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Snickerdoodle Pancakes

Julie Hubert

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

25 m servings 271 cals
Original recipe yields 8 servings

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Directions

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  • Prep

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  1. Combine flour, brown sugar, 2 teaspoons cinnamon, cream of tartar, baking powder, baking soda, and salt in a bowl with a whisk.
  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.
  3. Whisk white sugar and 1 teaspoon cinnamon together in a small bowl.
  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.
  5. Brush pancakes with the 5 tablespoons butter. Sprinkle each with 1 teaspoon of the cinnamon-sugar mixture. Top with whipped cream.

Footnotes

  • Cook's Notes:
  • You can also make the buttermilk mixture in a liquid measuring cup.
  • You can use up to 1/2 cup batter for each pancake.

Nutrition Facts


Per Serving: 271 calories; 16.5 g fat; 27.2 g carbohydrates; 4.2 g protein; 67 mg cholesterol; 394 mg sodium. Full nutrition

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Reviews

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It is very thick and you can add a splash more of buttermilk.

We thought these pancakes were just ok. The crunchiness of the sugar- cinnamon mixture was what we didn't care for.