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Sheet Pan Cottage Cheese and Lemon Pancakes

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These Sheet Pan Cottage Cheese and Lemon Pancakes are made with cottage cheese, almond flour, lemon and berries for a sweet breakfast treat that is light and custardy yet also protein-packed and low-carb.

The Best Sheet Pan Cottage Cheese Pancakes

I am not a morning person. It takes me…a while… to get out of bed, especially on weekends. After that, I then need some time to sip my coffee. Quietly. Slowly. So, as much as I love making yummy weekend breakfast treats, I don’t seem to move on a fast enough prep schedule to satisfy my kiddos. That’s why sheet pan pancakes are my new favorite breakfast– they are so hands-off easy to make. Instead of babysitting a hot griddle all morning, I can spend a few minutes throwing the batter together while the coffee brews, then sit on the couch sipping said coffee while a whole pan of goodness bakes to perfection in the oven. Breakfast is saved.

These Sheet Pan Cottage Cheese and Lemon Pancakes are particularly amazing. They are made with cottage cheese (obvious from the name?). If you’ve never had cottage cheese pancakes, don’t let the name put you off — cottage cheese has a couple of magic superpowers. Number 1 — its absolutely packed with protein (don’t let Greek Yogurt take all the credit). Number 2 — those funky little curds do some serious magic when you bake them. They actually melt at a different temperature than the rest of your batter, leaving light airy little pockets in the resulting cake. In the case of these Sheet Pan Cottage Cheese and Lemon Pancakes, the result is a pancake that is light and custardy at the same time (think crepes). Fresh lemon juice and sliced fresh strawberries add gorgeous freshness.

These Sheet Pan Cottage Cheese and Lemon Pancakes are a sweet breakfast treat that is light and custardy yet also protein-packed and low-carb.

The Flour is Flexible

I used a mix of half almond flour and half all-purpose flour in mine, mainly because I like the taste of almond flour but only had a little bit in the house. You can also make them using only regular all-purpose (with just a half cup of flour they will still be pretty low in carbs) or, if you would prefer them to be completely gluten-free, use only almond flour.

These Sheet Pan Cottage Cheese and Lemon Pancakes are made with cottage cheese, almond flour, lemon and berries for a sweet breakfast treat that is light and custardy yet also protein-packed and low-carb.

Double it for a Crowd

I’ve sized this recipe to bake in a quarter sheet pan and to serve a family a four. If you’re cooking for a crowd, you can easily double these Sheet Pan Cottage Cheese and Lemon Pancakes — plan to use a standard half-sheet pan for baking.

These Sheet Pan Cottage Cheese and Lemon Pancakes are a sweet breakfast treat that is light and custardy yet also protein-packed and low-carb.

These would be amazing any time of year but would be particularly lovely for a Valentine’s themed parties you may have planned in the next few weeks. Maybe you can make Heart Snow Globes or classroom Cupid’s Arrow Pencil Valentines while you’re there.

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These Sheet Pan Cottage Cheese and Lemon Pancakes are made with cottage cheese, almond flour, lemon and berries for a sweet breakfast treat that is light and custardy yet also protein-packed and low-carb.

Sheet Pan Cottage Cheese and Lemon Pancakes

  • Author: Homemaker’s Habitat
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25 minutes
  • Yield: Serves 4
  • Category: Breakfast
  • Method: Baking
  • Cuisine: Pancakes
Print Recipe

Description

These Sheet Pan Cottage Cheese and Lemon Pancakes are made with cottage cheese, almond flour, lemon and berries for a sweet breakfast treat that is light and custardy yet also protein-packed and low-carb.

Ingredients

Scale
  • 3 eggs
  • 1 Cup Cottage Cheese
  • 1 teaspoon vanilla extract
  • 2 Tablespoons fresh lemon juice
  • 2 Tbsp sugar or honey
  • 1/2 Cup flour ** see notes
  • 1 Tsp baking powder
  • 1/4 Tsp kosher salt
  • 1/2 cup fresh strawberries, hulled and sliced
  • Garnishes: additional sliced strawberries, powdered sugar, maple syrup (optional)

Instructions

  1. Preheat oven to 425 degrees F. Line a quarter-sheet pan*** with parchment paper and grease lightly with butter or cooking spray.
  2. Place the first 5 ingredients in a bowl and whisk.
  3. In a separate bowl whisk together the flour, baking powder and salt. 
  4. Pour the dry mixture into the wet mixture and stir until just combined.
  5. Pour batter onto sheet pan and use a spatula to spread evenly across pan. Dot top with a layer of sliced strawberries and place in the oven. 
  6. Bake for 15 minutes or until the top of the pancake is golden brown and slightly puffed. Serve immediately with additional strawberries, a sprinkle of powdered sugar or maple syrup. 

Notes

** For gluten-free pancakes, substitute almond flour for all purpose

*** If doubling the recipe, use a standard half-sheet pan

Keywords: Sheet Pan, Pancakes, Low Carb, Cottage Cheese, High Protein, Breakfast