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Lemon blueberry cottage cheese pancake bites topped with fresh blueberries and maple syrup
Emma Aline

Lemon Blueberry Cottage Cheese Pancake Bites

Soft and tender lemon blueberry cottage cheese pancake bites with lightly golden edges, juicy blueberries, and fresh lemon zest. These small stovetop pancakes make an easy breakfast or brunch.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 16 pancake bites
Course: Breakfast
Cuisine: American
Calories: 270
Ingredients Method Notes

Ingredients
  

  • 1 cup small-curd cottage cheese
  • 2 large eggs
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 1 tablespoon finely grated lemon zest
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup fresh blueberries
  • Butter or cooking spray for the skillet

Method
 

  1. Mix the wet ingredients. In a medium bowl, whisk together the cottage cheese, eggs, maple syrup, vanilla extract, and lemon zest until well combined. Small cottage cheese curds can remain.
  2. Add the dry ingredients. Add the flour, baking powder, and salt. Stir just until no dry streaks remain. The batter should be thick and scoopable rather than thin and runny.
  3. Add the blueberries. Gently fold in the blueberries, taking care not to crush them or overmix the batter.
  4. Heat the skillet. Heat a nonstick skillet or griddle over medium-low to medium heat. Lightly grease the cooking surface with butter or cooking spray.
  5. Portion the batter. Scoop about 2 tablespoons of batter per pancake onto the skillet. Leave enough space between the pancakes to make flipping easy.
  6. Cook the first side. Cook for 2–3 minutes, until the edges look set and the undersides are golden.
  7. Flip and finish cooking. Carefully flip each pancake and cook for another 1–2 minutes, until the second side is golden and the center is cooked through. Reduce the heat if the pancakes are browning before their centers have time to set.
  8. Finish the batch. Repeat with the remaining batter, lightly greasing the skillet again as needed. Serve warm.

Notes

  • If your cottage cheese has a pool of excess liquid, drain it before measuring.
  • Frozen blueberries can be used instead of fresh. Add them directly from the freezer and fold them into the batter just before cooking.
  • If the pancakes brown too quickly while the centers remain wet, lower the skillet heat.
  • Cool leftovers completely before storing.
  • Refrigerate leftovers in an airtight container for up to 4 days.
  • Freeze cooled pancake bites for up to 2 months.
  • Reheat gently in a skillet or toaster oven for the best texture. For a quicker option, microwave in short intervals until warm.

Serving Suggestions

Serve the pancake bites warm with fresh blueberries, Greek yogurt, extra lemon zest, or a light drizzle of maple syrup.