Blueberry cottage cheese pancakes are one of my favorite high-protein breakfasts, and this recipe has become my secret weapon when I need an easy brunch or a breakfast that will carry us through the week. Unlike traditional cottage cheese blueberry pancakes cooked on a griddle, this sheet pan version bakes all at once, making it perfect for feeding a crowd or enjoying leftovers during the week.
Prep time: PT15M
Cook time: PT20M
Total time: PT35M
Rating
4.5 stars (2 reviews)
Keywords
blueberry cottage cheese pancakes
Ingredients
Butter or vegan butter for greasing pan
2 cups grain-based flour (white whole wheat, whole wheat pastry or a gluten-free blend)
2 teaspoons aluminum-free baking powder
1 teaspoon baking soda
1 teaspoon sea salt
2 large eggs (separated)
1 cup milk or non-dairy milk (I used soy milk)
1 cup cottage cheese
Juice and zest of ½ lemon
1 teaspoon vanilla extract
1 Tablespoon pure maple syrup
3 Tablespoons melted butter or vegan butter cooled slightly
1 cup blueberries
Categories
Breakfast
Brunch
Cuisine
American
Steps
Preheat the oven to 450 degrees. Lightly grease a rimmed quarter sheet pan, approximately 9 1⁄2 x 14 1⁄2 inches, with butter or plant-butter. Line with unbleached parchment paper and grease the paper with butter, as well.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
In a blender, add the egg yolks (save the egg whites for the next step), milk, cottage cheese, lemon juice and zest, vanilla, maple syrup, and melted butter. Blend briefly.
Pour the wet mixture into the dry and stir until just combined. Stir the egg whites into the batter.
Pour batter into the prepared sheet pan.
Arrange blueberries on the surface.
Transfer the sheet pan to the oven, turn the heat down to 425 degrees and bake until golden and set, approximately 20 minutes.
Reviews
Carol Salvatore on 2026-06-25 (5 stars): SO delicious and how wonderful to be able to sit and enjoy instead of cooking one batch at a time! :)
I served with Greek yogurt on the side (specifically cocojune, vanilla cinnamon).
Thank you for sharing such a great recipe!!
Sarah on 2026-06-19 (4 stars): The family liked this, but I think perhaps calling it a pancake set an expectation that wasn’t met. It’s much heartier than a pancake - my son said more like a muffin or scone. I thought sweet enough but most people thought it needed more sweetener. Everyone wanted to know how much protein per serving - it would be helpful to have an estimate. It’s true that it doesn’t taste cheesy.
