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Sheet Pan Cottage Cheese Pancakes

Delicious and nourishing pancakes made with cottage cheese and oats, perfect for busy mornings or a leisurely brunch.
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Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
Servings: 6 pieces
Course: Breakfast, Brunch
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup old fashioned oats Provides a chewy texture and a healthy dose of fiber.
  • 1.5 tsp baking powder Ensures pancakes rise beautifully.
  • 1/8 tsp fine sea salt Enhances flavors and balances sweetness.
Wet Ingredients
  • 1.25 cups cottage cheese (2% preferred) Adds protein and moisture.
  • 3 large eggs Provides structure and essential nutrients.
  • 2 tbsp pure maple syrup Natural sweetener that adds flavor.
  • 1 tsp pure vanilla extract Adds a warm flavor.
  • 1/4 tsp almond extract Provides a hint of nuttiness.
Optional Add-ins
  • 1/2 cup fresh or frozen blueberries (or chocolate chips) Adds flavor and contrast.

Method
 

Preparation
  1. Line a quarter sheet pan with parchment paper.
  2. In a blender, combine oats, baking powder, and salt. Process until fine powder forms.
  3. Add cottage cheese, eggs, maple syrup, vanilla extract, and almond extract. Blend until smooth.
  4. Pour the blended mixture over the oat flour in a mixing bowl and gently mix until combined.
  5. Pour the batter onto the prepared baking sheet and spread it evenly. Sprinkle blueberries on top if using.
  6. Let the batter sit while preheating the oven to 400°F.
Baking
  1. Bake the pancakes for about 15-16 minutes, until puffed and set in the center.
Serving
  1. Allow pancakes to cool before slicing into six pieces.
  2. Serve topped with fruit, nut butter, or a drizzle of maple syrup.

Notes

Use fresh ingredients like cottage cheese and eggs for the best flavor. Optional variations include adding protein powder, nuts, or spices like cinnamon.