Description
Indulge in warm, fluffy Snickerdoodle Pancakes, coated in a delightful cinnamon-sugar crust and drizzled with a luscious vanilla cream sauce. This easy recipe brings classic cookie comfort to your breakfast table, transforming ordinary mornings into extraordinary feasts.
Ingredients
Scale
- 1½ cups (180g) all-purpose flour
- 1 cup (240ml) buttermilk
- ¼ cup (50g) brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- 1 large egg, beaten
- Butter for cooking
- 3 tablespoons (42g) unsalted butter, melted
- 3 tablespoons (38g) granulated sugar
- 1 teaspoon ground cinnamon
- 3 tablespoons (38g) granulated sugar
- 1 tablespoon cornstarch
- 1¼ cups (300ml) half-and-half
- 1 tablespoon (14g) unsalted butter, unsalted
- 1 teaspoon vanilla extract
- 1 teaspoon vanilla bean paste, optional
Instructions
- On a shallow plate, mix together 3 tablespoons granulated sugar and 1 teaspoon cinnamon for the coating. Set aside.
- In a large mixing bowl, combine the flour, buttermilk, brown sugar, baking powder, baking soda, 1 teaspoon vanilla extract, ½ teaspoon cinnamon, and the beaten egg. Mix until just combined; do not overmix.
- Lightly spread butter over a griddle or pan set over medium heat. Pour ¼ cup of batter and spread evenly into a circle. Cook until the edges begin to brown and bubbles form on the surface (2–3 minutes). Flip and cook until the bottom is golden (1–2 minutes). Repeat with the remaining batter, adding a little butter before each pancake for golden rings.
- Once a pancake is cooked, brush melted butter generously on both sides. Place it on the plate with the cinnamon-sugar mixture and flip until evenly coated. Repeat with all pancakes just before serving.
- In a small saucepan over medium heat, whisk together 3 tablespoons granulated sugar and 1 tablespoon cornstarch. Add the half-and-half, 1 tablespoon unsalted butter, 1 teaspoon vanilla extract, and optional vanilla bean paste.
- Bring the sauce to a boil, stirring regularly, and cook for 2 minutes until thickened. Remove from heat and serve warm with the pancakes.
Notes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 395
- Sugar: 20g
- Sodium: 300mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 100mg