Snickerdoodle Pancakes With A Warm Vanilla Bean Sauce

Snickerdoodle Pancakes With A Warm Vanilla Bean Sauce – Weekend breakfasts are a tradition at our house.  Some Saturday mornings, it’s more like brunch, but, we love having something special to begin our weekend together.  After a busy week of going here and there, it’s a great way to reconnect, reflect and relax.  These snickerdoodle pancake are one such treat and the vanilla bean sauce is simply spectacular.  Truly.

These pancakes are special, and today we enjoyed them as a celebration of my blog’s 2 year anniversary.  What a spectacular 2 years it has been with many surprising twists and turns along the way.  So many great people have visited my blog from here in the US and from all around the world.  I’ve loved getting to know each and every one of you!  Thank you for stopping by my kitchen to chat, laugh, share, reflect and cook!  So, straight from my kitchen to yours, here are my celebration snickerdoodle pancakes. And, here’s to another successful year of cooking together.

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Snickerdoodle Pancakes With A Warm Vanilla Bean Sauce

Author Melissa Sperka

Ingredients

• 2 cups all-purpose flour
• 1 Tbsp baking powder
• 1/2 tsp salt
• 1 1/2 Tbsp ground cinnamon
• 1/3 cup granulated sugar
• 1 3/4 cup buttermilk
• 2 large eggs divided
• 4 Tbsp butter melted & cooled
• 1 tsp pure vanilla
• vegetable oil for frying
• cinnamon & sugar for serving
• For the Warm Vanilla Bean Sauce:
• 2 Tbsp butter
• 1/4 cup granulated sugar
• 1 1/2 Tbsp cornstarch
• 1 1/2 cups half & half
• 1 tsp vanilla bean paste or 2 tsp pure vanilla

Instructions

1. Sift together the flour, baking powder, salt, ground cinnamon and sugar.
2. In a separate bowl, whisk together the buttermilk, egg yolks, melted butter and vanilla.
3. Whip the egg whites until soft peaks form.
4. Mix the wet ingredients into the dry ingredients until combined. The batter will look slightly lumpy.
5. Fold the egg whites into the batter.
6. Heat a couple of drizzles of vegetable oil in a griddle or non-skillet. Use a 4 oz ice cream scoop to divide the batter into the pan.
7. Spread the batter slightly with the back of the ice cream scoop. Cook on medium-high heat until bubbles form and the edge becomes puffy, then gently turn to brown on both sides. Remove to a platter and keep warm.
8. Serve with a drizzle of warm vanilla bean sauce and a sprinkle of cinnamon and sugar.
9. To make the sauce: Over medium-high heat, melt the butter in a saucepan.
10. Add the sugar and cornstarch, stir until combined. Add the half & half. Bring to a simmering boil.
11. Lower the temperature and cook, stirring constantly for 2 minutes.
12. Remove from the stove and stir in the vanilla bean paste or vanilla.
13. Keep warm until serving. Yield: Approximately 1 1/2 cups

Recipe Notes

Pancakes do best when cooked in batches. You'll need to add additional oil to the pan in-between batches for the best results.