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Kristyn's

Sourdough Blueberry Sheet Pan Pancakes with Cottage Cheese

Easy sourdough cottage cheese sheet pan pancakes with blueberries. A fluffy, protein-packed breakfast baked in one pan—perfect for busy mornings.
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Prep Time 10 minutes
Cook Time 25 minutes
Servings: 8 People
Course: Breakfast
Cuisine: American, Sourdough
Ingredients Equipment Method Notes

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.

Equipment

  • 1 1/2 Sheet Pan
  • 1 Bowl for mixing
  • 1 Scale

Method
 

  1. Preheat the oven to 425°F and grease sheet pan.
  2. Mix all ingredients into a thick, pourable batter.
  3. (Optional) Refrigerate overnight. Add liquid if needed.
  4. Pour into the pan, top with blueberries.
  5. Bake 20–25 minutes until set (205–210°F internal).
  6. Cool slightly, slice, and serve.

Notes

NOTES:
  • Great for meal prep
  • Try different fruits
  • Can be made into muffins
Tips & 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