Cinnamon Roll Cottage Cheese Pancakes

High-Protein Cinnamon Roll Pancakes

After my Cottage Cheese Pancakes and Cottage Cheese Cinnamon Rolls were so popular on Instagram, I decided to try combining the two, and the results came out SO much better than I could have ever dreamed of! This Cinnamon Roll Pancakes recipe creates the fluffiest, most delicious pancakes ever (no, really guys).

The cottage cheese creates the perfect taste and texture, and the cinnamon swirl takes things up a notch. After much testing, I found that covering these pancakes with a lid helps them get the PERFECT texture, and the 2-ingredient cottage cheese icing tastes just like cream cheese! If you haven’t jumped on the cottage cheese bandwagon yet, this is the recipe that will finally convince you. These easy pancakes are high protein and every single bite is so, SO good!

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Why You’ll Love This Recipe

• Cinnamon Roll Perfection – These taste like cinnamon roll goodness! The cottage cheese adds a tangy taste, so every bite is sweet, spiced, and addicting (I could seriously eat this entire batch). 
• High Protein – I use cottage cheese in both the pancake batter and the icing, giving them 12 grams of protein per pancake without having to use protein powder. And don’t worry. Everything blends up super smooth! 
• Healthy – With simple ingredients, these cinnamon roll pancakes are low in refined sugar and are easy to make gluten-free, too. 
• Quick & Easy – The prep time requires about 5 minutes, and the pancakes themselves cook in about 7-10 minutes! 

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Ingredients

Pancake Batter

• Flour – I use all-purpose flour as the base of the recipe to create tender yet stable pancakes. However, whole wheat flour works well, too, and is a great way to add more fiber, making the pancakes extra filling! 
• Baking Powder – This is key for ultra-fluffy, light pancakes. Make sure it’s fresh for the best results! 
• Cinnamon – Adds warmth and creates a classic cinnamon roll taste. 
• Cottage Cheese – I prefer full-fat cottage cheese for a better flavor and more tender pancakes. However, low-fat also works. 
• Eggs – These act as a binder, holding the batter together. I haven’t tested this recipe with egg substitutes, but I think a flax egg would work great. 
• Milk – Any type of regular or non-dairy milk will work in this recipe. Add more, one Tablespoon at a time, to thin out the batter if it is too thick. 
• Coconut Oil – This adds flavor and helps create a fluffy center with crispy edges. You can substitute melted butter, melted vegan butter, or a neutral-tasting oil such as avocado oil, if preferred. 
• Maple Syrup – Of course, I serve my cinnamon roll pancakes with syrup, but I also include it in the batter to reduce the amount of refined sugar and add a subtle maple flavor! 
• Vanilla – This enhances the taste of the rest of the ingredients and infuses the pancakes with a delicious vanilla taste.

Cinnamon Sugar Filling

• Butter – This adds flavor and helps create a smooth swirl, rather than just seasoning the batter. 
• Brown Sugar – Light or dark brown sugar works well. 
• Cinnamon – Use more or less, depending on how cinnamon-y you like your pancakes. 

Icing

• Cottage Cheese – Again, full-fat is best, but low-fat also works. 
• Maple Syrup – I don’t recommend using any other sweetener, or the taste and texture of your icing won’t be the same. Trust me, it’s worth it to use maple syrup!

How to Make Cinnamon Roll Pancakes with Cottage Cheese

This Cinnamon Roll Pancake Recipe truly could NOT be any easier to make! With no need to proof, knead, or roll dough, you just need a large bowl, a blender, a microwave-safe bowl, and a skillet or griddle. Here’s how to make high-protein Cinnamon Roll Pancakes: 

1. Combine the batter – Mix the dry pancake ingredients in a bowl. Then, blend the wet ingredients, and mix the wet and dry ingredients just until combined. Be careful not to overmix! 
2. Prepare the cinnamon swirl – Next, melt the butter. (I do this in 30-second increments in the microwave.) Then, stir in the brown sugar and cinnamon until fully combined. 
3. Cook the pancakes – Heat a pan over medium heat, adding a little butter. Once melted, pour about ¼ cup of pancake batter in the center. Cover with a lid, and cook for 30 seconds. 
4. Add the cinnamon swirl – Carefully spoon the cinnamon filling onto each pancake, and swirl it around gently. A toothpick or knife works well for this! Cover, and cook until bubbles form and the edges set. 
5. Flip and cook – Remove the lid, flip each pancake, and continue to cook until golden brown. 
6. Add the icing – Combine the icing ingredients in a blender. Then, drizzle it over the pancakes, and enjoy warm! 

