Snickerdoodle Pancakes

Inspired by snickerdoodle cookies, these fluffy breakfast pancakes are made of a cinnamon-buttermilk batter and topped with cinnamon sugar.

• Preparation Time: 15 mins
• Cooking Time: 5 mins
• Total Time: 20 mins
• Calories: 271 Calories

Ingredients

• 1 egg
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 2 teaspoons ground cinnamon
• 1 cup all-purpose flour
• ½ teaspoon baking soda
• 1 teaspoon ground cinnamon
• ¼ cup white sugar
• 2 tablespoons brown sugar
• 1 cup buttermilk
• 1 teaspoon cream of tartar
• 2 tablespoons butter, melted
• 5 tablespoons butter, melted
• ½ teaspoon sea salt
• 1 (7 ounce) can whipped cream (Optional)

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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

Step 4

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.

Step 5

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