Tangy Lemon-Blueberry Cottage Cheese Pancake Minis – Juicy, Fluffy & Protein-Rich

Why You’ll Love This Recipe

I love how light and flavorful these pancake minis are. The cottage cheese adds a creamy texture and a boost of protein, while the lemon zest brightens up every bite. They’re naturally gluten-free, easy to customize, and ready in minutes. Whether I’m meal-prepping for the week or making a weekend breakfast, they always hit the spot.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 cup cottage cheese

• 2 large eggs

• ½ cup oat flour (or almond flour for a lower-carb option)

• 1 teaspoon baking powder

• 1 teaspoon vanilla extract

• Zest of 1 lemon

• 1–2 tablespoons maple syrup or honey (optional)

• ½ cup blueberries (fresh or frozen)

• Pinch of salt

• Butter or cooking spray for the skillet

Directions

Step 1: Prep the Pan

I heat a non-stick skillet over medium heat and lightly grease it with butter or cooking spray so the pancakes don’t stick.

Step 2: Combine Wet Ingredients

In a bowl, I whisk together the cottage cheese, eggs, vanilla extract, maple syrup or honey (if using), and lemon zest until the mixture is smooth and creamy.

Step 3: Add Dry Ingredients

I stir in the oat flour, baking powder, and salt until just combined. The batter will be thick but scoopable.

Step 4: Fold in Blueberries

I gently fold in the blueberries, being careful not to overmix, especially if I’m using fresh ones.

Step 5: Cook the Pancake Minis

Using a spoon or small scoop, I drop small amounts of batter onto the heated skillet. I cook them for 2–3 minutes per side, flipping once bubbles form and the edges are set. They should be golden and puffed.

Step 6: Serve & Enjoy

I serve these warm, topped with fresh fruit, a dollop of yogurt, or a drizzle of maple syrup. They’re perfect on their own or part of a larger brunch spread.

Servings and Timing

This recipe makes 12 mini pancakes (about 6 servings at 2 per person).
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes

Variations

• I sometimes swap the blueberries for chopped strawberries or raspberries.

• For a lower-carb version, I use almond flour instead of oat flour.

• If I want extra citrus flavor, I add a teaspoon of lemon juice to the batter.

• I’ve also added chia seeds or flaxseed for a fiber boost.

• A pinch of cinnamon blends nicely with the lemon and berries for a warmer flavor.

Storage/Reheating

I store leftovers in the fridge for up to 3 days.
To reheat, I warm them in a skillet over low heat or pop them in the microwave for about 20 seconds.
They also freeze well—I stack them with parchment between layers and freeze in a zip-top bag. I reheat from frozen in a toaster or skillet.

FAQs

Can I use frozen blueberries?

Yes, I often use frozen blueberries—no need to thaw. I just fold them in gently and cook the pancakes a bit longer if needed.

Is oat flour the same as ground oats?

Yes, I can make oat flour by blending rolled oats until fine. It works just as well in this recipe.

Do I need to blend the batter?

No, I usually whisk everything by hand, but for a smoother texture, especially with large curd cottage cheese, I sometimes blend the wet ingredients first.

Can I make these ahead for meal prep?

Absolutely. I often make a double batch and refrigerate or freeze them for easy weekday breakfasts.

Are these kid-friendly?

Very! They’re naturally sweet, soft, and the mini size makes them fun for little hands.

Conclusion

These Lemon-Blueberry Cottage Cheese Pancake Minis are everything I want in a healthy breakfast—easy, quick, and bursting with fresh flavor. They’re high in protein, naturally gluten-free, and full of bright, sweet bites of blueberry and lemon. Whether I enjoy them fresh off the skillet or reheat them from the freezer, they always make breakfast feel a little more special.

Print