Quick & Easy Cottage Cheese Oven Pancakes with Strawberries Recipe

Introduction

These quick and easy cottage cheese oven pancakes are a delightful breakfast treat that combines fluffy texture with fresh strawberries. Baked in a single pan, they’re perfect for busy mornings or lazy weekends alike.

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

1. 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.
2. Step 2: In a bowl, whisk together the eggs, cottage cheese, vanilla essence, lemon juice, and sugar or honey until smooth and well combined.
3. Step 3: In a separate bowl, whisk the flour, baking powder, and kosher salt to evenly distribute the dry ingredients.
4. Step 4: Pour the dry ingredients into the wet mixture and stir gently until just combined, being careful not to overmix to keep the batter light and fluffy.
5. Step 5: Pour the batter into the prepared pan and spread it evenly with a spatula. Dot the top with sliced strawberries.
6. Step 6: Bake for about 15 minutes, or until the pancakes are golden brown and slightly puffed.
7. Step 7: Remove from the oven and serve immediately topped with extra sliced strawberries, a dusting of powdered sugar, and a drizzle of maple syrup if desired.

Tips & Variations

• For extra fluffiness, separate the eggs and beat the whites until stiff peaks form, then fold into the batter.
• Use Greek yogurt instead of cottage cheese for a creamier texture.
• Swap the strawberries for blueberries or raspberries depending on the season.
• For a gluten-free version, substitute the flour with almond or oat flour.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave before serving. These pancakes are best enjoyed fresh but can also be frozen for up to 1 month; thaw overnight in the fridge and reheat before eating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat cottage cheese?

Yes, low-fat cottage cheese works fine, but whole milk cottage cheese will give a richer and creamier pancake.

Can I make these pancakes without strawberries?

Absolutely. The strawberries add freshness and flavor, but you can omit them or substitute with other fruits like blueberries, apples, or bananas.

Quick & Easy Cottage Cheese Oven Pancakes with Strawberries Recipe

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★★★★★

4.9 from 142 reviews

This quick and easy Cottage Cheese Oven Pancakes recipe combines the creamy texture of cottage cheese with fresh strawberries for a delightful breakfast or brunch option. Baked to golden perfection, these pancakes are light, fluffy, and naturally sweetened with honey or sugar, making them a perfect nutritious start to your day.

• Author: Isla
• 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 1x2x3x

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 (for batter)
• Extra sliced strawberries (for topping)
• Powdered sugar (for garnish)
• Maple syrup (for serving, such as Mrs. Butterworth’s original syrup)

Instructions

1. 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.
2. 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.
3. Mix Dry Ingredients: In a separate bowl, whisk together 1/2 cup flour, 1 teaspoon baking powder, and 1/4 teaspoon kosher salt, ensuring the dry ingredients are evenly mixed.
4. Combine Wet and Dry Ingredients: Pour the dry mixture into the bowl with the wet ingredients and stir gently until just combined, being careful not to overmix to keep the batter light and fluffy.
5. Assemble and Bake: Pour the batter onto the prepared sheet pan and spread 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 puffed slightly.
6. Serve and Enjoy: Remove from the oven and serve immediately. Top with additional sliced strawberries, a sprinkle of powdered sugar, and a drizzle of maple syrup if desired.

Notes

• You can substitute any type of flour you prefer, including gluten-free options.
• Adjust the sweetness by using more or less sugar or honey according to taste.
• Make sure to not overmix the batter to keep pancakes fluffy and tender.
• Fresh strawberries add a vibrant flavor, but you can also use other berries.
• For a dairy-free alternate, try using a dairy-free cottage cheese substitute.

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