• 17 Ratings

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

Credit: Jason Donnelly

Recipe Summary

prep:
30 mins
Servings:
4
Max Servings:
6
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; total fat 11g; saturated fat 5g; polyunsaturated fat 1g; monounsaturated fat 3g; cholesterol 205mg; sodium 792mg; potassium 233mg; carbohydrates 43g; fiber 1g; sugar 17g; protein 17g; trans fatty acid 0g; vitamin a 559IU; vitamin c 1mg; thiamin 0mg; riboflavin 1mg; niacin equivalents 2mg; vitamin b6 0mg; folate 87mcg; vitamin b12 1mcg; calcium 178mg; iron 3mg.
Advertisement

Reviews

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
01/19/2020
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
12/22/2018
Fantastic
Advertisement