Description
These fluffy snickerdoodle pancakes have just a hint of cinnamon in the batter and are covered with a swirl of tangy buttermilk cinnamon syrup making them taste like a cookie on the plate.
Ingredients
Scale
Snickerdoodle Pancake Batter
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon kosher salt
- 1 cup buttermilk
- 1 egg, lightly beaten
- 2 teaspoons vanilla
Buttermilk Cinnamon Syrup
- 1 cup buttermilk
- 1/4 cup sugar
- 1 tablespoon light corn syrup
- 1 tablespoon butter
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- Pinch of kosher salt
- 1 tablespoon cornstarch
- 2 tablespoons room temperature water
Instructions
- In a medium bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, and salt and whisk to combine well.
- In a medium bowl, add the buttermilk, egg, and vanilla and stir well to combine.
- Whisk the dry ingredients into the buttermilk mixture until just combined. There may still be small lumps and set aside to rest while you make the Buttermilk Cinnamon Syrup.
- In a small saucepan over medium heat, add the buttermilk, sugar, corn syrup, butter, vanilla, cinnamon, and salt and stir to combine and dissolve the butter and sugar.
- Bring to a light boil and cook for 3 minutes. Stirring occasionally. Watch the pan to make sure the buttermilk doesn’t foam up and boil over the top to make a mess.
- In a small bowl, combine the cornstarch and water and stir to create a slurry.
- When the syrup has cooked and is still boiling, whisk in the corn starch slurry and continue stirring until the syrup has thickened.
- Remove the syrup from the heat and keep warm.
- Heat a griddle or skillet over medium-high heat.
- Spray with cooking spray or brush a light coating of butter or oil on the griddle.
- With a ladle, add 1/4-1/3 cups of batter per pancake to the heated pan and cook.
- When small bubbles have formed on the surface and the edges are firm, flip the pancake over and continue to cook the other side.
- Remove each pancake from the griddle and keep warm.
- To serve, drizzle the Buttermilk Cinnamon Syrup on a stack of pancakes and garnish with cinnamon sugar and a dollop of whipped cream.
