These protein Cottage Cheese Cinnamon Roll Pancakes are light and fluffy, swirled with a gooey cinnamon-sugar filling that gives you all the cozy vibes of your fave cinnamon rolls. They're sweet, satisfying and so easy to whip up!
Why You'll Love Cottage Cheese Cinnamon Roll Pancakes
- Protein-packed: these pancakes are delicious but pack a punch of protein that will keep you full and energized for hours.
- Easy to Make: they are super simple to prepare -- just blend a few ingredients and cook.
- Customizable: Add a drizzle of cream cheese glaze, fresh fruit, or even some chopped nuts for extra flavor and texture.
- Cinnamon Swirl Magic: The cinnamon swirl melts into a sweet, gooey ribbon of deliciousness that will remind everyone of their favorite bakery treat.
Cottage Cheese Cinnamon Roll Pancakes
The ingredient list is short and sweet and you only need 10 ingredients all of which I am sure you have in your pantry.
- Cottage cheese: a fun way to mix up your breakfast pancakes and add nutrition at the same time
- Eggs: eggs are a great source of protein and help bind the ingredients together.
- Milk: you can use whatever milk you prefer.
- Brown sugar: the best sweetener for your cinnamon pancakes
- Cinnamon: for both the swirl and little warmth to your pancakes
- Vanilla extract: just a tsp will level up the flavor of your pancakes
- All purpose flour: My favorite brand is King Arthur.
- Baking powder + baking soda: helps with rise of your pancakes.
How to Make Cottage Cheese Cinnamon Roll Pancakes
Topping Ideas
- maple syrup
- butter
- nuts
- fresh berries
- granola
Tips for Making the Best Cottage Cheese Pancakes
- Use full-fat cottage cheese: Full-fat cottage cheese will give your pancakes a creamier, richer texture. If you prefer a lighter version, low-fat or fat-free cottage cheese works too, but the texture may be slightly different.
- Blend the Cottage Cheese: If you’re not a fan of cottage cheese's texture, blend it before adding it to the batter for a smoother pancake consistency.
- Don't Overmix the Batter: Overmixing can lead to dense pancakes. Stir the ingredients just until combined for light and fluffy results.
- Preheat Your Pan: Always preheat your skillet or griddle before adding the batter. A medium heat ensures the pancakes cook evenly without burning.
- Use Room-Temperature Ingredients: Let your eggs and milk sit at room temperature for a bit before using them to ensure a smoother batter and better consistency.
Storage Ideas
- Fridge: store them in an airtight container for up to 4-5 days.
- Freezer: Store the cottage cheese cinnamon roll pancakes in the freezer for up to 2 months.
- Reheat: from frozen, microwave them fro 1 minute. 30 seconds should work if you are reheating from the fridge.
If you make these Cottage Cheese Cinnamon Roll Pancakes, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tik Tok, or Pinterest. For more ideas, check out my Breakfast Recipes page.
Cottage Cheese Cinnamon Roll Pancakes
Ingredients
- 1 cup cottage cheese
- 2 eggs
- 2 tbsp milk
- 6 tbsp brown sugar
- 1/2 tsp cinnamon
- 1 tsp vanilla extract
- 1 cup all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
Cinnamon Swirl
- 6 tbsp salted butter, softened
- 6 tbsp granulated sugar
- 3 tsp cinnamon
- 2 tsp pancake batter
Instructions
- In a blender or large mixing bowl, combine the cottage cheese, eggs, milk, brown sugar, cinnamon, and vanilla extract. Blend or whisk until smooth.
- If blended, move your wet mixture to a bowl and pour into a bowl. Add the flour, baking powder, and baking soda to the wet mixture. Gently fold or blend until just combined. Avoid overmixing for fluffy pancakes.
- In a small bowl, mix together the softened butter, granulated sugar, cinnamon, and 2 teaspoons of prepared pancake batter. Stir until smooth and well-combined.
- Scoop the cinnamon swirl mixture into a piping bag or a zip-top bag with the corner snipped off for easy swirling.
- Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or cooking spray.
- Pour about 1/4 cup of pancake batter onto the hot skillet for each pancake.
- Once bubbles begin to form on the surface (about 2-3 minutes), pipe a swirl of the cinnamon mixture onto the pancake. Start in the center and spiral outward.
- Flip the pancake carefully and cook for another 1-2 minutes, until golden brown. Remove from the skillet and repeat with the remaining batter.
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