Description

Indulge in warm, fluffy Snickerdoodle Pancakes, coated in a delightful cinnamon-sugar crust and drizzled with a luscious vanilla cream sauce. This easy recipe brings classic cookie comfort to your breakfast table, transforming ordinary mornings into extraordinary feasts.

Ingredients

Scale

For the Pancakes:
1½ cups (180g) all-purpose flour
1 cup (240ml) buttermilk
¼ cup (50g) brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
1 large egg, beaten
Butter for cooking
For the Cinnamon Sugar Coating:
3 tablespoons (42g) unsalted butter, melted
3 tablespoons (38g) granulated sugar
1 teaspoon ground cinnamon
For the Creamy Vanilla Sauce:
3 tablespoons (38g) granulated sugar
1 tablespoon cornstarch
1¼ cups (300ml) half-and-half
1 tablespoon (14g) unsalted butter, unsalted
1 teaspoon vanilla extract
1 teaspoon vanilla bean paste, optional

Instructions

On a shallow plate, mix together 3 tablespoons granulated sugar and 1 teaspoon cinnamon for the coating. Set aside.
In a large mixing bowl, combine the flour, buttermilk, brown sugar, baking powder, baking soda, 1 teaspoon vanilla extract, ½ teaspoon cinnamon, and the beaten egg. Mix until just combined; do not overmix.
Lightly spread butter over a griddle or pan set over medium heat. Pour ¼ cup of batter and spread evenly into a circle. Cook until the edges begin to brown and bubbles form on the surface (2–3 minutes). Flip and cook until the bottom is golden (1–2 minutes). Repeat with the remaining batter, adding a little butter before each pancake for golden rings.
Once a pancake is cooked, brush melted butter generously on both sides. Place it on the plate with the cinnamon-sugar mixture and flip until evenly coated. Repeat with all pancakes just before serving.
In a small saucepan over medium heat, whisk together 3 tablespoons granulated sugar and 1 tablespoon cornstarch. Add the half-and-half, 1 tablespoon unsalted butter, 1 teaspoon vanilla extract, and optional vanilla bean paste.
Bring the sauce to a boil, stirring regularly, and cook for 2 minutes until thickened. Remove from heat and serve warm with the pancakes.

Notes

Do not overmix the pancake batter; a few lumps are perfectly fine and will help create fluffier pancakes.
For the best texture, make sure the buttermilk and egg are at room temperature before mixing.
Adjust the amount of cinnamon sugar coating according to your personal taste.
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days, or freeze them for up to 2 months. Reheat gently before serving.
The creamy vanilla sauce can be prepared ahead of time and gently reheated over low heat, whisking constantly to maintain a smooth texture.

Prep Time: 15 minutes
Cook Time: 20 minutes
Cuisine: American

Nutrition

Calories: 395 kcal
Sodium: 350mg
Saturated Fat: 9g
Unsaturated Fat: 7g
Trans Fat: 0g
Fiber: 1g
Protein: 7g
Cholesterol: 65mg

Keywords: snickerdoodle pancakes, cinnamon sugar pancakes, vanilla sauce, breakfast recipe, easy pancakes, sweet breakfast, homemade pancakes, brunch