Breakfast Pancakes Recipes
High-Protein Cinnamon Roll Pancakes
These cinnamon roll protein pancakes are thick, fluffy cottage cheese pancakes with a caramelized maple cinnamon swirl cooked directly into each one. The batter blends completely smooth, so you get approximately 28 grams of protein per serving without protein powder or any cottage cheese texture. Each serving is four pancakes and approximately 500 calories before the optional whipped honey cinnamon butter and maple syrup.
Ingredients you’ll need:
- 2% Cottage Cheese: The main source of protein and moisture. Blend it completely smooth before adding the dry ingredients so no curds remain.
- Eggs: Give the pancakes structure, richness and enough stability to hold the cinnamon swirl.
- All Purpose Flour: Creates the thick, fluffy pancake texture. The batter is intentionally much thicker than ordinary pancake batter.
- Whole Milk: Loosens the cottage cheese mixture without making the batter thin.
- Pure Maple Syrup: Adds a little sweetness to the batter while keeping the pancakes free from refined sugar.
- Vanilla Extract: Gives the pancake batter a warm bakery flavor.
- Baking Powder and Baking Soda: Work together to lift the heavy cottage cheese batter and create tall, fluffy pancakes.
- Ground Cinnamon: Added to both the batter and swirl so the cinnamon roll flavor runs through every bite.
- Unsalted Butter: Creates a rich cinnamon filling that caramelizes against the skillet.
- Maple Sugar: Sweetens and thickens the swirl while giving it a deeper flavor than white sugar.
- Vanilla Bean Paste: Makes the maple cinnamon swirl taste more like cinnamon roll filling.
- Sea Salt: Balances the sweetness in both the pancakes and the swirl. Flaky sea salt can also be added before serving.
Why You’ll Love These Cinnamon Roll Protein Pancakes
- Approximately 28 Grams of Protein: Cottage cheese and eggs create a high protein breakfast without protein powder.
- A Real Cinnamon Roll Swirl: The filling is made from butter, maple sugar, cinnamon and vanilla bean paste, then piped directly into each pancake.
- Thick and Fluffy: The dense batter holds its height in the skillet instead of spreading into thin pancakes.
- Caramelized Cinnamon Edges: Cooking the swirl directly against the skillet creates dark, buttery ribbons with lightly crisp edges.
- No Refined Sugar: The pancakes and swirl are sweetened with maple syrup and maple sugar.
- No Cottage Cheese Texture: Blending the batter until completely smooth gives you all the protein and moisture without visible curds.
- Approximately 500 Calories Per Serving: Four pancakes create a generous and satisfying serving before optional toppings.
How to Make Cinnamon Roll Protein Pancakes
Step 1: Make the Maple Cinnamon Swirl
Mix the softened butter, maple sugar, cinnamon, vanilla bean paste and sea salt until completely smooth and thick.
Transfer the filling to a piping bag or a zip top bag with one corner snipped. If it feels too soft to hold a spiral, refrigerate it for 5 to 10 minutes. It should be soft enough to pipe but firm enough to hold its shape.
Step 2: Blend the Cottage Cheese Batter
Blend the cottage cheese, eggs, milk, maple syrup and vanilla extract until completely smooth.
Add the flour, baking powder, baking soda, cinnamon and sea salt. Pulse only until combined. Let the batter rest for 5 minutes so the flour can hydrate and the batter can thicken.
Step 3: Shape the Pancakes
Heat a lightly greased nonstick skillet over medium low heat.
Scoop approximately 1/4 cup of batter into the skillet for each pancake. Keep the batter compact instead of spreading it across the pan. This is what gives the pancakes their height.
Step 4: Add the Cinnamon Swirl
Let the bottom of the pancake begin to set before piping the filling.
Pipe a thin spiral over the wet surface, beginning in the center and working outward. Leave space between the lines because the butter and maple sugar will spread as they heat.
Step 5: Flip and Caramelize
Continue cooking until the edges look set and bubbles begin rising through the surface.
Carefully flip the pancake and cook the swirl side until dark, caramelized and no longer wet. Keep the heat low enough for the thick center to cook through without burning the maple sugar.
Step 6: Stack and Serve
Stack four pancakes per serving and add the optional whipped honey cinnamon butter, warm maple syrup, cinnamon and flaky sea salt.
Come Cook With Me
Tips for the Best Cinnamon Roll Protein Pancakes
- Blend the cottage cheese completely smooth. Any remaining curds can make the batter uneven and harder to pipe over.
- Let the batter rest. Five minutes gives the flour time to absorb the liquid and creates the thick consistency needed for tall pancakes.
