These Sheet Pan Cottage Cheese Lemon Pancakes are made with cottage cheese, almond flour, lemon, and berries. They offer a sweet breakfast treat that is light and custard. These pancakes are also protein-packed and low-carbs.
Sheet Pan Cottage Cheese and Lemon Pancakes are a delightful and innovative twist on traditional pancakes. These pancakes use a simple batter. It incorporates cottage cheese, which adds a creamy texture. This also boosts the protein content. Fresh lemon zest and juice bring a bright, zesty flavor. This flavor perfectly complements the richness of the cottage cheese.
The unique sheet pan cooking method allows for an easy way to prepare fluffy pancakes for a crowd. This method is stress-free because it eliminates the need to flip individual pancakes on the stove top. The batter is spread evenly on a greased sheet pan and baked in the oven until golden and set. Once out of the oven, the pancakes can be sliced into squares or rectangles. This makes for a fun and easy serving method.
These pancakes are often served with powdered sugar, providing a light dusting. A dollop of yogurt gives a creamy contrast. Alternatively, enjoy them with a drizzle of maple syrup. They can also be garnished with fresh berries or extra lemon zest for an extra burst of flavor. These pancakes are perfect for brunch or breakfast gatherings. They offer a delicious and hearty choice. Their visual appeal ensures everyone will enjoy them.
Sheet Pan Cottage Cheese and Lemon Pancakes Ingredients:
- 1 cup cottage cheese
- 3 large eggs
- 1/4 cup milk
- Zest of 1 lemon
- 2 tablespoons lemon juice
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- Sliced strawberries (for topping)
- Butter or cooking spray (for greasing)
- Powdered sugar and maple syrup (for serving)
Ingredient substitutes for the Sheet Pan Cottage Cheese Lemon Pancakes:
- Cottage Cheese: Ricotta cheese or Greek yogurt can be used for a similar creamy texture and flavor.
- Milk: Almond milk, soy milk, oat milk, or any other non-dairy milk can replace regular milk for a dairy-free version.
- All-Purpose Flour: Whole wheat flour for a healthier choice, or gluten-free flour blend for a gluten-free version. For gluten-free pancakes, substitute almond flour for all purpose
- Eggs: Flax seed meal (1 tablespoon flax seed meal + 2.5 tablespoons water = 1 egg) or unsweetened applesauce (1/4 cup per egg) for a vegan choice.
- Baking Powder: You can use 1 teaspoon of baking soda with 1/2 teaspoon of vinegar. Lemon juice is also a possibility. Alternatively, use self-rising flour instead of all-purpose flour.
- Lemon Juice: Vinegar (white or apple cider) or another citrus juice like lime juice for acidity.
- Sliced Strawberries: Any other fruit like blueberries, bananas, or raspberries can be used as a topping.
These substitutions allow you to change the recipe to suit dietary preferences or available ingredients while maintaining flavor and texture!
Step-by-Step for Making Delicious Sheet Pan Cottage Cheese Lemon Pancakes
- Preheat the Oven:
Preheat your oven to 425°F (220°C). Line a quarter-sheet pan with parchment paper and lightly grease it with butter or cooking spray. - Prepare the Wet Ingredients:
In a mixing bowl, whisk together cottage cheese, eggs, and milk. Add lemon zest and lemon juice. Continue whisking until all ingredients are well mixed. - Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, and salt. - Mix Wet and Dry Ingredients:
Pour the dry mixture into the wet mixture, stirring gently until just mixed. Be careful not to over mix. - Spread the Batter:
Pour the batter onto the prepared sheet pan. Use a spatula to spread it evenly across the pan’s surface. - Add Toppings:
Dot the top of the batter with sliced strawberries, distributing them evenly. - Bake:
Place the sheet pan into the preheated oven. Bake for 15 minutes. Continue baking until the top is golden brown and slightly puffed. - Serve:
Remove the pancakes from the oven and slice into squares. Serve promptly, topped with extra strawberries, a sprinkle of powdered sugar, or drizzled with maple syrup.
Enjoy your delicious Sheet Pan Cottage Cheese and Lemon Pancakes. Savor the delightful burst of strawberries. Experience the comfort of a perfectly baked pancake!
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Here are some helpful notes and tips for making Sheet Pan Cottage Cheese and Lemon Pancakes:
NOTES
- Cottage Cheese Texture: For smoother pancakes, blend the cottage cheese in a food processor. Alternatively, use a blender before mixing it in. This will give the batter a more uniform consistency.
- Lemon Zest: Always use fresh lemon zest for the best flavor. Avoid bottled lemon juice or zest as they lack the vibrant taste that fresh ingredients give.
- Serving Size: This recipe can easily be doubled or halved depending on the number of servings you need. Just adjust the size of the pan properly.
