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.