These snickerdoodle pancakes are thick and fluffy, coated with cinnamon sugar and completely reminiscent of snickerdoodle cookies. Cinnamon and sugar pancakes are delicious! They have the same flavor profile of churros pancakes. The recipe is super simple, comes together with everyday ingredients and is a guaranteed hit.
Jump to:
- What makes these snickerdoodle pancakes so good?
- Ingredients you need to make snickerdoodle pancakes:
- How to make the fluffiest cinnamon sugar pancakes:
- How to keep pancakes warm:
- Storing leftover pancakes:
- Snickerdoodle pancakes expert tips:
- Recipe FAQs:
- For more delicious pancake recipes:
- Snickerdoodle Pancakes
What makes these snickerdoodle pancakes so good?
They are cinnamon buttermilk pancakes, which means the buttermilk makes the pancakes so tender and flavorful. The ground cinnamon is a great flavor addition, which really elevates the pancake base.
By brushing the pancakes with melted butter, then pressing into a cinnamon sugar mix, you really pack on that snickerdoodle or churros pancake flavor.
Snickerdoodle pancakes are so simple to make. You just need a handful of everyday ingredients, and about 10 minutes of actual effort.
The smell and taste of these pancakes bring the wow factor! Great for holidays or extra special weekends. Kids will LOVE these, and adults will too.
Ingredients you need to make snickerdoodle pancakes:
Milk: Go for whole milk so you get the most fluff. You will also add white vinegar, in order to turn your milk into buttermilk! Cinnamon buttermilk pancakes are delicious.
Flour: Regular all purpose (plain) flour
Sugar: Both for sweetening the pancake batter slightly, and for dusting the finished pancakes with.
Cinnamon: We add some in the pancake batter, and also dust the pancakes with cinnamon. This gives that typical snickerdoodle flavor.
Baking powder and baking soda: A combination of both gives you lift and fluff factor.
Salt: A pinch of salt
Egg: I recommend having this pulled out of the fridge 20 minutes in advance so you get it to room temperature.
Vanilla
Melted butter: Again, both for moistening the pancakes, and for brushing the final pancakes with so that they stick to the cinnamon sugar mixture.
How to make the fluffiest cinnamon sugar pancakes:
- Make the buttermilk by whisking together the milk and vinegar, and setting aside for 5 minutes until curdled.
- In a large bowl, mix together the flour, sugar, cinnamon, baking powder, baking soda and salt.
- In a separate bowl, add the buttermilk, egg, the vanilla and the melted butter.
- 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 skillet 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.
- Enjoy! I like to stack pancakes two at a time on a plate, and drizzle with a little maple syrup.
How to keep pancakes warm:
I do this everytime I make pancakes, so that I can enjoy warm pancakes with my family once my flipping duties are over!
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 you can proceed with brushing with melted butter and dipping in the cinnamon sugar mixture.
Storing leftover pancakes:
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!
Snickerdoodle pancakes expert tips:
- Don’t overmix the pancakes once you add the dry ingredients to the wet, so you don’t toughen the batter. It’s ok if the batter is a little lumpy!
- 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.
- Use a 1/4 cup measure to scoop out pancake batter into the frying pan so you get evenly sized pancakes.
- If you don’t have a griddle to make multiple pancakes at the same time, what I do is place two pans on two different stove burners, and make two pancakes at a time!
Recipe FAQs:
Absolutely! If making for a larger group, this recipe is very easily doubled. I do it all the time!
I love fresh pancakes the most, so I’d recommend making right before serving. That said, they do reheat really well in a microwave for 10-20 seconds per pancakes, so you can make them in advance and store in the fridge.
The cinnamon sugar pancakes really remind me of churros too! To lean more into that, I’d serve with a chocolate sauce drizzled on top. Yum!
For more delicious pancake recipes:
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Snickerdoodle Pancakes
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
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!
Video
Notes
- 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!
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