Snickerdoodle Pancakes – All of your favorite snickerdoodle cookies flavors in a simple pancake recipe! Cinnamon vanilla pancakes topped with cinnamon sugar and a homemade vanilla sauce! This is the best pancake recipe for snickerdoodle fans!
So in case you missed it, snickerdoodle cookies are my absolute favorite! By now, I’ve made everything from snickerdoodle iced coffee to snickerdoodle mug cakes and they always seem to be a hit! For the first day of #BrunchWeek, I knew I wanted to make pancakes so I set to work brainstorming creative spins on this brunch classic before having an epiphany – Snickerdoodle Pancakes. Right then, I knew that I wanted these to be everything a snickerdoodle cookie was and more. This simple pancake recipe is jam packed with cinnamon and vanilla, rolled in cinnamon sugar just like a snickerdoodle cookie, and topped with an incredible warm vanilla sauce. This stack of snickerdoodle pancakes is truly a dream come true for snickerdoodle fans like me.
Whether you make these for breakfast, brunch, or breakfast for dinner, these snickerdoodle pancakes are so delicious and an easy way to feed a crowd. I made a batch of hash browns and bacon to go with these pancakes and it was basically the best meal ever! I want to give a big thanks to Dixie Sugar for all the sugar that they sent everyone who participated in #BrunchWeek, I put the sugar I got to good use in this pancake recipe.
Since this is my first #BrunchWeek recipe for this year, make sure to follow along and check out the other recipes coming up! I have four more planned and they are all phenomenal! For more information on #BrunchWeek and the giveaway that is happening, click HERE!
Can you double this pancake recipe?
Yes, I actually tripled the recipe and it turned out great.
Do these pancakes reheat well?
Yes, if you don’t dip them in butter and then put them in the cinnamon sugar. Do that after you reheat them.
Can you freeze these pancakes?
Yes, you can freeze them by putting them right into a ziploc bag and then into the freezer. Again, if you choose to do this, they store significantly better if you do not put them in the butter and cinnamon sugar mixture before freezing. If you freeze them, I suggest heating them up in a toaster oven until warm and then covering them in butter and cinnamon sugar.
Why do my pancakes turn out rubbery?
This can happen if you over mix the batter. To avoid this, mix the batter until it just comes together. If there are some lumps, that is okay.
Looking for more easy pancake recipes?
Strawberry Cheesecake Pancakes – These pancakes are jam packed with cream cheese and fresh strawberry and topped with fresh strawberry syrup.
Danish Aebleskiver – A fun, bite-sized classic danish breakfast! Light and fluffy pancake batter cooked in an aebleskiver pan until brown. Perfect with apple filling or drizzled with maple syrup.
You may need…
This post contains affiliate links which means that I will make a tiny bit with no extra cost to you.
- A griddle to cook they pancakes on.
- Vanilla bean paste for the vanilla sauce. This is the type I use!
- A great spatula for all that pancake flipping you will be doing!
- 1 1/2 cups all-purpose flour
- 1 cup buttermilk
- 1/4 cup brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 1/2 teaspoon cinnamon
- 1 large egg, beaten
- 3 tablespoons butter, melted
- 3 tablespoons granulated sugar
- 1 teaspoon cinnamon
- 3 tablespoons granulated sugar
- 1 tablespoon cornstarch
- 1 1/4 cups half-and-half
- 1 tablespoon butter, unsalted
- 1 teaspoon vanilla extract
- 1 teaspoon vanilla bean paste, optional
- Mix together cinnamon and sugar on a plate large enough to fit a pancake. Set aside.
- In a large mixing bowl, combine flour, buttermilk, brown, sugar, baking powder, baking soda, vanilla, cinnamon, and egg. Mix until well combined but do not over mix!
- Lightly spread butter over either a griddle or a pan over medium heat. Pour 1/4 cup of batter and spread evenly into a circle. Cook until the edge of the pancake starts to brown and bubbles start to form. Flip and cook until the bottom browns. Repeat with remaining batter. To get golden rings on pancakes, put a bit of butter on the griddle before pouring each pancake.
- Once a pancake has cooked, brush melted butter on both sides and place in on the plate with the cinnamon sugar. Flip the pancake around on there until it is coated evenly. Repeat with all of the pancakes right before serving.
- In a small saucepan over medium heat, mix together sugar and cornstarch. Add in half-and-half, butter, vanilla extract, and vanilla bean paste. Bring to a boil and cook for 2 minutes, regularly stirring. Remove from heat and serve with pancakes warm.
Take a look at what the #BrunchWeek Bloggers are creating today!
Cà Phê Trứng (Vietnamese Egg Coffee) from Tara’s Multicultural Table.
Cold Brew with Hazelnut Simple Syrup from The Barbee Housewife.
Hazelnut Milk Punch from Culinary Adventures with Camilla.
Irish Coffee from My Catholic Kitchen.
Strawberry Frosé from Love and Confections.
Everything Bagel Dip from Rants From My Crazy Kitchen.
Bacon, Asparagus and Spinach Frittata from Eat Move Make.
Cauliflower Waffles from Caroline’s Cooking.
Cheesy Hashbrown Casserole from Karen’s Kitchen Stories.
Deviled Eggs with Capers, Cucumber and Red Onion from Family Around the Table.
Farmers Casserole from A Day in the Life on the Farm.
Ham & Artichoke Strata from The Chef Next Door.
Bacon and Cheese Twists from Big Bear’s Wife.
Caramel Apple Dutch Baby from The Bitter Side of Sweet.
Carrot Cake Muffins from A Kitchen Hoor’s Adventures.
Chocolate Chip Pecan Cinnamon Rolls from Pass the Sushi.
Coconut Raspberry Skillet Pancake from Books n’ Cooks.
Danish Twists with Cream Cheese Filling from That Skinny Chick Can Bake.
French Toast Muffin Bites from Daily Dish Recipes
Make Ahead Mocha Granola from Wholistic Woman.
Toasted Coconut Granola from Cooking With Carlee.
Antipasto Pizza from Strawberry Blondie Kitchen
Asparagus & Crab Cake Benedict from The Crumby Kitchen
Breakfast Pizza from Hezzi-D’s Books and Cooks.
Corned Beef Hash Benedict from Sweet Beginnings.
Mini Breakfast Pot Pies from Forking Up.
I Dream of Hawaii Smoothie Bowl from Brunch-n-Bites.
Prosciutto Wrapped Pineapple Spears from Kudos Kitchen by Renee.
Refrigerator Pickled Asparagus from Shockingly Delicious.
Brown Sugar Cinnamon Coffeecake from It Bakes Me Happy.
Chocolate Coffee Maple Cupcakes from The PinterTest Kitchen.Disclaimer: Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, LorAnn Oils and Flavors, Cento Fine Foods, Michigan Asparagus, Cal-Organic and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #Brunchweek posts or entry.