To make the Icing Syrup, whisk the ingredients together until smooth and a pouring consistency. If too thick add more milk, if too thin, add more sugar.
For the pancakes: In a bowl, stir together the flour, sugar, salt, baking powder and cinnamon.
In a separate bowl, whisk the beaten eggs and milk. Stir in the vanilla and melted butter. Add the milk/egg mixture to the flour mixture and stir until just combined. There may be small lumps; set aside.
Preheat a lightly oiled or buttered griddle over medium heat. Pour enough batter (maybe 1/4 cup) to make about 3-4 inch pancakes (to make stackable). Cook until brown on both sides (a few minutes). Remove pancakes from griddle and pour over the Icing Syrup.