- Baking Time: Ovens vary, so keep an eye on your pancakes while baking. They are done when they are golden brown and slightly puffed. If they are browning too quickly, you can cover them loosely with aluminum foil.
Tips:
- Toppings: Experiment with different toppings. Try yogurt, whipped cream, nut butter, or a mix of fruits. These add flavor and nutrition. A drizzle of honey or maple syrup can enhance sweetness.
- Make Ahead: You can prepare the batter in advance and refrigerate it for a few hours. Give it a gentle stir before pouring it onto the baking sheet, as it thicken slightly in the fridge.
- Storage: Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or toaster for a few minutes before serving.
- Freezing: These pancakes freeze well! Allow them to cool completely, then stack them with parchment paper in between each pancake in a freezer-safe bag. They can be reheated from frozen in the toaster or microwave.
- Add-Ins: Feel free to mix in other ingredients. You can add chocolate chips, nuts, or seeds into the batter before baking. This will give added flavor and texture.
These notes and tips should help you create the best Sheet Pan Cottage Cheese and Lemon Pancakes. They will make the process smooth and enjoyable!
SHEET PAN COTTAGE CHEESE AND LEMON PANCAKES
Discover a delightful twist on breakfast with Sheet Pan Cottage Cheese and Lemon Pancakes! These fluffy, oven-baked pancakes combine creamy cottage cheese with bright lemon zest, making them a uniquely delicious and protein-packed treat. Ideal for serving a crowd, they eliminate the hassle of flipping individual pancakes. Simply slice and serve with your favorite toppings, like fresh berries or maple syrup, for a charming brunch that’s sure to impress!
Ingredients
- 1 cup cottage cheese
- 3 large eggs
- 1/4 cup milk
- Zest of 1 lemon
- 2 tablespoons lemon juice
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- Sliced strawberries (for topping)
- Butter or cooking spray (for greasing)
- Powdered sugar and maple syrup (for serving)
Instructions
- Preheat the z e Oven: Preheat your oven to 425°F (220°C). Line a quarter-sheet pan with parchment paper and lightly grease it with butter or cooking spray.
- Prepare the Wet Ingredients: In a mixing bowl, whisk together cottage cheese, eggs, and milk. Add lemon zest and lemon juice. Continue whisking until all ingredients are well mixed.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
- Mix Wet and Dry Ingredients: Pour the dry mixture into the wet mixture, stirring gently until just mixed. Be careful not to over mix.
- Spread the Batter: Pour the batter onto the prepared sheet pan. Use a spatula to spread it evenly across the pan's surface.
- Add Toppings: Dot the top of the batter with sliced strawberries, distributing them evenly.
- Bake: Place the sheet pan into the preheated oven. Bake for 15 minutes. Continue baking until the top is golden brown and slightly puffed.
- Serve: Remove the pancakes from the oven and slice into squares. Serve promptly, topped with extra strawberries, a sprinkle of powdered sugar, or drizzled with maple syrup.
Notes
- Cottage Cheese Texture: For smoother pancakes, blend the cottage cheese in a food processor. Alternatively, use a blender before mixing it in. This will give the batter a more uniform consistency.
- Lemon Zest: Always use fresh lemon zest for the best flavor. Avoid bottled lemon juice or zest as they lack the vibrant taste that fresh ingredients give.
- Serving Size: This recipe can easily be doubled or halved depending on the number of servings you need. Just adjust the size of the pan properly.
- Baking Time: Ovens vary, so keep an eye on your pancakes while baking. They are done when they are golden brown and slightly puffed. If they are browning too quickly, you can cover them loosely with aluminum foil.
Tips:
- Toppings: Experiment with different toppings. Try yogurt, whipped cream, nut butter, or a mix of fruits. These add flavor and nutrition. A drizzle of honey or maple syrup can enhance sweetness.
- Make Ahead: You can prepare the batter in advance and refrigerate it for a few hours. Give it a gentle stir before pouring it onto the baking sheet, as it thicken slightly in the fridge.
- Storage: Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or toaster for a few minutes before serving.
- Freezing: These pancakes freeze well! Allow them to cool completely, then stack them with parchment paper in between each pancake in a freezer-safe bag. They can be reheated from frozen in the toaster or microwave.
- Add-Ins: Feel free to mix in other ingredients. You can add chocolate chips, nuts, or seeds into the batter before baking. This will give added flavor and texture.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 270Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 158mgSodium: 282mgCarbohydrates: 36gFiber: 1gSugar: 33gProtein: 12g
**Nutritional information on HRCookery is provided as a courtesy. We can't guarantee the accuracy of the nutritional information given for any recipe on the site. these figures should only be considered as estimates.
