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.
Notes
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.
ToReheat: 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.