Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 cups buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
Special equipment needed:
- Non-stick griddle or skillet
- Spatula
- Mixing bowls
- Whisk
Step-by-step instructions:
1. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
2. In a separate bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
4. Heat a non-stick griddle or skillet over medium heat.
5. Using a 1/4 cup measuring cup, scoop the batter onto the griddle or skillet.
6. Cook until bubbles form on the surface of the pancake and the edges start to look set, about 2-3 minutes.
7. Flip the pancake and cook for an additional 1-2 minutes until golden brown.
8. Repeat with the remaining batter.
9. Serve hot with butter and maple syrup.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
5. Temperature:
Medium heat
Serving size:
Makes 12-14 pancakes
Nutritional information:
Calories: 170
Fat: 6g
Saturated Fat: 3g
Cholesterol: 50mg
Sodium: 350mg
Carbohydrates: 24g
Fiber: 1g
Sugar: 6g
Protein: 5g
Substitutions for ingredients:
- All-purpose flour can be substituted with whole wheat flour or gluten-free flour.
- Granulated sugar can be substituted with brown sugar or coconut sugar.
- Buttermilk can be substituted with regular milk or almond milk.
- Unsalted butter can be substituted with coconut oil or vegetable oil.
Variations:
- Add 1/2 cup of chopped nuts or chocolate chips to the batter.
- Top the pancakes with whipped cream and caramel sauce for a decadent treat.
- Use pumpkin pie spice instead of cinnamon for a fall twist.
- Make mini pancakes and serve them as a fun appetizer.
Tips and tricks:
- Do not overmix the batter or the pancakes will be tough.
- Use a non-stick griddle or skillet to prevent the pancakes from sticking.
- If the batter is too thick, add a splash of milk to thin it out.
- Keep the pancakes warm in a 200°F oven until ready to serve.
Storage instructions:
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pancakes in the microwave or toaster oven until warm.
Presentation ideas:
Stack the pancakes on a plate and drizzle with maple syrup. Garnish with a sprinkle of cinnamon and a dollop of whipped cream.
Garnishes:
- Whipped cream
- Caramel sauce
- Chopped nuts
- Chocolate chips
- Fresh fruit
Pairings:
- Bacon or sausage
- Scrambled eggs
- Fresh fruit salad
- Hash browns
Suggested side dishes:
- Roasted potatoes
- Grilled vegetables
- Caesar salad
- Garlic bread
Troubleshooting advice:
- If the pancakes are too thick, add a splash of milk to thin out the batter.
- If the pancakes are too thin, add a tablespoon of flour to thicken the batter.
- If the pancakes are sticking to the griddle or skillet, make sure it is properly heated and greased.
Food safety advice:
- Make sure to cook the pancakes until they are fully cooked and golden brown.
- Store leftover pancakes in the refrigerator and consume within 3 days.
Food history:
Snickerdoodle cookies are a classic American treat that originated in the 1800s. This pancake recipe is a fun twist on the traditional cookie.
Flavor profiles:
These pancakes are sweet and cinnamon-y with a fluffy texture.
Serving suggestions:
Serve these pancakes for breakfast or brunch with your favorite toppings.
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Taste: Sweet, Cinnamon, Nutty, Buttery, Cinnamon-Spiced