Oatmeal Cottage Cheese Pancakes Sheet Pan Recipe

High Protein Cottage Cheese Pancakes

Each serving of these sourdough oatmeal cottage cheese pancakes packs 17 grams of protein, making them a nourishing, energizing way to start the day. Thanks to the combination of cottage cheese, eggs, and oats, these pancakes offer a balanced mix of protein and complex carbs to keep you full and satisfied all morning. Whether feeding hungry kids before school or fueling up for a busy day, these pancakes are a wholesome breakfast option.

Sheet Pan Cottage Cheese Pancakes

With this recipe, there’s no standing at the stove flipping batch after batch or eating in shifts while the rest finish cooking! These oatmeal cottage cheese pancakes are baked in a sheet pan for a quick, leisurely breakfast that feeds the whole family. With a prep time under 10 minutes and just 20 minutes in the oven, you’ll have golden, fluffy pancakes on the table in 30 minutes flat.

I went for banana cottage cheese pancakes this time, but you can easily customize the mix-ins to suit your mood. Try fresh berries, chopped apples, or a sprinkle of chocolate chips for a fun twist.

Prefer a more traditional method? This recipe works great on a griddle or skillet, too. Heat a nonstick skillet or griddle over medium heat and lightly grease it with butter or oil. Scoop about ¼ cup of the batter per pancake onto the hot surface, spreading it gently into a round shape. Cook for 2 to 3 minutes per side, or until bubbles form on the surface and the edges appear set. Flip and cook until golden brown on the second side. Keep cooked pancakes warm in a low oven while you finish the batch, or let everyone eat as they go!

Long Fermentation Overnight in the Fridge

Want to take these pancakes to the next level? Because the batter includes sourdough starter, you can easily ferment it overnight for enhanced flavor and digestibility. Mix all the ingredients, cover the bowl, and let it rest in the fridge overnight. By morning, the oats will be extra soft, the flavor slightly tangier, and the texture even more tender. Plus, overnight fermentation can help reduce phytic acid in the oats, making the nutrients easier to absorb. When you’re ready to bake, give the batter a quick stir and pour it into your greased sheet pan.

Make Ahead and Freeze These Pancakes

These oatmeal cottage cheese pancakes are perfect for meal prep, too! Once baked and cooled, you can slice them into squares and store them in an airtight container in the freezer (I like to use Stasher bags).

To freeze, layer the pancakes between sheets of parchment paper and place them in a freezer-safe bag or container. When you’re ready to reheat, pop a square in the toaster or oven. They reheat beautifully, making weekday breakfasts a total breeze.

Breakfast

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Sourdough Oatmeal Cottage Cheese Pancakes Sheet Pan Recipe

No standing and flipping batch after batch, or eating in shifts! These oatmeal cottage cheese pancakes are made in a sheet pan and ready in just 30 minutes with 17 grams of protein per serving. While I went for banana cottage cheese pancakes, you can sub the banana for any fruit or chocolate chips!

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• Prep: 10 minutes
• Cook: 20 minutes
• Total Time: 30 minutes

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Ingredients

• 2 cups all-purpose flour
• 1/2 cup rolled oats
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 2 eggs
• 1 cup sourdough discard
• 1 cup cottage cheese
• 1 1/2 cups milk
• 2 tablespoons honey or maple syrup
• 1 teaspoon pure vanilla extract
• 5 tablespoons butter, melted
• 4 bananas cut in half

Instructions

1. Prepare a (full-sized) sheet pan by lightly greasing with butter and lining with parchment paper.
2. Preheat the oven to 450°F with one oven rack placed in the center of the oven (make sure it’s not too low).
3. Peel and slice the bananas. (Slice long or into circles)
4. Mix the eggs, sourdough discard, cottage cheese, milk, honey, vanilla and butter in a blender, briefly, until smooth.
5. In a bowl combine the flour, oats, baking powder, baking soda, salt, and cinnamon
6. Whisk the liquid mixture into the dry flour mixture until just combined, don’t over mix, it’s okay if there are a few lumps.
7. Pour batter into the prepared baking sheet and spread it out evenly.
8. Place the sliced bananas on top.
9. Place sheet pan in the oven and bake for about 20 minutes, or until a toothpick inserted in the center comes out clean.
10. Remove from oven and let stand 3 to 5 minutes.
11. Cut into 15 squares and serve with maple syrup and fresh fruit!

Notes

• This recipe works great on a griddle or skillet, too. Just heat a nonstick skillet or griddle over medium heat and lightly grease it with butter or oil. Scoop about ¼ cup of the batter per pancake onto the hot surface, spreading it gently into a round shape. Cook for about 2 to 3 minutes per side, or until bubbles form on the surface and the edges look set. Flip and cook until golden brown on the second side. Keep cooked pancakes warm in a low oven while you finish the batch

Kaitlynn Fenley Food Microbiologist and Fermentation Specialist

Kaitlynn is a Food Microbiologist and FSPCA-certified fermentation specialist. An alumna of the LSU College of Science, she combines her academic background in microbiology with her Cajun heritage to create safe and delicious recipes.

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