Lemon Honey Cottage Cheese Oat Pancakes are a high-protein, blender-friendly breakfast that’s light, fluffy, and bursting with fresh citrus flavor. Made with oats, cottage cheese, eggs, and lemon, they come together quickly with just a few wholesome ingredients. The pancakes are naturally sweetened with honey and cooked in butter for golden, crisp edges. Top with berries, extra honey, or butter for a bright and satisfying meal.
For more yummy cottage cheese breakfast recipes try my cottage cheese waffles or my cottage cheese breakfast biscuits.
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Why you'll love this recipe
It’s packed with protein to keep you full and energized.
It uses simple, wholesome ingredients you likely already have on hand.
It has a bright lemon flavor that makes each bite taste like sunshine.
It’s blended for a smooth, easy-to-pour batter with no fuss.
It’s perfect for a quick weekday breakfast or a slow weekend brunch.
Ingredients for blender oatmeal cottage cheese waffles
- Rolled oats – Provide structure and act as the base of the pancake batter.
- Baking powder – Helps the pancakes rise and become fluffy.
- Cottage cheese – Adds creaminess, protein, and moisture.
- Eggs – Bind the ingredients and give the pancakes structure and richness.
- Lemon juice – Adds brightness and activates the baking powder.
- Lemon zest – Boosts lemon flavor with aromatic citrus oils.
- Honey – Naturally sweetens the batter and balances the tangy flavors.
- Butter (for cooking) – Used in the pan for golden, crispy edges and to prevent sticking.
See the recipe card for full information on ingredients and quantities.
Substitutions
- Butter - You can technically cook these pancakes in oil, however they are much tastier when cooked in butter.
- Lemon - you can sub in milk for the lemon if you don't like lemon.
- Cottage cheese - greek yogurt works as a sub.
Step-by-Step Instructions for Gluten Free High Protein Pancakes
- Step 1: Add all ingredients to blender and blend.
- Step 2: Cook pancakes until golden brown on each side.
- Step 3: Serve with your favorite toppings and dig in.
Storage instructions
You can store the extra waffles in a sealed container for up to 3 days or you can freeze them and reheat at your leisure. You can microwave them or heat them in a skillet to reheat.
Equipment
You need a food processor or a blender for this recipe.
Recipe Pro-Tips
Use a good quality cottage cheese for the best tasting pancakes. I love Kalona Super Natural or Good Culture.
Zest your lemon before juicing it. It is much easier to zest a lemon in its full form.
Recipe FAQS
Oats naturally do not have gluten, if you are celiac use certified gluten free oats to be safe.
Fruit would be yummy in the batter. While you could add in chocolate chips I don't know that the lemon flavor would work well with chocolate.
I believe you could sub in a thick vegan yogurt, like coconut, but I have not tested this.
Other breakfast recipes to try
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Lemon Honey Cottage Cheese Oat Pancakes
Equipment
- 1 blender
Ingredients
- 1 cup +2 tablespoons rolled oats
- 1.5 teaspoons baking powder
- 1 cup cottage cheese I used full fat
- 3 eggs
- 2 tablespoons lemon juice (from 1 lemon)
- 1 tablespoon grated lemon zest (from 1 lemon)
- 1 teaspoon vanilla bean paste can sub vanilla extract
- ¼ cup Manuka honey
- 1-2 tablespoons butter for cooking
optional toppings
- additional honey to taste
- raspberries or berries to taste
- additional butter
Instructions
- Add all pancake ingredients to a blender and blend until smooth. If you're not short on time, let the batter set for 5-10 minutes so it can thicken.
- Head butter in a skillet over medium heat. Add a little less than ½ cup of batter to the skillet. Cook for 3-5 minutes, or until golden. Flip and then repeat. Repeat this process until all pancakes have been cooked.
- Serve pancakes with desired toppings and dig in.
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