These cottage cheese oven pancakes are like a mix between a pancake and a fluffy, custardy bake. They’re loaded with protein, lightly sweet, and taste like something way fancier than they are. You just blend, pour, bake—and you’re done. Perfect for busy mornings or lazy weekends.
Why I Love This Recipe
This recipe has saved me on so many mornings. I love how it makes me feel full and energized, and it’s so easy to prep. No flipping pancakes—just bake and slice.
- One bowl, one bake. Super simple.
- High in protein without using protein powder.
- You can dress it up sweet or savory.
- Leftovers heat up like a dream.
Makes:
4 servings
Total Time:
Prep: 5 minutes
Bake: 30 minutes
Cool: 5 minutes
Total: 40 minutes
What You’ll Need
- 1 cup cottage cheese (full-fat or low-fat)
- 4 large eggs
- 1/2 cup rolled oats
- 1/4 cup milk (any kind)
- 1 tsp vanilla extract
- 1 tbsp maple syrup
- 1/2 tsp cinnamon
- Pinch of salt
- Butter or oil spray for greasing dish
- Powdered sugar and slice fresh strawberries for garnishing
Pro Tips
- Blend the mix until it’s totally smooth for the best texture.
- Use a glass or ceramic baking dish—it gives a better crust.
- Let it cool 5 minutes before slicing so it sets up properly.
- It puffs up in the oven but settles as it cools—totally normal!
- You can double the recipe for meal prep.
Tools You’ll Need
- Blender
- 8×8 baking dish
- Measuring cups and spoons
- Silicone spatula
- Oven mitts
Substitutions & Variations
- Swap maple syrup with honey or skip it for savory
- Use almond milk, oat milk, or dairy milk—any works
- Add blueberries or chopped banana before baking
- Make it savory with chopped herbs and shredded cheese
Make Ahead Tips
- Blend the batter the night before and store in the fridge
- Bake, cool, and store slices in the fridge for up to 4 days
Recipe + Instructions
Step 1: Add ingredients to blender
Ingredients:
- 1 cup cottage cheese
- 4 large eggs
- 1/2 cup rolled oats
- 1/4 cup milk
- 1 tsp vanilla extract
- 1 tbsp maple syrup
- 1/2 tsp cinnamon
- Pinch of salt
Blend everything until smooth (about 30–45 seconds).
Step 2: Grease and pour
Lightly grease an 8×8 baking dish with butter or oil spray. Pour in the batter and smooth the top.
Step 3: Bake at 350°F for 30 minutes
Place the dish in the oven and bake for 30 minutes, until puffed and golden on top.
Step 4: Cool and slice
Let it cool for 5 minutes, then slice into 4 or 6 pieces.
Leftovers & Storage
- Store in an airtight container in the fridge for up to 4 days
- Reheat in microwave or toaster oven—still fluffy!
- Can be frozen and reheated, but texture softens a bit
Macros (Per Serving, based on 4 servings):
- Calories: 180
- Protein: 15g
- Carbs: 10g
- Fat: 9g
- Fiber: 1g
- Sugar: 4g
Why This Recipe Works (Quick Science)
Cottage cheese adds creaminess and protein without needing flour. The eggs set everything up into a stable, custard-like bake. Oats give it body and mild chew without tasting oaty. Blending smooths out the texture and helps the batter bake evenly, while baking in a dish gives it a perfect golden crust without flipping.
Common Mistakes
- Not blending well: This leaves chunks of cottage cheese—blend fully smooth.
- Overbaking: Makes it rubbery. Take it out when just golden.
- Undergreasing the dish: This will make it stick—use butter or spray.
- Cutting too soon: It needs 5 minutes to set up or it’ll fall apart.
What to Serve With
- Fresh fruit or berries
- Greek yogurt or a drizzle of nut butter
- Coffee or a smoothie
- Warm maple syrup or cinnamon apples on top
FAQ
Can I use a food processor instead of a blender?
Yes, just make sure it gets fully smooth.
Can I use egg whites only?
You can, but it’ll be less rich and slightly flatter.
Can I skip the oats?
You’ll need something to give it structure—try almond flour or use a spoon of flour instead.
Is it sweet or savory?
It’s lightly sweet. You can go either direction with toppings.
Final Thoughts
This cottage cheese oven pancake is my go-to when I want something filling, warm, and easy. It’s one of those recipes you make once—and then again and again. Try it out and let me know how it turns out for you. Drop your tweaks and questions in the comments—I love hearing how people make it their own!