Name: Quick & Easy Cottage Cheese Oven Pancakes with Strawberries Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
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 topping); Maple syrup (optional, e.g., Mrs. Butterworth’s original syrup); Extra sliced strawberries (for garnish); Butter or cooking spray (for greasing pan)

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Introduction

These quick and easy cottage cheese oven pancakes are a delightful twist on the classic breakfast favorite. Light, fluffy, and bursting with fresh strawberries, they make a perfect morning treat or brunch option.

The image shows a stack of three square, golden-brown pancakes on a white plate. The pancakes are fluffy with visible soft layers, and the top pancake has a few strawberry slices arranged neatly, showing bright red and juicy textures with green leaves on top. A light dusting of powdered sugar covers the pancakes and the plate, adding a fine white texture. The plate sits on a wooden surface with a white marbled textured background partially visible, and a single strawberry is placed out of focus in the background. Photo taken with an iphone --ar 4:5 --v 7

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 topping)
Maple syrup (optional, 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 smooth and well combined.
Step 3: In a separate bowl, whisk 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 gently until just combined, being careful not to overmix to keep the batter light and fluffy.
Step 5: Pour the batter onto the prepared pan and spread it evenly with a spatula. Dot the top with sliced strawberries. Bake for about 15 minutes, or until the top is golden and slightly puffed.
Step 6: Remove from the oven and serve immediately, topped with additional strawberries, a sprinkle of powdered sugar, and a drizzle of maple syrup if desired.

Tips & Variations

For a gluten-free option, substitute the flour with almond flour or a gluten-free blend.
Add a pinch of cinnamon or nutmeg to the dry ingredients for extra warmth and flavor.
Try mixing in blueberries or raspberries instead of strawberries for a different fruity twist.
Use honey instead of sugar for a natural sweetener and subtle floral notes.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a warm oven or microwave until warmed through. These pancakes are best enjoyed fresh but can also be frozen for longer storage.

How to Serve

A stack of three thick, golden-brown pancakes sits in the center of a white plate on a white marbled surface. The pancakes show a soft and fluffy texture with lightly browned edges. On top of the stack, there are several fresh, bright red strawberry slices with green leaves, arranged neatly. A light dusting of white powdered sugar covers the top pancake and parts of the plate, adding a delicate touch. The background includes a slightly blurred whole strawberry and a pale blue cloth for a cozy feel. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these pancakes dairy-free?

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

Can I prepare the batter in advance?

It’s best to bake the batter soon after mixing to ensure the pancakes rise well and remain fluffy, but you can refrigerate the batter for up to a few hours if needed.