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.