Love snickerdoodle cookies? You’ll adore these tall, fluffy pancakes that taste almost like the real thing!
Please excuse me while I get my latest breakfast rampage outta my system….
Yesterday….the breakfast smoothie to end all smoothies. Today….cookies in the form of pancakes.
Because, let’s be honest, all of us have had cookies for breakfast at some point during our lives. We might as well have our pancakes on the breakfast menu too.
Sometimes my breakfast rampages can be a good thing.
Scratch that sentence above. It’s ALWAYS a good thing to go on a breakfast rampage. Nobody could disagree with that reasoning. Except the bathroom scale perhaps, but I never really liked that thing anyway…
P.S. This is me pretending that weekend breakfast can happen anytime/EVERY DAY OF THE LOOONG WEEK.
P.P.S. Weekend? Come soon, kthanks.
But yes, you did read that correctly: My favorite cookie in the universe somehow just collided with my favorite breakfast item in the universe.
I mean, SOMEBODY has to make these executive decisions around here.
Tough decisions, guys, VEEERY tough decisions must be made…
Snickerdoodles, meet pancakes. Pancakes, say ‘yo to snickerdoodles.
Dum-dum-du-dum. *that’s a wedding march FYI.*
These pancakes though, friends. Oh. My. Gawsh. They’re super-soft. Spot-on cinnamon-sugary. So-dang-amazing-I-want-to-faceplant-into-my-screen.
My keyboard would probably get covered in sticky syrup and that would probably suck but it would be SO worth it.
These pancakes = SQUEEEE!
Today’s pancakes are the fluffy of the fluffy. And yes, I firmly believe that they are seriously so fluffy I’m gonna DIE!
Cream of tartar and sour cream are the leading factors behind these pancakes awesome texture. Don’t sub for these ingredients, guys! Combined with the sugary cinnamon flavor, it *almosts* trick your tastebuds into thinking you’re eating snickerdoodles for breakfast.
Seriously, though that is one GOOD-LOOKIN’ stack of pancake heaven.
#1 reason why you should make these pancakes TODAY:
Because a cookie pancake just can never steer your Tuesday wrong. I’m thinking a nice ol’ fashioned brinner is in order tonight. A 5-foot stack for me and a 5-foot stack for you. ♥
Grab those berries if you’re feeling fancy-schmancy, and make sure you have lotsa’ maple syrup ready to drown these pancake babies.
Drowning in maple syrup. Eeek. Sounds morbid, but to tell you the truth I think it sounds like a nice way to go.
Anywhooo, don’t drown yourself in the syrup. Dump the maple goodness on top of a 5-ft stack of snickerdoodle goodness. Sprinkle on the extra cinnamon sugar (yes, yes, yes!) Dig into the cookie pancakes you’ve been dreaming of your whole life.
And don’t share.
- 2-1/4 cups white whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 tablespoon coconut sugar or brown sugar
- 1-1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1 large egg
- 3 tablespoons vegetable oil
- 1/4 cup sour cream
- 2 cups buttermilk
- Cinnamon sugar for sprinkling optional
- Maple syrup and fruit for serving
- In a large bowl, whisk flour, baking powder, baking soda, cream of tartar, sugar, cinnamon, and salt.
- In a separate large bowl, whisk egg, oil, sour cream, and buttermilk until smooth. Gently fold flour mixture into liquid until just combined.
- Preheat a griddle or non-stick skillet over medium-high heat. Working in batches, drop 1/4 cup pancake batter on skillet or griddle and cook on each side 1-1/2 to 2 minutes until golden. Serve pancakes warm with cinnamon sugar, maple syrup, and fruit if desired.
P.S. More insane breakfast madness is coming. On Friday because on Thursday we’re doing chocolate insanity. This week is gonna ROCK your tastebuds. 🙂