Best 3 Lemon Cottage Cheese Pancakes Recipes

Indulge in a delightful culinary experience with our collection of lemon cottage cheese pancakes recipes, a harmonious blend of tangy citrus and creamy cheese. These recipes offer a delightful twist to the classic pancake breakfast, transforming it into a symphony of flavors. From the zesty Lemon Poppy Seed Cottage Cheese Pancakes, bursting with a burst of citrus and a hint of crunch, to the fluffy and tender Lemon Ricotta Cottage Cheese Pancakes, each recipe promises a unique taste sensation. For a delightful sweet and tangy combination, try the Lemon Blueberry Cottage Cheese Pancakes, where juicy blueberries dance amidst a backdrop of zesty lemon and creamy cheese. And for those who prefer a savory twist, the Lemon Herb Cottage Cheese Pancakes infuse a medley of fresh herbs and a hint of lemon into every bite. With step-by-step instructions and a treasure trove of tips, these recipes guarantee a delightful culinary adventure that will tantalize your taste buds and leave you craving more.

Let's cook with our recipes!

COTTAGE CHEESE PANCAKES WITH LEMON

Cottage Cheese Pancakes with Lemon image

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

Ingredients

6 large eggs, separated, yolks lightly beaten
Pinch cream of tartar
2 cups 2-percent cottage cheese
1/4 cup granulated sugar
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon coarse salt
1/4 teaspoon ground cinnamon
Vegetable-oil cooking spray
1 tablespoon confectioners' sugar
2 lemons (1 zested; 1 cut into wedges)

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

Lemon Cottage Cheese Pancakes image

Provided by Food Network

Time 1h50m

Yield 15 servings

Number Of Ingredients 8

Ingredients

5 pounds cottage cheese
4 cups all-purpose flour
8 ounces clarified butter
Pinch salt
11 lemons, zest finely grated or chopped
8 whole eggs
16 ounces superfine sugar
Berry preserves or fresh berries, as accompaniment

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.

HONEY LEMON COTTAGE CHEESE PANCAKES

Honey Lemon Cottage Cheese Pancakes image

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

Ingredients

6 eggs, lightly beaten
16 ounces cottage cheese
2 tablespoons honey
2 tablespoons unsalted butter, melted
2 teaspoons vanilla
1 teaspoon lemon zest
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
butter, maple syrup, and or berries, for serving

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

Tips:

Use fresh lemon zest and juice for the best flavor. If you don't have fresh lemons, you can use 1 teaspoon of bottled lemon juice and 1/2 teaspoon of lemon extract.
Be sure to mix the dry ingredients together thoroughly before adding them to the wet ingredients. This will help to ensure that the pancakes are light and fluffy.
Do not overmix the batter. Overmixing can make the pancakes tough.
Cook the pancakes over medium heat. This will help to prevent them from burning.
Serve the pancakes immediately with your favorite toppings. Some popular toppings include butter, syrup, fruit, and whipped cream.

Conclusion:

These lemon cottage cheese pancakes are a delicious and easy-to-make breakfast or brunch recipe. They are light and fluffy, with a tangy lemon flavor. The cottage cheese adds a boost of protein and makes the pancakes extra moist. Serve these pancakes with your favorite toppings and enjoy!