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.
