Mouthwatering Cinnamon Roll Cottage Cheese Pancakes

If you ask me, cinnamon rolls and pancakes are two of the best breakfast foods out there.

These cottage cheese pancakes bring together the warm, sweet flavors of a cinnamon roll in an easy weekday breakfast. Fluffy pancakes get swirled with a brown sugar cinnamon filling that melts into gooey pockets of goodness.

The cottage cheese adds protein and creates a tender, thick texture that holds up perfectly to the swirls. A simple maple syrup drizzle on top takes the place of traditional cream cheese frosting.

It’s a breakfast that feels special but comes together in about the same time as regular pancakes.

What Kind of Cottage Cheese Should I Use?

For these pancakes, you can use any type of cottage cheese you have on hand, whether it’s small curd, large curd, or even whipped. The cottage cheese gets blended into the batter, so those curds will break down during mixing and you won’t even notice them in the final pancake. Full-fat cottage cheese will give you the richest flavor and fluffiest texture, but low-fat or fat-free versions work just fine if that’s what you prefer or have available. If you want an extra smooth batter, give your cottage cheese a quick blend before mixing it with the other ingredients, though it’s totally not necessary since the pancakes turn out great either way.

Options for Substitutions

These pancakes are pretty forgiving when it comes to swaps, so here are some options that work well:

• Cottage cheese: You can use ricotta cheese for a similar texture and protein boost. Greek yogurt also works, though it will make the batter slightly thinner – just reduce the milk by 1 tablespoon if using yogurt.
• Flour: Whole wheat flour can replace half or all of the all-purpose flour for a heartier pancake. If going gluten-free, try a 1:1 gluten-free baking flour blend.
• Coconut oil: Any neutral oil works here – vegetable oil, canola oil, or melted butter are all fine substitutes. Just use the same amount.
• Maple syrup: Honey or agave nectar can step in for maple syrup in both the batter and topping. You could also use regular sugar if that’s what you have on hand.
• Milk: Any milk you prefer works – almond milk, oat milk, or regular dairy milk all do the job equally well.
• Brown sugar: White sugar mixed with a tiny bit of molasses works, or you can use coconut sugar for a less refined option.

Watch Out for These Mistakes While Cooking

The biggest mistake when making cottage cheese pancakes is not blending the cottage cheese mixture smooth enough, which leaves lumps in your batter – make sure to blend until completely smooth for the best texture.

Cooking these pancakes over high heat will burn the cinnamon swirl before the inside cooks through, so stick to medium or even medium-low heat and use that lid to help them cook evenly.

Don’t flip your pancakes too early or the cinnamon swirl will make a mess – wait until you see bubbles forming on the surface and the edges look set, which takes about 4-5 minutes with the lid on.

For extra fluffy pancakes, let your batter rest for 5 minutes after mixing, which gives the baking powder time to activate and helps prevent dense, flat pancakes.

What to Serve With Cinnamon Roll Pancakes?

These pancakes are pretty filling on their own thanks to all that cottage cheese, but I love serving them with crispy bacon or breakfast sausage on the side for a sweet and savory combo. Fresh berries like strawberries or blueberries are great for cutting through the richness of the cinnamon swirl, and they add a nice pop of freshness to your plate. If you’re feeding a crowd for brunch, scrambled eggs and some hash browns round out the meal nicely. You could also keep things simple with just a drizzle of extra maple syrup and a pat of butter if you want to let those cinnamon roll flavors really shine.

Storage Instructions

Store: These pancakes keep really well in the fridge for up to 4 days. Just stack them with a piece of parchment paper between each one and pop them in an airtight container. They make breakfast so easy during busy mornings!

Freeze: I love freezing a batch of these for quick breakfasts. Let them cool completely, then freeze them flat in a single layer on a baking sheet for about an hour. After that, stack them with parchment paper in between and store in a freezer bag for up to 3 months.

Reheat: To warm them up, just pop them in the toaster or toaster oven until heated through. You can also microwave them for about 30 seconds, but the toaster gives them a nice crispy edge. Drizzle with extra maple syrup and they taste almost as good as fresh!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1350
• Protein: 42-48 g
• Fat: 56-64 g
• Carbohydrates: 140-155 g

Ingredients

For the pancakes:

• 1 1/2 cup flour (I always use King Arthur all-purpose flour)
• 2 1/4 tsp baking powder
• 1 1/2 tsp cinnamon
• 1/4 tsp salt
• 1 cup cottage cheese (I prefer Good Culture for a thicker texture)
• 3 eggs
• 2 tbsp milk
• 2 tbsp coconut oil (melted and cooled to room temperature)
• 1 tbsp maple syrup
• 1 tsp vanilla

For the filling:

• 2 tbsp butter (softened to about 70°F for easy mixing)
• 1/4 cup brown sugar
• 1 1/2 tsp cinnamon

For the icing:

• 1/4 cup cottage cheese
• 2 tbsp maple syrup (I use Coombs Family Farms Grade A)

Step 1: Prepare the Dry Ingredients and Cinnamon Swirl Mixture

• 1 1/2 cup flour
• 2 1/4 tsp baking powder
• 1 1/2 tsp cinnamon
• 1/4 tsp salt
• 2 tbsp butter
• 1/4 cup brown sugar
• 1 1/2 tsp cinnamon

In a medium bowl, whisk together flour, baking powder, 1 1/2 tsp cinnamon, and salt—this creates an even distribution of leavening and spices throughout the batter.

