Cinnamon Roll Cottage Cheese Pancakes
If you’re looking for a breakfast that feels indulgent but still packs a protein punch, these Cinnamon Roll Cottage Cheese Pancakes are about to become your new favourite. They’re incredibly soft and fluffy thanks to blended cottage cheese, with a buttery cinnamon sugar swirl that caramelizes right into each pancake as it cooks. Every bite tastes like a warm cinnamon roll, but in pancake form.
The best part? These pancakes come together in just 25 minutes using simple pantry staples. Blending the cottage cheese creates a smooth batter that stays light and tender, while the eggs add extra protein to keep you full long after breakfast. Whether you’re making them for a slow Sunday morning, meal prepping for the week, or surprising family with a cozy brunch, they’re guaranteed to disappear fast.
We love serving these warm with a drizzle of maple syrup and a little extra cinnamon on top. Add fresh berries, sliced bananas, or toasted pecans if you’re feeling fancy, but honestly, these pancakes are delicious enough to stand on their own.
If you’re a fan of easy breakfasts that don’t sacrifice flavour, this recipe checks every box. It’s one you’ll find yourself making again and again, especially when you’re craving something comforting with a little extra protein.
Cinnamon Roll Cottage Cheese Pancakes
Ingredients
Pancakes
- 1 cup cottage cheese
- 2 large eggs
- 1 tbsp pure maple syrup
- 2 tbsp whole milk
- 1 cup all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- Butter for greasing the pan
Cinnamon Swirl
- 2 tbsp butter melted
- 2 tbsp brown sugar
- 1 tsp ground cinnamon
Instructions
- Add the cottage cheese, eggs, maple syrup, and milk to a blender. Blend until completely smooth.
- In a large mixing bowl, whisk together the flour, baking powder, and baking soda.
- Pour the blended wet ingredients into the dry ingredients and gently whisk until just combined. Do not overmix.
- In a small bowl, stir together the melted butter, brown sugar, and cinnamon until fully combined.
- Heat a lightly buttered non-stick skillet or griddle over medium heat. Scoop about ¼ cup of batter onto the pan for each pancake.
- Before flipping, drizzle a small amount of the cinnamon butter mixture over each pancake. Once bubbles appear on the surface and the bottom is golden brown, carefully flip and continue cooking until the pancakes are cooked through and the cinnamon swirl has caramelized.
- Serve warm with maple syrup, fresh berries, or an extra sprinkle of cinnamon.
