These blueberry lemon cottage cheese pancake bites are a fun twist on breakfast! They’re packed with juicy blueberries and zesty lemon, making each bite bright and tasty.
They’re so easy to make, and you can pop them in your mouth like candy! I love having them with maple syrup, but they’re great on their own, too. Perfect for a busy morning! 🥞💙
Key Ingredients & Substitutions
Cottage Cheese: Small curd cottage cheese gives these pancake bites a fluffy texture. If you’re lactose intolerant, you could try a dairy-free cottage cheese alternative or pureed silken tofu for a similar effect.
Flour: All-purpose flour works best, but if you’re looking for gluten-free options, you can substitute with a 1:1 gluten-free flour blend. Just be sure it’s a blend that contains xanthan gum for better texture.
Eggs: Eggs help bind the ingredients together and provide moisture. If you want to make these vegan, consider using flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water per egg) as a substitute.
Blueberries: Fresh blueberries are ideal, but you can easily switch to frozen ones. If using frozen blueberries, don’t thaw them first to keep your batter from turning blue. Alternatively, raspberries or chopped strawberries can also work.
How Do I Get The Perfect Golden Brown Pancake Bites?
Cooking these pancake bites evenly is key to achieving that lovely golden brown color. Here’s a step-by-step to help you get it right:
- Preheat your skillet on medium heat. A hot skillet helps achieve that initial sear.
- Add a little butter or oil, making sure to coat the surface evenly. This prevents sticking and enhances browning.
- Scoop out your batter using a tablespoon for uniformity. This size helps cook them evenly.
- Cook for 2-3 minutes until the edges look firm and bubbles start to form on the surface before flipping. This indicates they’re ready.
- When you flip, be gentle and use a spatula that can get under the bites without breaking them.
By following these tips, you’ll have perfectly golden pancake bites every time! Enjoy your delightful breakfast creation!
Blueberry Lemon Cottage Cheese Pancake Bites
Ingredients You’ll Need:
- 1 cup cottage cheese (small curd)
- 3/4 cup all-purpose flour
- 2 large eggs
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Zest of 1 lemon
- 1 teaspoon vanilla extract
- 1/2 cup fresh blueberries (plus extra for garnish)
- Butter or oil for frying
- Powdered sugar for dusting (optional)
- Fresh mint leaves for garnish (optional)
Estimated Time to Prepare:
This delightful recipe takes about 15 minutes to prepare and another 10-15 minutes to cook. So, you’re looking at around 30 minutes total from start to finish. Perfect for a quick breakfast or brunch treat!
Step-by-Step Instructions:
1. Whisk the Wet Ingredients:
In a medium bowl, crack the two large eggs. Add the sugar and vanilla extract, and whisk everything together until it’s nicely combined. You want it to be smooth and well-mixed.
2. Mix in the Cottage Cheese and Zest:
Add the cottage cheese and zest of one lemon to the egg mixture. Stir gently until everything is combined. This mixture will provide a lovely creamy base for your pancake bites!
3. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Another helping hand here will make sure the baking powder is evenly distributed, leading to fluffy bites.
4. Combine Wet & Dry Mixtures:
Gradually add the dry mixture to the wet mixture, stirring gently until just combined. Be careful not to overmix; you want to see some cottage cheese curds for texture!
5. Fold in the Blueberries:
Gently fold in the fresh blueberries, making sure to be careful not to crush them. This way, you’ll have those lovely bursts of blueberry goodness in each bite.
6. Heat the Skillet:
Take a non-stick skillet or griddle and heat it over medium heat. Lightly grease with butter or oil to prevent sticking. You’ll know it’s ready when a drop of water dances on the surface!
7. Cook the Pancake Bites:
Scoop tablespoon-sized portions of the batter onto the skillet, slightly flattening each scoop to form small pancake bites. Cook for about 2-3 minutes or until the bottoms are golden brown.
8. Flip and Finish Cooking:
Carefully flip the pancake bites using a spatula, and cook the other side for another 2-3 minutes, until golden brown and cooked through. Don’t worry if they aren’t perfect; they’ll still taste amazing!
9. Serve Warm:
Once cooked, transfer your pancake bites to a plate. Keep them warm while cooking the remaining batter. Serve them stacked and garnished with extra blueberries, a dusting of powdered sugar, and a sprig of fresh mint if you’d like!
10. Enjoy!
These delightful pancake bites are best enjoyed warm, and you can drizzle some maple syrup or honey on top if you like. Perfect for a tasty breakfast or snack anytime!
These bites are tender, moist inside, and bursting with blueberry flavor and refreshing lemon zest—making them the perfect little breakfast treats!
Can I Use Greek Yogurt Instead of Cottage Cheese?
Yes, you can substitute Greek yogurt for cottage cheese! It will give a similar creamy texture, though it may change the flavor slightly to be more tangy. Use the same amount, 1 cup, for the best results.
How Do I Store Leftover Pancake Bites?
Store any leftover pancake bites in an airtight container in the fridge for up to 3 days. You can reheat them in the microwave or a toaster oven until warmed through for a quick snack or breakfast!
Can I Use Frozen Blueberries?
Absolutely! Just remember not to thaw them first to prevent your batter from turning blue. Fold them in gently right from the freezer for delightful pops of fruit in each bite.
What Other Add-ins Can I Use?
Feel free to get creative! Chopped nuts, such as walnuts or pecans, can add a nice crunch. You could also try adding a dash of cinnamon or nutmeg for extra warmth and flavor. Just keep the proportions in check so the mixture remains balanced!