Rating: 4.5 stars
17 Ratings
  • 5 star values: 12
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2

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

Gallery

Read the full recipe after the video.

Recipe Summary

total:
30 mins
prep:
30 mins
Servings:
4
Yield:
16 pancakes
Advertisement

Ingredients

Ingredient Checklist

Directions

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).

    Advertisement
  • 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; fat 11g; cholesterol 205mg; saturated fat 5g; carbohydrates 43g; mono fat 3g; poly fat 1g; insoluble fiber 1g; sugars 17g; protein 17g; vitamin a 558.7IU; vitamin c 0.9mg; thiamin 0.3mg; riboflavin 0.7mg; niacin equivalents 2mg; vitamin b6 0.1mg; folate 87.1mcg; vitamin b12 0.8mcg; sodium 792mg; potassium 233mg; calcium 178mg; iron 2.6mg.
Advertisement