Skip the flip—these sheet pan cottage cheese pancakes are a fuss-free breakfast hack you didn’t know you needed. Made from simple, wholesome ingredients like eggs and oats and lightly sweetened with maple syrup, they’re naturally gluten free, flourless, and surprisingly fluffy. Just blend and bake. And no—they don’t taste like cottage cheese (kids approved!). Quick and portable, they’re perfect for busy mornings or meal prepping.
Inspired by my high-protein cottage cheese waffles, we’re turning cottage cheese, eggs, and oats into light, fluffy pancakes you’ll want to make again and again.
Protein-forward breakfasts are trending for a reason, so I focus on whole-food protein sources rather than relying on protein powders. These sheet pan pancakes deliver about 20g of protein per serving and bake all at once—no standing at the stove. I also use this bake-and-slice method for whole-grain pancakes with great results.
Let’s make ’em
Takeaways from recipe testing
- Blending matters: Blend the cottage cheese and eggs until completely smooth to eliminate curds and achieve a silky batter.
- Any fat level works: Both low-fat and full-fat cottage cheese yield good results—full fat tastes richer, while 2% is still delicious.
- Don’t skimp on sweetener: Two tablespoons of maple syrup balances the tang of the cottage cheese and gives the right level of sweetness. You can substitute regular or brown sugar if preferred.
- Almond extract elevates the flavor: A small dash of almond extract adds a subtle, nutty note that I prefer alongside vanilla.
These come out tender, fluffy, and easy to reheat—perfect for breakfasts on the run. If you give them a try, let me know how they turn out!
Sheet Pan Cottage Cheese Pancakes (20g protein!)
5 from 15 reviews
- Author: Alexis Joseph, MS, RD
- 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
These sheet pan cottage cheese pancakes are blended, poured into a pan, and baked—not flipped—so you get evenly cooked, tender pancakes without standing over the stove. They’re made using a smaller quarter sheet pan; if you only have a standard baking sheet, fill it halfway or double the recipe and use the full pan. Baking time remains essentially the same.
Ingredients
Units
Scale
- 1 cup old fashioned oats
- 1 ½ tsp baking powder
- ⅛ tsp fine sea salt*
- 1 ¼ cups cottage cheese (I use 2%)
- 3 large eggs
- 2 tbsp pure maple syrup (or sugar of choice)
- 1 tsp pure vanilla extract
- ¼ tsp almond extract
- Optional: ½ cup fresh or frozen blueberries (or chocolate chips)
Instructions
- Line a quarter sheet pan with parchment paper. If using a standard half baking sheet, fill it only halfway.
- Place the oats, baking powder, and salt in a blender or food processor and pulse until they become a fine powder. Transfer the oat flour to a mixing bowl.
- In the same blender, combine cottage cheese, eggs, maple syrup, vanilla, and almond extract. Blend until completely smooth, then pour the mixture over the oat flour.
- Gently mix with a rubber spatula just until smooth—the batter will be thin. Pour into the prepared pan, smooth the surface, and evenly scatter blueberries or chocolate chips if using. Let the batter sit briefly while you preheat the oven to 400°F (204°C); it will thicken slightly.
- Bake for 15–16 minutes, or until set and golden. Cool, slice into six pieces, and serve with fruit, nut butter, or more maple syrup. Store leftovers in the refrigerator for 3–4 days or freeze for longer storage.
Notes
*If your cottage cheese is on the saltier side, you can omit the added salt. Both 2% and full-fat cottage cheese work; full-fat gives a richer result.