I’m sorry to have to do this to you.

But you must be aware of the deliciousness that is these pancakes.

I saw these pancakes on Tasty Kitchen a few months ago and my life has never been the same.

Then my life really changed when I made them. Like, my pants got tighter.

Understandable, right?

I made a few healthier substitutions for the original recipe.

You know how when you bake or cook something that tastes so incredible and you take 16 nibbles and bites but that is okay because you really didn’t eat it, you just had a few bites?


Well, turns out that isn’t really true.

I may have made the pancake batter a bit healthier, but nothing can prepare you for the maple-butter icing that goes on top.

You really can’t substitute healthy ingredients for that, and more importantly, why would you want to?

I’d swim in a pool of butter and maple syrup if it was appropriate.

It would be a bit sticky though. I wonder if they make a leave-in conditioner for that?

Whole Wheat Cinnamon Bun Pancakes

from Tasty Kitchen

1 1/2 cups whole wheat pastry flour

3 tablespoons sugar

4 teaspoon baking soda

1/2 teaspoon salt

1 tablespoon cinnamon

2 eggs beaten

1 cup skim milk

2 tablespoon brown rice syrup

1/4 cup butter, melted

1 tablespoon vanilla

Combine flour, salt, sugar, baking powder and cinnamon in a large bowl. In another bowl, combine eggs, butter, brown rice syrup, milk and vanilla.

Add wet ingredients to dry and stir until smooth.

Preheat skillet or griddle to medium heat. Pour 1/3 cup of batter for each pancakes, flipping once tiny bubbles form, about 2-3 minutes. Cook on other side or 30-60 seconds.

Maple-Butter Icing

from Tasty Kitchen

1 cup powdered sugar

1/4 cup melted butter

1 tablespoon maple syrup

1/4 cup milk (possibly more if needed)

Whisk all ingredients together until smooth, adding more liquid if needed. Drizzle on pancakes.

The moral of the story is: you must make these. Make them now, and tonight for dinner, and tomorrow for breakfast. And then again on Sunday for a snack. The pants-tightening is worth it.

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72 Responses to “Whole Wheat Cinnamon Bun Pancakes.”

  1. #
    A Teenage Gourmet — July 30, 2010 @ 6:04 pm

    Um, yum!


  2. #
    Jolene (www.everydayfoodie.ca) — July 30, 2010 @ 7:24 pm

    Cinnamon buns are MY FAVOURITE treat, so this is just mean :-) Hehe, I love it!


  3. #
    CaSaundra — July 31, 2010 @ 6:27 am

    Oh wow–I can totally taste/smell these already!


  4. #
    Yum Yucky — July 31, 2010 @ 8:04 am

    So nice of you to apologize for posting this.


  5. #
    Tava Tea — July 31, 2010 @ 1:04 pm

    Looks yummy. Too bad I can’t just boil eggs and prepare tea in the kitchen. Got the link for your blog from the comments section on the thinspired blog. Was expecting a porn site ;)


  6. #
    Ellen@FirednFabulous — July 31, 2010 @ 3:25 pm

    I came THISCLOSE to licking my computer screen! Girl, you are too good. TOO GOOD.


  7. #
    Erika @ Food, Fitness, & Fun — August 2, 2010 @ 7:42 pm

    Oh. My. God. Those pancakes look so good! How can you go wrong with cinnamon bun flavor anyways?! Mmmmmm. :-D


  8. #
    Jen @ My Kitchen Addiction — August 3, 2010 @ 4:25 pm

    These are oh-so-wrong, and yet oh-so-right … I want some right now! I might have to make them for breakfast tomorrow AM.


  9. #
    Kathleen @ Kat's Health Corner — December 31, 2010 @ 6:23 pm

    Whole Wheat Cinnamon Bun Pancakes — sounds SO good!!! :) I have to try it!


  10. #
    Heather — January 3, 2011 @ 2:45 am

    I HAVE got to make these…like, seriously!


  11. #
    Kira — January 23, 2011 @ 3:36 pm

    I will definitely be cutting down the baking soda, that’s all they tasted like D: But the cream on top was great, all soaked up in the pancakes… omnom. Will repeat!


  12. #
    Lisa — May 23, 2011 @ 6:40 pm

    Do you know how/ if I am able to turn this recipe into waffles?


    • Jessica — May 23rd, 2011 @ 7:51 pm

      I think it should work with this recipe!


  13. #
    Kirstie — September 16, 2011 @ 10:12 am

    I would like to make these today but do not have whole wheat flour or brown rice syrup… I’m in a crunch…could I use regular flour and corn syrup instead? I know that is WAY unhealthy, but would the recipe still taste ok? :) Thanks!!


    • Jessica — September 16th, 2011 @ 11:01 am

      Yes you can! :)


  14. #
    Alison — October 30, 2011 @ 11:10 pm

    I thought I would let you know what I found out today with this recipe. I actually am doing a project in a food class and decided to make these pancakes for my theme “A sweet, yet healthier twist on breakfast.” I had made these pancakes a few times before and one time was very successful once, and not so successfull a handful of times. In my failed attempts the final product tasted kind of bitter…very hard to describe. I thought it was the cinnamon. Lowered the cinnamon, still bitter. Thought it was the wheat flour, still bitter. I tried the recipe 5 different times. I learned that it was the baking soda that was making the product unsuccessful. On the link to the Tasty Kitchen website, this recipe calls for baking powder. I’m not sure if your’s was a typo or not. I was very successful with the recipe that called for baking powder rather than yours that called for baking soda. I think the one successful try I had I may have “mistakenly” used baking powder instead of baking soda. Thought you might want to look into this. Let me know if you have been successful with baking soda instead of the powder. Thanks!! Oh..and the maple-butter icing is absolutely fantastic!


  15. #
    Beth — June 3, 2012 @ 3:17 pm

    I think the correct ingredient is supposed to be baking POWDER, not baking soda!!! Will be making these soon – the frosting really sold me (and the whole wheat flour too!) PS I will be using agave nectar instead of brown rice syrup. I think that substitution will work fine, I hope!


  16. #
    AJ — February 23, 2014 @ 1:25 pm

    These smell delicious BUT they have WAY TOO MUCH baking soda. They are so salty my kids won’t even eat them! It’s a sad Sunday :(



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