Description

These Quick & Easy Cottage Cheese Oven Pancakes with Strawberries are a fluffy, protein-packed breakfast treat that’s simple to make. Baked to golden perfection and topped with fresh strawberries, powdered sugar, and maple syrup, they offer a delightful combination of tangy cottage cheese and sweet flavors. Perfect for a wholesome morning meal or a tasty brunch option.

Ingredients

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
Powdered sugar, for dusting
Maple syrup (such as Mrs. Butterworth’s original syrup), for drizzling

Other

Butter or cooking spray, for greasing the pan
Extra sliced strawberries, for serving

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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 3 large eggs, 1 cup plain cottage cheese, 1 teaspoon vanilla essence, 2 tablespoons lemon juice, and 2 tablespoons sugar or honey. Mix thoroughly until you achieve a smooth batter.
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 dry ingredients.
Combine Wet and Dry Ingredients: Gradually pour the dry ingredients into the wet mixture and stir until just combined. Be careful not to overmix to maintain a light and fluffy batter.
Assemble and Bake: Pour the batter onto the prepared pan and spread it evenly using a spatula. Scatter 1/2 cup sliced fresh strawberries on top for flavor and color. Bake in the preheated oven for about 15 minutes or until the top is golden brown and slightly puffed.
Serve and Enjoy: Remove the pan from the oven. Serve the pancakes immediately with additional sliced strawberries, a dusting of powdered sugar, and a drizzle of maple syrup for extra sweetness.

Notes

Use any type of flour you prefer, such as all-purpose or whole wheat.
For a healthier option, substitute sugar with honey or a sugar substitute.
Ensure not to overmix the batter to keep the pancakes fluffy.
If you don’t have fresh strawberries, frozen can be used; just thaw and drain well beforehand.
Serve warm for best taste and texture.