My love of breakfast food is no secret. There is no shame in whipping up a batch of french toast for dinner or having a late night bowl of cereal – In college, I spent many nights sitting in the dorm hallway with one of my good friends and a
bowl bag of cereal. You can imagine my excitement when I happened upon these Cinnamon Roll Pancakes – I was inspired. That next weekend they made an appearance on my stove-top, with a few minor alterations to the recipe. I used these copycat IHOP pancakes as the base, and made a couple changes to the cinnamon swirl and icing. I’ve actually never been to IHOP so I can’t say whether the pancakes were comparable or not, but they sure were delicious! And that icing? Amazing! It was the perfect union of cinnamon rolls and pancakes.
Copycat IHOP Pancakes (serves 4-5):
- 1 1/2 cup flour
- 1 tsp baking soda
- 1 tsp baking powder
- pinch of salt
- 1 egg
- 1/4 cup sugar
- 1 1/4 cup buttermilk (or if you’re me, 1 Tbsp lemon juice + the remaining milk to make 1 1/4 cup)
- 2 Tbsp butter, melted
- 1 Tbsp vanilla
- Whisk flour, baking soda, baking powder, and salt together.
- Add egg, sugar, buttermilk, butter and vanilla and continue to whisk until no clumps remain.
- Preheat a pan until a drop of water sizzles immediately when dropped onto pan.
- Place ~1/4 cup of batter on griddle and pipe cinnamon swirl over the top. Flip when the middle is bubbly and the ends begin to cook.
- 1/4 cup butter, melted
- 1/3 cup brown sugar
- 1/2 Tbsp cinnamon
Combine everything in a small bowl and mix with a whisk or fork. Transfer to a plastic bag and snip the corner.
Cream Cheese Icing:
- 1/4 cup butter
- 3 oz cream cheese
- 1 tsp vanilla
- 3/4-1 cup powdered sugar