Lemon Cottage Cheese Pancakes with Strawberries

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Easter is on Sunday and I am pretty excited. I have always enjoyed the holiday. When I was a little girl, I would wake up super early to try and find the Easter bunny. I never found him, but my dad always did a great job at hiding the eggs and baskets filled with candy and toys. I also loved getting all dolled up for church. My sister and I always picked out frilly Easter dresses with bonnets, gloves, lacey socks, and cute shoes.

We would also celebrate by eating a special Easter brunch. My dad usually made French toast or his famous cinnamon rolls. I don’t think I will wear a bonnet this year or go on an egg hunt, but we will make Easter brunch. Josh requested Lemon Cottage Cheese Pancakes with Strawberries-they are his favorite. I am sharing the recipe today in case you want to make them for your Easter brunch.

The pancakes are easy to make, so if you are having company over, don’t worry. You can whip these pancakes together in no time. The cottage cheese keeps the pancakes moist, but not dense, they are light and delicate. The lemon zest and juice adds a nice burst of spring to the pancakes. I love that these pancakes are good for you too-an added bonus. I use whole wheat flour, egg whites, and the cottage cheese is a great source of protein. There is no butter or oil involved, but you will never know. These pancakes are a real treat.

Don’t forget to top the pancakes off with fresh strawberries. I like to cut up the strawberries and dress them with fresh lemon zest and juice. It brings out the lemon flavor even more. If you want to splurge a little-go ahead and add whipped cream too.

I am looking forward to lemon cottage cheese pancakes on Sunday. I hope you will be making them too.

Lemon Cottage Cheese Pancakes with Strawberries

Ingredients

  • 1/2 cup whole wheat flour
  • 1/4 cup all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 Tablespoon sugar
  • Zest of 1 large lemon
  • 2/3 cup skim milk
  • 3/4 cup low fat cottage cheese
  • 2 large egg whites
  • 1 teaspoon vanilla extract
  • 1 Tablespoon fresh lemon juice
  • Fresh strawberries
  • Lemon zest
  • Fresh lemon juice

Instructions

  1. 1. In a large bowl, whisk together the flours, baking powder, baking soda, and salt.
  2. 2. In a small bowl, mix together the sugar and lemon zest with your fingers. This will bring out the lemon flavor. Add the sugar and lemon to the dry ingredients. Whisk again.
  3. 3. In a small bowl, add the milk, cottage cheese, egg whites, vanilla extract, and fresh lemon juice. Whisk until smooth. The cottage cheese will still be somewhat lumpy and that is ok. Add this mixture to the dry ingredients. Stir until combined. The batter will be a lumpy.
  4. 4. Heat a large nonstick skillet or griddle. When the pan is heated to medium spray well with cooking spray. Add about a 1/4 cup of batter to the pan. Cook for a couple of minutes. You want to see bubbles all over the pancake. Flip and cook the other side for a couple of minutes. Repeat until batter is gone. Make sure you spray the pan in between each pancake.
  5. 5. Combine fresh cut strawberries, lemon zest, and a squeeze of fresh lemon juice. Stir.
  6. 6. Serve pancakes hot with fresh strawberries. You can also use syrup and a little powdered sugar.
  7. You can freeze these pancakes. Let cool and wrap well. I like to put parchment paper in between the pancakes so they don't get stuck. Place in freezer.

If you like these pancakes, you might also like:

Blueberry Buckwheat Pancakes from Two Peas and Their Pod
Oven Berry Pancakes from Two Peas and Their Pod
Blueberry Buttermilk Pancakes from Two Peas and Their Pod
Banana Pancakes from My Baking Addiction
Baked German Apple Pancake from Cookin’ Canuck
Carrot Cake Pancakes from Picky Cook

Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. YUM! These look way fluffier than your typical pancake. I used to love getting dressed up on easter too. I can still remember putting those little lacy socks on 🙂

  2. Maria, these sound and look fantastic – no wonder they are Josh’s favorite! I am definitely going to try this version next weekend.

  3. They not only look delicious, but they appear to actually be good for you – no easy feat! I’m afraid I’ll be grabbing breakfast on the go for Easter as I probably will try to squeeze some riding in before Easter dinner in the evening (we had to push back the celebration till the evening as my brother will be returning from a spring break trip to Florida that day). I’ll be dreaming of what I could be having though.

