Cinnamon Swirl Flapjacks

This recipe combines the best of both worlds: the comforting flavors of
cinnamon rolls and the ease of pancakes. If you’re missing IHOP’s cinnamon
roll pancakes (also known as Cinn-A-Stack pancakes), this copycat recipe
delivers all those beloved cinnamon roll flavors right to your plate.

Homemade Cinnamon Roll Pancakes: Easier Than You Think

Easier than traditional cinnamon rolls. This recipe eliminates
the need for yeast and the waiting time associated with dough rising.
Creating cinnamon rolls in pancake form is surprisingly simple! There’s no
rolling or slicing required. Instead, you’ll make a separate batter for the
cinnamon swirl. Simply pour it into a piping bag (or a zip-top bag), and
squeeze it onto each pancake.

Tested and Perfected. During the development of this recipe,
we initially found that the cinnamon swirl would melt and stick to the pan.
To solve this, we added flour and butter to the swirl batter, along with
brown sugar and cinnamon, which stabilizes the mixture. This combination
makes the swirl batter easy to squeeze, yet thick enough to stay where you
put it on the pancakes. We tested this many times to ensure perfect
results!

Perfect Finish: Top these pancakes with a tangy cream cheese
glaze, and you’ve achieved cinnamon roll pancake perfection!

Ingredient Highlights

• Cinnamon Swirl: You’ll need unsalted butter, brown sugar,
  all-purpose flour, and ground cinnamon to create the delicious cinnamon
  swirl.
• Pancakes: The pancake batter calls for typical pancake
  ingredients. You could use your favorite pancake mix to speed things up.
  If making your own batter, you’ll need an egg, milk, oil or melted butter,
  vanilla extract, all-purpose flour, granulated sugar, baking powder, and
  salt.
• Cream Cheese Glaze: To make the glaze, you’ll need unsalted
  butter, cream cheese, powdered sugar, and vanilla extract.

How to Make Cinnamon Roll Pancakes: Step-by-Step

This is a simplified guide. For the complete recipe, please see the recipe
card below.

Make the Cinnamon Swirl: In a small bowl, whisk together the
ingredients for the cinnamon swirl. Transfer the mixture to a piping bag or
a zip-top bag.

Make the Glaze: In a small, microwave-safe bowl, heat the
butter and cream cheese in 20-second intervals, stirring with a fork or whisk
after each interval. Once the mixture is just melted, mix in the powdered
sugar and vanilla extract until you achieve a smooth glaze. For a brighter
white glaze, use clear vanilla extract.

Prepare the Pancake Batter: In a mixing bowl, whisk the egg,
milk, oil, and vanilla extract until they are well combined. Add the flour,
sugar, baking powder, and salt on top of the wet ingredients. Gently toss
them together before stirring to combine the dry and wet ingredients. Mix
until just combined.

Cook the Pancakes: Heat a griddle over medium heat and grease
with butter, oil, or nonstick cooking spray. Pour ¼ cup of batter onto the
griddle for each pancake. Snip the corner of your piping bag and swirl the
cinnamon mixture onto the pancakes, starting in the center and working your
way outwards.

Helpful Tip: Keep the piping bag close to the pancake, and
avoid piping the swirl too close to the edge of the pancake; leave a small
border.

Fry the Pancakes: Cook the pancakes for 3 to 4 minutes on
the first side (including the time it took to pipe on the cinnamon swirl).
When bubbles begin to appear in the batter and don’t disappear, flip the
pancakes and cook for another 1-2 minutes, or until golden brown and cooked
through. To prevent the sugars from burning, carefully wipe the griddle with
a wet paper towel between batches.

Serve: Plate the finished pancakes and serve immediately
with a drizzle of the cream cheese glaze. If you’re a cinnamon enthusiast
like me, consider serving these cinnamon roll pancakes with a
cinnamon dolce
latte!

Recipe Adaptations

• Take a Shortcut: If you’re pressed for time, use your
  favorite boxed pancake mix to make the pancake batter. Simply prepare the
  cinnamon swirl batter and cook the pancakes as instructed. For another
  easy cinnamon-flavored option, try my
  churro pancakes.
• Change the Glaze: If cream cheese isn’t your favorite,
  you can use a basic vanilla glaze (powdered sugar, milk, vanilla) or
  simply add maple syrup to your pancakes. These pancakes are also
  delicious with homemade
  whipped
  cream!
• Make Sticky Bun Pancakes: Top the pancakes with homemade
  caramel
  sauce instead of the glaze, and a sprinkle of chopped
  toasted
  pecans.
• Add a Touch of Cardamom: To add more flavor,
  consider using cardamom, which is often used in Swedish cinnamon buns. You
  can add cardamom to the cinnamon swirl mixture for a Scandinavian twist!

Storage & Reheating

Refrigerate/Freeze: For optimal results, store the pancakes
without the cream cheese glaze. You can store leftover pancakes in the
refrigerator for up to 5 days, or in the freezer for up to 3 months. To
freeze cinnamon roll pancakes, place them in an airtight container or a
freezer bag, using parchment paper between the layers to prevent them from
sticking together.

Reheat: Reheat the pancakes in the microwave until they are
warmed through. Alternatively, place them on a baking sheet and heat in a
350ºF (175°C) oven for about 10 minutes, or until warmed. Drizzle with glaze
before serving.