Pancake Breakfast Bars
There’s something about pancakes that just feels like comfort. Warm, cozy, nostalgic… all the things. But flipping pancakes one by one on a busy weekday morning? Yeah, not happening over here.
That’s why these pancake bars have become a staple in my breakfast rotation. They bake all at once, slice beautifully, and give you that soft, fluffy pancake texture without standing over the stove. They hold up incredibly well in the fridge, making them perfect for make-ahead breakfasts, school mornings, or those weeks when everyone’s hungry now.
The batter comes together in one bowl, and thanks to blended cottage cheese and almond flour, these pancake bars are naturally higher in protein without needing protein powder. I usually swirl in a little jam for sweetness or toss in blueberries if I have them on hand, but the base recipe is super flexible and easy to customize.
If you’ve ever tried sheet pan pancakes and ended up with gummy centers, dry edges, or uneven baking, don’t worry, I’ve tested this recipe enough times to help you avoid all of that.
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Why You’ll Love These Pancake Bars
• Everything you love about pancakes, no flipping required
• One-bowl batter, minimal cleanup
• Naturally high-protein and filling
• Kid-friendly and school-morning approved
• Perfect for meal prep and freezer storage
• Customizable with fruit, jam, or chocolate chips
These pancake bars are especially great if you want a breakfast that feels cozy but still works with real life.
Recipe Tips for Perfect Pancake Bars
Blend the cottage cheese completely
For the best texture, blend the cottage cheese until totally smooth. Any curds left behind can make the bars uneven or dense.
Don’t overmix the batter
Once the wet and dry ingredients are combined, stop mixing. Overmixing is one of the biggest reasons pancake bars turn out gummy instead of fluffy.
Line AND lightly grease your pan
Even with parchment paper, pancake batter can stick. A light spray under the parchment makes removal much easier.
Check for doneness in the center
The edges may brown before the middle is set. Look for a lightly golden top and a center that springs back when gently pressed.
Jam swirl tip
Warm the jam slightly before swirling so it spreads easily and doesn’t sink.
Ingredient Swaps & Variations
No almond flour -> Use oat flour or a gluten-free 1:1 flour blend
No cottage cheese -> Greek yogurt or blended ricotta work well
No maple syrup -> Honey or agave are great substitutes
Want them sweeter -> Add 1–2 tablespoons coconut sugar to the batter
Add-ins -> Chocolate chips, chopped nuts, cinnamon, or berries all work beautifully
Make-Ahead & Meal Prep Tips
These pancake bars for meal prep are a lifesaver.
• Let bars cool completely before slicing to prevent crumbling
• Slice into squares and portion into containers for grab-and-go breakfasts
• Enjoy cold, room temperature, or warmed
• Pair with yogurt, fruit, nut butter, or eggs for a balanced meal
Storage & Freezer Instructions
Refrigerator:
Store pancake bars in an airtight container for up to 5 days.
Freezer:
Wrap individual bars and freeze for up to 2 months. Thaw overnight in the fridge or microwave for 20–30 seconds.
Reheating tip:
For best texture, reheat briefly — overheating can dry them out.
Troubleshooting Common Pancake Bar Problems
Bars turned out gummy or dense -> Batter was overmixed or pan was too small
Center didn’t bake through -> Oven wasn’t fully preheated or pan was too deep
Bars stuck to the pan -> Parchment wasn’t greased or jam touched the pan directly
Dry after a day or two -> Slightly overbaked or stored uncovered
These fixes alone often solve issues people run into with sheet pan pancakes.
Frequently Asked Questions
Yes, these are ideal for meal prep and can be stored or frozen.
Absolutely. Freeze individually for easy breakfasts.
Yes, oat flour or gluten-free blends work well.
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Pancake Breakfast Bars
Ingredients
- 1 cup almond flour
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup cottage cheese blended
- 2 eggs
- 2 tbsp maple syrup
- ½ tsp vanilla bean paste
- Optional: 2 tbsp strawberry or raspberry jam or ¼ cup fresh or frozen blueberries
Instructions
- Preheat your oven to 350°F (175°C) and line a small baking dish (8×8 or a loaf pan) with parchment paper.
- In a medium bowl, whisk together almond flour, baking powder, and salt.
- In another bowl, mix blended cottage cheese, eggs, maple syrup, and extract.
- Pour the wet ingredients into the dry and stir until just combined.
- Spread the batter evenly into your prepared pan.
- Swirl in jam or sprinkle berries on top if using.
- Bake for 20–25 minutes, or until golden brown and set in the center.
- Let cool before slicing into bars. Store in an airtight container in the fridge.
Notes
• Avoid overmixing to prevent dense pancake bars
• For even baking, use an 8×8 pan or loaf pan
• Slightly underbake rather than overbake for softer bars
Can you sub Greek yogurt for cottage cheese
this recipe uses cottage cheese! but yes, if you don’t have cottage cheese, you can always swap for greek yogurt! it’s a 1:1 swap 🙂
Loved it. Huge hit with both my 3 yr old and husband. We used fresh blueberries (and subbed Greek yoghurt) but will be trying out the jam on the next round. Considering doubling the batch because this was eaten up pretty quickly. Wondering whether it would be freezer friendly.
Hi Rheina,
I’m so happy to hear the family loved it!! Yes, they are freezer friendly for up to 2 months! I always include the storage tips in my blog posts under “recipe tips” near the bottom!
Which cottage cheese did you use?
I either use good culture or nancy’s cottage cheese! Both great choices 🙂
Could I use a protein pancake mix for the almond flour and baking soda?
I personally haven’t tried it!
Can I use a different flour if I’m allergic to almonds?
Hi Julia,
Absolutely! Try oat or AP flour!
Thank-you for sharing this recipe, I made the blueberry one last week and this week I made it with banana and choc chips! Yum!
some of the best easy bars i’ve eaten in a long time
Do you think a non-dairy (thicker) yogurt would work in place of cottage cheese?
Hi Kelly, I’m not sure! I haven’t personally tested this option!
These were such a great quick before-school breakfast that my littles and I all loved! And very easy to make ahead of time!
These were great!! I’ve tried lotssss of breakfast meal preps over the last couple years, and these make it to my top 5. I don’t get tried of them by the end of the week bc I can pair them with so many sides. They’re fluffy, not spongy, and they’re so customizable. I keep them in rotation!
Toddler approved! All of the tips were super helpful and it came out exactly as expected. Super quick and easy too!