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breakfast is anything but boring when it includes pancakes that taste like everyone’s favorite cookies; snickerdoodle pancakes
I know that technically it is still summer for another month or so, but my kids went back to school last week. That means I am ready for all things fall, especially cooler weather. It was 106 yesterday, and frankly that is too hot for me. And even though I wasn’t totally ready for summer to end, I’m ready now. Bring on the cold rain, crackling leaves, and a fire in the fireplace every evening.
When I think of fall cinnamon comes to mind. Apples too, but really it is cinnamon that I love, and these snickerdoodle pancakes pack some serious cinnamon flavor. Plus, when it comes to breakfast, can you really go wrong with pancakes that taste like cookies? I don’t think so.
- 1 cup flour
- 1/4 cup sugar, divided
- 2 tsp cinnamon, divided
- 1 tsp cream of tartar
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup of milk
- 1 egg, lightly beaten
- 1 tsp vanilla
- 4 Tbsp butter, melted, divided
- combine the flour, 2 Tbsp sugar, 1 tsp cinnamon, cream of tartar, baking powder, and salt
- whisk the milk with the egg, vanilla,and 2 Tbsp of butter
- pour the wet ingredients over the dry, and stir just until combined
- preheat a griddle or large skillet over medium heat, and brush with melted butter
- pour 1/4 cup batter per pancake
- when tiny bubbles appear on the surface and the edges begin to dry, flip (2-3 minutes)
- cook until the bottom is golden and the pancakes are cooked through (another minute or 2)
- combine the remaining sugar and cinnamon
- brush cooked pancakes with melted butter and sprinkle with sugar and cinnamon
- serve plain or with maple syrup
If you like cinnamon as much as I do, these pancakes are going to be your new favorite fall breakfast treat.