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Lemon Blueberry Cottage Cheese Pancake Bites

Lemon blueberry cottage cheese pancake bites are baked mini portions made with blended cottage cheese and eggs for a smooth, protein-rich batter. Juicy blueberries and bright lemon zest bake into lightly golden, set bites—ideal for meal prep breakfasts.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 cup cottage cheese
  • 4 eggs
  • 1 cup rolled oats
  • 1 tbsp lemon zest
  • 1 tbsp lemon juice
  • 1 tbsp honey
  • 1 cup fresh blueberries
  • 0.5 tsp baking powder

Equipment

  • 1 sheet pan

Method
 

Bake prep
  1. Preheat the oven to 375°F and grease a mini muffin tin.
  2. Divide the batter among the mini muffin cups, filling each about 3/4 full and spreading any visible batter evenly.
Make the batter
  1. Blend the cottage cheese, eggs, rolled oats, lemon zest, lemon juice, and honey until smooth, with the curds no longer visible.
  2. Stir in the baking powder until fully incorporated.
  3. Gently fold in the fresh blueberries so they stay intact as you portion the batter.
Bake and cool
  1. Bake for 15-18 minutes at 375°F, until set and lightly golden around the edges.
  2. Let the pancake bites cool before removing so they hold their shape when lifted from the tin.

Notes

Blend thoroughly until the batter is smooth so the cottage cheese curds become undetectable. Store in the fridge in an airtight container for up to 4 days, or freeze for longer meal prep; reheat until warm in the microwave or oven. For a lower-sugar option, replace the honey with pure maple syrup or a granulated sweetener blend that measures 1 tbsp.