I keep making these pancakes. Despite the plethora of pancake varieties still to be discovered and made, I cannot seem to get beyond these: Snickerdoodle Pancakes. And by golly, you might not be able to stop either.
This is more of a technique than a recipe, though there will be one at the bottom. You can use a homemade recipe or a pancake mix. They can be gluten free or full on wheat flour. It’s what you do with them at the end that gives you the Snickerdoodle experience.Regardless of your pancake, you must make a 10 inch skillet sized pancake. Though you can make a stack, the small, normal sized pancakes seal up and are drier than what you want here. So, after managing to flip the gargantuan pancake, dot it with butter and then pour on a mixture of cinnamon and sugar. Let it all melt together.
Usually, I leave it in the pan and spread the butter and cinnamon mixture all the way to the edges. Then cut it into quarters and stack them. That way you are getting multiple layers of amazing buttery cinnamon and sugar. Really, no syrup is needed and if you use enough butter – because seriously, folks, if you are eating Snickerdoodles for breakfast, are you worrying about too much butter?- it isn’t dry at all.
For my family, I use full on regular granulated sugar. I made mine first with Truvia, but I had to cease using it because it affected my stomach. So I tried coconut palm sugar with delightful results. Like I said, it’s the technique, not the recipe that makes these pancakes so wonderful.
1. Info for Snickerdoodle Pancakes
- Cook Time: unavailable
- Total Time: unavailable
- Servings: unavailable
- Calories: unavailable
2. Ingredients for Snickerdoodle Pancakes
- 2 cups pancake mix
- 1 cup milk
- 2 eggs
- 2 Tbsp oil
- 2 Tbsp sugar
- 2 tsp cinnamon
- Make up pancake mix with milk, eggs, oil and ½ tsp cinnamon. (If you are using an add-water-only pancake mix, only add water and cinnamon)
- Pour ½ cup batter into a 10 inch nonstick skillet, pre-sprayed with PAM.
- Cook on one side.
- Mix remaining cinnamon and sugar.
- Dot pancake with pieces of butter and sprinkle liberally with cinnamon and sugar.
- Gently spread melted butter all over pancake, to edges.
- When finished cooking, slice into quarters.
- Stack quarters on top of each other.