Cottage Cheese Oven Pancakes
Fluffy oven-baked pancakes loaded with protein-rich cottage cheese and fresh strawberries, perfect for a convenient morning or weekend brunch treat.
Equipment
- 1 mixing bowl
- 1 whisk or electric mixer
- 1 spatula
- 1 9x13-inch baking sheet or quarter sheet pan with high edges
- 1 parchment paper or cooking spray
Ingredients
- 3 large eggs
- 1 cup plain cottage cheese
- 1 teaspoon vanilla essence
- 2 tablespoons lemon juice
- 2 tablespoons sugar or honey
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1/2 cup sliced fresh strawberries
- Powdered sugar for garnish
- Maple syrup for serving
- Extra sliced strawberries for serving
Instructions
- Preheat oven to 425°F (220°C). Line a 9x13-inch baking sheet with parchment paper and grease lightly.
- Whisk together eggs, cottage cheese, vanilla essence, lemon juice, and sugar or honey in a medium bowl until smooth.
- In another bowl, mix flour, baking powder, and kosher salt until combined.
- Add the dry ingredients to the wet mixture and stir gently until just combined, avoiding overmixing.
- Pour batter evenly into the prepared baking sheet and scatter sliced strawberries on top.
- Bake for 15 minutes until golden brown and puffed.
- Remove from oven, slice into squares, and serve warm with extra strawberries, powdered sugar, and maple syrup.
Notes
- Use fresh or frozen berries; no need to thaw frozen first.
- Try adding blueberries, raspberries, or bananas for variation.
- Store leftovers covered in the refrigerator up to 2 days.
- Reheat gently in oven or microwave before serving.