- Keep the pancakes compact. Do not spread the batter after adding it to the skillet. The smaller shape gives the center enough height to stay fluffy.
- Wait before piping the swirl. If the pancake base has not begun to set, the filling can sink through the batter and stick to the skillet.
- Leave space inside the spiral. The butter and maple sugar expand as they heat. A tightly piped swirl can spread across the entire pancake.
- Use medium low heat. The pancakes are thick and need time to cook through. Higher heat can burn the cinnamon filling while leaving the center raw.
- Wipe the skillet when necessary. Maple sugar can leave dark caramelized spots behind. Carefully wipe the cooled skillet between batches if those spots begin to burn.
- Chill a soft swirl. If the filling melts immediately after piping, refrigerate it briefly before cooking the next pancake.
How to Store
- Refrigerator: Store the cooled pancakes in an airtight container for up to 3 days.
- Freezer: Place parchment between the cooled pancakes and freeze them in an airtight container for up to 2 months.
- To Reheat: Warm the pancakes in a covered skillet over low heat or microwave them in short intervals until soft and heated through.
- Store the Swirl Separately: Unused maple cinnamon filling can be refrigerated for up to 5 days. Let it soften slightly before piping.
Frequently Asked Questions
Can you taste the cottage cheese?
No. Blending the cottage cheese with the eggs and milk creates a completely smooth batter. It adds moisture and protein without leaving a noticeable cottage cheese flavor or texture.
Can I use 0% cottage cheese?
Yes, although 2% cottage cheese creates a slightly softer and richer pancake. The batter may also be a little thicker with 0% cottage cheese.
Why is my batter so thick?
The thickness is intentional. A thick batter produces compact, tall pancakes that can support the cinnamon filling without becoming flat.
Why did my cinnamon swirl burn?
The skillet was probably too hot. Maple sugar caramelizes quickly, so these pancakes need to cook over medium low heat.
Why did the swirl stick to the skillet?
The pancake may have been flipped before the first side was properly set, or the filling may have been piped too heavily. Use a thin spiral and let the edges of the pancake set before flipping.
Can I make the batter ahead of time?
The batter is best cooked shortly after mixing because the baking powder and baking soda begin working immediately. You can blend the wet mixture and prepare the swirl the night before, then add the dry ingredients in the morning.
Can I use protein powder?
You do not need it. Cottage cheese and eggs already give each serving approximately 28 grams of protein while keeping the pancakes soft and fluffy.
Does the nutrition include the toppings?
No. The estimated nutrition includes four pancakes and the maple cinnamon swirl. It does not include skillet grease, whipped honey cinnamon butter or maple syrup added when serving.
Other Breakfast Recipes You'll Love
Recommended
High-Protein Cinnamon Roll Pancakes
Ingredients
Method
- Mix the softened butter, maple sugar, cinnamon, vanilla bean paste and sea salt until completely smooth and thick.
- Transfer the mixture to a piping bag or zip-top bag with one corner snipped.
- If the filling feels too soft to hold a spiral, refrigerate it for 5 to 10 minutes. It should be pipeable but firm enough to retain its shape.
- Blend the cottage cheese, eggs, milk, maple syrup and vanilla extract until completely smooth.
- Add the flour, baking powder, baking soda, cinnamon and sea salt.
- Pulse just until combined, being careful not to over mix.
- Let the batter rest for 5 minutes. It should be considerably thicker than standard pancake batter.
- Lightly grease a nonstick skillet and heat it over medium-low.
- Scoop approximately 1/4 cup of batter into the skillet for each pancake. Keep the batter compact instead of spreading it thin.
- Let the bottom begin to set, then pipe a thin spiral of maple-cinnamon filling over the wet surface, beginning in the center and working outward. Leave space between the lines so the filling does not overwhelm the pancake.
- Continue cooking until the edges look set and bubbles begin appearing through the surface.
- Carefully flip the pancake and cook the swirl side until caramelized and the center is fully cooked.
- Continue with the remaining batter and filling. Keep the heat low so the thick pancakes cook through without burning the maple sugar.
- The recipe should make approximately 8 pancakes, with 4 pancakes per serving.
- Beat the softened butter, honey, cinnamon, vanilla bean paste and sea salt until pale, fluffy and nearly frosting-like.
- Stack four pancakes per serving.
- Serve with the optional whipped honey-cinnamon butter, warm maple syrup, additional cinnamon and a small pinch of flaky sea salt.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Did you love this recipe?
If you make this, please leave a star rating so I know you loved it. And if you share it on Instagram, tag @wideeyedgiant. Seeing your versions is the best part!
Give it a share:
