cinnamon roll ricotta pancakes

last updated on October 29, 2026

I am a sucker for two things: fluffy pancakes and cinnamon rolls. So why not combine them into the ultimate breakfast?? These cinnamon roll ricotta pancakes are fluffy and soft and have all the flavors of cinnamon rolls. I like to pile them high and add lots of vanilla cream on top. Oh, and lots of star butter pads.

ingredients you’ll need

For the ricotta pancakes:

• 1 cup flour
• 1 tbsp sugar
• 1 tsp baking powder
• 1 tsp baking soda
• pinch of salt
• 1 cup ricotta cheese
• ¾ cup milk
• 1 egg
• 1 tsp vanilla extract

For the cinnamon swirl:

• 4 tbsp butter, melted
• 6 tbsp brown sugar
• 1 tsp cinnamon

For the topping:

• ¼ cup heavy cream
• 1 tbsp powdered sugar
• 1 tsp vanilla extract
• Pinch of salt

how to make cinnamon roll ricotta pancakes

Step 1: Make the pancake batter

In a small bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a medium bowl, whisk the ricotta, milk, egg, and vanilla until smooth.
Pour the dry ingredients into the wet and fold gently with a rubber spatula until just combined. The batter may be a little lumpy—don’t overmix it!

Step 2: make the cinnamon swirl

Mix the melted butter, brown sugar, and cinnamon in a small bowl.
Transfer the mixture to a squeeze bottle for clean spirals (or use a spoon to drizzle if you’d like).

Step 3: Cook the pancakes

Heat a nonstick pan over medium heat and lightly grease with butter or oil.
Scoop a heaping ½ cup of batter onto the pan and spread it out slightly.
Drizzle the cinnamon mixture in a spiral on top.
Cook until bubbles form on the surface (about 2 minutes), then flip and cook for another 1–2 minutes until golden brown.
Repeat with the remaining batter and swirl mixture.

Step 4: Make the topping

In a small bowl, whisk together the heavy cream, powdered sugar, vanilla, and salt until slightly thickened—soft and pourable, but not stiff.
Drizzle over your warm pancakes and dive in.

why ricotta in pancakes?

Ricotta adds moisture and richness that makes the pancake batter feel almost custard-like. The small curds in ricotta create tiny air pockets, giving the pancakes a cloud-like texture. Unlike regular buttermilk pancakes, ricotta pancakes stay moist even after cooling—which means leftover pancakes still taste amazing the next day.

storing and reheating

Store any leftover pancakes in an airtight container in the fridge for up to 3 days. Reheat in a toaster oven or pan until warm. You can also freeze them with parchment between layers for easy weekday breakfasts—just microwave or toast when ready to eat.

other recipes you’ll love

• cinnamon miso oatmeal
• tahini banana bread
• banana streusel muffins
• apple pie overnight oats

cinnamon roll ricotta pancakes

[category] Breakfast

[published] November 9, 2025

[PREP] 10 minutes mins

[COOK] 10 minutes mins

[TOTAL] 20 minutes mins

Print recipe Pin Recipe

Ingredients

ricotta pancakes:

• 1 cup flour
• 1 tbsp sugar
• 1 tsp baking powder
• 1 tsp baking soda
• pinch of salt
• 1 cup ricotta cheese
• 3/4 cup milk
• 1 egg
• 1 tsp vanilla

cinnamon swirl:

• 6 tbsp brown sugar
• 4 tbsp butter melted
• 1 teaspoon cinnamon

topping:

• 1/4 cup heavy cream
• 1 tbsp powdered sugar
• 1 teaspoon vanilla extract
• pinch of salt

Instructions

1. Make the ricotta pancakes: combine the flour, sugar, baking powder, baking soda, and salt in a small bowl and stir to combine.
2. Place the ricotta, milk, egg, and vanilla in a medium bowl and whisk until smooth. Add the dry ingredients into the wet, and use a rubber spatula to mix until just combined. The batter may be a bit lumpy which is fine!
3. Set aside. To make the cinnamon swirl combine the butter, brown sugar, and cinnamon in a bowl. Transfer to a squeeze bottle (or just use a spoon to drizzle it on!).
4. Place a pan over medium heat. Grease lightly with butter or olive oil. Scoop a heaping 1/2 cup of batter onto the pan and flatten out. Drizzle the cinnamon mixture in a spiral on top of the pancake. After a couple minutes, flip and cook an additional 1-2 minutes until golden brown on both sides. Repeat with the remaining batter.
5. To make the topping, place the heavy cream, powdered sugar, vanilla extract, and salt in a small bowl. Whisk for a few minutes until the cream has thickened, but no peaks have formed. Drizzle on top of the pancakes and enjoy!