Snickerdoodle Pancakes Recipe

Did you know you can serve dessert for breakfast without any cookies, ice cream, or cake ending up on the table? Okay, well maybe some variation of cake will be served: the pancake. And yes, perhaps these pancakes do taste like a classic snickerdoodle cookie. At any rate, there's no ice cream! What we have here are, in the words of chef and recipe developer Melissa Olivieri of The Olive Blogger, "Deliciously fluffy pancakes that taste like the classic snickerdoodle cookie — a great breakfast for the holidays!"

Once your family tries these sweet and tasty pancakes, it's doubtful they'll be willing to wait until the holidays to have them again. So maybe they're a great breakfast for every weekend? Regardless of when you choose to serve these snickerdoodle pancakes, you'll be pleased to know that despite their abundance of flavor, they hardly require an abundance of effort to prepare. Let's get right to it!

Making a single batch of snickerdoodle pancakes translates to roughly 10-12 pancakes. If you're serving a big crowd, you might want to double the recipe. You'll need 1 ¼ cups of flour, 1 tablespoon of sugar, 2 teaspoons of baking powder, ¾ teaspoon of kosher salt, 1 teaspoon and 1 tablespoon of ground cinnamon, divided, 1 ⅓ cups of milk (nondairy works fine), 3 tablespoons of vegetable oil, 1 large egg, and 3 tablespoons of powdered sugar.

You'll also want plenty of maple syrup and mixed fruit on hand for serving. "We prefer frozen fruit as it will give you a delicious syrup when it defrosts without having to do any extra work," Olivieri says.

Start by preheating a nonstick flat-top griddle or pan over medium heat. Next, whisk together the batter's dry ingredients (all of the flour, sugar, baking powder, salt, and 1 teaspoon of the ground cinnamon) in a medium bowl, combining everything well. Set the dry mixture aside.

In a small bowl, whisk the egg, vegetable oil, and milk together until fully combined. Now, add the wet mixture to the dry mixture and use a whisk to mix them together. "A few flour lumps [are okay] here as you do not want to overmix the batter," Olivieri says.

Using a measuring cup or ladle, and working in batches as needed so the pancakes don't touch, add large dollops of batter to the preheated pan. Remember, you're aiming to make about a dozen pancakes. Cook each pancake for approximately 3 minutes before flipping them. (The bottom of the flipped pancake should be lightly golden.) Allow them to cook for another 45 seconds on the other side before removing them from the pan.

Repeat the process until all the batter is gone. As you're cooking the pancakes, mix together the remaining tablespoon of ground cinnamon and 3 tablespoons powdered sugar.

It's time to assemble your pancake stacks. Place your desired number of pancakes on top of each other, — 3 per stack is an ideal amount. Next, drizzle the stacks with maple syrup (or a regular syrup if you prefer), and top them with fruit. "If you're using frozen fruit like we [do], then be sure to defrost it either in the fridge overnight or in the microwave," Olivieri says. 

Finally, sprinkle each stack with your cinnamon sugar mix and serve them up!