Serve with maple syrup, Lemon-Mint Cream or Blueberry Syrup.

Patsy Jamieson
Source: EatingWell Magazine, July/August 1998


Ingredient Checklist


Instructions Checklist
  • Whisk flour, sugar, baking powder, baking soda and salt in a large bowl.

  • Whisk eggs, cottage cheese, milk, lemon zest and vanilla in a medium bowl.

  • Make a well in the dry ingredients; add wet ingredients and stir with a rubber spatula until just combined. Fold in blueberries.

  • Moisten a crumpled paper towel with canola oil and use it to lightly oil a large nonstick skillet and heat over medium heat. Spoon on about 1/4 cup batter for each pancake and cook until bottoms are golden and small bubbles start to form on top, 3 to 4 minutes. Flip and cook until the other side is browned, 1 to 2 minutes longer. Lightly oil pan between batches. (Adjust heat as necessary for even browning.) Serve hot.

Nutrition Facts

232.6 calories; protein 10.8g 22% DV; carbohydrates 41.2g 13% DV; exchange other carbs 2.5; dietary fiber 1.9g 8% DV; sugars 19.1g; fat 2.7g 4% DV; saturated fat 1g 5% DV; cholesterol 65mg 22% DV; vitamin a iu 192.2IU 4% DV; vitamin c 5.7mg 9% DV; folate 16.9mcg 4% DV; calcium 103.1mg 10% DV; iron 1.7mg 9% DV; magnesium 16mg 6% DV; potassium 168.8mg 5% DV; sodium 627.4mg 25% DV; thiamin 0.2mg 19% DV.

Reviews (7)

Read More Reviews
7 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Fluffy Yumminess! A light fluffy pancake creation has evaded me until today and this recipe. It is an extra bonus to enjoy the blueberry-lemon flavors - a fave and sooooo.... gooood! Served drizzled with maple syrup and a dollop of whipped cream - Perfection! Read More
Rating: 3 stars
These were very tasty the lemon zest really makes a difference. The batter is quite thick so they take quite a while to cook and because of the blueberries they stick to the pan. If I can figure out how to thin these down just a bit I think they would be much better. As it is the center seems not quite cooked. I serve w/ just a very light sprinkle of sugar. Read More
Rating: 4 stars
healthy & fluffy I subbed in 2/3 c. whole wheat flour cut back the sugar & vanilla a bit omitted lemon zest and added blueberries as a topping and they came out nicely. Read More
Rating: 5 stars
SO GOOD! will definitely make again the fluffiest most delicious pancakes ever! Read More
Rating: 5 stars
these were possibly the best pancakes i've ever made! the cottage cheese made them so light and fluffy and of course i didn't add the blueberries till i poured out each individual pancake. i didn't add the lemon zest either (i'm not a big on lemony taste) overall five stars! i'm definitely going to be making these again and again Read More
Rating: 5 stars
Awesome! I love the cottage cheese in these! I want to try some variations maybe... replacing the blueberries with bananas and the lemon with cinnamon? Other seasonal fruits would be nice too. Read More
Rating: 5 stars
Absolutely the best blueberry pancakes ever!!!!! My 3 kids and a very picky husband absolutely loved the pancakes. This recipe would be our favorite weekend treat. Pros: Fluffy just enough sugar moist. Cons: NONE Read More