These Strawberry Pancakes are a strawberry lover's dream come true. Creamy, fluffy pancakes are topped with a homemade fresh strawberry sauce that is out of this world.
Combine the lemon juice, strawberries, and sugar together in a heavy-bottomed saucepan. Turn the heat to medium-high heat and bring to a boil. Reduce the heat and simmer for about 10 minutes, or until the strawberries are softened. Turn off the heat and gently mash with a fork. If desired, blend the strawberries, leaving the lid cracked on the blender to allow heat to escape, for a smoother sauce.
For the Sour Cream Topping
While strawberries are cooking, whisk together the sour cream or yogurt with 2 teaspoons of sugar. Set aside until ready to serve.
For Toasted Graham Crackers (optional)
Over medium heat, melt ½ tablespoon of butter. Once melted, add the crushed graham crackers and toss to coat. Toast for 2-3 minutes, watching closely to not burn.
For the Pancakes
Heat a large skillet or griddle to medium. Grease with a bit of butter or coconut oil.
In a large mixing bowl, whisk together flour, baking powder, and salt with a whisk until well combined. In a separate bowl, combine the milk, egg, maple syrup, melted butter, cottage cheese, lemon zest, and vanilla together. Add the cottage cheese mixture to the flour mixture and gently fold the batter together until just incorporated. The batter should be on the thicker side.
Pour ⅓ cup batter onto the heated skillet and cook 3-4 minutes per side, or until bubbles form on the surface and the edges are set. Flip the pancake and cook for 2-3 minutes more.
To serve, top the pancakes with strawberry sauce, sweetened sour cream, and toasted graham cracker crumbs.