In a separate small bowl, combine softened butter, brown sugar, and 1 1/2 tsp cinnamon, stirring until you have a spreadable paste.

Set both bowls aside.

I like to do this prep work first so all my flavor components are ready to layer into the pancakes as they cook.

Step 2: Blend the Wet Ingredients Until Smooth

• 1 cup cottage cheese
• 3 eggs
• 2 tbsp milk
• 2 tbsp coconut oil
• 1 tbsp maple syrup
• 1 tsp vanilla

Add cottage cheese, eggs, milk, melted coconut oil, maple syrup, and vanilla to a blender.

Blend on high speed for 30-45 seconds until the mixture is completely smooth and creamy—this breaks down the cottage cheese curds and creates a uniform batter with a tender crumb.

Pour this wet mixture into the bowl with the dry ingredients.

Step 3: Combine Batter and Cook the Pancakes

• dry ingredient mixture from Step 1
• wet ingredient mixture from Step 2
• cinnamon-butter mixture from Step 1

Gently stir the wet ingredient mixture from Step 2 into the dry ingredients from Step 1 until just combined—some small lumps are fine and will result in a better texture.

Heat a non-stick skillet or griddle over medium heat.

Pour about 1/4 cup of batter onto the hot surface, then immediately cover with a lid and cook for 30 seconds.

After 30 seconds, use a spatula to swirl about 1 tablespoon of the cinnamon-butter mixture from Step 1 onto the pancake, then cover again and cook for 4-5 minutes until the edges look set and the bottom is light golden.

I find that covering the pancake traps steam, which helps them cook through gently without the top drying out.

Step 4: Flip and Finish Cooking

Carefully flip the pancake and cook uncovered for 1-2 minutes until the second side is golden brown.

Transfer to a plate and repeat with remaining batter, swirling cinnamon-butter mixture into each pancake as it cooks.

Step 5: Make and Drizzle the Cottage Cheese Topping

• 1/4 cup cottage cheese
• 2 tbsp maple syrup

While the last pancakes finish cooking, blend 1/4 cup cottage cheese with 2 tbsp maple syrup in a blender until smooth and pourable, about 15-20 seconds.

Drizzle this sweet cottage cheese mixture generously over the warm pancakes just before serving.

This creates a luxurious frosting-like topping that echoes classic cinnamon roll glaze.

Mouthwatering Cinnamon Roll Cottage Cheese Pancakes

Delicious Mouthwatering Cinnamon Roll Cottage Cheese Pancakes recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 37 minutes mins

Servings 12 pancakes

Calories 1275 kcal

Ingredients

  

For the pancakes::

• 1 1/2 cup flour (I always use King Arthur all-purpose flour)
• 2 1/4 tsp baking powder
• 1 1/2 tsp cinnamon
• 1/4 tsp salt
• 1 cup cottage cheese (I prefer Good Culture for a thicker texture)
• 3 eggs
• 2 tbsp milk
• 2 tbsp coconut oil (melted and cooled to room temperature)
• 1 tbsp maple syrup
• 1 tsp vanilla

For the filling::

• 2 tbsp butter (softened to about 70°F for easy mixing)
• 1/4 cup brown sugar
• 1 1/2 tsp cinnamon

For the icing::

• 1/4 cup cottage cheese
• 2 tbsp maple syrup (I use Coombs Family Farms Grade A)

Instructions

 

• In a medium bowl, whisk together flour, baking powder, 1 1/2 tsp cinnamon, and salt—this creates an even distribution of leavening and spices throughout the batter. In a separate small bowl, combine softened butter, brown sugar, and 1 1/2 tsp cinnamon, stirring until you have a spreadable paste. Set both bowls aside. I like to do this prep work first so all my flavor components are ready to layer into the pancakes as they cook.
• Add cottage cheese, eggs, milk, melted coconut oil, maple syrup, and vanilla to a blender. Blend on high speed for 30-45 seconds until the mixture is completely smooth and creamy—this breaks down the cottage cheese curds and creates a uniform batter with a tender crumb. Pour this wet mixture into the bowl with the dry ingredients.
• Gently stir the wet ingredient mixture from Step 2 into the dry ingredients from Step 1 until just combined—some small lumps are fine and will result in a better texture. Heat a non-stick skillet or griddle over medium heat. Pour about 1/4 cup of batter onto the hot surface, then immediately cover with a lid and cook for 30 seconds. After 30 seconds, use a spatula to swirl about 1 tablespoon of the cinnamon-butter mixture from Step 1 onto the pancake, then cover again and cook for 4-5 minutes until the edges look set and the bottom is light golden. I find that covering the pancake traps steam, which helps them cook through gently without the top drying out.
• Carefully flip the pancake and cook uncovered for 1-2 minutes until the second side is golden brown. Transfer to a plate and repeat with remaining batter, swirling cinnamon-butter mixture into each pancake as it cooks.
• While the last pancakes finish cooking, blend 1/4 cup cottage cheese with 2 tbsp maple syrup in a blender until smooth and pourable, about 15-20 seconds. Drizzle this sweet cottage cheese mixture generously over the warm pancakes just before serving. This creates a luxurious frosting-like topping that echoes classic cinnamon roll glaze.