Combine 1 cup cottage cheese and the honey in a food processor; pulse until fluffy and smooth. Set aside.
Add 1 1/2 cups cottage cheese, sour cream, milk and butter to the food processor; process until smooth. Add the eggs, lemon peel and lemon juice; pulse until blended.
Add the flour, sugar and baking powder; pulse until combined (the batter will be thick).
Heat a griddle or nonstick skillet over medium heat until hot; lightly spray with nonstick cooking spray. Using 1/4 cup per pancake, pour the batter onto the griddle. Cook for 2 to 3 minutes or until the bubbles pop on the surface and the underside is golden brown.
Turn and cook for 1 minute or until brown. Repeat with the remaining batter. Top each serving with the whipped cottage cheese and fresh berries.