Tips

• Cool the oil –  Allow the coconut oil to cool before adding it to the batter. Hot coconut oil added to cold ingredients causes them to clump up and won’t incorporate well.
• Avoid overmixing – When adding the wet ingredients to the dry, stir gently to combine them. It’s okay if there are a few small lumps. Overmixed pancake batter can lead to tough, flat pancakes.
• Don’t overcrowd the pan – Leave space between each pancake so they have room to spread as they cook. This also makes them easier to flip! Work in batches if needed, greasing the pan before adding more batter. 
• Prevent sticking – Use a non-stick pan or well-seasoned cast iron skillet for easy release. 
• Use a wire rack – If you’re cooking a lot of pancakes at once, transfer them to a wire rack to cool while you finish cooking. This allows steam to escape, preventing them from becoming soggy. 
• Keep warm – Transfer cooked pancakes to a baking sheet in the oven set to about 170°F. This keeps them warm (while preventing overcooking) while you finish the batch. That way, no one is left with cold, soggy pancakes! 

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Variations 

• Dairy-Free – Use a dairy-free cottage cheese, plant-based butter, and almond milk or your favorite unsweetened dairy-free milk for dairy-free cinnamon roll pancakes. 
• Swap the Icing – Skip the icing, and drizzle extra maple syrup or a little almond butter over the pancakes instead. 
• Pumpkin – Swap ¼ cup of pure pumpkin purée with the cottage cheese in the pancake batter, add an extra ½ teaspoon of pumpkin pie spice for a fun fall twist. 
• Apple Cinnamon Roll Pancakes – Fold ½ cup of finely diced apples or sautéed apple slices into the batter before cooking. 
• Chocolate – Stir 1 tablespoon of cocoa powder into the cinnamon sugar filling, or sprinkle chocolate chips over the pancakes before flipping. 

Topping Ideas and Serving Suggestions

With the maple syrup and cottage cheese icing, these cinnamon roll pancakes are so good. But if you want to take them up a notch, here are a few topping ideas:

• whipped cream
• almond butter
• peanut butter
• chopped pecans
• walnuts
• chocolate chips
• coconut flakes
• sliced bananas

When hosting a holiday breakfast or weekend brunch, I like to pair these with savory options such as my Whole30 Breakfast Casserole or Cottage Cheese Egg Bites. They’re also great with a Creamy Mocha Coffee Smoothie or Iced High-Protein Coffee! 

How to Store

Once cool, transfer leftover cinnamon roll pancakes to an airtight container. They stay fresh in the fridge for up to 4 days. They also freeze well and are a game-changer for meal prep! I store leftovers in a freezer-safe bag, without the icing, placing a sheet of parchment paper between each piece to prevent them from sticking. You can also freeze the cooled pancakes on a baking sheet until solid and then transfer them to a freezer-safe container. Either way, they’ll stay fresh in the freezer for up to 2 months. 

To serve, reheat the pancakes directly from the freezer or thaw them in the fridge overnight. I like to warm them for a minute or so in the microwave. However, they can also be reheated in the oven at 350°F or in a skillet over medium heat.  

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More Ways to Use Cottage Cheese

• Cottage Cheese Waffles
• Cottage Cheese Brownies
• Cottage Cheese Muffins
• Cottage Cheese Breakfast Rounds
• Cottage Cheese Ice Cream
• Strawberry Cottage Cheese Ice Cream

Looking for more? Find 35+ cottage cheese recipes!