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.
Icing
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.
Pancakes
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.