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Snickerdoodle Pancakes
Author: Catherine Wade Diede
As a child, I always loved when my mother made snickerdoodles. They were my absolute favorite cookies, but we only had them once a year—at Christmas. Every year, I would wait and wait in anticipation of those delightful cookies. My mouth watered as I helped my mother sprinkle the cinnamon on top of the cookie dough. I’d watch as each batch of cookies rose and baked—hardly able to contain myself until they cooled enough for me to take that first bite.
As I got older and was able to bake myself, my specialty was snickerdoodles. Instead of a "once a year" treat, I made them year-round. I’m embarrassed to admit that sometimes I couldn’t even wait until the first batch came out of the oven. I would often sneak a taste of the dough. I loved snickerdoodles!
When I graduated from high school and went to college, I lost touch with my beloved snickerdoodles. I tried to make them in the dorm ovens, but they just weren’t the same. Like a long lost childhood memory, I wondered if I’d ever again have snickerdoodles that tasted like those my mother had made every Christmas. Or if it was a part of my life I had left behind…a distant childhood memory.
The years past and I had started a family of my own. Wanting to keep the snickerdoodle tradition alive, I made the wonderful cookies of my youth for my children. They loved them as much as I had. But after awhile, I came to understand the reason my mother made them only once a year. Cookies take a lot of time to mix and bake. When you have three children, you just don’t have that kind of time!
One evening as I was making the evening meal, I decided to have breakfast for dinner. I wanted pancakes. I had just mixed a batch of cinnamon-sugar to put on toast, but had a small amount of cinnamon left at the bottom of the spice jar. Inspiration hit and ingredients started flying off the shelf.
Snickerdoodle pancakes were born that night.
Snickerdoodle pancakes are a softer, spongier version of the original cookie and are wonderful with butter and fruit topping. And the best part is they only take a few minutes to make!
Snickerdoodle Pancakes Recipe
Ingredients
- 2 eggs (can use egg whites only if preferred)
- ¼ cup sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 2 cups flour
- 2 teaspoons vanilla extract (to taste)
- 2 teaspoons ground cinnamon
Instructions
- Beat together eggs and sugar with a wire whisk or electric mixer.
- Add vanilla, cinnamon, baking powder and salt.
- Stir in flour until batter is smooth and thick to the point that it coats the back of a spoon.
- Pour onto a non-stick griddle or frying pan.
- Flip when exposed top is bubbly and the edges of the pancake are drying.
- Serve with your choice of syrup, fruit topping or as a desert with ice cream.
Options
Add chopped apples, pears or plums to your batter.
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