Snickerdoodle. Pancakes. Have you ever heard of anything more glorious?
It’s as if a snickerdoodle cookie and a luscious hot ‘cake had a baby, which is basically like heaven on a plate.
This bad boy has the perfect level of cinnamon-i-ness and is surprisingly not that sweet. Well, it isn’t that sweet until, well… you put the cinnamon sugar topping AND maple syrup over the top.
If you aren’t into all of the over-the-top sweetness, just omit the topping and you will still be eating a perfectly perfect pancake.
- 1-1/2 cups all-purpose flour
- 3 tablespoons brown sugar
- 1-1/2 teaspoons cinnamon
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1-1/2 cups milk
- 2 large eggs
- 1-1/2 teaspoon vanilla extract
- 4 tablespoons (1/2 stick) butter, melted
- 3 tablespoons granulated sugar
- 1 teaspoon cinnamon, additional
- In a medium-sized bowl, stir together flour, brown sugar, cinnamon, baking powder, and salt.
- In a measuring cup, combine milk, eggs, and vanilla. Whisk mixture until combined.
- Add wet ingredients over flour mixture, stirring gently until almost mixed. Pour melted butter over the top of pancake batter and continue to stir until completely combined, being careful to not over mix.
- In a skillet over medium heat, or a griddle, butter or spray pan. Scoop batter in 1/4 cup increments and cook until bubbly. *(See note)* Flip and cook other side until brown. Repeat with the rest of the batter.
- Meanwhile, in a small bowl, combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon. Set aside.
- For serving, sprinkle the cinnamon sugar mixture over the top of the warm pancakes, drizzle on some maple syrup, and enjoy!
*For kid sized pancakes, I use a tablespoon measuring spoon.*