Cinnamon Sugar Pancakes (high protein!)

A stack of golden Cinnamon Sugar Pancakes drizzled with white icing sits on a plate. A cinnamon stick and a small wooden bowl with a spoon are in the background, slightly out of focus.

4.75 from 4 votes

Cinnamon Sugar Pancakes (high protein!)

Made with just a few simple ingredients, these cinnamon sugar pancakes are high in protein and give cinnamon roll vibes without the effort. They freeze and reheat well so go ahead and whip up a double batch! Or enjoy right away with a Greek yogurt drizzle.

Prep Time5

Cook Time10

Total Time15

Course: Breakfast

Cuisine: American

Servings:

Calories: 376kcal

Author: Mika Kinney

Ingredients

1 cup all-purpose flour 1:1 gluten free works
½ cup cottage cheese plain greek yogurt works
5 eggs
2 teaspoon baking powder
½ teaspoon vanilla extract
2 tablespoon maple syrup or agave
½ teaspoon cinnamon
1 pinch salt

Topping

¼ cup white sugar
1 tablespoon cinnamon

Instructions

Heat a large skillet over low to medium heat with a bit of butter.
Blend ½ cup cottage cheese, 5 eggs, and 2 tablespoon maple syrup in a blender for 30 seconds.
In a large bowl, mix the 1 cup all-purpose flour, 2 teaspoon baking powder, ½ teaspoon vanilla extract, ½ teaspoon cinnamon, 1 pinch salt, and blended cottage cheese mixture until combined.
In a separate bowl, prepare the cinnamon sugar topping by mixing ¼ cup white sugar with 1 tablespoon cinnamon.
Pour about ⅓ cup of batter into the skillet. Sprinkle about 1 tablespoon cinnamon sugar on top of the batter. Cook for roughly 2 minutes on each side. You'll know it's time to flip when a handful of bubbles start to appear in the batter.
Repeat with all the batter. You should make about 8 pancakes that are 5" diameter. Enjoy with your favorite toppings!

Video

Notes

When blending with a countertop blender, you have to add the other wet ingredients in order for the blades to catch. They won't work with just a ½ cup of cottage cheese.

Storage

Fridge: Store in an airtight container for up to 4 days.

Freezer: These freeze well! Let them cool, then store in a freezer bag with parchment between each pancake for up to 2 months.

Reheating: Toast in a skillet or toaster oven to bring back that crispy edge, or microwave for 30 seconds if you're in a rush. I also enjoy these cold!

Nutrition