I have to admit I am loving my new Blendtec I got for Mother’s Day much more than I thought I would. The fact I can whip together a batch of blender pancakes in less than five minutes makes our crazy morning routines go more smoothly. The kids leave to school happy and full, and I go back to my kitchen with one blender to clean, not a sink full. Lovely I tell ya! In the Blendtec cookbook is where I found this delicious recipe for Lemon Curd Pancakes. I tweaked the recipe a little bit to give these pancakes a little more fluffy texture. I also added whole wheat flour and love the added protein from the cottage cheese. It helps fill the kids up and keep them satisfied longer. If you don’t have a Blendtec, that’s okay! Just half this recipe in your regular blender and it will work great. Serve these pancakes with some delicious syrups for an extra special breakfast 🙂


Lemon Curd Pancakes
  1. 2 Tbs. lemon juice, freshly squeezed if possible
  2. Zest of 1 lemon
  3. 3 cup milk
  4. 4 eggs
  5. 1/2 cup brown sugar
  6. 2 cup white flour
  7. 2 1/2-2 2/3 cup wheat flour
  8. 2/3 cup cottage cheese
  9. 2 tsp. baking soda
  10. 1 tsp. salt
  11. 2 tsp. vanilla
  12. 2 tsp. baking powder
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  1. Place the lemon juice, milk, zest, eggs and sugar into a blender and blend until smooth. Add the remaining ingredients and puree until smooth. Cook the pancakes on a buttered hot griddle. Cook on the first sides until the bubbles start to pop and it pulls up from the sides. Flip and cook on the other side until golden brown. Serve with regular maple syrup or a specialty syrup (recipe links above).
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