Cottage cheese makes these lemon pancakes remarkably tender. Flip with care since the extra moisture in the batter makes the pancake recipe delicate.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • 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

341 calories; 11 g total fat; 5 g saturated fat; 1 g polyunsaturated fat; 3 g monounsaturated fat; 205 mg cholesterol; 792 mg sodium. 233 mg potassium; 43 g carbohydrates; 1 g fiber; 17 g sugar; 17 g protein; 0 g trans fatty acid; 559 IU vitamin a; 1 mg vitamin c; 0 mg thiamin; 1 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 87 mcg folate; 1 mcg vitamin b12; 178 mg calcium; 3 mg iron;

Reviews (1)

17 Ratings
  • 5 star values: 12
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2
Rating: 5.0 stars
Loved the taste and texture of these delightful pancakes. I double the fresh lemon rind when preparing for adults, and omit for young children. In addition to flavor, higher protein content makes this my go-to pancake recipe.
Rating: 5 stars