Breakfast & Brunchcopykat4.8
IHOP Cinn-a-Stack Pancakes with Cream Cheese
Fluffy pancakes layered with sweet cinnamon filling and topped with cream cheese frosting. Better than the restaurant version!
👥 6 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 10 min🔥 Cook: 15 min👤 Stephanie Manley📖 copykat
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●skillet
- ●griddle
📝 Preparation Steps
1
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.
ground cinnamon1 tablespooncup butter (softened)1/2butter2 ouncescup buttermilk1 1/2cake flour (you can use all-purpose)2 teaspoons
2
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.
cream cheese4 ouncescup butter (softened)1/2butter2 ouncescup buttermilk1 1/2powdered sugar1 cupmilk1 tablespoon
3
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.
egg (slightly beaten)1
4
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!
ground cinnamon1 tablespooncream cheese4 ounces
Nutrition Facts
calories
684 kcal
fat Content
37 g
serving Size
1 serving
fiber Content
1 g
sugar Content
60 g
sodium Content
592 mg
protein Content
7 g
cholesterol Content
115 mg
carbohydrate Content
83 g
saturated Fat Content
23 g
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