Snickerdoodle Pancakes Recipe With Cinnamon-Sugar Topping & Bourbon Spiked Whipped Cream (Oh, My!) by Chef Gigi
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This snickerdoodle pancakes recipe with cinnamon sugar topping and bourbon spiked whipped cream is inspired by one of my favorites: snickerdoodle cookies. These festive pancakes are a quick and easy breakfast and made of a cinnamon batter and topped with cinnamon sugar. Oh, and did I mention cinnamon?
Cuisine: American
Prep Time: 15 Minutes
Cook Time: 15 Minutes
Total Time: 30 Minutes
Serves: 4
Ingredients
- 1 3/4 cups flour
- 2 tablespoons brown sugar
- 4 teaspoons ground cinnamon (divided)
- 2 teaspoons cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 - 1/1/2 cups buttermilk
- 1 large egg
- 4 tablespoons butter, melted (divided)
- 1 teaspoon vanilla
- 2 teaspoons sugar
- honey or warm maple syrup, for topping
- whipped cream, for garnish
- bourbon, for spiking the whipped cream (optional)
Here's how to make it:
- Combine the flour, brown sugar, 2 teaspoons of cinnamon, cocoa, baking powder, baking soda and salt in a bowl with a whisk. Set aside.
- In another bowl, combine the buttermilk, egg, 2 tablespoons of the melted butter and vanilla. Beat to break up the egg. Pour into the flour mixture and stir until combined.
- Whisk granulated sugar and the remaining cinnamon together in a small bowl. Set aside.
- Heat a large nonstick skillet or griddle over medium-low heat. Pour batter onto the griddle and cook until bubbles form and the edges are dry, about 3 to 4 minutes. Flip and cook until golden on the other side, 1 to 2 additional minutes. Repeat with the remaining batter. Add more buttermilk for a thinner pancake.
- Brush the pancakes with the additional melted butter. Sprinkle each with cinnamon-sugar mixture. Top with warm honey, maple syrup or spiked whipped cream.
Note: To spike whipped cream, simply whip the cream in a bowl on medium speed until foamy and soft peaks begin to form. At this point, add any flavor such as sugar, a little caramel, vanilla extract, jam or bourbon. Continue to whip to desired thickness. Don't add too much or the cream won't whip up. Serve cold.
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