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Snickerdoodle Pancakes

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  • Author: Chef Lisa
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 10 pancakes 1x
  • Category: breakfast
  • Method: stovetop


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.



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


  1. In a medium bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, and salt and whisk to combine well.
  2. In a medium bowl, add the buttermilk, egg, and vanilla and stir well to combine.
  3. 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.
  4. 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. 
  5. 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.
  6. In a small bowl, combine the cornstarch and water and stir to create a slurry. 
  7. When the syrup has cooked and is still boiling, whisk in the corn starch slurry and continue stirring until the syrup has thickened.
  8.  Remove the syrup from the heat and keep warm.
  9. Heat a griddle or skillet over medium-high heat.
  10.  Spray with cooking spray or brush a light coating of butter or oil on the griddle.
  11. With a ladle, add 1/4-1/3 cups of batter per pancake to the heated pan and cook.
  12. When small bubbles have formed on the surface and the edges are firm, flip the pancake over and continue to cook the other side.
  13. Remove each pancake from the griddle and keep warm.
  14. To serve, drizzle the Buttermilk Cinnamon Syrup on a stack of pancakes and garnish with cinnamon sugar and a dollop of whipped cream.