These fluffy sheet pan pancakes are an easy way to make pancakes for the whole family without standing over the stove flipping them one at a time!
The addition of cottage cheese makes them super fluffy and adds extra protein for a filling and quick breakfast. Add your favorite toppings and cut them into squares for a delicious breakfast your whole family will love!
Quick Look: Sheet Pan Pancakes
- ⏱ Prep Time: 10 minutes
- 🔥 Cook Time: 15 minutes
- ⏳ Total Time: About 25 minutes
- 🍪 Serving: 6-8, depending on portion size
- 🍂 Flavor Profile: Soft, fluffy pancakes
- 👌 Difficulty: Easy
- 💡 Why this Works: The pancakes bake all at once in a sheet pan, making it easy to serve everyone at once without standing and flipping pancakes all morning!
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One of my favorite things about these sheet pan pancakes is that you don't have to stand over the stove flipping pancakes all morning! Instead, you can mix up the batter, spread it in a sheet pan, and let the oven do the work.
I also love how easy and customizable these sheet pan pancakes are. Try fresh blueberries, sliced strawberries, chocolate chips, or bananas to make a few different flavors in one pan.
If your family loves pancakes, you'll also want to try these mini pancake bites, which are another easy, kid-friendly breakfast that can be made ahead of time. Our baked apple cinnamon overnight oatmeal is another great make-ahead breakfast for busy mornings, too!
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Key Ingredients
- All-purpose flour - The base of the pancake batter
- Milk - Use your milk of choice
- Cottage cheese - Adds moisture and protein to the pancakes
- Baking powder - Helps the pancakes rise as they bake
- Eggs - Adds protein and helps bind the ingredients together
- Maple syrup - A natural sweetener for the batter and of course drizzled on top once they're done!
How To Make Sheet Pan Pancakes with Cottage Cheese
- Step 1: Preheat your oven to 425 degrees F. Whisk all of your dry ingredients together in a large bowl.
- Step 2: In a separate container use an immersion blender or blender to blend the milk, cottage cheese, eggs, maple syrup, melted butter, and vanilla extract.
- Step 3: Pour the wet ingredients into the dry ingredients and stir until combined. Your batter will be thick.
- Step 4: Pour the batter into your prepared sheet pan and spread it into an even layer. Add your desired toppings.
- Step 5: Bake at 425°F for approximately 13-16 minutes. The pancakes are ready when the center is set, the top is lightly golden, and a toothpick inserted into the middle comes out clean.
- Step 6: Let the pancakes cool for a few minutes before cutting them into squares. Serve warm with maple syrup, fresh fruit, or homemade whipped cream!
Hint: Since the batter is thick, you can use a full sized sheet pan or jelly pan and just spread it in a rectangular shape. Otherwise this recipe fits a half sheet pan perfectly, these are the ones I use!
Substitutions
- Milk: Use your preferred milk in place of regular dairy milk.
- Maple syrup: You can use cane sugar in place of maple syrup. Add it in with the dry ingredients.
- Toppings: Add nuts, chocolate chips, or raspberries to the batter before baking for a different flavor.
Storage
Store leftover sheet pan pancakes in an airtight container in the refrigerator for up to 4 days.
To reheat, warm individual pieces in the microwave until heated through, or place them in a toaster oven for a slightly firmer texture.
These pancakes can also be frozen. Let them cool completely, then arrange the pieces in a single layer to freeze. Once frozen, transfer them to a freezer-safe bag or container. Reheat individual portions from frozen in the microwave or toaster oven.
FAQ
The cottage cheese adds moisture and a mild flavor to the pancakes. Its taste is subtle alongside the maple syrup and vanilla, and blending it first can make the batter smoother.
Yes! Bake the pancakes ahead of time and refrigerate them in an airtight container. Reheat individual squares in the microwave or toaster oven when you're ready to serve breakfast.
Yes. Let the pancakes cool completely, cut them into squares, and freeze them in a single layer before transferring them to a freezer-safe container. Reheat individual portions as needed.
A standard rimmed half-sheet pan, approximately 18 × 13 inches, fits this recipe perfectly.
More Easy Breakfast Ideas
Looking for other recipes like this? Try these:
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Recipe
Sheet Pan Pancakes
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 1.5 cups cottage cheese
- 1 cup milk
- 2 tablespoons maple syrup
- 3 eggs
- ¼ cup melted unsalted butter
- 1 teaspoon vanilla
Optional Toppings
- blueberries, strawberries, raspberries
- chocolate chips
- bananas
Instructions
- Preheat your oven to 425 degrees F. Whisk all of your dry ingredients together in a large bowl.
- In a separate container use an immersion blender or blender to blend the milk, cottage cheese, eggs, maple syrup, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until combined. Your batter will be thick.
- Pour the batter into your prepared sheet pan and spread it into an even layer. Add your desired toppings.
- Bake at 425°F for approximately 13-16 minutes. The pancakes are ready when the center is set, the top is lightly golden, and a toothpick inserted into the middle comes out clean.
- Let the pancakes cool for a few minutes before cutting them into squares. Serve warm with maple syrup, fresh fruit, or your favorite pancake toppings.
Notes
Nutrition
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