Introduction

These quick and easy cottage cheese oven pancakes are a delightful breakfast or brunch option. Light, fluffy, and naturally tangy from the cottage cheese, they pair perfectly with fresh strawberries and a drizzle of maple syrup.

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 syrup), for serving
Extra sliced strawberries, for garnish

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 well combined and smooth.
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 mixture into the wet ingredients and stir until just combined. Avoid overmixing to keep the batter light and fluffy.
Step 5: Pour the batter onto the prepared sheet pan and spread evenly with a spatula. Dot the top with sliced strawberries. Bake for about 15 minutes, until golden brown and slightly puffed.
Step 6: Remove from the oven and serve immediately. Top with extra sliced strawberries, a sprinkle of powdered sugar, and a drizzle of maple syrup if desired. Enjoy!

Tips & Variations

For a dairy-free option, substitute cottage cheese with a plant-based ricotta or blended silken tofu.
Mix in blueberries or raspberries instead of strawberries for a different fruity flavor.
Use whole wheat flour or gluten-free flour blends to adapt to dietary preferences.
Serve with Greek yogurt for extra creaminess and protein.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at 300°F (150°C) for 5–7 minutes or until warmed through. Avoid microwaving to maintain their texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these pancakes ahead of time?

Yes, you can prepare the batter in advance and keep it refrigerated for up to one day before baking. Bake just before serving for the best texture and flavor.

What can I use if I don’t have cottage cheese?

You can substitute cottage cheese with ricotta cheese or Greek yogurt for a similar creamy texture and tangy taste.

Quick & Easy Cottage Cheese Oven Pancakes with Strawberries Recipe

Print Recipe

★★★★★

4.7 from 101 reviews

These Quick & Easy Cottage Cheese Oven Pancakes with Strawberries offer a light, fluffy, and protein-packed breakfast or brunch option. Made with wholesome ingredients like cottage cheese and fresh strawberries, these oven-baked pancakes are simple to prepare and delightfully flavorful, perfect for a nutritious morning treat.

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

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

Additional Ingredients

1/2 cup sliced fresh strawberries
Powdered sugar, for serving
Maple syrup (preferably Mrs. Butterworth’s original syrup), for serving
Extra sliced strawberries, for topping
Butter or cooking spray, for greasing the pan

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 the pancakes from sticking during baking.
Mix Wet Ingredients: In a bowl, whisk together 3 large eggs, 1 cup plain cottage cheese, 1 teaspoon vanilla essence, 2 tablespoons lemon juice, and 2 tablespoons sugar or honey until the mixture is smooth and well combined.
Mix Dry Ingredients: In a separate bowl, whisk 1/2 cup flour, 1 teaspoon baking powder, and 1/4 teaspoon kosher salt to evenly distribute the dry components.
Combine Wet and Dry Ingredients: Pour the dry ingredient mixture into the wet ingredients bowl and gently stir until just combined, taking care not to overmix to maintain a light and fluffy batter.
Assemble and Bake: Pour the batter onto the prepared sheet pan and spread it evenly with a spatula. Dot the top with 1/2 cup sliced fresh 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 pancakes from the oven and serve immediately. Top with additional sliced strawberries, a sprinkle of powdered sugar, and a drizzle of maple syrup as desired for an extra burst of flavor.

Notes

You can substitute honey with sugar or your preferred sweetener depending on your taste and dietary preferences.
Any type of flour works for these pancakes; whole wheat or gluten-free flour can be used to adjust dietary needs.
Be careful not to overmix the batter to keep pancakes light and fluffy.
If you don’t have fresh strawberries, frozen sliced strawberries can be used but make sure to drain excess moisture.
Serve immediately for the best texture and flavor as these pancakes are fluffiest right out of the oven.

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