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Cottage Cheese Lemon Pancake Batter (Blender)

Cottage Cheese Lemon Pancake Batter Recipe for a Fresh Breakfast

Delight in this Cottage Cheese Lemon Pancake Batter (Blender) for a fresh and fluffy start to your day.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 cup all-purpose flour
  • 2 tbsp sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 cup cottage cheese preferably full-fat for richness
  • 2 large eggs
  • 1/2 cup milk can substitute with plant-based milk
  • 1 tbsp lemon juice freshly squeezed for best flavor
  • 1 tsp lemon zest adds vibrant flavor

Equipment

  • blender
  • non-stick skillet
  • Mixing Bowl

Method
 

  1. In a blender, combine the cottage cheese, eggs, milk, lemon juice, and lemon zest. Blend until smooth.
  2. In a separate bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Pour the blended mixture into the bowl with the dry ingredients and stir until just combined. Do not overmix.
  4. Heat a non-stick skillet or griddle over medium heat. Pour 1/4 cup of batter for each pancake onto the skillet.
  5. Cook until bubbles form on the surface of the pancakes, then flip and cook until golden brown on the other side.

Nutrition

Serving: 1pancakeCalories: 180kcalCarbohydrates: 24gProtein: 10gFat: 5g

Notes

Feel free to customize with your choice of mix-ins such as blueberries or chocolate chips. Store any leftover batter in an airtight container in the fridge for up to two days.

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