Cinnamon Roll Pancakes (Because I'm hooked to Ihops Cinn-a-Stacks)

Ingredients

• 1.5 cups All-Purpose Flour (for pancake batter, sifted)
• 2 teaspoons Baking Powder
• 2 tablespoons Granulated Sugar
• 1/4 teaspoon Salt
• 1 Large Egg (room temperature)
• 1 cup Milk (whole or 2% works best)
• 2 tablespoons Unsalted Butter (melted for batter)
• 4 ounces Cream Cheese (softened, room temperature)
• 1 cup Powdered Sugar
• 2 tablespoons Unsalted Butter (for cinnamon spread, melted)
• 2 tablespoons Brown Sugar
• 1 teaspoon Ground Cinnamon
• 2 tablespoons Half‑and‑Half
• 1 teaspoon All-Purpose Flour (to thicken cinnamon spread)

Instructions

1. Combine Dry Ingredients

   In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt until evenly distributed.

   Time: PT2M

2. Mix Wet Ingredients

   In a smaller bowl, beat the egg, then stir in the milk and melted butter until smooth.

   Time: PT2M

3. Combine Wet and Dry

   Make a well in the center of the dry mixture and pour the wet mixture in. Gently stir with a whisk until just combined; the batter should stay slightly lumpy.

   Time: PT2M

4. Rest the Batter

   Let the batter sit at room temperature for about 10 minutes. This allows the flour to hydrate and the leavening to activate.

   Time: PT10M

5. Prepare Cream Cheese Glaze

   In a small bowl, beat the softened cream cheese with the powdered sugar until smooth. Add a splash of milk if the glaze is too thick.

   Time: PT3M

6. Heat the Griddle

   Preheat a griddle or skillet over medium‑high heat. Test readiness by sprinkling a few drops of water; they should sizzle and dance.

   Time: PT2M

   Temperature: 375°F

7. Cook the Pancakes

   Lightly grease the hot griddle, then pour batter to form 3‑inch pancakes. Cook until bubbles form on the surface (about 2 minutes), flip, and cook another 2 minutes until golden.

   Time: PT12M

   Temperature: 375°F

8. Make Cinnamon Spread

   In the small pot, melt the butter over medium heat. Stir in the brown sugar until dissolved, then add cinnamon. Pour in the half‑and‑half, bring to a gentle simmer, remove from heat, and whisk in the teaspoon of flour to thicken.

   Time: PT2M

   Temperature: Medium

9. Assemble the Pancake Stack

   Place one pancake on a plate, spread a generous layer of the cinnamon spread, add another pancake, repeat until you have three layers. Finish with a final drizzle of the cream cheese glaze.

   Time: PT5M

10. Pipe the Glaze

    Transfer the cream cheese glaze to a piping bag (or zip‑top bag with a corner cut) and pipe decorative swirls over the top of the stack.

    Time: PT2M

Nutrition Facts

Calories

420

Protein

9 g

Carbohydrates

55 g

Fat

18 g

Fiber

2 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Whole Wheat Flour, Gluten‑Free Flour Blend
• Instead of Baking Powder: Baking Soda (use 1/2 tsp plus 1 tsp lemon juice)
• Instead of Granulated Sugar: Coconut Sugar, Honey (reduce other liquids)
• Instead of Salt: Sea Salt
• Instead of Large Egg: Egg Substitute (e.g., flax egg)
• Instead of Milk: Buttermilk, Almond Milk
• Instead of Unsalted Butter: Margarine, Coconut Oil (solid)
• Instead of Cream Cheese: Neufchatel Cheese, Greek Yogurt (for lighter glaze)
• Instead of Powdered Sugar: Confectioners' Sugar
• Instead of Unsalted Butter: Margarine
• Instead of Brown Sugar: White Sugar + Molasses
• Instead of Ground Cinnamon: Cinnamon Sugar (reduce sugar)
• Instead of Half‑and‑Half: Whole Milk, Heavy Cream diluted 1:1
• Instead of All-Purpose Flour: Cornstarch (half amount)

Equipment Needed

• Mixing Bowl
• Whisk
• Small Pot
• Griddle or Skillet
• Spatula
• Piping Bag (optional)
• Measuring Cups
• Measuring Spoons

Critical Steps — Do Not Skip

• Do not over‑mix the pancake batter; a few lumps are okay.
• Allow the batter to rest for at least 10 minutes for maximum fluffiness.
• Test the griddle temperature with water droplets before cooking.
• Watch the cinnamon spread closely to avoid burning.
• Assemble while the pancakes are still warm so the spread stays spreadable.

Chef Tips from the Video

• Use buttermilk instead of regular milk for extra tang and fluff.
• Add a pinch of nutmeg to the cinnamon spread for deeper spice flavor.
• For a golden edge, lightly butter the griddle just before each batch.

Troubleshooting

Storage

Refrigerator: Glaze and cinnamon spread keep 3‑4 days in airtight containers; pancakes reheat well.

Freezer: Pancakes freeze up to 2 months; thaw and reheat in a toaster or microwave.

Room temperature: Assembled stack should be eaten within 2 hours; otherwise refrigerate.

Make-Ahead Tips

• Prepare the cream cheese glaze a day ahead and store in the fridge.
• The cinnamon spread can be made up to 24 hours ahead; gently re‑warm before use.
• Cook all pancakes, let them cool, then stack with parchment paper between layers and freeze.

Frequently Asked Questions