IHOP Cinn-a-Stack Pancakes
User Reviews
4.8
IHOP Cinn-a-Stack Pancakes
Description
These pancakes start with a classic buttermilk base, yielding a tender and moist texture. The cinnamon layer, made by blending softened butter with brown sugar, flour, cinnamon, salt, and vanilla, forms a thick paste that provides a moist, sugary filling when spread between the pancakes. The stack is then topped with a smooth cream cheese icing combining cream cheese, butter, powdered sugar, milk, and vanilla, adding a slightly tangy and sweet finish.
The pancakes cook to a light golden color, showing small bubbles before flipping to ensure the correct doneness. Layering with the cinnamon paste just before serving keeps the pancakes moist without making them soggy. This dish is a decadent breakfast treat, best enjoyed warm and pairs well with coffee or a glass of milk.
Ingredients
Cinnamon Layer
- 1/2 cup butter softened
- 1 cup brown sugar packed
- 1 tablespoon ground cinnamon
- 2 teaspoons cake flour you 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
Pancakes
- 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
Instructions
- 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!
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 684 kcal
% Daily Value*
| Calories | 684kcal | 34% |
| Carbohydrates | 83g | 28% |
| Protein | 7g | 14% |
| Fat | 37g | 57% |
| Saturated Fat | 23g | 115% |
| Cholesterol | 115mg | 38% |
| Sodium | 592mg | 25% |
| Potassium | 294mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 60g | 120% |
| Vitamin A | 1100IU | 22% |
| Calcium | 192mg | 19% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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