Cookie Pancakes Chocolate Chip Snickerdoodle or Oatmeal
Indulge in the best of breakfast and dessert with these Cookie Pancakes, a customizable treat that combines the comfort of pancakes with the irresistible flavors of your favorite cookies! This versatile recipe lets you choose between three mouthwatering variations: gooey Chocolate Chip, cinnamon-sugar-dusted Snickerdoodle, or hearty Oatmeal. Made with a fluffy buttermilk pancake base and just the right amount of sweetness, these pancakes are perfect for brunch, a weekend treat, or even breakfast-for-dinner. With only 10 minutes of prep time and simple pantry ingredients, you can whip up a batch that suits any craving. Whether you drizzle them with syrup, top them with fresh fruit, or enjoy them as-is, these Cookie Pancakes are guaranteed to be a crowd-pleaser!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 3 tablespoons granulated sugar
- 1 teaspoons ground cinnamon
- 1.25 cups buttermilk
- 1 piece large egg
- 3 tablespoons unsalted butter (melted and cooled)
- 1 teaspoons vanilla extract
- 0.5 cups mini chocolate chips (for chocolate chip variation)
- 0.5 cups rolled oats (for oatmeal variation)
- 2 tablespoons brown sugar (for oatmeal variation)
- 2 tablespoons cinnamon sugar (for snickerdoodle variation)
Instructions
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, sugar, and cinnamon.
In a separate large bowl, whisk the buttermilk, egg, melted butter, and vanilla extract until smooth.
Gradually add the dry ingredients into the wet ingredients and mix until just combined. The batter will be slightly lumpy, but do not overmix.
Choose your variation: For chocolate chip, gently fold in the mini chocolate chips. For snickerdoodle, proceed without adding ingredients (cinnamon sugar will be used later). For oatmeal, fold in the rolled oats and brown sugar.
Heat a large nonstick skillet or griddle over medium heat and lightly grease with butter or nonstick spray.
Pour approximately 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for an additional 2 minutes, until golden brown.
For snickerdoodle variation: Immediately after cooking, sprinkle both sides of the pancakes with cinnamon sugar while they are still warm.
Serve warm with your favorite toppers like syrup, fresh fruit, or whipped cream. Enjoy!
Nutrition Facts
Calories |
533 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.4 g | 25% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 655 mg | 28% | |
| Total Carbohydrate | 79.5 g | 29% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 34.8 g | ||
| Protein | 11.6 g | 23% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 135 mg | 10% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 275 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
