Blueberry Pumpkin Cottage Cheese Sheet Pan Pancake
This Blueberry Pumpkin Cottage Cheese Pancake is a simple, one-pan way to bring a little ease into your kitchen. Instead of standing at the stove flipping pancakes, everything comes together in a blender, gets poured into a dish, and bakes into soft, sliceable squares.
The texture is tender and lightly custardy from the cottage cheese, with just enough structure from oat and almond flour to hold together without feeling heavy. Pumpkin adds moisture and depth, while fresh lemon zest lifts the flavor, keeping it bright rather than overly spiced. Blueberries dot each bite with a gentle sweetness that balances everything out.
It’s the kind of recipe that works quietly in the background of your week—easy to make, easy to portion, and just as good warm from the oven as it is the next day. Whether you enjoy it for breakfast, a snack, or something in between, it’s a practical way to have something nourishing ready without much effort.
Blueberry Pumpkin Cottage Cheese Sheet Pan Pancakes
Ingredients
- 1 cup cottage cheese
- ¾ cup pumpkin purée
- 2 large eggs
- 1 tsp vanilla extract
- 2 tbsp maple syrup or honey
- Zest of 1 lemon (about 1–2 teaspoons)
- ¾ cup oat flour (or finely ground oats)
- ¼ cup almond flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- ¼ tsp ground ginger (optional)
- Pinch of salt
- ¾–1 cup blueberries (fresh or frozen, do not thaw if frozen)
Instructions
- Preheat oven to 375°F. Lightly grease or line a rimmed 9x13 baking sheet pan with parchment paper.
- In a blender, combine cottage cheese, pumpkin, eggs, vanilla, maple syrup, and lemon zest. Blend until smooth.
- In a bowl, whisk together oat flour, almond flour, baking powder, baking soda, spices, and salt.
- Pour the blended mixture into the dry ingredients and stir until just combined.
- Gently fold in the blueberries.
- Pour batter into the prepared pan and spread evenly to about 1/2 inch thick.
- Bake for 15–20 minutes, or until the center is set and the edges are lightly golden. Adjust baking time with larger or smaller baking pan.
- Serve warm with a drizzle of maple syrup, a spoonful of Greek yogurt, or just as-is for an easy grab-and-go snack.
Notes
- If using frozen blueberries, don’t thaw—add them straight in to avoid excess moisture.
- For cleaner slices, let it cool slightly before cutting.
- If it feels too soft, bake an extra 2–3 minutes—it will continue to firm as it cools.