My lemon-blueberry cottage cheese pancakes are a great healthy option for breakfast. Made with old fashioned rolled oats and eggs, they’re packed full of protein and nutrients. Following my recipe tutorial, they’re easy and quick to make, too—the blended pancake batter takes just a few minutes to prepare.

Stack of lemon blueberry cottage cheese pancakes being drizzled with maple syrup

These healthy pancakes with cottage cheese are bound to be one of your new favorite wholesome breakfast recipes. You’d never know they contain nutritious, high-protein cottage cheese, thanks to the delicious blueberry lemon flavor.

Just like my fluffy Greek yogurt pancakes, banana pancakes with rolled oats and healthy spelt pancakes, this pancake recipe is quick and easy – ready to enjoy in about 20 minutes. It features a smooth batter made in your blender that comes together in a snap.

Thanks to high-protein cottage cheese and nutritious eggs, these pancakes provide 18 grams of protein per serving! Compared to a standard pancake recipe, this is more than double the amount of protein per serving.

Combined with the 9 grams of dietary fiber per serving, these pancakes will keep you full and satisfied for a few hours without weighing you down in the morning. The Registered Dietitian in me wholeheartedly approves!

cottage cheese pancake ingredients measured out on a light grey backdrop

Ingredients in cottage cheese pancakes

Here are the main ingredients you need to make high protein cottage cheese pancakes:

  • Old fashioned oats
  • Almond milk, or milk of choice
  • Cottage cheese
  • Eggs
  • Banana
  • Maple syrup
  • Lemon
  • Blueberries

Cottage cheese high protein pancakes are vegetarian, gluten free, and nut free. You could easily make them vegan by using an egg replacer, such as flax eggs, and dairy free yogurt in place of the cottage cheese.

How to make cottage cheese pancakes

Cottage cheese pancake ingredients in a blender before being blended into batter
1. To prepare the pancake batter, add oats, almond milk, cottage cheese, lemon juice + zest, maple syrup, eggs, banana, baking powder, vanilla extract, and salt to a blender.
Cottage cheese pancake batter blended up in a blender
2. Blend into a batter until completely smooth with no lumps remaining.
blueberry pancakes being cooked in a white skillet
3. Heat a little bit of oil or butter in a non-stick frying pan or griddle. Spoon pancake batter into the pan. Add blueberries to the pancakes and cook for 2-3 minutes.
pancakes cooking in a white skillet
4. Flip pancakes and cook for another 2-3 minutes until cooked through.

Repeat the above steps with the remaining pancake batter.

Serve with your favorite pancake toppings. I think these are just perfect served with more fresh blueberries and a drizzle of real maple syrup. They would also be delicious spread with yogurt or your favorite nut butter!

Stack of cottage cheese pancakes on a small plate with fresh blueberries and maple syrup

Storing pancakes

You can prepare these healthy blueberry lemon pancakes ahead of time – they taste great reheated. Put the cooked pancakes in an airtight container and store them in the fridge for up to three days.

Reheat pancakes in the microwave, toaster oven, or regular oven set to 300°F for 10-15 minutes.

Can you freeze pancakes?

Pancakes do freeze well, if you’d like to store these pancakes for longer.

To freeze them without the pancakes sticking together, spread the pancakes out on a baking sheet and put the baking sheet in the freezer for 30 minutes or more.

Once the individual pancakes are frozen, you can put them all together in an airtight container or freezer bag. Store in the freezer for one to two months, and reheat them right from frozen!

Close up of a stack of blueberry pancakes with a bite cut out

Blueberries nutrition benefits

Blueberries (and all berries) are packed with nutritional benefits. The pigment that gives blueberries their color – anthocyanin – is a super powerful antioxidant which helps protect your cells and fight inflammation.

A one cup serving of blueberries contains:

  • 4 grams of dietary fiber (13% of your daily needs)
  • 14.4 mg Vitamin C (16% of your daily needs)
  • 28.6 mcg Vitamin K (24% of your daily needs)
  • 0.497 mg manganese (22% of your daily needs)

Oats nutrition benefits

The base of these pancakes is oats instead of regular white flour. Oats are a highly nutritious food. One cup of dry oats has:

  • 4 grams of dietary fiber (15% of your daily needs)
  • 5.3 grams of plant-based protein
  • 1.7 mg iron (9% of your daily needs)
  • 0.186 mg thiamin (16% of your daily needs)
  • 55.89 mg magnesium (13% of your daily needs)

About half of the fiber in oats is soluble fiber. This type of fiber is particularly beneficial for heart health, because it helps lower “bad” LDL cholesterol. As a Registered Dietitian, one of my biggest tips for healthy eating is to increase your dietary fiber intake!

Cottage cheese nutrition benefits

When it comes to dairy products, cottage cheese is an excellent source of high-quality protein, B vitamins, and a good source of calcium. One-half cup of lowfat cottage cheese provides:

  • 12 grams of protein
  • 125 mg calcium (10% of your daily needs)
  • 76.84 mcg Vitamin A (9% of your daily needs)
  • 0.284 mg riboflavin (22% of your daily needs)
  • 0.592 mg pantothenic acid (12% of your daily needs)
  • 0.53 mcg Vitamin B12 (22% of your daily needs)

Note about cottage cheese nutrition: cottage cheese is usually high in sodium. Pair cottage cheese with low- or no-sodium foods like fruit and vegetables to avoid eating excess sodium.

Find more healthy recipes with cottage cheese here!

Stack of cottage cheese blueberry pancakes on a small plate, a fork with a bite of pancakes resting on the plate

Let me know if you love this post by leaving a comment or star rating below, and check out Instagram and Pinterest for more healthy lifestyle inspiration. Thanks for stopping by!

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Quick Lemon-Blueberry Pancakes with Cottage Cheese

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Alex Aldeborgh
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: serves 3
  • Category: breakfast
  • Method: stovetop
  • Cuisine: American
  • Diet: Vegetarian
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My lemon-blueberry cottage cheese pancakes are a great healthy option for breakfast. Made with old fashioned rolled oats and eggs, they’re packed full of protein and nutrients. Following my recipe tutorial, they’re easy and quick to make, too—the blended pancake batter takes just a few minutes to prepare.


  • 1/2 cup unsweetened almond milk
  • 1/2 cup cottage cheese
  • 1 ripe banana
  • 2 large eggs
  • 4 tbsp lemon juice + zest of 1 lemon
  • 3 tbsp maple syrup, plus more for serving
  • 2 cups oats
  • 1 tsp vanilla extract
  • 3 tsp baking powder
  • 1/4 tsp salt
  • 1 cup blueberries, plus more for serving
  • Butter or oil,  for cooking


  1. Add all the pancake ingredients, except the blueberries, to a blender. Blend on high speed for about 30 seconds, until pancake batter is smooth and no lumps remain.
  2. Heat a little butter or oil in a nonstick frying pan on medium heat. Use a 1/4 cup measuring cup to portion out pancakes onto the heated pan. Place 5-6 blueberries on each pancake.
  3. Cook pancakes for 2-3 minutes until the top begins to bubble and the bottom is golden brown. Flip, then cook for another 1-3 minutes. You’ll likely need to cook pancakes in 3-4 batches, depending on the size of your pan.
  4. Serve right away with more fresh blueberries and maple syrup, plus whatever else you desire!


Makes 12 4 inch pancakes.

Keeps well in the fridge. Store in an airtight container for up to 3 days, and reheat in the microwave.