Start your day with a delicious, protein-packed breakfast! These cottage cheese oven pancakes with strawberries are light, fluffy, and baked to perfection in the oven. Combining the creaminess of cottage cheese with the sweetness of fresh strawberries, this recipe is perfect for busy mornings or relaxed weekend brunches. Enjoy a wholesome breakfast that’s quick, simple, and irresistibly tasty.
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Ingredients
- 3 large eggs
- 1 cup plain cottage cheese
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice
- 2 tablespoons sugar or honey
- 1/2 cup flour (all-purpose, whole wheat, or gluten-free)
- 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 topping
Instructions for Quick & Easy Cottage Cheese Oven Pancakes
Step 1: Preheat the Oven and Prepare the Pan
- Preheat oven to 425°F (220°C).
- Line a 9×13-inch sheet pan with high edges with parchment paper and lightly grease it with butter or cooking spray.
Step 2: Mix Wet Ingredients
- In a medium bowl, whisk together:
- Eggs
- Cottage cheese
- Vanilla extract
- Lemon juice
- Sugar or honey
- Stir until smooth and well combined.
Step 3: Mix Dry Ingredients
- In a separate bowl, combine:
- Flour
- Baking powder
- Kosher salt
- Whisk to evenly distribute ingredients.
Step 4: Combine Wet and Dry Mixtures
- Pour dry ingredients into the wet mixture.
- Stir gently until just combined — do not overmix to keep pancakes fluffy.
Step 5: Assemble and Bake
- Pour the batter onto the prepared sheet pan and spread evenly.
- Top with sliced strawberries.
- Bake for 15 minutes or until pancakes are lightly golden and puffed.
Step 6: Serve and Enjoy
- Remove from oven and serve warm.
- Garnish with extra strawberries, powdered sugar, and a drizzle of maple syrup.
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Pro Tips
- Choose the right cottage cheese: Small or medium curd varieties work best. Blend large curds briefly for a smoother texture.
- Don’t overmix: Overmixing the batter can make pancakes dense.
- Check doneness: Pancakes should spring back when gently pressed or a toothpick inserted comes out clean.
Why This Recipe Works
- High in protein: Eggs and cottage cheese keep you full longer.
- Quick and easy: Ready in just 25 minutes.
- Fluffy and light: Cottage cheese adds moisture and softness.
- Minimal ingredients: Uses common pantry staples.
Substitutions & Variations
- Cheese swap: Ricotta cheese can replace cottage cheese.
- Flour alternatives: Whole wheat, almond, coconut, or gluten-free flour blends. Adjust liquid ratios as needed.
- Fruit variations: Blueberries, raspberries, peaches, or bananas. Frozen fruits work if thawed and drained.
- Sweetener options: Maple syrup, agave nectar, or mashed bananas.
- Citrus alternatives: Lime or orange juice in place of lemon juice.
Make-Ahead, Storage & Reheating Guide
- Make ahead: Mix wet and dry ingredients separately the night before. Stir together in the morning before baking.
- Store: Keep leftovers in an airtight container in the fridge for up to 2 days. Store fruit separately to prevent sogginess.
- Reheat: Warm in a preheated 350°F oven for 5 minutes or microwave for 20–30 seconds.
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Serving Ideas for Cottage Cheese Oven Pancakes
- Drizzle with warm maple syrup and a pat of butter.
- Top with fresh fruit or berry compote.
- Add crispy bacon or breakfast sausage for a savory contrast.
- Sprinkle with powdered sugar for extra sweetness.
Nutrition (Per Serving Estimate)
- Calories: 220 kcal
- Protein: 12 g
- Carbohydrates: 28 g
- Fat: 7 g
- Fiber: 2 g
- Sugar: 10 g
Frequently Asked Questions
Q: Why do oven pancakes deflate after baking?
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- Normal! They puff up in the oven but settle as they cool, similar to a soufflé.
Q: Should I blend the cottage cheese?
- No need to fully blend; small curds add a moist, pleasant texture.
Q: Why is the batter thinner than regular pancakes?
- A thinner batter creates the unique custard-like texture that bakes into fluffy pancakes. Do not add extra flour.
These quick and easy cottage cheese oven pancakes with strawberries are a healthy, protein-rich, and flavorful breakfast option. Perfect for busy mornings or weekend indulgence, they are light, fluffy, and packed with natural sweetness from fresh strawberries. Whip up a batch today and enjoy a nutritious, delicious start to your day!
Cottage Cheese Oven Pancakes with Strawberries
These cottage cheese oven pancakes with strawberries are light, fluffy, and protein-packed. Baked in the oven for easy prep, they combine creamy cottage cheese and sweet strawberries for a quick, wholesome breakfast or brunch.
Equipment
- Mixing bowls
- Whisk
- 9×13-inch rimmed baking sheet
- parchment paper
- Spatula
Ingredients
- 3 large eggs
- 1 cup plain cottage cheese
- 1 tsp vanilla extract
- 2 tbsp lemon juice
- 2 tbsp sugar or honey
- 0.5 cup all-purpose flour or gluten-free flour
- 1 tsp baking powder
- 0.25 tsp kosher salt
- 0.5 cup fresh strawberries, sliced
- powdered sugar (optional, for garnish)
- maple syrup (for serving)
- extra sliced strawberries (for topping)
Instructions
- Preheat the oven to 425°F (220°C). Line a 9×13-inch rimmed baking sheet with parchment paper and lightly grease.
- In a medium bowl, whisk together the eggs, cottage cheese, vanilla extract, lemon juice, and sugar or honey until smooth.
- In a separate bowl, whisk together the flour, baking powder, and kosher salt.
- Add the dry ingredients to the wet mixture and stir gently until just combined.
- Pour the batter onto the prepared pan and spread evenly. Scatter sliced strawberries over the top.
- Bake for about 15 minutes, until lightly golden, puffed, and set in the center.
- Remove from the oven and serve warm with powdered sugar, maple syrup, and extra strawberries.
Notes
Small or medium-curd cottage cheese works best. Avoid overmixing the batter to keep the pancakes fluffy. Pancakes will puff in the oven and gently deflate as they cool—this is normal.
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