Cottage Cheese Pancakes with Lemon Recipe

Name: Cottage Cheese Pancakes with Lemon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 large eggs, separated, yolks lightly beaten; Pinch of cream of tartar; 2 cups 2% cottage cheese; 1/4 cup granulated sugar; 2/3 cup all-purpose flour; 1/2 teaspoon baking powder; 1/4 teaspoon coarse salt; 1/4 teaspoon ground cinnamon; Vegetable oil cooking spray; 1 tablespoon confectioners sugar; 2 lemons (1 zested; 1 cut into wedges)

Servings: persons

6 large eggs, separated, yolks lightly beaten
Pinch of cream of tartar
2 cups 2% cottage cheese
1/4 cup granulated sugar
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon coarse salt
1/4 teaspoon ground cinnamon
Vegetable oil cooking spray
1 tablespoon confectioners sugar
2 lemons (1 zested; 1 cut into wedges)

1
Beat the egg whites on medium-high speed until foamy.
2
Add the cream of tartar; beat until stiff, glossy peaks form.
3
Heat a griddle or large skillet over medium-high heat.
4
Stir together the yolks, cottage cheese, granulated sugar, flour, baking powder, salt, and cinnamon in a medium bowl.
5
Whisk in one-third of the whites.
6
In 2 batches, gently fold in the remaining whites with a rubber spatula.
7
Spray a griddle with cooking spray; heat until a drop of batter sizzles upon contact.
8
Working in batches, pour 1/4 cup batter per pancake onto the griddle; cook until the surfaces bubble and the edges are slightly dry, about 1 minute.
9
Flip the pancakes; cook until the undersides are golden brown, about 3 minutes more.
10
Divide the confectioners sugar among the pancakes.
11
Serve sprinkled with lemon zest and with lemon wedges on the side.
12
(Per serving)
13
Calories: 218
14
Fat: 6g
15
Cholesterol: 216mg
16
Carbohydrate: 23g
17
Sodium: 152mg
18
Protein: 17g
19
Fiber: 1g

593

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 large eggs, separated, yolks lightly beaten, Pinch of cream of tartar, 2 cups 2% cottage cheese, 1/4 cup granulated sugar, and more.

Yes, Cottage Cheese Pancakes with Lemon falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cottage Cheese Pancakes with Lemon

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions