Description
This oven-style pancake delivers everything you love about fluffy pancakes without standing over a skillet. Cottage cheese boosts the protein and keeps the texture tender, while strawberries bake right into the top for a naturally sweet finish. It’s a simple, one-pan breakfast that feels special but fits into busy mornings.
Ingredients
Scale
- 3 large eggs
- 1 cup plain cottage cheese
- 1 teaspoon vanilla essence
- 2 tablespoons fresh lemon juice
- 2 tablespoons sugar or honey
- ½ cup flour (all-purpose, whole wheat, or gluten-free)
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- ½ cup fresh strawberries, sliced
For serving (optional):
- Powdered sugar
- Maple syrup
- Extra sliced strawberries
Instructions
- Prep the Pan and Oven: Heat your oven to 425°F (220°C). Line a quarter-sheet baking pan with parchment paper, then lightly grease it to ensure easy release after baking.
- Blend the Wet Ingredients: In a large mixing bowl, whisk together the eggs, cottage cheese, vanilla, lemon juice, and sweetener. Mix until the batter looks smooth and evenly blended.
- Stir the Dry Ingredients: In a separate bowl, combine the flour, baking powder, and salt. Give it a quick whisk so everything is evenly mixed.
- Make the Batter: Add the dry ingredients to the wet mixture. Stir gently just until no dry streaks remain. Avoid overmixing to keep the pancake soft and airy.
- Bake: Pour the batter onto the prepared pan and spread it into an even layer. Scatter the sliced strawberries over the top, lightly pressing them into the batter. Bake for about 15 minutes, or until the pancake is puffed, set in the center, and lightly golden on top.
- Serve: Remove from the oven and serve warm. Finish with extra strawberries, a dusting of powdered sugar, or a generous drizzle of maple syrup.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast