IHOP Cinn-A-Stack Pancakes Copycat Recipe
Copycat IHOP Cinn-A-Stack pancakes bring the cinnamon roll flavors of the restaurant stack straight to your kitchen. If you’ve had them at the diner and wondered how to get that sweet cinnamon swirl and cream cheese glaze at home on a random Tuesday, this recipe is for you.
The whole thing comes together in about 30 minutes, and you probably have most of the ingredients already.
Why I Love This Recipe
The cinnamon filling gets pressed into the batter right on the griddle, so every bite has that sticky, sweet swirl running through it rather than just sitting on top.
The cream cheese glaze is what pulls it all together. It’s tangy and just sweet enough, and it coats the stack the way a good glaze should.
This is the version I keep coming back to on weekends when I want something that feels like a treat without being a whole production.
Recipe Ingredients
- 1 ½ cups all-purpose flour – Standard AP flour gives the pancakes a soft, slightly chewy texture
- 2 tsp baking powder – Lifts the batter for thick, fluffy cakes
- ½ tsp baking soda – Works with the buttermilk for extra rise and tenderness
- 2 tbsp granulated sugar – Sweetens the batter just enough
- ½ tsp salt – Balances the sweetness
- 1 ¼ cups buttermilk – The acid keeps the batter light and gives a slight tang; shake it well before measuring
- 1 large egg – Binds the batter
- 2 tbsp unsalted butter, melted – Adds richness; melt and let it cool slightly before mixing in
- 1 tsp vanilla extract – Rounds out the flavor
- 4 tbsp unsalted butter, softened – Base of the cinnamon filling; must be soft enough to spread
- ¼ cup packed brown sugar – Gives the filling its deep, caramel-like sweetness
- 1 ½ tsp ground cinnamon – The main flavor of the filling; use fresh cinnamon for the best result
- 4 oz cream cheese, softened – Base of the glaze; full-fat works best
- 1 cup powdered sugar – Sweetens and thickens the glaze
- 3 tbsp whole milk – Thins the glaze to a pourable consistency; add more by the teaspoon if needed
- ½ tsp vanilla extract – Goes in the glaze for a little warmth
- Neutral cooking oil or butter – For greasing the griddle between batches
Variations / Substitutions
- Dairy-free – Swap buttermilk for 1 ¼ cups oat milk mixed with 1 tbsp apple cider vinegar, use coconut oil instead of melted butter in the batter, and use dairy-free cream cheese for the glaze. The texture is slightly less tender but still good.
- No buttermilk – Regular whole milk works if you stir in 1 tbsp white vinegar and let it sit for 5 minutes before using.
- Brown sugar swap – Light brown sugar gives a milder filling; dark brown sugar makes it richer and slightly more bitter in a good way.
- Extra cinnamon heat – Add a pinch of cardamom to the filling for a warmer, more complex spice note.
- Glaze without cream cheese – A plain powdered sugar glaze (powdered sugar plus milk) works if cream cheese isn’t your thing, though you lose the tanginess that cuts through the sweetness.
- Protein boost – Stir 2 tbsp plain Greek yogurt into the batter in place of some of the buttermilk for a slightly denser pancake with more protein.
If you like this kind of indulgent breakfast stack, you might also enjoy a Copycat IHOP Buttermilk Pancakes Recipe.
How To Make Cinn-A-Stack Pancakes
Step 1: Mix the Batter
In a large bowl, whisk together the 1 ½ cups flour, 2 tsp baking powder, ½ tsp baking soda, 2 tbsp granulated sugar, and ½ tsp salt. In a separate smaller bowl, whisk together the 1 ¼ cups buttermilk, 1 large egg, 2 tbsp melted butter, and 1 tsp vanilla extract. Pour the wet ingredients into the dry ingredients and stir just until combined. A few lumps are fine, and overmixing will make the pancakes tough.
The batter should look a little shaggy and thick. Let it sit for 5 minutes while you prep the filling, which gives the baking powder time to start working and results in a noticeably fluffier pancake.
Step 2: Stir the Cinnamon Filling
In a small bowl, mash together the 4 tbsp softened butter, ¼ cup packed brown sugar, and 1 ½ tsp ground cinnamon with a fork until it forms a smooth, spreadable paste. You want it fully combined with no dry sugar sitting at the bottom of the bowl.
Transfer the filling to a small zip-lock bag or piping bag. This makes it much easier to pipe a swirl onto the pancakes while they cook. If the filling feels too stiff, let it sit at room temperature for another minute or two.
Step 3: Whisk the Cream Cheese Glaze
Beat the 4 oz softened cream cheese with a fork or hand mixer until it’s smooth and lump-free, about 1 minute. Add the 1 cup powdered sugar, 3 tbsp whole milk, and ½ tsp vanilla extract, then whisk until the glaze is completely smooth and pourable. It should run off a spoon in a slow, steady ribbon. If it’s too thick, add milk 1 teaspoon at a time.
