Cottage Cheese Bake

This cottage cheese bake is the ultimate sheet pan pancake. Loaded with protein, it has a light and fluffy texture, with a tender, custard-like center. It makes a fantastic breakfast for the whole family.

I’m obsessed. Don’t get me wrong though, as it took me three attempts to perfect this cottage cheese bake recipe. The first batches were either too dense, blend in flavor, or just not right. But one thing you should know about me is that I never give up. So here I am, with what I proudly claim to be the ultimate cottage cheese bake!

Cottage cheese is of course the main ingredient here, together with flour, almond flour and eggs. I also added a touch of maple syrup and vegetable oil, and of course some leavening agent to create a fluffy texture. It all happens in one bowl, baked in the oven for 18-20 minutes, and breakfast is served!

Key ingredients

• Cottage cheese. This is what makes this recipe naturally high in protein, without the use of protein powder. Use full-fat cottage cheese if possible for best results.
• Eggs. They act as a binding ingredient and also add some moistness to the bake, not to forget that eggs are high in protein too.
• Flour + almond meal. I like the combination of both for a subtle nutty flavor and a more supple pancake texture. If you only have all-purpose flour, go for it. You can’t however go 100% almond flour only, this just wouldn’t work, unless you adjust the recipe accordingly.
• Baking powder. It helps the cottage cheese bake to rise and participates to its fluffy texture.

How to make cottage cheese bake

• First blend the cottage cheese and eggs together in the blender.
• When the texture is completely smooth, add the remaining ingredients and blend until perfectly smooth.
• Pour into a baking dish and bake! Serve with any topping of choice.

Cottage cheese bake for breakfast, lunch and dinner…

While this cottage cheese bake it typically a breakfast item, it also makes a great dessert for lunch or dinner. In fact, the texture is pretty similar to a Dutch Baby Pancake or the traditional French custard “clafoutis”.

Whatever the reason, there is always a good reason to eat this cottage cheese bake: before hitting the gym, after a long day hiking, or simply as a sweet snack or dessert any day of the week. I also love it as a super quick dessert when guests show up at the last minute for dessert. Just add any toppings or add-ins listed below to suit the occasion.

Recipe variations

• Add some chocolate chips to the batter. I’ll always say “yes” to pancakes and chocolate chips!
• Mix in some fresh or frozen berries directly to the batter before baking. Or add some sliced apples pears to the batter. When in season, you can also consider peach slices.
• Play with the flavors, by adding a splash of vanilla or ground cinnamon. Orange and lemon zest are also a great option.
• Create a savory version by skipping the maple syrup and adding some fresh herbs (cilantro, mint, parsley…) to the batter together with some zucchini or cherry tomatoes. Top with fresh cherry tomatoes, avocado slices, cucumber, feta cheese, etc. Don’t forget to season with some salt and pepper.

Can I make single-serve pancakes out of this recipe?

You absolutely can! Just wait for the mixture to sit in the bowl for a couple of minutes before using. This enables the baking powder to start acting, allowing the pancakes to rise higher while cooking.

Storing instructions

This cottage cheese bake works a wonder as a meal prep breakfast. Prepare in advance, slice, and store in the refrigerator in an airtight container for 3 days. Reheat in the microwave before serving, until just warm to the touch, and serve with your favorite toppings.

You’ll also like…

• Easy fluffy American Pancakes
• The Best Blueberry Muffins
• Easy Fluffy Banana Pancakes
• Baked Apple Pecan French Toast
• Easy French Crêpes

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