Snickerdoodles are a classic cookie. Pancakes and waffles are classic breakfasts. It only makes sense that the two can be put together for a delicious new approach to breakfast. Pancake and waffle recipes are often interchangeable, so you get two for the price of one here!
This recipe would be fantastic for any occasion, whether a lazy weekend morning, a holiday celebration, or breakfast for dinner. But you know what we do here, and so it’s going to be meal-prep friendly, too.
What are snickerdoodle pancakes?
The components of this recipe are pancakes, naturally, along with a cinnamon-sugar coating that’s reminiscent of snickerdoodle cookies themselves. It’s basically a classic pancake and the ingredients needed to make it taste more like a snickerdoodle: cinnamon and sugar. And to add a little something else, the recipe features cream cheese icing—just for fun.
How to make substitutions for these snickerdoodle pancakes
Note that the cream cheese icing needs some substitutions to make vegan/dairy-free. I recommend using the cream cheese glaze ingredients in this recipe or buying vegan cream cheese and vegan butter to make it. Either way, it will work just fine.
To make the pancakes vegan, you’ll need to make 2 flax eggs. The recipe for flax eggs are in the notes below the recipe. It’s not hard to do!
If you need to make these gluten-free, we recommend going with an all-purpose gluten-free baking blend rather than try to experiment with other types of flours such as coconut or almond. It just won’t work well; it will be too heavy.
5 Perfect Pancake Tips
- Don’t overmix the batter! This causes rubbery, dense pancakes. It’s ok if your batter looks lumpy. I find mixing with a spoon or spatula is way better than a fork or whisk, and do it gently!
- If your batter looks too thin and watery, add a bit of flour, a couple of tablespoons at a time.
- If your batter looks thick, add a little bit of milk, a couple of tablespoons at a time.
- Nonstick skillets are the easiest for cooking pancakes, but a cast iron is great too! A griddle pan or electric griddle is great.
- Cook pancakes in butter if you can! You’ll get that nice crispy ring around the edges and it tastes amazing. Just remember to add more to the pan in between batches if needed, so you get that good taste on every pancake.
Storage and reheating notes
These pancakes can last in the fridge for up to 4 days in an airtight container. They’re also freezer-friendly for up to 6 months.
The frosting should be good in the fridge for a week to 10 days. I didn’t test how the icing freezes, but I have a good feeling that it would reheat just fine after being frozen and thawed in the fridge.
I recommend reheating refrigerated pancakes and icing in the microwave or on the stove. (Reheat the icing in a separate pot if using the stove; you might need to add a little bit of water to help think it out a bit. Pancakes and waffles also do well if you put them in the toaster oven to reheat at about 350 degrees Fahrenheit.
How to serve snickerdoodle pancakes
Drizzle the icing on top before serving, and serve warm. The frosting can be made ahead of time and stored in the fridge, but will need to be reheated in order to drizzle it. This breakfast is especially good with a side of bacon; the saltiness of the bacon pairs helps cut through some of the sweetness of the pancakes. I also like this breakfast with some fresh strawberries or raspberries.
Happy prepping!
Don’t forget to try our other delicious recipes
- The Best Cranberry Orange Muffins
- Cinnamon Bun Scones
- Vegan Banana Bread
- Savory Muffins With Cheddar Cheese
- Easy, No-Frills Banana Bread Muffins
Find our full list of baked goods here
Snickerdoodle Pancakes and Cream Cheese Drizzle
Ingredients
- 3 TBSP butter melted, cooled, or coconut oil, plus more for cooking
- 2 cups all-purpose flour or all-purpose gluten-free flour
- 1/4 tsp salt
- 2 TBSP granulated sugar or sweetener of your choice
- 2 tsp baking powder
- 3 tsp cinnamon
- 1/2 tsp cream of tartar optional
- 2 eggs or flax eggs if making this vegan
- 1-1/2 cups milk of your choice + more if you like the batter thinner
- 1 TBSP brown sugar
- 1 tsp vanilla extract
For the icing
- 1/4 cup cream cheese softened
- 1/4 cup unsalted butter softened
- 1/4 cup milk of your choice
- 1/2 cup confectioners' sugar
- 1 tsp vanilla extract
For cinnamon sugar coating
- 2 TBSP granulated sugar
- 4 tsp cinnamon
Instructions
- In a big bowl, mix the flour, granulated sugar, baking powder, salt, cinnamon and cream of tartar, if using. In separate medium bowl, mix the eggs, cooled melted butter, milk, brown sugar and vanilla.
- Add the wet ingredients into the dry and with a spatula or spoon, gently combining until there are no more flour pockets. Don't overmix! This creates dense, rubbery pancakes.
- Heat a nonstick skillet or griddle over a medium heat for 3 to 4 minutes. Add a pat of butter (about 1/2 a tablespoon) and let it melt, swirling it around to coat the pan. Add the batter to the pan. Cook over medium heat until small bubbles appear on the outer edges, then flip, about 3-4 minutes. Cook on the other side for another 3-4 minutes. Repeat until you're out of batter. Add more butter to the pan, swirling to coat again, in between batches.
- While the pancakes cook, mix the sugar and cinnamon on a plate. When the pancakes come out of the pan, gently press each side into the coating, like you would for a cookie.
- Combine the drizzle ingredients in a small pot on the stove over medium low heat and whisk together to combine, about 5 minute. Taste and adjust: add more cream cheese if you want it creamier and thicker. Add more milk for a thinner consistency. The glaze will firm up when refrigerating, but heating it up again will restore its drizzle consistency.
- Divide the pancakes among meal prep containers (you may need 3 or 4 depending on pancake size and your appetite). Reserve the glaze in smaller containers to pack, or in one larger jar to use as needed. Or serve immediately.
