Love snickerdoodle cookies? You’ll adore these snickerdoodle pancakes that feature a fluffy buttermilk pancake base with cinnamon sugar caramelized on the outside.
Because, let’s be honest, all of us have had cookies for breakfast at some point throughout our lives. We might as well have pancakes on the breakfast menu too while we’re at it.
These lil pancake gems that sit before you today are quite honestly my favorite breakfast experience in awhile. Picture a soft and fluffy buttermilk pancake cooked in buttery cinnamon sugar that forms a lovely crust so you get both the fluffiness from the pancake inside and a little sugary crunch on the outside.
That’s these pancakes folks. It’s snickerdoodles + pancakes rolled into one glorious breakfast item and it is dynamite to say the least.
These Snickerdoodle Pancakes Feature…
- A soft and fluffy buttermilk pancake base
- Caramelized cinnamon sugar
- An easy recipe that comes together in minutes
Making the Pancakes
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Unsalted butter
- Brown sugar
- Eggs
- Vanilla extract
- Buttermilk
- All-purpose flour
- Baking powder
- Baking soda
- Kosher salt
- Granulated sugar
- Ground cinnamon
Tips for Perfect Pancakes
- Spoon and level flour – I use the spoon-and-level technique for measuring flour as this will prevent over-measuring your flour. Use a spoon to scoop flour into the measuring cup, then level with the back of a knife.
- Allow melted butter to cool – wait for the butter to cool before mixing with the other ingredients to prevent curdling.
- Gently fold batter – use a light hand when mixing batter to prevent overmixing.
- Use real buttermilk – this gives the pancakes a rich and tangy flavor.
- Sprinkle batter with cinnamon sugar during cooking – this will caramelize the sugar and give the pancakes a lovely snickerdoodle flavor.
Recipe Variations
Try these ideas for a different twist on these pancakes.
- Add fruit – fold 3/4 cup diced strawberries, raspberries, or blueberries into batter.
- Make it chocolate – fold 1/2 cup semisweet or dark chocolate chips into batter.
- Add more spices to cinnamon sugar – try adding a pinch of ground nutmeg, cloves, ginger, or allspice to the cinnamon sugar.
Everyone’s favorite cookie hanging out in breakfast form just seems like the right call when you get that pancake craving! These are easy enough for any old weekend but also definitely one to pull out when you’re trying to impress.
Just uh, make sure you make a double batch. Trust.
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
More pancake breakfasts you’ll love!
Snickerdoodle Pancakes
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Ingredients
- 3 tablespoons unsalted butter, melted and cooled
- 2 tablespoons packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups buttermilk
- 2 cups all-purpose flour (spooned and leveled)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- Unsalted melted butter for cooking
- Butter and maple syrup for serving
Instructions
- In a large bowl, whisk melted butter, brown sugar, eggs, vanilla, and buttermilk until smooth. In a separate medium bowl, combine flour, baking powder, baking soda, and salt. Fold flour mixture into liquid until batter is just combined.
- In a small bowl, combine granulated sugar and cinnamon. Set aside for a moment.
- Preheat a large skillet or griddle over medium heat and lightly brush with butter. Working in batches, drop pancake batter by heaping 1/4 cupfuls onto hot skillet. Sprinkle a layer of cinnamon sugar the raw side of pancake and allow to cook 2-3 minutes on each side, flipping once until pancakes are golden brown. Repeat cooking method with remaining batter, adding more butter to skillet as needed.
- Serve pancakes warm with butter and maple syrup. Enjoy!
Notes
Nutrition
This post was updated with new recipe adjustments and photos on 4/6/26.
Shelby @ Go Eat and Repeat says
Cinnamon is such a great addition to pancakes. It adds SO much flavor without any extra sugar. Yum!
Sarah says
Agreed! It makes these pancakes into everything they are. 😉 Thanks Shelby!
Ashley says
Cookies in the form of pancakes?? That is something I can definitely get down with. These look awesomeeee.
Sarah says
Thanks Ashley!! xoxo
Denise | Sweet Peas & Saffron says
GENIUS! These look amazing! I have no problem eating ‘cookies’ for breakfast 😉 And yes…please, week, end, get here already!! Gorgeous photos too, Sarah!
Sarah says
Haha! Glad to hear I’m not the only one who feels inclined to eat cookies for breakfast. 😀 Thanks for the photo love, girl! xoxo
Chris @ Shared Appetite says
Ermagherd… my wife is a huge fan of snickerdoodles… I think I need to win husband of the year and make her a batch of these very soon!
Sarah says
You are so right that you would win hubby-of-the-year with these pancakes! 😀
Amber @ Dessert Now, Dinner Later! says
We love trying new versions of pancakes! I think my kids will love these!
Sarah says
The kiddos in this house gave these pancakes two thumbs up!
Mary Frances says
You’re the queen of set ups aren’t you 🙂 If you matched up snickerdoodles and pancakes, your siblings are in good hands 😉 This stack is calling my name, the perfect weekend breakfast!
Sarah says
Haha! I like to think that I take VERY good care of my siblings in the foodie department. LOL. 😉