Pumpkin Cinnamon Roll Pancakes

After my Cinnamon Roll Pancakes went viral on social media, I knew I had to make a pumpkin version for fall! These Pumpkin Cinnamon Roll Pancakes are super fluffy, perfectly spiced, and swirled with a buttery cinnamon-sugar filling that makes every bite taste like an actual cinnamon roll. They’re made with cottage cheese in both the batter and icing for a little extra protein, and they’re perfect for making a big batch and freezing for later. You guys are going to LOVE these!

Soft, Fluffy, High-Protein Pumpkin Cinnamon Roll Pancakes

If we’re talking about fall breakfasts, my pumpkin protein pancakes and protein cinnamon rolls are two of my favorite options ever. And after my high-protein cinnamon roll pancake recipe went crazy viral on Instagram (opens in a new tab), it felt like an obvious choice to combine the recipes and make high-protein pumpkin cinnamon roll pancakes, too. And after lots of testing, these are honestly perfect!

These are such a fun way to switch up a regular stack of pancakes when pumpkin season rolls around. They feel like a special weekend breakfast but are still simple enough to make without spending all morning in the kitchen. You can even prep a batch ahead of time and reheat the leftovers throughout the week for an easy fall breakfast. My littles and I are obsessed! 

You’ll Also Love: Pecan Pie Pancakes

Why You’ll Love This Recipe

• Best of Both Worlds – Why choose between pancakes and cinnamon rolls when you can have both?!
• Soft, Fluffy, Higher in Protein – Cottage cheese is my secret to the BEST pancakes! They turn out so fluffy with a little extra protein but taste just like traditional pancakes. I promise you don’t notice the cottage cheese.
• Meal Prep-Friendly – Leftovers can be stored in the fridge or freezer and are super quick to heat up in the morning. 
• Quick & Easy – These pancakes look fancy, but they come together and cook in less than 30 minutes. 

RELATED: Pumpkin Oatmeal Pancakes

Ingredients

• Butter
• Cottage Cheese (opens in a new tab) – I prefer full-fat cottage cheese for the best taste and texture, but low-fat also works. 
• Maple Syrup – Honey can be substituted, but it will change the flavor of the pancakes slightly. I prefer the subtle maple flavor for this recipe! 
• Pumpkin Purée (opens in a new tab) – Make sure to use pure pumpkin purée, not pumpkin pie filling, which has added sugar and spices! 
• Eggs – These act as a binder, holding the pancakes together. I haven’t tested this recipe with egg substitutes like flax eggs. 
• Vanilla
• Flour – I use all-purpose flour as the base of the batter, but you can substitute a 1:1 all-purpose gluten-free flour if you need to keep your pumpkin cinnamon roll pancakes gluten-free. 
• Baking Powder – This helps the pancakes rise and become fluffy. Make sure it’s fresh for the best results! 
• Spices – Cinnamon and pumpkin pie spice (opens in a new tab) add warmth to the batter, creating the perfect balance of flavors. 
• Cinnamon Sugar Filling – I melt butter and combine it with brown sugar and ground cinnamon for a sweet, spiced swirl that tastes just like the center of a cinnamon roll. 

How to Make Pumpkin Cinnamon Roll Pancakes

This recipe comes together quickly, and the pancakes cook in minutes. All you need is a large blender cup (or regular blender (opens in a new tab)), a couple of mixing bowls, and a nonstick skillet (opens in a new tab). Here’s how to make Pumpkin Cinnamon Roll Pancakes: 

1. Blend the cottage cheese – Pulse the cottage cheese and maple syrup in a large blender cup until smooth. I find this easier than using a regular blender! Reserve about ⅓ cup for the icing. 
2. Combine the batter – Add the remaining wet ingredients to the blender, and pulse to combine. Then, whisk the dry ingredients in a bowl, add the blended ingredients, and stir just until combined. It’s okay if a few lumps remain!
3. Prepare the filling – Next, melt the butter and combine it with brown sugar and cinnamon. 
4. Portion – Heat a nonstick pan over medium heat, and add the batter, using about ¼ cup for each pancake. Gently swirl the cinnamon-sugar mixture over each pancake. 
5. Cook – Cover and cook until the edges of each pancake are set and the top begins to bubble. Then, flip and continue to cook uncovered until the pancakes are lightly golden. 
6. Serve – Drizzle the reserved cottage cheese icing on top, and enjoy warm!

Tips

• Blend the cottage cheese completely smooth. This helps remove any curds, creating a smooth batter. I like to use a large blending cup, finding it easier to scrape down the sides and blend the cottage cheese, but a regular blender also works.
• Don’t overmix the batter. Mix just until the wet and dry ingredients are combined. A few lumps are completely fine and help keep the pancakes soft and fluffy.
• Keep the heat around medium. If the pan gets too hot, the cinnamon-sugar swirl can burn before the pancakes cook through. Reduce the heat as needed between batches.
• Use a lid. Covering the pan for the first few minutes helps the thick pumpkin pancakes cook through evenly before flipping.
• Clean the pan between batches. The brown sugar mixture can caramelize and burn on the pan. Scrape any leftover filling off to the side before adding the next batch of batter.

RELATED: Healthy S’more Pancakes

Variations

Add chocolate chips. Sprinkle mini or regular chocolate chips over the batter before flipping for a pumpkin chocolate chip version.

Add some crunch. Chopped pecans or walnuts would be delicious in the batter or sprinkled over the finished pancakes.

Switch up the topping. Skip the cottage cheese icing and serve with maple syrup, whipped cream, nut butter, or a drizzle of almond butter.

Topping Ideas

I think these pumpkin cinnamon roll pancakes are perfect served warm with just the cottage cheese icing, but feel free to swap it out or add more toppings! Some delicious options include: 

• Whipped Cream
• Healthy Homemade Granola
• Vegan Caramel Sauce
• Maple Syrup

How to Store

To prevent leftovers from becoming soggy, store the icing and pancakes in separate airtight containers. 

• Refrigerator: Cooled pumpkin cinnamon roll pancakes and icing will stay fresh in airtight containers for up to 4 days. 
• Freezer: Freeze these pancakes without the icing for up to 3 months. I always place a sheet of parchment paper between each pancake to prevent them from clumping together! I don’t recommend freezing the icing. 
• Reheat: Warm leftover pancakes, frozen or thawed, in the microwave, toaster, or in a skillet over medium heat. Reheat the icing in the microwave, and drizzle it on top before serving. 

Easy High-Protein Pancake Recipes

• Apple Streusel Pancakes
• Apple Pie Protein Pancakes
• Cottage Cheese Pancakes
• Lemon Blueberry Cottage Cheese Pancakes
• Simple Protein Pancakes (Dairy-Free)
• Mocha Protein Peanut Butter Pancakes

More Ways to Use Cottage Cheese

• Cinnamon Roll Cottage Cheese Waffles
• Strawberry Cottage Cheese Waffles
• Pumpkin Cottage Cheese Waffles
• Cottage Cheese Coffee Cake
• Cottage Cheese Muffins
• The Best Cottage Cheese Bagel

Looking for more? Explore 35+ cottage cheese recipes!

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