A delightful twist on traditional pancakes, these oven-baked treats combine the protein-rich goodness of cottage cheese with the sweetness of fresh strawberries, making for a quick and nutritious breakfast option.
Ingredients:
3 large eggs
1 cup plain cottage cheese
1 teaspoon vanilla extract
2 tablespoons lemon juice
2 tablespoons sugar or honey
½ cup flour (all-purpose, almond, or coconut)
1 teaspoon baking powder
¼ teaspoon kosher salt
½ cup sliced fresh strawberries
Optional garnishes:
Additional sliced strawberries
Powdered sugar
Maple syrup
Directions:
Preheat the oven to 425°F (220°C). Line a quarter-sheet pan (9×13 inches) with parchment paper and lightly grease it with butter or cooking spray.
In a medium bowl, whisk together the eggs, cottage cheese, vanilla extract, lemon juice, and sugar or honey until well combined.
In a separate bowl, whisk together the flour, baking powder, and kosher salt.
Add the dry ingredients to the wet mixture and stir until just combined; avoid overmixing to maintain a light texture.
Pour the batter onto the prepared sheet pan and spread it evenly. Scatter the sliced strawberries over the top.
Bake for about 15 minutes, or until the top is golden brown and slightly puffed.
Remove from the oven and serve immediately, topped with additional sliced strawberries, a sprinkle of powdered sugar, or a drizzle of maple syrup if desired.
Prep Time: 10-15 minutes | Cooking Time: 15 minutes | Total Time: 25-30 minutes
Kcal: Approximately 200 kcal per serving | Servings: 4 servings
Cottage Cheese Oven Pancakes with Strawberries
- Total Time: 25-30 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
These cottage cheese oven pancakes with strawberries are a delicious and nutritious twist on traditional pancakes. Packed with protein from cottage cheese and naturally sweetened with honey or sugar, these oven-baked pancakes offer a quick and easy breakfast or brunch option. No flipping required—just mix, bake, and enjoy!
Ingredients
- 3 large eggs
- 1 cup plain cottage cheese
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice
- 2 tablespoons sugar or honey
- ½ cup flour (all-purpose, almond, or coconut)
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- ½ cup sliced fresh strawberries
Optional Garnishes:
- Additional sliced strawberries
- Powdered sugar
- Maple syrup
Instructions
- Preheat the oven to 425°F (220°C). Line a 9×13-inch quarter-sheet pan with parchment paper and lightly grease with butter or cooking spray.
- In a medium bowl, whisk together the eggs, cottage cheese, vanilla extract, lemon juice, and sugar/honey until smooth.
- In a separate bowl, whisk together the flour, baking powder, and kosher salt.
- Gently fold the dry ingredients into the wet mixture until just combined—avoid overmixing.
- Pour the batter into the prepared sheet pan and spread evenly. Sprinkle the sliced strawberries on top.
- Bake for 15 minutes, or until the top is golden brown and slightly puffed.
- Remove from the oven, slice, and serve warm with extra strawberries, powdered sugar, or maple syrup if desired.
Notes
- Flour Variations: Almond or coconut flour makes this recipe gluten-free and adds a unique texture.
- Sweetener Options: Swap sugar for honey, maple syrup, or a sugar-free alternative to suit your dietary preferences.
- Storage & Reheating: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a toaster oven or microwave before serving.
- Prep Time: 10-15 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
