These snickerdoodle pancakes have all the cozy cinnamon flavor of classic snickerdoodle cookies, but in a form that’s perfect for breakfast!
If it was socially acceptable, we’d probably all eat cookies for breakfast on a daily basis, but because we’re adulting adults and we want to be responsible people, most of us forego the cookies in the morning. (Unless it’s a breakfast cookie, of course!)
But that doesn’t mean you can’t get your cookie fix in pancake form, right?
Snickerdoodle pancakes taste like the cookies you know and love, but the recipe swaps the chewy cookie dough for light, fluffy buttermilk pancakes.
While chocolate chip pancakes are good, they’re basically just pancakes with chocolate chips in them, but snickerdoodle pancakes really capture the flavor of the cookie thanks to an irresistible layer of cinnamon sugar.
About this snickerdoodle pancake recipe
When you sprinkle sugar (or cinnamon sugar, in this case) on a pancake while it’s cooking, magic happens.
The sugar caramelizes, creating a lacy, crispy, sweet layer on the top of each pancake. And, as with any spice, heating the cinnamon brings out its flavor in the best way, making these pancakes fragrant and cozy and the perfect weekend breakfast for a lazy Saturday morning when you want to stay in your pajamas just a little bit longer.
Oh, and if you have kids who have a tendency to sleep in on the weekend, the scent of cinnamon wafting from the kitchen is better than any alarm clock you can buy!
What you need
If you bake or make pancakes often, you probably have many (or all!) of the ingredients for snickerdoodle pancakes on hand already! Here’s what you’ll need:
- Wet Ingredients: Butter, eggs, water, buttermilk, vanilla extract
Here’s how to make a buttermilk substitute if you don’t have it on hand.
- Dry ingredients: All-purpose flour, granulated sugar, baking powder, cream of tartar, salt. Cream of tartar (along with the cinnamon) gives these pancakes that signature slightly tart snickerdoodle flavor.
- For the topping: Granulated sugar, ground cinnamon (or, if you have our cinnamon sugar mixture on hand, you can use that!)
How to make them
Prepare. Preheat an electric griddle to 375ºF, or set a nonstick skillet or griddle over medium-low heat.
Mix the wet ingredients. Beat the melted butter and the eggs in a mixing bowl, then whisk in the water, buttermilk, and vanilla extract.
Add the dry ingredients. Whisk in the flour, sugar, baking powder, cream of tartar, and salt. Let the batter rest for 5 minutes.
Make the cinnamon sugar. While the batter rests, stir together the cinnamon and sugar in a small bowl.
Cook the pancakes. Pour a heaping ¼-cup of batter onto the cooking surface. Sprinkle ½ teaspoon of the cinnamon-sugar mixture over the top, then cook the first side for about 3 to 4 minutes, or until bubbles form and pop on the top. Flip and cook about 1 to 2 minutes more on the second side.
Repeat with the remaining snickerdoodle pancake batter.
The name snickerdoodle came from a German pastry called Schneckennudel, which means snail noodle. Schneckennudel is a yeast roll that’s closer to a cinnamon bun than a cookie, but somehow the name came to be used for this classic cookie recipe!
Snickerdoodles are soft, chewy, and have a flavor reminiscent of a sugar cookie—but the big difference is that they’re coated in cinnamon sugar! The flavor is cozy, spiced, and very cinnamon-forward, so if you’re not a fan of cinnamon, snickerdoodles (and snickerdoodle pancakes) might not be for you!
How to make these snickerdoodle pancakes your own
Here are some ideas for topping and customizing your snickerdoodle pancakes!
- Amp up the cinnamon flavor. Add cinnamon chips to the batter for even more cinnamon goodness!
- Add some crunch. Chopped pecans might not be a traditional part of a snickerdoodle cookie, but they are delicious in these pancakes! Stir them into the pancake batter before cooking the pancakes.
- Top them. Homemade whipped cream, cinnamon whipped cream, chocolate whipped cream, cinnamon cream cheese glaze, fried apples, blueberry sauce, strawberry sauce—there are so many ways to top these snickerdoodle pancakes. You can’t go wrong with classic maple syrup either, though!
Make Ahead Ideas
These snickerdoodle pancakes can be made in advance for meal prep breakfasts. Store them in the refrigerator for up to 5 days, or in the freezer for up to 3 months.
Freeze these pancakes in an airtight storage container or in a large freezer bag with parchment paper between the layers to prevent sticking.
Microwave snickerdoodle pancakes until they’re heated through, or place them on a sheet pan, cover it with foil, and heat them in a 350ºF oven for about 10 minutes. To reheat the pancakes from frozen, simply add a few more minutes to the cooking time.
More dessert-inspired pancake recipes
Get the Recipe: Snickerdoodle Pancakes
For the batter:
- ¼ cup butter, melted
- 2 eggs
- 1 cup water
- ¾ cup buttermilk
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon cream of tartar
- Dash of salt
For making the snickerdoodle coating:
- ¼ cup granulated sugar
- ½ tablespoon cinnamon
- Preheat an electric griddle to 375ºF or a nonstick frying pan over medium low heat.
- Whisk together the melted butter and the eggs. Then whisk in the water, buttermilk, and vanilla extract.
- Add the flour, sugar, baking powder, cream of tartar, and salt then whisk until the flour is incorporated. Set aside for 5 minutes.
- Stir together sugar and cinnamon.
- Place a heaping ¼ cup of batter on the preheated griddle or frying pan.
- Sprinkle ½ tsp of the cinnamon-sugar mixture on top.
- Cook the first side for about 3-4 minutes then flip and cook about 1-2 minutes on the second side.
- Repeat for the remaining batter.
- To Freeze: Freeze these pancakes in an airtight storage container or in a large freezer bag with parchment paper between the layers to prevent sticking.
- To Reheat: Microwave snickerdoodle pancakes until they’re heated through, or place them on a sheet pan, cover it with foil, and heat them in a 350ºF oven for about 10 minutes. To reheat the pancakes from frozen, simply add a few more minutes to the cooking time.