Who doesn’t love the IHOP Cinn-a-Stack Pancakes? These pancakes combine both the pancakes and cinnamon rolls. These pancakes have a creamy sweet cinnamon layer between the pancakes. Instead of syrup, these are topped with a light cream cheese frosting.
There is one meal that I love to go out for, that is pancakes. These pancakes are no exception. These are a wonderful treat you can enjoy on the weekend. I would go to say that these may be even better than those you get in the restaurant. Why are they better? You can use real butter when making the cinnamon layer, and this tastes so much better than the ones you get in the restaurant.
If you love both pancakes and cinnamon rolls you will love these pancakes. They are simply scrumptious. The IHOP pancakes are a classic, and when you combine the goodness of a cinnamon and sugar spread on them with a cream cheese frosting it is very difficult to get more decadent and this.
These pancakes are made with simple everyday ingredients that you can find in your pantry. Flour, sugar, eggs, buttermilk are the backbone of this recipe. The cinnamon layer has brown sugar, cinnamon, and butter. This gets topped with a very basic cream cheese frosting.
IHOP Cinn-a-Stack Pancakes
You can make your own IHOP Cinn-a-Stack Pancakes at home.
- 1/2 cup butter softened
- 1 cup packed brown sugar
- 1 tablespoon ground cinnamon
- 2 teaspoons cake flour your can use all-purpose
- 1/8 teaspoon salt
- 1/4 teaspoon vanilla extract
- Cream Cheese Icing
- 2 ounces butter
- 4 ounces cream cheese
- 1 cup powdered sugar
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
- 1 1/4 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 2 1/2 teaspoons sugar
- 1/2 teaspoon salt
- 1 1/2 cup buttermilk
- 2 tablespoons vegetable oil
- 1 egg slightly beaten
To Make the Cinnamon Layer In a small bowl combine the butter, brown sugar, cake flour, cinnamon, salt, and vanilla. Stir until well blended; set aside. Please note this should make a nice thick paste.
To make the cream cheese icing Use a mixer to blend together the cream cheese and the butter until light and fluffy. Slowly add the powdered sugar. When the powder sugar has been incorporated blend in the milk and the vanilla. To make the pancakes: Place the dry pancake ingredients (flour, sugar, salt, and baking soda) into a bowl, and stir to blend the dry ingredients. Add buttermilk, oil, and egg. Use a spoon to mix the pancake batter and beat until just smooth. Heat a skillet or an electric griddle to 350 and spray with non-stick spray. Pour about 1/2 cup of batter to form a 4-inch pancake.
When the pancakes start to show small bubbles on top, turn them over to finish cooking. You can assemble the stacks just before servings. Spread 2 teaspoons of the cinnamon mixture over one pancake, layer another pancake on top, spread 2 more teaspoons of cinnamon mixture over the top, and then drizzle with the cream cheese icing. The leftover cinnamon mixture goes great on toast too!