If you love pancakes but dread standing over the stove flipping batch after batch, you’re going to fall head-over-heels for these Blueberry Sheet Pan Pancakes made with Daisy Cottage Cheese.

They’re light, fluffy, packed with blueberry goodness. The secret ingredient? Rich, creamy Daisy Cottage Cheese. Its clean, simple ingredients make it an easy way to add real nourishment to your breakfast and boosts the pancakes with extra protein and creaminess.

They are the ultimate easy upgrade to your morning routine, ideal for busy mornings, meal-prepping, or brunch with friends. Just mix, pour, swirl, bake, and slice. No flipping. No fuss. Plus, they’re kid-approved!

• Daisy Blueberry Cottage Cheese Singles (3 containers): The cottage cheese adds moistness making the pancakes fluffier and a big boost of protein to keep you full longer. The real fruit compote brings a pop of color and delicious fresh burst of blueberry flavor in every bite.
• Flour (1 ½ cups): You can use all all-purpose flour or a mixture of 1 cup all-purpose flour plus ½ cup whole wheat flour for this recipe. Adding whole wheat flour will result in coarser texture. The gluten in the flour gives pancakes volume and structure.
• Baking Powder (1 tablespoon): A main ingredient for leavening, it adds volume and lightness to the batter and adds height to the pancakes.
• Vanilla Extract (1 teaspoon): An essential ingredient in many baking recipes, it enhances the flavor of the pancakes and rounds out the flavor of the other ingredients.
• Buttermilk (1/2 cup): The acid in buttermilk reacts to other ingredients in the batter, resulting in lighter, fluffier pancakes with a tender crumb.
• Egg (2 large, separated): Acts as glue to hold the other ingredients together, adds protein, and adds height to the pancakes.
• Unsalted Butter (2 tablespoons, melted): Lends flavor and richness to the batter.

• Try all the Daisy Cottage Cheese Single flavors for tasty twists. Strawberry, Pineapple, and Peach are all great choices.
• Self-rising flour may be used for all-purpose in a 1:1 ratio. If using self-rising flour, reduce the baking powder to 2 1/2 teaspoons, as the self-rising flour already contains some leavener.
• Whole wheat flour may be used to replace ½ cup of the all-purpose flour. Whole wheat flour is denser and more absorbent than all-purpose flour, so you don’t want to use it alone.
• Make it gluten-free: Gluten-free flour may be used in a 1:1 ratio for the all-purpose flour.
• Almond extract may be used in place of the vanilla extract.
• No buttermilk? No problem.
  • Simply add 2 teaspoons of vinegar or lemon juice to ½ cup of regular milk and let set for a few minutes before using.
  • Or mix ½ cup Daisy Sour Cream with 2 tablespoons of butter or water.
• Egg substitution: Mix 2 tablespoons of ground chia seeds mixed with 6 tablespoons of water. Rest until foamy (about 15 minutes). Note – this substitution will bind the other ingredients together and add height but without the richness or protein of whole eggs.
• Salted butter may be used in place of unsalted butter. Margarine, shortening, vegetable oil, or coconut oil may also be used.
• The batter will be thick. Spread onto the parchment as evenly as possible to ensure the pancakes cook evenly.
• To make the perfect swirls, dollop the fruit compote onto the batter, and then swirl with a knife or spoon until the desired swirls are achieved.
• Leftover pancake slices may be stored by cooling completely, then stacking between layers of parchment paper. They can then be stored in a zip-top bag with as much air removed as possible in the refrigerator for up to a week. To reheat, pop into a toaster, microwave, or oven until just warmed.

1. Preheat oven to 400°F. Line 9×13” pan with parchment paper, leaving an overhang. Set aside lids of fruit from cottage cheese containers.
2. Mix flour and baking powder in large bowl.
3. Blend vanilla, buttermilk, cottage cheese, eggs, and melted butter in a blender until smooth. Pour into dry ingredients and mix until just combined (don’t overmix).
4. Spread evenly in pan. Top with fruit compote and swirl.
5. Bake 15-18 minutes or until a toothpick inserted in center comes out dry. Slice and serve.