These Snickerdoodle Pancakes with Warm Vanilla Bean Sauce are a real treat any day of the week. The sweet and cinnamon spiced scratch made pancake batter paired with the creamy vanilla bean sauce will start your day right.
Snickerdoodle Pancakes with a Warm Vanilla Bean Sauce Recipe
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. Whether it classic fluffy buttermilk pancakes or these snickerdoodle pancakes, either way it’s a win. What sets these snickerdoodle flavored pancakes apart is the warm vanilla bean sauce that’s simply spectacular.
How to Make the Best Snickerdoodle Pancakes with Warm Vanilla Bean Sauce Recipe
These scratch made snickerdoodle pancakes are special idea for any occasion such as Mother’s Day, Valentine’s Day, a special brunch with friends or holiday family breakfast.
- Ingredients you’ll need to make these homemade Snickerdoodle Pancakes: All purpose flour, granulated sugar, baking powder, salt, ground cinnamon, buttermilk, eggs, melted butter, vanilla extract and vegetable oil for frying.
- To make the Warm Vanilla Bean Sauce you’ll need: Butter, sugar, cornstarch, half and half, vanilla bean paste. In a small saucepan melt the butter over medium heat. Add the sugar and cornstarch, then whisk in the half and half until fully combined. Bring to a gentle boil then lower the heat and cook for 2 minutes. stirring constantly. Remove from the heat, add the vanilla bean paste and mix well. Keep warm until serving. You can also make the sauce up to one day in advance then gently reheat in a saucepan for serving.
- To get the most airy egg whites you’ll need to use a mixer. A hand mixer or a stand mixer use what you have available. Whip them on medium high speed then gently fold into the pancake batter.
- No buttermilk? You can make your own! To do so, to each 1 cup of whole milk add 1 tablespoon of white distilled vinegar or fresh lemon juice. Let stand for 5 minutes then stir and proceed with the recipe.
- Store leftover snickerdoodle pancakes in the refrigerator for up to 3 days and reheat in single portions in the microwave. You can also freeze pancakes for up tp 1 month.
More Southern Style Pancakes to Make
So many great people visit my website from here in the US and from all over 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 Southern kitchen to yours here are a few more pancake recipes you may like to try:
- Classic old fashioned Fluffy Buttermilk Pancakes are always a good choice for breakfast.
- You’ll do back flips for my delish Oatmeal Chocolate Chip Pancakes recipe inspired by the cookie!
- Seasonal Pumpkin Pancakes with Maple Butter are a fall favorite.
- Southern Hoe Cakes are a cross between a pancake and fried cornbread.
- Low Carb Pancakes are a delicious gluten free option.
- You may also like this recipe for Whole Wheat Pancakes from Barefeet in the Kitchen.
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Helpful Kitchen Items:
Snickerdoodle Pancakes With A Warm Vanilla Bean Sauce
- 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 and sugar for serving
- Warm Vanilla Bean Sauce:
- 2 Tbsp butter
- 1/4 cup granulated sugar
- 1 1/2 Tbsp cornstarch
- 1 1/2 cups half and half
- 1 tsp vanilla bean paste or 2 tsp pure vanilla
- To make the pancake batter: Sift together the flour, baking powder, salt, ground cinnamon and sugar.
- In a separate bowl, whisk together the buttermilk, egg yolks, melted butter and vanilla.
- Using an electric mixer, whip the egg whites until soft peaks form.
- Mix the wet ingredients into the dry ingredients until combined. The batter will look slightly lumpy.
- Once combined, gently fold the egg whites into the batter.
- To fry: 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.
- 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.
- Serve with a drizzle of warm vanilla bean sauce and a sprinkle of cinnamon and sugar.
- To make the sauce: Over medium-high heat, melt the butter in a saucepan.
- Add the sugar and cornstarch, stir until combined. Add the half & half. Bring to a simmering boil.
- Lower the temperature and cook, stirring constantly for 2 minutes.
- Remove from the stove and stir in the vanilla bean paste or vanilla.
- Keep warm until serving. Yield: Approximately 1 1/2 cups