I’ve got to admit it, I’m sort of sick of overnight oatmeal. I mean, I just posted a delicious overnight oats recipe, because a lot of you still love them. But really, my raspberry protein pancake recipe is one that’s stood the test of time and hundreds of people making and loving it. Pancakes are something you can batch-cook ahead of time, making your mornings so much easier. They’re kid-friendly, so if you’re got littles, they’re unlikely to complain about having pancakes for breakfast. Protein pancakes have protein added (duh) so a typically low-protein dish turns into something so much more satisfying.

Talking about protein, lots of protein pancake recipes use protein powder. Not mine! I use 4% cottage cheese to add a super hit of satisfying protein and fat to make this breakfast filling and tasty. I topped these pancakes with a creamy, 3-ingredient lemon yogurt sauce, and voila! SO GOOD.

My neighbor, who is my taste tester, came over after I had photographed these and ate a ton of them. SCORE.

 

As I mentioned before, these pancakes can be made ahead, and this recipe makes 16 4” pancakes – so you’ll definitely have extras unless you’re making brunch for a crowd! Freeze them in Ziploc bags and they’ll be ready for the toaster or microwave when you need them.

Each pancake contains 3.5g protein.

 

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Lemon Poppyseed Protein Pancakes with Lemon Yogurt Sauce

These scrumptious pancakes are the perfect breakfast!

Servings: 16 pancakes
Ingredients
  • 1.5 cups flour
  • 1.5 tablespoon poppy seeds
  • 1 cup cottage cheese
  • 1 1/2 cup milk
  • 3 teaspoon baking powder
  • ½ teaspoon salt
  • 1/4 cup melted butter
  • 1 tablespoon vanilla
  • 2 tablespoons maple syrup
  • 1 tablespoon lemon juice
  • 1 egg
  • Zest from a whole large lemon
  • 1 cup plain full fat Greek yogurt
  • 2 tablespoons maple syrup
  • 1 teaspoon lemon juice
Instructions
  1. In a large bowl, combine the flour, poppy seeds, baking powder, lemon zest, and salt. Stir well to combine.
  2. In another bowl – or a blender, if you don’t have a hand blender - combine the cottage cheese, milk, butter, vanilla, 2 tablespoons maple syrup, egg, and 1 tablespoon lemon juice. Using a hand blender, blend until smooth.
  3. Add the wet ingredients to the dry ingredients, stirring well until the batter is consistent throughout.
  4. Make the sauce by combining the Greek yogurt, 2 tablespoons of maple syrup, and 1 teaspoon of lemon juice and whisking or stirring well to combine.
  5. Serve the pancakes with the sauce.