Snickerdoodle Pancakes

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Love snickerdoodle cookies? You'll adore these snickerdoodle pancakes that feature a fluffy buttermilk pancake base with cinnamon sugar caramelized on the outside.

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 326kcal

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

Storing Instructions

Store pancakes in refrigerator up to 6 days.

Nutrition