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Preheat your oven to 375°F. Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. Lightly grease the parchment paper.
In a blender, combine the 1/2 cup maple syrup, 1 cup milk, 1 cup cottage cheese, 1 large egg, and 1 teaspoon vanilla extract. Blend on high speed until the mixture is completely smooth and no curds of cottage cheese remain, about 1-2 minutes.

In a large mixing bowl, whisk together the 1 1/2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt until well combined.

Pour the smooth wet ingredient mixture from the blender into the bowl with the dry ingredients. Using a spatula, gently fold the ingredients together until just combined. Be careful not to overmix; a few lumps are okay.

Pour the pancake batter evenly into the prepared 9x13 inch baking pan. Spread it gently to the edges with your spatula.

Bake for 20-25 minutes, or until the pancake bars are golden brown around the edges and a toothpick inserted into the center comes out clean. The top should spring back lightly when touched.

Remove the pan from the oven and let it cool on a wire rack for at least 10 minutes. Use the parchment paper overhang to lift the large pancake out of the pan and transfer it to a cutting board. Cut into 8-12 rectangular bars or squares.

Arrange the cottage cheese pancake bars on a serving plate. Dust generously with powdered sugar, drizzle with additional maple syrup, and garnish with fresh sliced strawberries, blueberries, and raspberries. Serve warm.


Preheat your oven to 375°F. Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. Lightly grease the parchment paper.
In a blender, combine the 1/2 cup maple syrup, 1 cup milk, 1 cup cottage cheese, 1 large egg, and 1 teaspoon vanilla extract. Blend on high speed until the mixture is completely smooth and no curds of cottage cheese remain, about 1-2 minutes.

In a large mixing bowl, whisk together the 1 1/2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt until well combined.

Pour the smooth wet ingredient mixture from the blender into the bowl with the dry ingredients. Using a spatula, gently fold the ingredients together until just combined. Be careful not to overmix; a few lumps are okay.

Pour the pancake batter evenly into the prepared 9x13 inch baking pan. Spread it gently to the edges with your spatula.

Bake for 20-25 minutes, or until the pancake bars are golden brown around the edges and a toothpick inserted into the center comes out clean. The top should spring back lightly when touched.

Remove the pan from the oven and let it cool on a wire rack for at least 10 minutes. Use the parchment paper overhang to lift the large pancake out of the pan and transfer it to a cutting board. Cut into 8-12 rectangular bars or squares.

Arrange the cottage cheese pancake bars on a serving plate. Dust generously with powdered sugar, drizzle with additional maple syrup, and garnish with fresh sliced strawberries, blueberries, and raspberries. Serve warm.
