Reviewed: Apr. 4, 2009

These were fluffy and delicious. The only thing I did differently was substitute 1/2 cup whole wheat flour for white and I left out the corn syrup. I only made half the icing and it was still plenty. Will be making this again!

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WYU001

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Reviewed: Apr. 4, 2009

This is for the pancakes only. I used buttermilk and cut back the cinnamon to a tsp. because I served it with Absolute Best Pancake Syrup, also from this site. I'm one of those that kept the corn syrup in and kept the baking powder at it's original four tbsp. I made the batter last night and cooked it on my griddle this morning. I had no problems. It spread nicely and cooked evenly. My whole family loved these pancakes, especially with the syrup. The pancakes cooked up incredibly fluffy. I was pleasantly surprized. It really does taste like a cinnamon roll. This recipe's a keeper. EDITED REVIEW: I "sift" the ingredients together with a wisk before adding all the wet, which I've also whisked all together in a smaller bowl. This prevents overmixing. If you make this the night before, like I do, let it sit out a bit before you spoon it on the griddle. This made nine large pancakes.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Apr. 3, 2009

These were delicious! My sister who isn't a big eater had 3! The only change I made was cut the icing in half and we used maple syrup, it was perfect!

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Princess Alana

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Reviewed: Mar. 7, 2009

Very, Very good. I always have all the ingredients on hand. Will be makning this one often! Thanks for a great recipe!

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LOWA

Cooking Level: Intermediate

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Reviewed: Feb. 26, 2009

My family loved these griddle cakes. It was fast and easy. I made extra mix and put it in the refrigerator and my kids would make a few for breakfast before they went to school.

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Angi-H.

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Reviewed: Feb. 24, 2009

I omitted the corn syrup and didn't make the icing. I did add an extra tsp of cinnamon though. The end result was delicious but, a little too sweet for my hubby and I. However, I KNOW that kids would love them. I will make this for my little brother and sister when they come to visit.

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EudailyFam

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Reviewed: Dec. 25, 2008

LOVE, LOVE, LOVE! this recipe!!!!! The house smells GREAT and every one is happy!

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Cathy K.

Cooking Level: Expert

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Reviewed: Sep. 24, 2008

i tried this recipe and i found it to be delicious. If using an electric griddle, cook at 350 or below. I agree with the other reviewers in adding more cinnamon. In fact,I doubled the cinnamon in my recipe and will likely triple it next time. The outcome was delicous! I also added raisins to the last batch and the raisins definitely gave it an extra punch. It's pretty easy to make and will add to my breakfast menu for variety. This is definitely a twist from typical pancakes. Mine came out more like pancakes rather than the biscuit like consistency other reviewers mentioned. *They looked like the picture and I was pleased with the result. I skipped on the icing and found it be to be tasty enough with pancake syrup. I might try the icing next time for brunch. Don't want to overload the kids with sugar on their way to school! Thanks for the recipe.

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samantha

Cooking Level: Expert

Living In: Birmingham, Alabama, USA

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Reviewed: Aug. 14, 2008

Per the picture, I was expecting pancakes. But, these puffed up more than regular 'cakes and "Biscuits" is a more appropriate choice of word. Skipped the corn syrup, used the extra TBS of milk, and GOBS more cinnamon. The husband, who usually isn't dazzled by breakfast said, "You toss some raisins in and these would be EXACTLY like the biscuits you used to get at Hardee's". Adding to the paper box!

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Sumchelle

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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Reviewed: Aug. 11, 2008

We did not make the icing for these, but we made the pancakes as directed and they were really good!

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SarahMc

Cooking Level: Intermediate

Home Town: Teutopolis, Illinois, USA

Living In: Edwardsville, Illinois, USA

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Reviewed: Jul. 14, 2008

My children and I love this recipe! My 10 year old chef is always asking to cook using this recipe!! The only change we made was to add more milk to the frosting. It makes it more like syrup and less like "frosting".

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Angela

Cooking Level: Intermediate

Living In: Hubbard, Ohio, USA

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Reviewed: Jul. 12, 2008

I substituted honey for the corn syrup and added a dash of maple extract. The pancakes tasted great, but the extra-thick batter had a tendency to burn before getting done in the middle. Will make again, but experiment with changes to the recipe to prevent scorching.

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SPACIESTACIE

Cooking Level: Intermediate

Living In: Marshall, Texas, USA

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Reviewed: Jun. 7, 2008

These were so good! Just substitute honey for the icky corn syrup! I will make these again for sure! I didn't make the frosting, just covered in syrup and whip cream. Awesome. Thank you! ! !

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Jamie

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Reviewed: May 31, 2008

My family makes these all the time and we absolutly love them.

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mrslovebug29

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Reviewed: Apr. 27, 2008

My kids' breakfast of choice is pancakes so we are always looking for new pancake recipes. These were a HUGE hit! Typically, my kids each eat most or all of one plate-size pancake. This morning, they each ate TWO each! I asked if they were especially hungry and they replied, "No, these were just extra good!" Per the suggestion of other reviewers, I omitted corn syrup (didn't have)and added an extra teaspoon of cinnamon. I made the icing and was glad I did. The kids really enjoyed the change from regular maple syrup. Be careful though, you don't need to use much. Try this recipe; you'll be glad you did.

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STACYB1967

Cooking Level: Intermediate

Home Town: Green, Ohio, USA

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Reviewed: Apr. 6, 2008

Everyone I've made these for LOVE them!! I use raw sugar (which is sweeter so you use less AND it's not bleached!) I also omitted the corn syrup, added an extra teaspoon of cinnamon & vanilla to both the batter & the icing. We just drizzled the icing on while they were still hot - WAY less sugar then traditional pancakes since we didn't need syrup and no need to top w/ butter either. You can also replace the butter w/ unsweetened applesauce for a lower fat version. GREAT recipe!! A saturday morning staple in our house.

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rexx1

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Reviewed: Apr. 5, 2008

My husband and I enjoyed these pancakes so much we made them twice this week. The first time I made the recipe as written, except I omitted the corn syrup and skipped the topping. The second time I added an extra teaspoon of cinnamon and topped them with syrup, powdered sugar, a bit more cinnamon, and a pinch of nutmeg. Delicious!

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Megan

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Reviewed: Mar. 17, 2008

These were soo good! They came out perfect and Fluffy. I substituted 1/2 of the flour for whole wheat flour for variety. And the powdered sugar sauce...just make sure you only put the tiniest bit on each, or they will be way too sweet.

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Boifriendimpared

Cooking Level: Intermediate

Home Town: Modesto, California, USA

Living In: Sonora, California, USA

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Reviewed: Mar. 11, 2008

Very good recipe! Last weekend, I made it twice, once for breakfast and once for an afternoon snack. I didn't make the icing, though, and I didn't add the corn syrup. I used 2 tbs. of sugar and it turned out less sweet, so it left room to experiment with toppings. :) Very good with honey and REAAALLY good with chocolate-chocolate chip ice cream! Thanks, Emma!

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Marina

Cooking Level: Intermediate

Living In: Thessaloniki, Central Macedonia, Greece

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Reviewed: Feb. 17, 2008

It's very easy to make this recipe with much less sugar! Leave off the corn syrup (ugh - corn syrup) and don't prepare the topping. If the batter seems a bit thick because you left off the corn syrup, just stir in an additional tablespoon of milk. I made these cakes in this fashion and used a sugar-free syrup as a topping. It was so yummy! Thank you for a great inspirational recipe!

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terrimonster

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