Snickerdoodle Pancakes
Ingredients
- Batter: ⓘ
- 1 cup all-purpose flour ⓘ
- 2 tablespoons brown sugar ⓘ
- 2 teaspoons ground cinnamon ⓘ
- 1 teaspoon cream of tartar ⓘ
- 1 teaspoon baking powder ⓘ
- 1/2 teaspoon baking soda ⓘ
- 1/2 teaspoon sea salt ⓘ
- 1 cup buttermilk ⓘ
- 1 egg ⓘ
- 2 tablespoons butter, melted ⓘ
- 1 teaspoon vanilla extract ⓘ
- Topping: ⓘ
- 1/4 cup white sugar ⓘ
- 1 teaspoon ground cinnamon ⓘ
Instructions
- Combine flour, brown sugar, 2 teaspoons cinnamon, cream of tartar, baking powder, baking soda, and salt in a bowl with a whisk.
- 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.
- Whisk white sugar and 1 teaspoon cinnamon together in a small bowl.
- 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.
- Brush pancakes with the 5 tablespoons butter. Sprinkle each with 1 teaspoon of the cinnamon-sugar mixture. Top with whipped cream.
Nutrition & Diet Analysis (per serving)
1089
kcal
54% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).