These cottage cheese oven pancakes offer a quick and delicious twist on traditional breakfast fare. This easy recipe combines the fluffiness of pancakes with the protein-rich goodness of cottage cheese, all baked to perfection in the oven.
The addition of fresh strawberries provides a sweet, fruity touch that elevates this dish. Perfect for busy mornings or lazy weekends, these oven pancakes are a fuss-free way to enjoy a satisfying and nutritious breakfast. Serve them straight from the oven for a warm, comforting meal that’s sure to start your day off right.
Why You’ll Love These Cottage Cheese Pancakes
- High in protein – Thanks to the eggs and cottage cheese, these pancakes pack a protein punch that will keep you feeling full and satisfied all morning long.
- Quick breakfast option – Ready in just 25 minutes, these pancakes are perfect for busy mornings when you want something homemade but don’t have hours to spend in the kitchen.
- Lighter and fluffier – The cottage cheese adds moisture and creates an incredibly light texture that makes these pancakes extra special compared to traditional versions.
- Basic ingredients – You probably have most of these ingredients in your fridge and pantry already, making this an easy recipe to whip up without a special grocery store trip.
What Kind of Cottage Cheese Should I Use?
For these oven pancakes, regular 4% milkfat cottage cheese will give you the best results, though 2% will work in a pinch.
Small or medium curd varieties blend more easily into the batter, creating a smoother texture in your finished pancakes.
If you’re using large curd cottage cheese, just give it a quick whirl in the blender first to break down those bigger pieces.
When shopping, look for cottage cheese that’s fresh and creamy without any excess liquid – if there’s too much whey (the watery part), just drain it off before measuring.
Options for Substitutions
This recipe is pretty adaptable and you can make several swaps based on what you have in your kitchen:
- Cottage cheese: While cottage cheese gives these pancakes their special texture and protein boost, you can use ricotta cheese instead. Just make sure to drain it well if it’s very wet.
- Flour: Any all-purpose, whole wheat, or gluten-free flour blend works here. If using almond or coconut flour, reduce the amount to 1/3 cup as these flours absorb more liquid.
- Vanilla essence: Out of vanilla? Try almond extract (use just 1/4 teaspoon as it’s stronger) or skip it altogether.
- Strawberries: Feel free to swap these with any fresh berries, sliced peaches, or bananas. Frozen fruit works too – just thaw and drain well before using.
- Sugar or honey: You can use maple syrup, agave nectar, or even mashed ripe banana as a natural sweetener. If using banana, reduce the flour by 1 tablespoon.
- Lemon juice: Fresh lime juice works just as well, or try orange juice for a different citrus note.
What to Serve With Cottage Cheese Pancakes?
These protein-packed pancakes are super flexible when it comes to toppings and sides!
A drizzle of warm maple syrup and a pat of butter are classic choices that work perfectly here, while a dollop of whipped cream can make these feel extra special for weekend brunch.
If you want to lean into the fruity side, try serving them with a mixed berry compote or additional fresh fruit like blueberries and bananas.
For a complete breakfast spread, add some crispy bacon or breakfast sausage on the side – the salty meat pairs really nicely with the sweet and tangy pancakes.
Storage Instructions
Keep Fresh: These cottage cheese pancakes taste best when eaten right away, but if you have leftovers, place them in an airtight container and keep them in the fridge for up to 2 days. I recommend storing the fresh strawberries separately to prevent the pancakes from getting soggy.
Make Ahead: You can mix the wet and dry ingredients separately the night before and store them in the fridge. Just give everything a quick stir in the morning before baking. This is a great trick for busy mornings when you want a fresh, warm breakfast without the prep work!
Warm Up: To enjoy leftover pancakes, pop them in a preheated 350°F oven for about 5 minutes or until they’re heated through. You can also give them a quick zap in the microwave for 20-30 seconds, though they might not be quite as fluffy as when fresh from the oven.
How to Know When the Cottage Cheese Pancakes are Done
These oven pancakes are ready when they’ve puffed up nicely and turned a light golden color on top – typically this takes about 20-25 minutes. You can do a quick check by gently pressing the center with a spatula – it should spring back and feel set rather than wet or doughy. If you’re not sure, insert a toothpick into the middle of the pancake; it should come out clean with just a few moist crumbs. Keep in mind that the pancakes will deflate slightly as they cool, which is completely normal and exactly what you want for the perfect texture.
Cottage Cheese Oven Pancakes FAQ
Why does my oven pancake deflate after taking it out of the oven?
This is totally normal and nothing to worry about! The pancake puffs up beautifully in the oven due to the eggs and steam, but naturally settles as it cools. Think of it like a soufflé – it will still taste amazing even after it deflates a bit. I actually love the slightly denser texture it gets after settling.
Does the cottage cheese need to be blended smooth?
No, you don’t need to blend the cottage cheese until completely smooth. The small curds actually give these pancakes a lovely texture and help keep them moist. Just make sure to mix the batter well enough so the cottage cheese is evenly distributed throughout.
Why is my batter so thin compared to regular pancake batter?
The batter for these oven pancakes is supposed to be thinner than traditional pancake batter – that’s what helps create their unique texture. The eggs and cottage cheese create a custard-like consistency that transforms into a light, fluffy pancake in the oven. Don’t be tempted to add more flour to thicken it up!
| Preparation Time | 10-15 minutes |
| Cooking Time | 15 minutes |
| Total Time | 25-30 minutes |
| Level of Difficulty | Easy |
Equipment
- Mixing bowl (medium to large size)
- Whisk or electric mixer
- Spatula
- 9×13-inch baking sheet or sheet pan with high edges (a quarter sheet pan)
- Parchment paper or cooking spray (for greasing the pan)
Ingredients
- powdered sugar
- maple syrup (I like Mrs. Butterworth’s original syrup)
- Extra sliced strawberries
Step 1: Preheat the Oven and Prepare the Pan
Preheat your oven to 425°F (220°C).
While the oven is heating up, line a quarter-sheet pan with parchment paper and lightly grease it with butter or cooking spray to prevent sticking.
Step 2: Mix Wet Ingredients
- 3 large eggs
- 1 cup plain cottage cheese
- 1 teaspoon vanilla essence
- 2 tablespoons lemon juice
- 2 tablespoons sugar or honey
In a bowl, whisk together the eggs, cottage cheese, vanilla extract, fresh lemon juice, and your choice of sugar or honey.
Ensure all ingredients are well combined to create a smooth mixture.
Step 3: Mix Dry Ingredients
- 1/2 cup any type of flour
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
In a separate bowl, whisk together the flour, baking powder, and kosher salt.
This will ensure that all the dry ingredients are evenly distributed.
Step 4: Combine Wet and Dry Ingredients
Pour the dry mixture into the bowl with the wet ingredients.
Stir until just combined, being careful not to overmix.
This will help keep the batter light and fluffy.
Step 5: Assemble and Bake
- 1/2 cup sliced fresh strawberries
Pour the batter onto the prepared sheet pan.
Use a spatula to spread it evenly across the pan.
Dot the top with sliced strawberries for a burst of flavor and color.
Place the pan in the preheated oven and bake for about 15 minutes, or until the top is golden brown and slightly puffed.
Step 6: Serve and Enjoy
Once baked, remove the pan from the oven.
Serve immediately, topping with additional sliced strawberries, a sprinkle of powdered sugar, or a drizzle of maple syrup if desired.
Enjoy your delicious baked treat!
You said to pour it into a sheet pan. Does that mean a cookie sheet. Can you be more specific about pan size please.
Hey Debbie,
A Cookie sheet with high edges would work best. The Size of the Sheet Pan depends on the amount of dough you make.