly dry. Cook an additional 2 minutes or until both sides are brown. Keep warm in a 200°F oven while cooking remaining pancakes. Serve warm with butter, maple syrup and/or berries.
Nutrition Facts : Calories 341 kcal, Carbohydrate 43 g, Cholesterol 205 mg, Protein 17 g, SaturatedFat 5 g, Sodium 792 mg, Sugar 17 g, Fat 11 g, UnsaturatedFat 4 g
COTTAGE CHEESE PANCAKES
The name of the recipe may sound odd, but it is fantastic! My husband and I love to make this for breakfast on lazy weekends. Serve with syrup.
Provided by Jennifer
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Combine cottage cheese, flour, oil, and eggs in a large bowl.
- Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/3 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.
Nutrition Facts : Calories 209.7 calories, Carbohydrate 9.7 g, Cholesterol 147.9 mg, Fat 13.2 g, Fiber 0.3 g, Protein 12.8 g, SaturatedFat 3.8 g, Sodium 284.3 mg, Sugar 0.5 g
HONEY LEMON COTTAGE CHEESE PANCAKES
These are the most delicious cottage cheese pancakes I have ever tried. Who knew adding a little lemon and honey was the secret ingredient. Recipe courtesy of Better Homes and Gardens January 2019.
Provided by AmyZoe
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, stir to combine eggs, cottage cheese, honey, butter, vanilla, and zest.
- Add flour, baking powder, baking soda, and salt. Stir just until moistened.
- Pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet.
- Cook over medium heat about 2 minutes and flip when top is bubbly and edges are slightly dry.
- Cook an additional 2 minutes or until both sides are brown.
- Keep warm in 200 oven while cooking remaining pancakes.
- Serve warm with butter, maple syrup, and/or berries.
Nutrition Facts : Calories 487.2, Fat 18.6, SaturatedFat 8.2, Cholesterol 315, Sodium 1249.2, Carbohydrate 49.7, Fiber 1.3, Sugar 12.6, Protein 27.9
COTTAGE CHEESE PANCAKES WITH LEMON
These pancakes are crisp outside and fluffy inside; thanks to the addition of cottage cheese, they have more protein than most.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Yield Makes 2 dozen
Number Of Ingredients 11
Steps:
- Beat egg whites on medium-high speed until foamy. Add cream of tartar; beat until stiff, glossy peaks form.
- Heat a griddle or large skillet over medium-high heat. Stir together yolks, cottage cheese, granulated sugar, flour, baking powder, salt, and cinnamon in a medium bowl. Whisk in one-third of the whites. In two batches, gently fold in remaining whites with a rubber spatula.
- Spray griddle with cooking spray; heat until a drop of batter sizzles upon contact. Working in batches, pour 1/4 cup batter per pancake onto griddle; cook until surfaces bubble and edges are slightly dry, about 1 minute. Flip pancakes; cook until undersides are golden brown, about 3 minutes more. Divide confectioners' sugar among pancakes. Serve sprinkled with lemon zest and with lemon wedges on the side.
Nutrition Facts : Calories 218 g, Cholesterol 216 g, Fat 6 g, Fiber 1 g, Protein 17 g, Sodium 152 g
LEMON COTTAGE CHEESE PANCAKES
Provided by Food Network
Time 1h50m
Yield 15 servings
Number Of Ingredients 8
Steps:
- Mix all ingredients together. Store in refrigerator. Will keep for 5 to 7 days in an airtight container. Stir before using. Cook like regular pancakes on a flat griddle. Use vegetable spray on the griddle. Make the pancakes no larger than 4 inches across. Flip carefully as they are very soft and have a tendency to tear. Serve with berry preserves or fresh seasonal berries.
MARION CUNNINGHAM'S LEMON PANCAKES
These spectacular pancakes, adapted from a Marion Cunningham recipe, are made with cottage cheese, lemon peel and beaten egg whites, which makes them puff up like a soufflé. You have to whip the egg whites using an electric mixer, so this is definitely a weekend or holiday affair, but goodness, are they ever worth it. Serve with blueberries or raspberries and a dollop of plain yogurt.
Provided by Moira Hodgson
Categories breakfast, brunch, easy, quick, pancakes, main course
Time 25m
Yield 12 three-inch pancakes
Number Of Ingredients 7
Steps:
- In a bowl, stir together the egg yolks, flour, cottage cheese, butter, sugar, salt and lemon zest until well mixed. In the bowl of a stand mixer, beat the egg whites until they hold stiff peaks.
- With large spoon or spatula, fold whites into yolk mixture, stirring gently until there are no yellow or white streaks.
- Heat skillet or griddle over medium heat. Grease lightly and spoon out about three large tablespoons of batter for each pancake. Cook slowly for about 1 1/2 minutes, then turn pancake over and cook for about 30 seconds. Keep pancakes warm in 250-degree oven until ready to serve.
Nutrition Facts : @context http, Calories 84, UnsaturatedFat 2 grams, Carbohydrate 5 grams, Fat 6 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 82 milligrams, Sugar 3 grams, TransFat 0 grams
Tips:
- To ensure smooth and lump-free pancakes, make sure all ingredients are at room temperature before mixing.
- Do not overmix the batter, as this can result in tough pancakes. Mix until just combined.
- Heat your pan or griddle over medium heat before cooking the pancakes. This will help prevent them from sticking.
- Use a lightly greased pan or griddle to prevent the pancakes from sticking. You can also use cooking spray.
- Pour 1/4 cup of batter onto the hot pan or griddle for each pancake. Cook for 2-3 minutes per side, or until golden brown.
- Serve the pancakes immediately with your favorite toppings, such as butter, syrup, honey, fruit, or whipped cream.
Conclusion:
Honey lemon cottage cheese pancakes are a delicious and nutritious breakfast option that can be enjoyed by people of all ages. They are packed with protein and fiber, and they have a light and fluffy texture. The honey and lemon add a sweet and tangy flavor that makes these pancakes irresistible. These pancakes are also relatively easy to make, and they can be prepared in just 30 minutes. So next time you're looking for a quick and easy breakfast that will keep you full and satisfied, give honey lemon cottage cheese pancakes a try.
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