Sharing the recipe for these sweet and cheesy Cinnamon Sugar Cottage Cheese Pancakes. Serve them for breakfast on your next lazy Saturday or Sunday with fresh fruit and maple syrup.
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This is pure comfort food for me. As I’d imagine some of you did, I grew up eating cinnamon sugar toast for breakfast on white bread. There may not be any flavor quite as comforting to me as when melted butter combines with cinnamon and a healthy dose of sugar – it reminds me of fall, it reminds me of being a kid and asking for a snack, it reminds me of the holidays. The flavor has so much nostalgia baked into it for me that just the smell alone bring back childhood memories that I had long since forgotten.
The other comforting part of these pancakes, for me, also happens to be the part that loads them with protein. Our favorite breakfast spot in town makes these huge cottage cheese pancakes that I probably feasted on several times in a month before the pandemic. If we weren’t traveling, most lazy Sundays for Wyatt and I consisted of walking over to that restaurant in the late morning and ordering ourselves a big breakfast (me: cottage cheese pancakes, him: biscuits and gravy) and 2 bloody Mary’s. We’d then slowly make our way back home, often times wandering downtown on our way, just a little bit buzzed, and so satisfyingly full.
With the pandemic now almost 5 months in, we haven’t been to a restaurant since March and our Sunday tradition of strolling over to this restaurant hasn’t been carried out since February. I found myself really craving those pancakes the other week so I took matters into my own hands and developed a recipe for them. My version is a bit more home cooking friendly (smaller and easier to flip) but still hits all the right buttery and cheesy notes.
For this recipe, I have you start off by making a cinnamon sugar mixture to both put into the pancakes and also have some leftover to sprinkle on top when serving. They serve theirs with blueberries in the batter but I kept these simple with a cinnamon-sugar batter and then the option to serve with fruit on top. And whatever you do, don’t forget to serve with maple syrup – these are pancakes after all!
Sharing the recipe for these sweet and cheesy Cinnamon Sugar Cottage Cheese Pancakes. Serve them for breakfast on your next lazy Saturday or Sunday with fresh fruit and maple syrup.
- 1/4 cup granulated sugar
- 1 Tbsp cinnamon
- 1 1/4 cup all-purpose flour
- 2 Tbsp cinnamon-sugar mixture
- 1/2 tsp baking soda
- 2 Tbsp butter, melted and cooled + more for greasing the pan
- 3 large eggs
- 1 cup cottage cheese
- 1/2 cup whole milk
- fresh fruit or maple syrup for serving
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In a small bowl, whisk together sugar and cinnamon. Set aside.
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In a medim mixing bowl, whisk together the all-purpose flour, 2 Tbsp cinnamon sugar mixture, and baking soda. Use a spatula to make a well in the center of the dry ingredients by pushing them to the outside of the bowl. Add melted butter, eggs, cottage cheese, and milk to the center of the well. Whisk just the wet ingredients together until completely mixed and then fold the dry ingredients into the wet until a thick pancake batter has formed. Let sit to hydrate for a few minutes while you warm up the skillet.
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Heat a large skillet over medium heat and melt enough butter to coat the bottom of the pan. Working in batches, scoop 1/4 of the batter into the skillet (you should be able to fit 2-3 at a time depending on the size of the skillet) and cook, flipping halfway through, until both sides are golden and cooked through, about 2 minutes on each side.
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Serve warm with butter, maple syrup, the remaining cinnamon-sugar mixture, and/or fresh fruit.
Make sure to tag Vegetarian ‘Ventures on Instagram and use #vegetarianventures when trying this dish out!
