Sheet Pan Pancakes
Fluffy sheet pan pancakes made all at once and packed with extra protein from the addition of cottage cheese!
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
A half sheet pan is the best size for this recipe.
Nutrition
Calories: 261kcalCarbohydrates: 31gProtein: 11gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 87mgSodium: 393mgPotassium: 157mgFiber: 1gSugar: 6gVitamin A: 371IUCalcium: 180mgIron: 2mg
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