These. Are. So. Good. Seriously, cinnamon buns as pancakes? I think so. They’re chock-full of cinnamon, maple flavoring, and almond; and instead of using syrup you top them with powdered sugar glaze. I found the recipe here, and I’ll duplicate it below, because it would just be wrong to not share.

THE INGREDIENTS

1 1/2 cups flour
3 Tablespoons sugar
1/2 teaspoon salt
4 teaspoons baking powder
1 Tablespoon cinnamon
2 eggs, beaten
1 cup milk
2 Tablespoons maple syrup (or 1/2 Tbs. maple flavoring + 1 1/2 Tbs. milk)
1/4 cup melted butter
1 Tablespoon vanilla

THE INSTRUCTIONS

Combine all the dry ingredients in a bowl. In a separate bowl, beat the eggs, and then add the milk, maple syrup, melted butter, and vanilla. Create a well in the flour mixture (hollow out the center), and pour the wet ingredients in. Whisk or stir until fully combined. Cook in a pan or griddle until brown on both sides. (Note: these tend to cook faster than normal pancakes, so be sure to keep the stove just below medium heat and keep a close eye on them)

Drizzle pancakes with a mixture of 2 cups powdered sugar, a few tablespoons of whole milk or cream (add it one Tbs. at a time until you reach the right consistency – just thin enough to pour), and 1 teaspoon almond or maple flavoring. Enjoy, then share with your closest friends. You’re welcome.

This recipe makes enough to feed about six people.