“Best” Blueberry Pancakes


  • 1 1/3 cups all-purpose flour
  • 1/3 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 cup low-fat cottage cheese
  • 3/4 low-fat milk
  • 2 teaspoon freshly grated lemon zest
  • 1 teaspoon vanilla extract
  • 2 cups blueberries


  • Whisk flour, sugar, baking powder, baking soda and salt in a large bowl.
  • Whisk eggs, cottage cheese, milk, lemon zest and vanilla in a medium bowl.
  • Make a well in the dry ingredients; add wet ingredients and stir with a rubber spatula until just combined.  Fold in blueberries.
  • Moisten a crumbled paper towel with canola oil and use it to lightly oil a large nonstick skillet and heat over medium heat.  Spoon on about 1/4 cup batter for each pancake and cook until bottoms are golden brown and small bubbles start to form on top, 3 to 4 minutes.  Flip and cook until the other side browned, 1 to 2 minutes.  Lightly oil pan between batches.  Serve hot!