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Snickerdoodle Pancakes With A Warm Vanilla Bean Sauce

Course Breakfast, Main Course
Cuisine American, Southern
Keyword easy-pancake-recipes, snickerdoodle-pancakes, vanilla-bean-sauce
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 10 pancakes and 1 1/2 cups Vanilla Bean Sauce
Calories 295kcal
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 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

Instructions

  • Pancakes: In a medium bowl use a whisk to sift together the flour, baking powder, salt, ground cinnamon and sugar.
  • In a separate medium 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.
  • 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.
  • Vanilla Bean Sauce: Over medium-high heat, melt the butter in a saucepan.
  • Add the sugar and cornstarch, stir until combined. Add the half and 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 then keep warm until serving. Yield: Approximately 1 1/2 cups

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.

Nutrition

Serving: 1serving | Calories: 295kcal | Carbohydrates: 37g | Protein: 6g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 251mg | Potassium: 274mg | Fiber: 1g | Sugar: 14g | Vitamin A: 465IU | Vitamin C: 1mg | Calcium: 162mg | Iron: 2mg