Reviewed: Oct. 10, 2009

Absolutely delicious pancakes!!! These are now the favorite for my family. My kids gave me high fives and said these are the only pancakes they want from now on. My husband is away at work but is excited to return home and try these wonderful pancakes. I tried to cut the fat by using 1 cup whole wheat flour, eggbeaters, splenda, brown rice syrup and smart balance butter. Even with the modifications they were absolutely delicious. I even added 4 oz melted fat free cream cheese to the icing and only use 1 1/4 cup confectioners sugar. I will try to omit the brown rice syrup next time to cut the fat even more since other reviewers had such great results without it. This recipe is definitely a keeper. Thanks for a wonderful recipe!!

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TRACY

Cooking Level: Expert

Home Town: Fayetteville, North Carolina, USA

Living In: Winchester, Virginia, USA

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Reviewed: Sep. 28, 2009

Like many others, I added in just over a table spoon of milk instead of corn syrup and it came out perfectly. The only modification I made was the icing. When I combined the 2 cups of confectioners' sugar, 2 ts of vanilla ex., and 1 TS of milk, I did not get a liquid product. I got clumps of flour-looking dry powder still, so I decided to add 2-3 table spoons (total) of milk into the icing mixture and it turned out Perfect! I didn't serve right away when hot because I was busy making other side dishes, but when I came back to the table, the icing hardened and turned into glaze like on a donut, yum!! Thank you for sharing this recipe with us! Served best with milk!

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HenryF

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Reviewed: Sep. 26, 2009

I thought this was really really good. It was quite filling though and a little went a long way. I think it might have been because the syrup was sooo sweet. I loved them though and will definitely make them again.

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Caitlin

Cooking Level: Intermediate

Home Town: Forestville, California, USA

Living In: Santa Rosa, California, USA

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Reviewed: Sep. 24, 2009

I upped the cinnamon a little and used pure maple syrup instead of corn syrup. These were AMAZING! And they really did taste like cinnamon rolls - YUM! I saw many people had problems with the batter, but I didn't. It turned out perfect.

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Tapring

Cooking Level: Intermediate

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Reviewed: Sep. 21, 2009

The recipe "as is" is a 4* recipe. With some modifications, this could easily be a 5* recipe. First, we thought it needed more cinnamon. Next time I'll add at least another 1/2 Tbsp if not an entire Tbsp more. We also thought the icing tasted too strongly of powdered sugar. It didn't have any real richness to it. I think next time I will add a little cream cheese to it to give it a better flavor. Overall it was a delicious dish and I'll definitely be making it again and again.

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Carrie

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Grand Rapids, Michigan, USA

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Reviewed: Sep. 12, 2009

These were soooooo good! My kids went absolute nuts for these! I couldnt make them fast enough! Thanks for the recipe. I will be making these again!

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Lindsey

Cooking Level: Intermediate

Home Town: Streamwood, Illinois, USA

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Reviewed: Sep. 10, 2009

I decreased the corn syrup to one tablespoon instead of two. My only other change was that instead of using 1 1/2 cups AP flour, I used I cup AP and 1/2 cup whole wheat. I figured that since the cinnamon would turn them brown anyway, I might as well sneak some wheat flour in there. The cakes themselves were very good; however, that sugar sauce that goes over top was too sweet. The pancakes were easily five stars, but the sauce ruined it. I'm glad my boyfriend forgo the sauce in favor of maple syrup -- mine were too sweet to eat. I'm not sure why . . . cinnamon buns have the same sauce and are usually not too sweet to eat. And, most pancake syrups are mostly sugar anyway. I'm not sure what went wrong here. All I know is they were far too sweet to enjoy. Thanks anyway.

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Wiley

Cooking Level: Intermediate

Home Town: Newport, Pennsylvania, USA

Living In: Middletown, Pennsylvania, USA

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Reviewed: Aug. 30, 2009

Very tasty and very easy! I doubled the recipe so I could have extras for the kids morning breakfast. I skipped the corn syrup and powdered sugar glaze, since I was limiting the kids sugar intake. I added about a half tablespoon more of cinnamon but next time will keep to the original amounts. The batter was thick but they spread out nicely and were very moist and fluffy. I will make these again and can't believe this recipe has sat so long in my recipe box!