Set the glaze aside at room temperature while you cook the pancakes. Cold glaze thickens up and won’t pour evenly over a hot stack.
Step 4: Cook the Pancakes
Heat a griddle or large non-stick skillet over medium heat (around 350°F / 175°C if you have an electric griddle). Lightly grease the surface with a small amount of neutral cooking oil or butter. Pour about ⅓ cup of batter per pancake onto the griddle. Once bubbles form across the entire surface and the edges look set, about 2 to 3 minutes, snip the corner of your filling bag and pipe a spiral of cinnamon filling onto the top of each pancake, starting from the center and working outward.
Flip each pancake and cook for another 1 to 2 minutes until the underside is deep golden brown. The filling side will caramelize against the griddle, which is exactly what you want. Grease the surface again lightly between each batch so the filling doesn’t burn and stick.
The pancakes will feel slightly sticky on the cinnamon side when you lift them. That’s the caramelized sugar, and it’s a good sign.
Step 5: Stack and Glaze
Stack 3 to 4 pancakes per serving with the cinnamon side facing up on each layer. Pour the cream cheese glaze generously over the top of the stack, letting it run down the sides and pool slightly at the base of the plate.
Recipe Tips
- Room temperature matters for the glaze. Cold cream cheese will leave lumps no matter how hard you whisk. Take it out of the fridge at least 20 minutes before you start.
- Don’t press down on the pancakes after flipping. It deflates the air bubbles you worked to build in the batter and flattens the stack.
- The filling bag trick saves time. If you try to spoon the filling on, it clumps in one spot. A small zip-lock bag with the corner cut gives you way more control over the swirl.
- Watch your heat between batches. The griddle tends to get hotter as you go. If the second batch is browning faster than 2 minutes, nudge the heat down slightly.
Cook times by pan type and heat level:
| Pan Type | Heat Setting | Time Per Side |
|---|---|---|
| Non-stick skillet | Medium | 2 to 3 min / 1 to 2 min |
| Cast iron | Medium-low | 3 to 4 min / 1 to 2 min |
| Electric griddle (350°F / 175°C) | Set temp | 2 to 3 min / 1 to 2 min |
How To Store
- Refrigerate – Stack cooled pancakes in an airtight container with a piece of parchment between each one to prevent sticking. They keep well for up to 3 days. Store the glaze separately in a small jar or container in the fridge for up to 5 days.
- Reheating – Warm pancakes in a toaster or in a 300°F (150°C) oven for 5 to 8 minutes. The microwave works in a pinch but softens the caramelized cinnamon layer. Re-whisk the glaze with a splash of milk if it’s thickened in the fridge before pouring.
What To Serve With Cinn-A-Stack Pancakes
A side of crispy bacon works well here because the saltiness cuts through the sweetness of the glaze and keeps the whole plate from feeling one-note. Fresh berries, especially raspberries or sliced strawberries, add a little brightness and acidity that balances the richness of the cream cheese.
A strong black coffee alongside this stack is worth mentioning too. The bitterness genuinely offsets the sweetness so each bite of pancake tastes a little more vivid.
Frequently Asked Questions
Can I make the batter the night before?
Yes, but leave out the baking powder and baking soda, then stir them in right before cooking. Adding them too early means the leavening burns off overnight and the pancakes won’t rise properly.
Can I freeze these pancakes?
Yes. Freeze cooled pancakes in a single layer on a baking sheet first, then transfer to a freezer bag. They keep for up to 2 months. Freeze the glaze separately in a small container and thaw it in the fridge the night before.
My cinnamon filling soaked into the batter instead of swirling. What went wrong?
The filling was probably too warm and oily when you piped it. If your kitchen is hot, pop the filled bag in the fridge for 5 minutes to firm it up before piping. The filling should be soft but not runny.
Can I use pancake mix instead of making the batter from scratch?
You can. Use 1 ½ cups of your preferred dry pancake mix prepared according to the package directions, then follow the rest of the recipe exactly for the filling and glaze.
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Ingredients
Method
- Whisk together the flour, baking powder, baking soda, granulated sugar, and salt in a large bowl. In a separate bowl, whisk the buttermilk, egg, melted butter, and 1 tsp vanilla. Combine wet and dry, stir until just mixed, and rest for 5 minutes.
- Mash together the softened butter, brown sugar, and cinnamon into a smooth paste. Transfer to a small zip-lock bag with the corner snipped.
- Beat the softened cream cheese until smooth, then whisk in the powdered sugar, whole milk, and ½ tsp vanilla until the glaze is pourable. Set aside at room temperature.
- Heat a greased griddle or skillet to medium heat (350°F / 175°C). Pour ⅓ cup batter per pancake. Once bubbles cover the surface and edges look set (2 to 3 minutes), pipe a cinnamon swirl on top, then flip and cook 1 to 2 more minutes until deep golden brown.
- Stack 3 to 4 pancakes per serving, cinnamon side up on each layer, and pour the cream cheese glaze over the top.
