Snickerdoodle Pancakes
Description
Inspired by snickerdoodle cookies, these fluffy breakfast pancakes are made of a cinnamon-buttermilk batter and topped with cinnamon sugar.
Ingredients
•
1 cup all-purpose flour
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2 tablespoons brown sugar
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2 teaspoons ground cinnamon
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1 teaspoon cream of tartar
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon sea salt
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1 cup buttermilk
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1 egg
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2 tablespoons butter, melted
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1 teaspoon vanilla extract
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1/4 cup white sugar
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1 teaspoon ground cinnamon
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5 tablespoons butter, melted
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1 (7 ounce) can whipped cream
Directions
1
Combine flour, brown sugar, 2 teaspoons cinnamon, cream of tartar, baking powder, baking soda, and salt in a bowl with a whisk.
2
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.
3
Whisk white sugar and 1 teaspoon cinnamon together in a small bowl.
4
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.
5
Brush pancakes with the 5 tablespoons butter. Sprinkle each with 1 teaspoon of the cinnamon-sugar mixture. Top with whipped cream.