Description
These Cinnamon Roll Pancakes combine the fluffy texture of traditional pancakes with a sweet cinnamon swirl and a creamy maple-cottage cheese icing. Ready in just 15 minutes, this comforting breakfast treats you to the flavors of a cinnamon roll with the ease and speed of pancakes, perfect for a cozy morning.
Ingredients
Pancake Batter
- 1 1/4 cup all-purpose flour (or whole wheat)
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1 cup cottage cheese
- 3 large eggs
- 2 Tablespoons milk of choice (or up to 1/4 cup for thinner pancakes)
- 2 Tablespoons coconut oil (melted and cooled)
- 1 Tablespoon maple syrup (plus more for serving)
- 1 teaspoon vanilla bean paste
Cinnamon Filling
- 2 Tablespoons butter (melted)
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 cup cottage cheese
- 2 Tablespoons maple syrup
Instructions
- Mix Dry Ingredients: In a large bowl, combine the flour, baking powder, and cinnamon to create the dry base for the pancake batter.
- Blend Liquid Ingredients: Place the cottage cheese, eggs, milk, melted coconut oil, maple syrup, and vanilla bean paste into a blender. Pulse until the mixture is smooth and blended well.
- Combine Batter: Pour the blended liquid ingredients into the bowl with the dry ingredients. Stir gently until just combined to make the pancake batter; avoid overmixing to keep pancakes fluffy.
- Create Cinnamon Swirl: In a small bowl, melt the butter and mix in brown sugar and ground cinnamon until fully combined, forming the cinnamon filling.
- Heat Oil & Pour Batter: Warm a skillet or frying pan over medium heat and lightly grease with butter. Pour about 1/4 cup of pancake batter into the pan for each pancake.
- Cover Pancakes: Immediately cover the pan with a lid and let cook for 30 seconds to help the pancakes set.
- Swirl & Cook: Spoon some of the cinnamon filling onto each pancake and use a toothpick or skewer to gently swirl it into the batter. Cover again and continue cooking for 4-5 minutes until bubbles form and edges begin to set.
- Flip and Cook: Remove the lid and carefully flip each pancake. Cook for an additional 1-2 minutes until golden brown and cooked through.
- Blend and Serve: In a blender, briefly combine the remaining cottage cheese and maple syrup to make a smooth icing. Drizzle over the warm pancakes and serve immediately with extra maple syrup if desired.
Notes
- If you prefer thinner pancakes, add up to 1/4 cup more milk to the batter.
- Using cinnamon swirl allows for a beautiful visual and delicious flavor contrast in each bite.
- Covering the pan traps steam and helps the pancakes cook evenly and stay moist.
- The maple-cottage cheese icing adds a protein-rich twist to a traditional maple glaze.
- These pancakes can be made with whole wheat flour for added fiber.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
