Cottage Cheese Pancakes with Lemon

Photo: Lisa Hubbard
2 dozen

These pancakes are crisp outside and fluffy inside; thanks to the addition of cottage cheese, they have more protein than most.


  • 6 large eggs, separated, yolks lightly beaten

  • Pinch cream of tartar

  • 2 cups 2-percent cottage cheese

  • ¼ cup granulated sugar

  • cup all-purpose flour

  • ½ teaspoon baking powder

  • ¼ teaspoon coarse salt

  • ¼ teaspoon ground cinnamon

  • Vegetable-oil cooking spray

  • 1 tablespoon confectioners' sugar

  • 2 lemons (1 zested; 1 cut into wedges)


  1. Beat egg whites on medium-high speed until foamy. Add cream of tartar; beat until stiff, glossy peaks form.

  2. Heat a griddle or large skillet over medium-high heat. Stir together yolks, cottage cheese, granulated sugar, flour, baking powder, salt, and cinnamon in a medium bowl. Whisk in one-third of the whites. In two batches, gently fold in remaining whites with a rubber spatula.

  3. Spray griddle with cooking spray; heat until a drop of batter sizzles upon contact. Working in batches, pour 1/4 cup batter per pancake onto griddle; cook until surfaces bubble and edges are slightly dry, about 1 minute. Flip pancakes; cook until undersides are golden brown, about 3 minutes more. Divide confectioners' sugar among pancakes. Serve sprinkled with lemon zest and with lemon wedges on the side.

Cook's Notes

After making the batter, cook the pancakes immediately to ensure that they retain their volume.

Related Articles