Delicious 15-Minute Lemon Blueberry Cottage Cheese Pancake Bites

Make these Delicious 15-Minute Lemon Blueberry Cottage Cheese Pancake Bites for a quick, satisfying breakfast or snack. After making them dozens of times, I’ve perfected the recipe to ensure they’re crispy on the outside and fluffy on the inside, with a burst of fresh blueberries and tangy lemon in every bite. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Flavorful Firecracker Hot Dogs Recipe Easy 4th of July Party Snack and Easy Coconut Chicken Rice Bowl Recipe.

What You'll Need for Delicious 15-Minute Lemon Blueberry Cottage Cheese Pancake Bites

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 1 cup cottage cheese
• 1/2 cup all-purpose flour
• 2 large eggs
• 1/4 cup granulated sugar
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup fresh blueberries
• Zest of 1 lemon
• 1 tsp vanilla extract
• 1 tbsp lemon juice
• Cooking spray
• Optional: Powdered sugar
• Optional: Fresh berries
• Optional: Maple syrup

How to Make Delicious 15-Minute Lemon Blueberry Cottage Cheese Pancake Bites

1. Step 1: In a blender, combine cottage cheese, flour, eggs, sugar, baking powder, salt, vanilla extract, lemon juice, and lemon zest. Blend until smooth.
2. Step 2: Fold in fresh blueberries. Let the batter rest for 5 minutes.
3. Step 3: Heat a non-stick skillet over medium heat. Spray with cooking spray.
4. Step 4: Using a small cookie scoop or spoon, drop batter onto the skillet to form small pancakes. Cook until golden brown, about 2-3 minutes per side.
5. Step 5: Serve warm with your choice of toppings.

Storing & Reheating Delicious 15-Minute Lemon Blueberry Cottage Cheese Pancake Bites

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: The batter can be made ahead and stored in the fridge for up to 24 hours.

Freezing Delicious 15-Minute Lemon Blueberry Cottage Cheese Pancake Bites

Freeze cooked pancakes for up to 2 months. Reheat in the toaster oven or microwave.

How to Reheat Without Drying It Out

Oven: Reheat in a 350°F oven for 5-7 minutes. Microwave: Reheat in the microwave for 20-30 seconds.

Recipe Notes

• Chef tip: For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend.
• Best substitution: Fresh blueberries can be substituted with frozen blueberries. No need to thaw.
• Make-ahead: The batter can be made ahead and stored in the fridge for up to 24 hours.
• Scaling: This recipe can be easily doubled or tripled to serve a crowd.
• Troubleshooting: If the batter is too thick, add a tablespoon or two of milk to thin it out. If it's too thin, add a bit more flour.

Delicious 15-Minute Lemon Blueberry Cottage Cheese Pancake Bites

⏱

Prep

5 mins

🍳

Cook

10 mins

⏳

Total

15 mins

🍽

Serves

12 pancake bites

🥗

Diet

Gluten-free option

Ingredients

Main Ingredients

• 1 cup cottage cheese
• 1/2 cup all-purpose flour
• 2 large eggs
• 1/4 cup granulated sugar
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup fresh blueberries
• Zest of 1 lemon

Seasonings

• 1 tsp vanilla extract
• 1 tbsp lemon juice
• Cooking spray

Optional Toppings

• Powdered sugar
• Fresh berries
• Maple syrup

Instructions

1. Step 1: In a blender, combine cottage cheese, flour, eggs, sugar, baking powder, salt, vanilla extract, lemon juice, and lemon zest. Blend until smooth.
2. Step 2: Fold in fresh blueberries. Let the batter rest for 5 minutes.
3. Step 3: Heat a non-stick skillet over medium heat. Spray with cooking spray.
4. Step 4: Using a small cookie scoop or spoon, drop batter onto the skillet to form small pancakes. Cook until golden brown, about 2-3 minutes per side.
5. Step 5: Serve warm with your choice of toppings.

Notes

• Chef tip: For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend.
• Best substitution: Fresh blueberries can be substituted with frozen blueberries. No need to thaw.
• Make-ahead: The batter can be made ahead and stored in the fridge for up to 24 hours.
• Scaling: This recipe can be easily doubled or tripled to serve a crowd.
• Troubleshooting: If the batter is too thick, add a tablespoon or two of milk to thin it out. If it's too thin, add a bit more flour.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
• Freezer: Freeze cooked pancakes for up to 2 months. Reheat in the toaster oven or microwave.
• Oven reheat: Reheat in a 350°F oven for 5-7 minutes.
• Microwave reheat: Reheat in the microwave for 20-30 seconds.
• Make ahead: The batter can be made ahead and stored in the fridge for up to 24 hours.

Nutrition Per Serving

• Calories: 180
• Protein: 12g
• Fat: 4g
• Carbs: 25g
• Fiber: 1g
• Sugar: 10g
• Sodium: 350mg
• Cholesterol: 110mg
• Sat. Fat: 2g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Delicious 15-Minute Lemon Blueberry Cottage Cheese Pancake Bites FAQs

A Warm Final Note

I can’t wait for you to try Delicious 15-Minute Lemon Blueberry Cottage Cheese Pancake Bites and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!