Quick & Easy Cottage Cheese Oven Pancakes with Strawberries Recipe

Introduction

These quick and easy cottage cheese oven pancakes are a delightful twist on traditional pancakes. Light, fluffy, and filled with fresh strawberries, they make a perfect breakfast or brunch treat. Baking them in the oven means less fuss and a wonderfully golden finish.

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 together to evenly distribute the dry ingredients.
4. Step 4: Pour the dry mixture into the wet ingredients and gently stir until just combined. Be careful not to overmix to keep the batter light and fluffy.
5. Step 5: Pour the batter onto the prepared pan and spread it evenly with a spatula. Scatter the sliced fresh strawberries over the top. Bake for about 15 minutes, until the top is golden brown and slightly puffed.
6. 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

• Use whole wheat or gluten-free flour as a substitute to suit dietary preferences.
• For extra flavor, add a pinch of cinnamon or nutmeg to the dry ingredients.
• Substitute strawberries with blueberries, raspberries, or your favorite fresh fruit.
• For a dairy-free version, try replacing cottage cheese with a plant-based alternative.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a toaster oven or microwave until warmed through. For best texture, enjoy fresh on the day of baking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these pancakes without cottage cheese?

Cottage cheese adds moisture and protein, but you can substitute it with ricotta or Greek yogurt. The flavor and texture may vary slightly.

Can I prepare the batter in advance?

You can mix the batter and store it in the refrigerator for a few hours, but baking it fresh yields the best rise and texture.

Quick & Easy Cottage Cheese Oven Pancakes with Strawberries Recipe

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★★★★★

4.6 from 123 reviews

This Quick & Easy Cottage Cheese Oven Pancakes with Strawberries is a delightful and wholesome breakfast recipe. It features a fluffy, lightly sweetened batter made with cottage cheese, eggs, and fresh strawberries baked to golden perfection. Topped with powdered sugar and maple syrup, these oven pancakes are perfect for a nutritious and simple morning treat.

• Author: Rita
• 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

Add-ins and Toppings

• 1/2 cup sliced fresh strawberries (for batter)
• Extra sliced strawberries (for serving)
• 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 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 to evenly distribute the dry ingredients.
4. Combine Wet and Dry Ingredients: Pour the dry mixture into the wet ingredients and stir gently until just combined, taking care not to overmix to keep the batter light and fluffy.
5. 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. Place the pan in the preheated oven and bake for about 15 minutes, or until the top is golden brown and slightly puffed.
6. Serve and Enjoy: Remove the pan from the oven. Serve immediately with extra sliced strawberries, a sprinkle of powdered sugar, and a drizzle of maple syrup to taste. Enjoy your delicious baked pancakes!

Notes

• You can use any type of flour you prefer, such as all-purpose, whole wheat, or gluten-free flour.
• Substitute honey with sugar or a preferred sweetener depending on your taste and dietary needs.
• For a dairy-free version, use plant-based cottage cheese alternatives.
• Be careful not to overmix the batter to maintain a light texture.
• Use fresh strawberries for best flavor, but frozen can be used if fresh are unavailable; just thaw and drain excess moisture.

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