Fluffy Cottage Cheese Pancakes Recipe

1. In a medium bowl, whisk together 4 large eggs. Add cottage cheese, vanilla, honey, and lemon zest if using, and stir until combined.
2. Whisk together 1 cup + 2 Tbsp flour and 1 tsp baking soda. Stir to combine.
3. Add the dry ingredients to your wet ingredients and stir just until combined, it will be lumpy.
4. Heat a large NON-stick skillet over medium/low heat. Add 2 Tbsp butter. Once butter is melted, add about 1/4 cup of pancake batter into the hot skillet and cook until golden and puffed up. I can fit 3 pancakes at a time in my large skillet but don’t crowd your pan.
5. You should see little bubbles on the top of the pancake when it’s ready to flip but, take a look to be sure they are golden and holding their shape before flipping.
6. Gently flip the pancakes over and continue cooking until cooked through. Remove from the pan and wrap in a tea towel (or put in low oven) to keep warm while you repeat the process with the remaining butter and pancake batter.
7. Serve warm with maple syrup or any other toppings in the notes.