Skip the flip—these sheet pan cottage cheese pancakes are the fuss-free breakfast hack you didn’t know you needed. Made with healthy staples like eggs, oats, and sweetened with maple syrup, they’re naturally gluten free, flourless, and shockingly fluffy. Just blend and bake! And no—they don’t taste like cottage cheese (my kids would not be down for that!). Quick and portable, these are perfect for busy mornings or meal prepping.
Inspired by my outrageous high protein waffles with cottage cheese, we’re turning in vogue cottage cheese, eggs, and oats into gorgeously fluffy pancakes you’re going to be OBSESSED WITH.
Since protein is the hottest thing since hot honey feta, I’m leaning into creating the feel-good, protein-packed recipes you want that star whole food sources (versus shoving protein powder into everything known to man, ya know?). Enter high protein pancakes!
Today’s the day we ditch standing over the stove and bake the whole thing. Pssst: I’ve been using this method with my fave whole grain pancakes, too—it works with every pancake I’ve tried.
Let’s make ’em
Takeaways from recipe testing
- Blending is key. The first time I tested this recipe I whisked the eggs and cottage cheese in hopes you wouldn’t notice the curds. NOPE. Blending is critical here to mask the cottage cheese texture and form a smooth, not overly lumpy batter.
- Low fat and full fat cottage cheese both work! My tests with the full fat tasted a bit richer but the 2% version but super delish, too. So yay, you can use what you have.
- You need the full 2 tbsp sweetener. I learned with a bit of trial and error that this is the sweet spot to mask the salty, tangy cottage cheese flavor. It just makes them more YUM. I’ve also successfully made these with regular sugar and brown sugar.
- Almond extract makes these extraordinary: I know I sound like a broken record but almond extract lends an elevated something something I keep coming back for. For my third trial, I tested these with only vanilla extract and I really missed the almond flavor TBH.
OMG aren’t they a dream? Don’t forget to let me know if you make these beauts!
Sheet Pan Cottage Cheese Pancakes (20g protein!)
-
Prep Time:
10 minutes -
Cook Time:
16 minutes -
Total Time:
26 minutes -
Yield:
6 pieces (3 servings) 1x -
Category:
Pancakes and Waffles -
Method:
Oven -
Cuisine:
American -
Diet:
Gluten Free
Description
Skip the flip—these sheet pan cottage cheese pancakes are the fuss-free breakfast hack you didn’t know you needed. Made with healthy staples like eggs, oats, and sweetened with maple syrup, they’re naturally gluten free, flourless, and shockingly fluffy. Just blend and bake! And no—they don’t taste like cottage cheese (my kids would not be down for that!). Portable and protein packed, these are perf for busy mornings or meal prepping.
We’re baking this on a smaller than normal sheet pan, known as a quarter sheet pan. Don’t fret if you only have a standard one–simply fill it halfway. (Or you can double this recipe and fill a standard half sheet pan. Baking time should be the same.)
Ingredients
Units
Scale
Instructions
- Line a quarter sheet pan with parchment paper. (You can also use a standard half baking sheet but only fill it halfway).
- Place oats, baking powder, and salt in a blender (I use a Nutribullet). Process until it reaches a fine powder. Dump mixture into a mixing bowl.
- To the same blender, add cottage cheese, eggs, maple syrup, vanilla and almond extract. Blend until smooth then pour over the flour.
- Use a rubber spatula to mix just until smooth. It will look thin, that’s normal! Pour onto prepared baking sheet and smooth with a spatula. Top evenly with blueberries. Let it sit and thicken while you preheat oven to 400F.
- Once preheated, bake for 15-16 minutes. Cool and slice into 6 pieces. Serve with fruit, nut butter, and maple syrup! Store leftovers in the fridge for 3-4 days. They freeze great, too!
Notes
*You can omit salt if using saltier cottage cheese like Good Culture. I liked the added salt when I tested this with Trader Joe’s brand. Both 2% and 4% work; full fat will be richer.
**You can use ½ tsp almond extract if you love that flavor!