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texascook

Cooking Level: Expert

Living In: Denton, Texas, USA

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Reviewed: Aug. 29, 2009

These are AMAZING!!! My family loved these! Nice alternative to cinnamon rolls, which my hubby doesnt like. He raved about these!! We will be making these regularly.

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AGGIE778

Cooking Level: Intermediate

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Reviewed: Aug. 23, 2009

SUPER! added extra cinnamon due to personal taste.... hall of fame goodness

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Ashley

Cooking Level: Intermediate

Home Town: Buna, Texas, USA

Living In: Orange, Texas, USA

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Reviewed: Aug. 21, 2009

OMGosh, these are really good! Perfect amount of cinnamon for these fluffy, tender griddle cakes. It really did remind us of cinnamon rolls, especially with the icing . Thanks, the family really liked them!

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Cookies

Living In: Hamilton, Ontario, Canada

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Reviewed: Aug. 20, 2009

These were good but not as good as I expected. My boys and husband liked them more than I did but no one really raved. I followed the recipe exactly.

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homeschooler3

Cooking Level: Intermediate

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Reviewed: Aug. 13, 2009

I give this recipe 4 stars because I felt like the batter was too "thick". It wasn't thin light other batter. You had to just dump it on the skillet. Something just wasn't right about it. My girls and husband did like the frosting instead of the syrup. I will keep the frosting idea but not the batter part of the recipe.

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pionergirl

Cooking Level: Intermediate

Home Town: Overland Park, Kansas, USA

Living In: Centerview, Missouri, USA

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Reviewed: Aug. 12, 2009

The cinnamon was overpowering, and made it hard to enjoy. I am never going out on a limb with pancake recipes again.

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dgroves

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Reviewed: Aug. 7, 2009

Absolutely delicious, made them for the fourth time this morning and finally broke down about writing a review! fiance loves them!

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Shutupneat

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Reviewed: Aug. 7, 2009

Great fluffy and yummy pancakes! I followed the pancake recipe exactly as stated. I did not have any powdered sugar to make the topping, so we had these with maple syrup. Thanks for sharing a fantastic recipe!

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crazycatlady

Cooking Level: Intermediate

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Reviewed: Aug. 6, 2009

I made the pancakes only & followed the recipe to a "t". They were delish! Kids loved them. Nice & fluffy. We had them w/regular ole maple syrup. Next time we'll try the powdered sugar icing.

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lisa

Cooking Level: Intermediate

Home Town: Holland, Michigan, USA

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Reviewed: Aug. 4, 2009

These were pretty good, not the best, but i'll make them again, could've used a little bit more cin. they were very fluffy, i replaced the corn syrup with honey also. they turned out nicely brown on both sides. very easy to cook, and def a different way to make breakfast. the syrup on the other hand wasn't cook, had to use way more milk than what was in the recipe, i even tried adding a little almond extract for flavor but i basically just taste like powdered sugar, next time im just using regular syrup. over all the actual "cakes" were pretty good.

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christi

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Reviewed: Aug. 2, 2009

These are awesome! I made these exactly as written and they turned out fluffy and delicious. The whole family loved them. I will definitely be making these again :)

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Mrs.Williams

Cooking Level: Intermediate

Home Town: Ventura, California, USA

Living In: Idaho Falls, Idaho, USA

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Reviewed: Jul. 26, 2009

These are just TERRIFIC! They combine my two favorite breakfast foods: pancakes and cinnamon rolls! They really do taste like cinnamon rolls. The only change I made was to use honey instead of corn syrup. I used melted real unsalted butter. I was cooking bacon at the same time and let the batter sit a little too long and it stiffened up. But I just added a little more milk and it was fine. They spread out and puffed up really nice. Next time I might try replacing some of the flour with whole wheat flour. I ended up using about 4 Tbsp. milk for the syrup to get it to pouring consistency. My hubby's compliment was, "Mmmmmm....now, THIS is breakfast!"

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