Introduction

These quick and easy cottage cheese oven pancakes are a delightful breakfast or brunch option. Fluffy and lightly sweetened, they are topped with fresh strawberries for a burst of flavor and color. Perfect for busy mornings or a cozy weekend treat.

Quick & Easy Cottage Cheese Oven Pancakes with Strawberries Recipe - Recipe Image

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 any type of flour
1 teaspoon baking powder
1/4 teaspoon kosher salt
1/2 cup sliced fresh strawberries
Powdered sugar, for serving
Maple syrup (such as Mrs. Butterworth’s original), for serving
Extra sliced strawberries, for serving

Instructions

Step 1: Preheat your oven to 425°F (220°C). Line a quarter-sheet pan with parchment paper and lightly grease it with butter or cooking spray to prevent sticking.
Step 2: In a bowl, whisk together the eggs, cottage cheese, vanilla essence, lemon juice, and sugar or honey until the mixture is smooth and well combined.
Step 3: In a separate bowl, whisk together the flour, baking powder, and kosher salt to evenly distribute the dry ingredients.
Step 4: Pour the dry ingredients into the wet ingredients and stir gently until just combined, taking care not to overmix to keep the batter light and fluffy.
Step 5: Pour the batter onto the prepared sheet pan, spreading it evenly with a spatula. Dot the top with the sliced strawberries. Bake in the preheated oven for about 15 minutes, or until golden brown and slightly puffed.
Step 6: Remove the pan from the oven and serve immediately. Top with extra sliced strawberries, a sprinkle of powdered sugar, and a drizzle of maple syrup if desired.

Tips & Variations

Use gluten-free flour to make these pancakes gluten-free without sacrificing texture.
Swap fresh strawberries with blueberries or raspberries for a different fruity twist.
If you prefer a sweeter pancake, increase the sugar or honey by a tablespoon.
For extra richness, stir in a tablespoon of melted butter into the batter before baking.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a toaster oven or microwave until warm. For best texture, enjoy fresh, but they also freeze well for up to one month; thaw before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these pancakes dairy-free?

You can substitute the cottage cheese with a dairy-free alternative like almond or coconut-based cottage cheese, though texture and flavor may vary slightly.

Can I prepare the batter the night before?

Yes, you can prepare the batter and refrigerate it overnight. Give it a gentle stir before baking, but keep in mind the baking powder may lose some of its leavening power, resulting in slightly less fluffy pancakes.

Quick & Easy Cottage Cheese Oven Pancakes with Strawberries Recipe

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★★★★★

4.5 from 60 reviews

This Quick & Easy Cottage Cheese Oven Pancakes recipe offers a light and fluffy baked pancake variation, enriched with protein-packed cottage cheese and fresh strawberries. Perfect for a wholesome breakfast or brunch, these oven pancakes are subtly sweetened with honey or sugar and flavored with vanilla and lemon juice. They bake quickly to a golden puffed perfection, making them a convenient and delicious start to your day.

Author: Kai
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings 1x
Category: Breakfast
Method: Baking
Cuisine: American

Ingredients

Scale

Wet Ingredients

3 large eggs
1 cup plain cottage cheese
1 teaspoon vanilla essence
2 tablespoons lemon juice
2 tablespoons sugar or honey

Dry Ingredients

1/2 cup any type of flour
1 teaspoon baking powder
1/4 teaspoon kosher salt

Toppings

1/2 cup sliced fresh strawberries
Extra sliced strawberries for serving
Powdered sugar for dusting
Maple syrup (such as Mrs. Butterworth’s original syrup) for drizzling

Instructions

Preheat the Oven and Prepare the Pan: Preheat your oven to 425°F (220°C). Line a quarter-sheet pan with parchment paper and lightly grease it with butter or cooking spray to prevent sticking.
Mix Wet Ingredients: In a bowl, whisk together the eggs, plain cottage cheese, vanilla essence, lemon juice, and sugar or honey until well combined into a smooth mixture.
Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and kosher salt to evenly distribute the dry ingredients.
Combine Wet and Dry Ingredients: Pour the dry mixture into the wet ingredients bowl and stir gently until just combined. Avoid overmixing to keep the batter light and fluffy.
Assemble and Bake: Pour the batter onto the prepared sheet pan and use a spatula to spread it evenly. Dot the top with sliced strawberries. Bake in the preheated oven for about 15 minutes, or until the top is golden brown and slightly puffed.
Serve and Enjoy: Remove the baked pancakes from the oven. Serve immediately, topped with additional sliced strawberries, a dusting of powdered sugar, and a drizzle of maple syrup if desired.

Notes

You can substitute the flour with gluten-free flour to make this recipe gluten-free.
If you prefer a vegan version, try using a plant-based cottage cheese alternative and egg replacers, though texture may vary.
Adjust sweetness by varying the amount of sugar or honey to your taste.
Fresh strawberries add a nice burst of freshness, but you can also use other berries or fruits as toppings.
Make sure not to overmix the batter to keep the pancakes fluffy and tender.

Keywords: cottage cheese pancakes, baked pancakes, easy breakfast, strawberry pancakes, healthy pancakes, oven pancakes