Name: Sourdough Blueberry Sheet Pan Pancakes with Cottage Cheese
Prep time: 10 min
Cook time: 25 min
Ingredients: 150-200 Grams Sourdough Discard (Can use active starter.); 200 Grams Homemade Protein Pancake Mix; 200 Grams Cottage Cheese; 2 Eggs; 50 Grams Butter-Melted ((1/2 stick or 4TBSP)); 8 Grams Baking Powder (2 tsp); 5 Grams Vanilla Extract; 100-150 Grams Milk or Water (May have to add more depending on how liquid your starter is.); 1-2 Cups Blueberries (Fresh or Frozen); 1 tsp Optional Spices: Cinnamon, Ginger, Nutmeg.

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Good morning! If your family loves pancakes but you don’t love standing at the stove flipping them one by one, these Sourdough Cottage Cheese Blueberry Sheet Pan Pancakes are about to become your new favorite breakfast.

They’re soft, fluffy, and just a little tangy from the sourdough, with added protein from cottage cheese to help keep everyone full longer. Around here, that means fewer “I’m hungry” requests before lunch—which is always a win.

The best part? Everything bakes at once in a single pan. No flipping, no batches—just mix, pour, bake, and sit down to enjoy with your family. I usually make these with blueberries, but we’ve also tried peaches, strawberries, blackberries, and even mango (not my favorite, but my daughter loved it!).

Why You’ll Love This Recipe

• No flipping—everything bakes at once
• Protein-packed from cottage cheese
• Light, fluffy texture with a hint of sourdough tang
• Perfect for feeding a crowd or busy mornings
• Can be prepped the night before

Ingredients

Sourdough Starter/Discard
Adds a subtle tang and helps create a soft, airy texture.

My Protein Pancake Mix (or Kodiak Cakes Mix)
A simple base that keeps this recipe quick and reliable.

Cottage Cheese
Adds protein and moisture, making these pancakes extra tender and satisfying.

Eggs
Help bind everything together and add structure.

Butter (melted)
Adds richness and flavor.

Baking Powder
Gives the pancakes an extra lift for a fluffy texture.

Vanilla Extract
Adds warmth and enhances the overall flavor.

Water or Milk
Helps create a pourable batter. Milk adds a bit more richness.

Blueberries (or other fruit)
Add natural sweetness and a pop of flavor in every bite.

Optional Spices (cinnamon, nutmeg, ginger, cardamom)
A cozy touch that pairs beautifully with the blueberries.{insert ingredients list here}

{All ingredients listed below with exact amounts needed.}

Equipment
Small bowl and whisk
½ Sheet Baking Sheet– I love this Nordic Ware one and have used mine for years.
Scale- I’ve used this one for years and love how it’s simplistic
Instant Read Thermometer- An easy way to judge if the middle is done

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How to Make Sourdough Blueberry Sheet Pan Pancakes

Here we go — you’ve got this! Put on your Apron First!

Step 1:

Preheat & Prep

Preheat the oven to 425°F. Generously grease a half sheet pan (or 9×13 pan), making sure to get into the corners.

Mix the Batter

Step 2:

In a large bowl, mix together until not lumpy:

sourdough starter
pancake mix
cottage cheese
eggs
melted butter
baking powder
vanilla
water or milk
optional spices

Stir until a thick but pourable batter forms.Optional: Cover and refrigerate for 30 minutes to overnight. This creates a deeper sourdough flavor. If chilling overnight, add about 2 tablespoons of liquid before baking to loosen the batter.

Bake

Step 3:

Pour the batter into the prepared pan and spread evenly. Sprinkle blueberries over the top, gently pressing them slightly into the batter.Bake for 20–25 minutes, or until golden and set in the center.
For accuracy, the internal temperature should reach 205–210°F. I use this Instant Read Food Thermometer, which I use for tons of things such as bread and baking, and even meats! It’s a great one!

Slice & Serve

Step 4:

Let cool for 2–3 minutes, then slice into squares.
Serve warm with maple syrup, powdered sugar, or a squeeze of lemon.

Sit down and enjoy with your family—you’ve earned it. 💛

Table Conversation Starter:

What is your favorite kind of pancake topping? or Could you invent a combination of toppings that would taste delectable?

Tips and Tricks

Mix the batter the night before for an easy morning
Add a splash of milk in the morning if batter thickens overnight.
Try different fruits to switch up flavors
Bake into mini muffin tins for grab-and-go breakfasts
Pair with yogurt or fruit for a balanced meal