Cinnamon Griddle Cakes

Cinnamon Griddle Cakes

251 Reviews 24 Pics
  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
Emily C.
Recipe by  Emily C.

“A yummy and simple breakfast food, and a simple substitute to making cinnamon rolls. Delicious cinnamon biscuits that are baked on the griddle! ”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  1. In a medium bowl, combine flour, sugar, salt, baking powder and cinnamon.
  2. In a separate large bowl, beat together eggs, milk, corn syrup, butter and vanilla extract. Stir in the flour mixture.
  3. Heat a lightly oiled griddle or frying pan over medium low heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
  4. While pancakes are cooking, mix the icing. Combine confectioners' sugar, vanilla extract and enough milk to make a liquid frosting. Drizzle frosting on hot pancakes before serving.

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Reviews (251)

Rate This Recipe
Sarah Jo
180

Sarah Jo

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. NOTE: Adding chopped crisp bacon to this was a genius idea. It was so good it should be illegal. We ate every single pancake.

terrimonster
146

terrimonster

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!

Sumchelle
57

Sumchelle

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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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 330 cal
  • 17%
  • Fat
  • 7.9 g
  • 12%
  • Carbs
  • 59.5 g
  • 19%
  • Protein
  • 5.2 g
  • 10%
  • Cholesterol
  • 71 mg
  • 24%
  • Sodium
  • 401 mg
  • 16%

Based on a 2,000 calorie diet

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