Snickerdoodle Pancakes
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Snickerdoodle Pancakes
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These soft and fluffy cinnamon pancakes coated in a cinnamon sugar mixture are SO good. They taste just like snickerdoodles but in pancake form! Super simple to make, and a great way to elevate breakfast. A guaranteed hit!
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Ingredients
- 3/4 cup whole milk 170g
- 1 tablespoon white vinegar
- 1 cup flour 125g
- 2 tablespoon sugar 25g
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 egg room temperature
- 1/2 teaspoon vanilla
- 2 tablespoon butter, melted 28g
For finishing:
- 3 tablespoon butter, melted 42g
- 3 tablespoon sugar
- 1 teaspoon cinnamon
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Instructions
- In a large bowl, combine the milk and vinegar, and set aside to stand for 5 minutes until curdled. Whisk to combine.
- In a separate large bowl, mix together the flour, sugar, baking powder, baking soda and salt.
- Add an egg, the vanilla and the melted butter to the buttermilk and whisk to combine.
- Add the dry ingredients all at once to the wet, and whisk until flour patches disappear. A few lumps are fine, but don't over mix.
- Let the batter rest for 5-10 minutes while you heat a pan on the stove.
- Lightly grease the pan with nonstick spray or butter, and pour about 1/4 cup of batter on the pan. Cook for 2-3 minutes one side, then once you see bubbles form and the edges of the pancake drying up, flip to the other side and cook another minute or so.
- Mix together the cinnamon and sugar in a shallow plate for assembling.
- After each pancake cooks, brush each side with melted butter then dip each side in the cinnamon sugar mix so that the cinnamon sugar sticks to the pancakes.
- Serve, preferably two pancakes stacked on top of each other, and with a light drizzle of maple syrup. Enjoy!
Notes
- Pancake recipe base adapted from Allrecipes.
- Don't overmix batter when you add the dry ingredients to the wet, so you don't toughen the batter. Some lumps are fine!
- Brush generously with melted butter and press down firmly to coat in the cinnamon sugar mixture, so that you make sure it sticks to the pancakes.
- To make churros pancakes, drizzle the finished pancakes with chocolate syrup instead of maple syrup.
- Feel free to double the recipe for a crowd.
- Keeping pancakes warm: Turn the oven on really low heat, 200 F (100C), and place a baking sheet in the oven. As soon as a pancake is done, transfer it to the baking sheet. Spread them out so they aren’t on top of each other so they don’t get moist. This will keep them warm without drying them out until you are ready to eat!If you are doing this, once you remove them from the oven, brush with the melted butter and press into the cinnamon sugar mixtures.
- Storing leftovers: Leftover pancakes last 2-3 days in the fridge, or you can freeze them (first on a baking sheet separately so they don’t stick, then once solid you can transfer them to a freezer bag) for 2-3 months. They make a great on the go breakfast, we love having leftover pancakes. You can heat them in a microwave in 10 second bursts, an oven at low heat, or even in a toaster. They’ll still taste really good!
Nutrition Information
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Calories
418kcal
(21%)
Carbohydrates
43g
(14%)
Protein
13g
(26%)
Fat
22g
(34%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
269mg
(90%)
Sodium
608mg
(25%)
Potassium
196mg
(6%)
Fiber
1g
(4%)
Sugar
18g
(36%)
Vitamin A
842IU
(17%)
Vitamin C
1mg
(1%)
Calcium
168mg
(17%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 418 kcal
% Daily Value*
| Calories | 418kcal | 21% |
| Carbohydrates | 43g | 14% |
| Protein | 13g | 26% |
| Fat | 22g | 34% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 269mg | 90% |
| Sodium | 608mg | 25% |
| Potassium | 196mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 842IU | 17% |
| Vitamin C | 1mg | 1% |
| Calcium | 168mg | 17% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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