Snickerdoodle Pancakes

Prep 15 m Cook 5 m Ready In 25 m

“Inspired by snickerdoodle cookies, these quick and easy breakfast pancakes are made of a cinnamon batter and topped with cinnamon sugar.”



1 cup all-purpose flour

2 tablespoons brown sugar

2 teaspoons ground cinnamon

1 teaspoon cream of tartar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon sea salt

1 cup buttermilk

1 egg

2 tablespoons butter, melted

1 teaspoon vanilla extract


1/4 cup white sugar

1 teaspoon ground cinnamon

5 tablespoons butter, melted

1 (7 ounce) can whipped cream (optional)


Combine flour, brown sugar, 2 teaspoons cinnamon, cream of tartar, baking powder, baking soda, and salt in a bowl with a whisk.

Combine buttermilk, egg, butter, and vanilla extract in a small bowl. Beat to break up the egg. Pour into the flour mixture and stir until batter is foamy and just combined.

Whisk white sugar and 1 teaspoon cinnamon together in a small bowl.

Heat a large non-stick griddle over medium-low heat. Pour 1/3 cup batter onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Brush pancakes with the 5 tablespoons butter. Sprinkle each with 1 teaspoon of the cinnamon-sugar mixture. Top with whipped cream.

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