Cinnamon Roll Cottage Cheese Pancakes
These Cinnamon Roll Cottage Cheese Pancakes are everything you love about a warm cinnamon roll, transformed into soft, fluffy pancakes packed with protein. The cottage cheese keeps them incredibly tender, while a buttery cinnamon swirl caramelises right into each pancake. Finished with a creamy cheesecake-inspired drizzle, they're perfect for a slow weekend breakfast or brunch.
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.