  4. Thanks for dropping by my blog and for your nice comments! I never thought to use cottage cheese in pancakes! Nice way to boost protein 🙂 Thanks for the idea. Your blog is wonderful!

  5. This is a great recipe for an Easter breakfast. I will have to keep this one in mind come this Sunday. The strawberries would definitely be my favorite part.

  6. No Bonnet???? Why??? OK, we can leave that out, but not the bunny!
    I have been meaning to try cottage cheese pancakes….great addition to the breakfast rotation. I tell ya we are on the same page with our eats! Great job, love the lemon addition 🙂

  7. Easter is one of the more low-stress holidays and is therefore more fun! These pancakes look delicious. I might have to have them for dinner this week.

  8. Lemon is the perfect flavor for a spring breakfast — and the cottage cheese makes these feel decadent, I’ll bet. Lovely breakfast food!

  9. delightfully fluffy pancakes, maria! i’d eat these every single morning if i weren’t so lazy…unless cinnamon rolls were also available. they take precedence. 🙂

  10. you have me drooling! i would have never thought of using cottage cheese in my pancakes but these pancakes look moist and perfect. I love strawberries on pancakes and lemon is certainly a spring time flavor.

  11. Easter is one of my very favorite holidays. These pancakes sound so great. I’ve not used cottage cheese in them before. I do love a good cheese blintz though so I have a feeling these would be to my liking. 🙂

  12. We love pancakes every way around here, although I’d have to work hard to convince my kids to eat strawberries–crazy, I know.

    These look delicious!

  13. Maria, these sound (and look) amazing. The resident pancake maker would do these proud and I know they’ll most likely be featured on a Sunday breakfast in our house soon. YUM! Fabulous recipe.

  14. My goodness, these sound delicious. Perfect for Easter! I don’t use cottage cheese as nearly much as I should.

    PLEASE, please wear a bonnet this year!!

    I didn’t get any pop ups. I don’t know what Dawn is talking about.

  15. Made these for my family yesterday morning. THEY LOVED THEM! Thanks – I saw the recipe earlier in the week and I couldn’t wait to make them. I think they will become our Good Friday morning tradition – along with Mother’s Day, Father’s Day and birthdays perhaps.

    1. Cathy-I am so glad you enjoyed the pancakes. I think they are perfect for any holiday or just because:)

  16. These do sound wonderful! I really have to try them next time we think of making crepes for dinner. Love the lemon! And I bet you’d look adorable in an Easter bonnet!

  17. I’ve been looking for a nice pancakes recipe and I guess that’s it. They look so festive but seem to be easy to make. The strawberries must taste really good with them. I’m gonna try it soon.

  18. I made these last night…and at first my husband was wary of the ingredients…but he definitely came around! We both really enjoyed them. The lemon and strawberry flavors tasted so nice together! Thanks for a great recipe.

    1. Kristen-my hubs was hesitant about the pancakes too, but now they are his favorite. Glad you both enjoyed them!

  19. I made these this morning….DELICIOUS! There was only a slight problem, they stuck to the pan. I make pancakes all the time and know different textures and how they will fry up, and these seemed like they would do just fine. Do you have any suggestions?
    Thank you for the recipe!

  20. Actually, they are sticking worse the more I fry them up! 🙁 I do not use teflon pans, only a stainless steel griddle or cast iron skillet. Just wondering……

  21. made this today for christmas day breakfast – – so so delicious! i used limes instead of lemons, since that was what i had already, but it was ammmmazing. had to add a little more liquid as i’m at 12,000+ ft above sea level here in bolivia 😉 but they still came out so fluffy. thanks so much for the recipe!

  22. We made these this morning and they were wonderful!
    We did have a little bit of trouble with flipping, but I think that I didn’t measure the cottage cheese very accurately and the batter was a bit heavy. We mixed lemon curd with yogurt instead of syrup. Thanks for the great recipe; we will be making them again for sure!

  23. The flavor of these were amazing, but I agree with the other posters, they stuck like crazy on three different pans – ceramic, cast iron, and teflon. With cooking spray and butter. Maybe it’s the lack of flour? Too bad, these were so good otherwise but they were a mess!

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