Cinnamon Bun Pancakes

Since my friend Vertigo B turned me on to these pancakes 2 weeks ago, I've made them 4 times. They've become the staple Saturday morning breakfast. This morning, Gabby asked if we could have them on Sunday mornings too. I guess she really likes them. Anything with frosting must be good, right?

The above photo is not mine. I couldn't grab my cell phone fast enough to snap a picture of my pile of pancakes. Imagine if you will 3 sets of grubby, icing filled hands (because they couldn't keep their hands out of the frosting before the pancakes were served) grabbing each and every last one of the yummy cinnamon disks. So thank you Pioneer Woman for the beautiful photo.
Now, down to business. Here's what you've been waiting for. The recipe. You better make 2 batches of the frosting...I'm talking from experience here.
Cinnamon Bun Pancakes
1-½ cup All-purpose Flour
3 Tablespoons White Sugar
½ teaspoons Salt
4 teaspoons Baking Powder
1 Tablespoon Cinnamon
2 whole Eggs Beaten
1 cup Milk
2 Tablespoons Corn Syrup
¼ cups Butter, Melted
1 Tablespoon Vanilla

Preparation Instructions
In medium bowl, combine flour, sugar, salt, baking powder and cinnamon with a whisk. Whisk well to make sure everything is combined. In separate large bowl, beat together eggs, milk, corn syurp, butter and vanilla. Stir in flour mixture.
Heat a lightly oiled griddle or frying pan over medium/low heat. Pour about 1/4 cup batter onto griddle. Brown on both sides.
Serve warm with icing drizzled over the top.

Maple Butter Icing
1 cup Powdered Sugar
¼ cups Butter, Melted
Dash Of Salt
1 Tablespoon Maple Syrup
¼ cups Whole Milk (more If Needed)
Preparation Instructions
Whisk all ingredients together until smooth, adding more milk as needed.