Breakfast Cinnamon Rolls Ditch the Mix DIY pancakes

Cinnastack IHOP Pancakes

This Mother’s Day mom requested brunch with pancakes.  So of course, we did!  But not just any pancakes — pancakes with lots of toppings!

We had strawberries, blueberries, maple syrup, sugar-free syrup, blueberry syrup, and last but not least….. Cinnamon Spread.  This cinnamon spread is similar to what IHOP puts on their Cinnastack pancakes in between the pancake layers.

What if you don’t want pancakes?  You can add this to ice cream, waffles, whipped cream, coffee….anything that deserves a little splash of ooey gooey cinnamon roll flavor.  The cinnamon roll spread tastes like the inside middle of a cinnamon roll.  SO GOOD!

I have LOTS of pancake recipes on the blog to choose from.  We tested these on fluffy regular pancakes and sourdough pancakes – both were delicious!  I bet the cinnamon spread would be AMAZING on pumpkin pancakes as well!

Here’s a list of some tasty pancake recipes on the blog to try:

Whole Wheat Pancakes
Power Pancakes
Light and Fluffy Oat Pancakes
Sourdough Pancakes
Greek Yogurt Pancakes
Pumpkin Pancakes – Paleo
Pumpkin Pancakes
Gingerbread Pancakes

Cinnastack IHOP Pancakes

Fluffy, gooey cinnamon filling between stacks of scrumptious pancakes.


Cinnamon Spread

  • 1 cup brown sugar
  • 1 Tb sugar
  • 1/2 cup water
  • 1/2 cup maple syrup
  • 2 and 1/2 Tb cinnamon
  • 5 Tb butter
  • 1 tsp salt


  • 1 cup powdered sugar
  • 2 Tb milk plus more
  • 1 tsp vanilla extract


  • 2 cups flour
  • 1/4 cup sugar
  • 1 tsp salt
  • 1/4 tsp baking soda
  • 1 Tb baking powder
  • 1 and 1/2 cups milk
  • 2 Tb white or apple cider vinegar
  • 2 eggs
  • 2 Tb vegetable oil or applesauce
  • 1 tsp vanilla
  • 1/2 stick butter for cooking


Cinnamon Spread

  • In a small saucepan, add brown sugar, sugar, maple syrup and water. Stir to combine. Heat over medium-high heat until boiling. Turn down to a simmer and boil for at least 5 minutes or mixture is at 230 degrees.
  • Remove pan from heat. Add cinnamon and stir in completely. Add salt and stir. Allow to cool down while making pancakes. Store in the fridge for longer use. This is served well in a squeeze bottle.


  • Add powdered sugar, milk and vanilla together. Whisk until combined. Add milk little by little until you have the consistency you like. This may be stored in the fridge. This is served well in a squeeze bottle.


  • In a great big bowl, whisk together the flour, salt, sugar, baking soda, and baking powder.
  • In a medium bowl, whisk together the eggs, milk, vinegar, oil and vanilla.
  • Add the wet to the dry and whisk until just combined. The lumps are okay!
  • Preheat an electric griddle to 350. Or, preheat a nonstick pan on the stovetop to medium heat. Add a tablespoon or so of butter to the pan and melt. Add 1/4 cup of pancake batter and spread out. Cook 1-2 minutes. Flip. Cook another 1-2 minutes. Both sides should be golden brown. Serve hot.
  • To put the Cinnastack together: place one pancake on a plate. Drizzle cinnamon spread. Add another pancakes. Drizzle cinnamon spread. Keep adding as much as you like. Drizzle the top with icing.


Recipe adapted from Joshua Weissman

Leave a Reply

Copyright © 2011 - 2024 Mary Ellen Riley All Rights Reserved. WP Plugins