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ihop cinn a stack pancakes

Cinn-A-Stack Pancakes Recipe

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Prep Time 10 minutes
Cook Time 1 minute
Total Time 30 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups all-purpose flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 2 tbsp granulated sugar
  • ½ tsp salt
  • 1 ¼ cups buttermilk
  • 1 large egg
  • 2 tbsp unsalted butter, melted
  • 1 tsp vanilla extract
  • 4 tbsp unsalted butter, softened
  • ¼ cup packed brown sugar
  • 1 ½ tsp ground cinnamon
  • 4 oz cream cheese, softened
  • 1 cup powdered sugar
  • 3 tbsp whole milk
  • ½ tsp vanilla extract
  • Neutral cooking oil or butter, for the griddle

Method
 

  1. 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.
  2. Mash together the softened butter, brown sugar, and cinnamon into a smooth paste. Transfer to a small zip-lock bag with the corner snipped.
  3. 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.
  4. 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.
  5. Stack 3 to 4 pancakes per serving, cinnamon side up on each layer, and pour the cream cheese glaze over the top.

Notes

This recipe scales up easily for a crowd. Double the filling and glaze amounts first since those tend to run out before the batter does. If you're making these for guests, keep finished pancakes warm on a baking sheet in a 200°F (93°C) oven while you work through the batches.