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Best Easy Fluffy Lemon Blueberry Cottage Cheese Pancake Bites

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These fluffy lemon blueberry cottage cheese pancake bites are quick, easy, and packed with protein. Made in a blender and baked in a mini muffin tin, they’re perfect for busy mornings, meal prep, and toddler-approved breakfasts.

Ingredients

Scale
  • 1 cup cottage cheese (full-fat or 2%, thick and creamy)
  • 2 large eggs (room temperature preferred)
  • 1/4 cup milk (any kind, whole milk for richest texture)
  • 1 tablespoon lemon juice (freshly squeezed or bottled)
  • 1 teaspoon vanilla extract (pure or imitation)
  • 1 cup all-purpose flour (spooned and leveled)
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder (fresh)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt (fine sea salt or table salt)
  • 1 cup fresh or frozen blueberries (no need to thaw if frozen)
  • 1 tablespoon lemon zest (from about 1 lemon)
  • Maple syrup (for serving, optional)
  • Powdered sugar (for dusting, optional)
  • Extra lemon zest (for garnish, optional)
  • Greek yogurt or whipped cream (for serving, optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Generously spray a mini muffin tin with non-stick cooking spray.
  2. In a blender, combine cottage cheese, eggs, milk, lemon juice, and vanilla extract. Blend on high for about 30 seconds until completely smooth and creamy.
  3. In a medium mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt until evenly distributed.
  4. Pour the blended cottage cheese mixture into the dry ingredients. Stir gently with a rubber spatula until just combined (a few streaks of flour are fine). Fold in lemon zest.
  5. Gently fold in blueberries with as few strokes as possible. If using frozen blueberries, toss them in a little flour first to prevent sinking.
  6. Using a cookie scoop or tablespoon, fill each mini muffin cup about 3/4 full. You should get about 24 mini pancake bites.
  7. Bake for 10-12 minutes, until golden on top and a toothpick inserted into the center comes out clean or with a few moist crumbs. Rotate the pan halfway through for even baking.
  8. Let the pancake bites cool in the tin for exactly 2 minutes, then run a thin spatula around the edges and pop them out onto a cooling rack. Let cool for another minute or two before serving.

Notes

For best results, use thick cottage cheese and avoid watery brands. If cottage cheese is watery, drain in a fine-mesh strainer for a few minutes before blending. Don’t overmix the batter to keep bites fluffy. For meal prep, underbake by about 1 minute so they finish cooking when reheated. Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.

Nutrition

Keywords: pancake bites, cottage cheese pancakes, lemon blueberry, high protein breakfast, toddler breakfast, easy breakfast, meal prep breakfast, blender pancakes

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