Incredibly soft and airy lemon cottage cheese pancakes are topped with a tangy homemade raspberry syrup for an unforgettable stack! Only a handful of ingredients needed and they’re naturally gluten-free.
Cottage cheese is having a moment right now and I am HERE for it! Truthfully, I eat cottage cheese straight from the carton pretty much daily and I’m ready for this lovely snack to get the attention it truly deserves.
Since my favorite way of eating cottage cheese is quite boring and definitely not a recipe, I opted to go the pancake route instead.
And throughout a little bit of trial and error I stumbled upon these tall, fluffy GEMS that are packed with lemon flavor and come with a pretty incredible raspberry syrup drizzled on top.
We’re throwing all typical pancake business out the window here today and relying on oats, cottage cheese, and eggs to make up the bulk of this pancake batter. Doesn’t seem like it should work but wow, does it ever.
Even if you don’t typically care for cottage cheese, you HAVE to give these pancakes a try! You can’t even tell it’s there because it gets blended up into the batter. And it gives these pancakes the most incredible airy texture with a slight buttermilk-like flavor.
These Lemon Cottage Cheese Pancakes feature…
- A perfectly soft and fluffy texture
- A light lemon flavor from both juice and zest
- Sweet and tangy homemade raspberry syrup drizzled on top
- Only 9 basic ingredients and just minutes to make
Making the Lemon Cottage Cheese Pancakes
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Raspberries
- Honey
- Lemon
- Old-fashioned rolled oats
- Baking powder
- Cottage cheese
- Eggs
- Butter
Health Benefits of Pancakes
Not only are these pancakes naturally gluten-free and refined sugar-free, but they’re super good for you too! Thanks to the cottage cheese and eggs in the batter, these pancakes pack in approximately 23.5 grams of protein per serving.
Tips for Perfect Cottage Cheese Pancakes
- Blend batter – this helps break down the cottage cheese and oats into a smooth and creamy batter.
- Use small-curd cottage cheese – we found that small curd blends into the batter much easier than large curd.
- Use fresh lemon and zest – this adds lots of lemon flavor to the batter! We typically use the juice and zest from 1 medium lemon in this recipe.
- Strain raspberry syrup – once the raspberries are reduced, strain the syrup through a fine-mesh sieve to keep the solids and seeds out of the syrup.
Recipe Variations
Try these ideas for a different twist on these pancakes!
- Skip the lemon – simply leave out the lemon juice and zest for traditional pancakes.
- Add blueberries or chocolate – sprinkle blueberries or mini chocolate chips on pancakes as they’re cooking.
- Use regular syrup – maple syrup works great in place of the raspberry syrup.
Can Pancakes Be Frozen?
Yes! These pancakes freeze well up to 1 month and defrost perfectly in the toaster or microwave. We love doubling a batch of these pancakes and freezing half of them for quick breakfasts later in the week.
Trust me, you’re gonna want to stack these bad boys up TALL! Their fluffy texture is just unreal and combined with the punchy lemon and sweet raspberry syrup, it just ticks all the breakfast boxes.
A stack of these killer pancakes + your weekend just go hand in hand.
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Watch these pancakes made step-by-step on Google web stories.
More pancakes we love that you definitely need to try next!
Lemon Cottage Cheese Pancakes with Raspberry Syrup
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Ingredients
Raspberry Syrup
- 2 cups fresh or frozen raspberries
- 1/3 cup honey or agave nectar
- 1 tablespoon lemon juice
Lemon Cottage Cheese Pancakes
- 2 cups old-fashioned rolled oats
- 3 teaspoons baking powder
- 2 cups small-curd cottage cheese
- 6 large eggs
- 1/4 cup lemon juice
- 1 tablespoon grated lemon zest
- 1/3 cup honey or agave nectar
- 1-2 tablespoons melted butter for cooking pancakes
- Additional raspberries for serving.
Instructions
Raspberry Syrup
- Combine raspberries, honey, and lemon juice in a medium saucepan over medium-high heat. Bring raspberries to a simmer, then reduce heat to medium-low and allow to simmer 8-10 minutes until raspberries are reduced, stirring occasionally.
- Press raspberries through a fine-mesh sieve, discarding solids. Allow syrup to cool on counter slightly before storing in fridge up to 6 days.
Lemon Cottage Cheese Pancakes
- Place oats, baking powder, cottage cheese, eggs, lemon juice, zest, and honey in a blender and blend on high speed 30-60 seconds until batter is smooth.
- Preheat a large skillet or griddle over medium heat and lightly brush with butter. Working in batches, drop pancake batter by 1/4 cupfuls onto hot skillet and allow to cook 2-3 minutes on each side until pancakes are golden brown. Repeat cooking method with remaining batter, adding more butter to skillet as needed.
- Serve pancakes warm with raspberry syrup drizzled over top and additional raspberries for serving. Enjoy!
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