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+ servings
Servings: 8

Lemon Curd Whole Wheat Pancakes

Prep Time:
5 mins
Cook Time:
10 mins
Total Time:
15 mins
The best lemon curd whole wheat homemade pancakes, served with fresh raspberries and maple syrup.
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  • zest from 1/2 lemon
  • 1 1/2 cups buttermilk
  • 1 egg
  • 1 egg white — (2 tbsp liquid egg whites)
  • 1/3 cup low fat cottage cheese — , rinsed and drained
  • 2 tbsp brown sugar — (you could also add 1 tbsp more, if you like your pancakes sweet)
  • 1 1/2 cups whole wheat flour
  • 1 tsp baking soda
  • 1/2 tsp salt

For Garnishing:

  • Fresh raspberries to serve
  • Maple syrup


  1. Place all ingredients in the order listed above in a blender and secure with the lid. Blend until smooth (1 minute).
  2. Use 1/4 cup of batter per pancake. Pour over a heated (medium high) greased griddle pan. Cook for 1 minute, until bubbles break the surface of the pancake. Then flip and cook for 30 seconds.
  3. Repeat the process with remaining batter. (make sure you grease the pan before each pancake).
  4. Top with fresh raspberries and maple syrup.
  5. Serve immediately!

Recipe Notes

Recipe makes 8-10 medium pancakes.
If you don't have buttermilk, combine 1 1/2 cups of dairy milk with 1 1/2 tbsp lemon juice. Stir and set a side for 5 minutes, until milk starts to curdle.
Course: Breakfast

Nutrition Information

Calories: 136, Fat: 2g, Saturated Fat: 1g, Cholesterol: 25mg, Sodium: 403mg, Potassium: 182mg, Carbohydrates: 22g, Fiber: 2g, Sugar: 5g, Protein: 6g, Vitamin A: 105%, Vitamin C: 7.2%, Calcium: 74%, Iron: 1%