strawberry shortcake sheet pan pancakes
I’ll take any excuse to swirl a topping into a batter (this, for example, is one of my favorite recipes I’ve ever created) and what better canvas than a sheet pan pancake?
Inspired by my love for classic strawberry shortcake, these sheet pan pancakes will feed a group of six, whether you’re making breakfast for the fam or hosting your girlfriends for brunch. No matter the audience, they’re sure to be wowed 🙂
adding cottage cheese to the batter
Instead of the usual buttermilk, I opted to make these pancakes with cottage cheese. Here’s why:
- 1. Cottage cheese adds a good dose of protein to these pancakes
- 2. I’m way more likely to keep cottage cheese on hand than buttermilk
- 3. It makes the pancakes extra light, fluffy, and tender
While both 2% and full-fat cottage cheese will work, I always opt for full-fat for the best-tasting results. My favorite brand is Good Culture!
serving strawberry shortcake sheet pan pancakes
For the full strawberry shortcake experience, you’ll want to to top these pancakes with powdered sugar, whipped cream, and extra strawberry compote. But you could also dollop with plain Greek yogurt, or more cottage cheese, of course. Round out the meal with eggs, fruit, coffee, and orange juice.
strawberry shortcake sheet pan pancakes
serves 6 (2 pancakes per serving)
Ingredients
for the compote:
- 1 pound strawberries, chopped
- 1 to 2 tablespoons granulated sugar
- zest and juice of 1/2 lemon (reserve other half)
for the pancake:
- 4 tablespoons unsalted butter, divided
- 1 cup whole milk cottage cheese
- 1 cup whole milk
- 2 large eggs
- zest and juice of 1/2 lemon
- 2 teaspoons pure vanilla extract
- 1/4 cup granulated sugar
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- powdered sugar and whipped cream, for serving
Instructions
- Make the compote: Add the strawberries, sugar, and lemon zest and juice to a medium saucepan. Cook over medium-low heat until partially broken down, 10 to 12 minutes (it will thicken as it cools). Remove from the heat.
- Make the pancake: Heat the oven to 425°F. Line a 13×18-inch rimmed baking sheet with parchment paper; coat the parchment and sides of the pan with nonstick cooking spray.
- Melt two tablespoons of the butter in a medium bowl; let cool slightly. Add the cottage cheese, milk, eggs, lemon juice, and vanilla and whisk to combine.
- Add the sugar and lemon zest to a large bowl; rub with your fingertips until fragrant. Whisk in the flour, baking powder, baking soda, and salt. Fold in the milk mixture and stir until just combined.
- Scrape the batter into the prepared baking sheet; smooth with a spatula. Add dollops of the compote and swirl with a paring knife or skewer. Bake until lightly golden brown, 10 to 12 minutes. Remove from the oven; heat the broiler to high.
- Melt the remaining 2 tablespoons of butter in a small bowl. Brush onto the pancake. Broil until browned in spots, about 2 minutes. Dust with powdered sugar, then slice into 12 pieces and serve with whipped cream and compote.
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