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
