Snickerdoodle Pancakes - America's Best Copycat Recipes

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Snickerdoodle Pancakes

BREAKFAST CHAINS > IHOP


SNICKERDOODLE PANCAKES

Warm Vanilla Sauce
3 tablespoons sugar
1 tablespoon cornstarch
1 1/4 cups half-and-half
1 tablespoon butter
1 teaspoon vanilla

Pancakes
2 cups Bisquick mix
1/4 cup sugar
1 cup milk
2 eggs
2 tablespoons ground cinnamon

In 1 1/2-quart saucepan, mix 3 tablespoons sugar and the cornstarch. Stir in half-and-half and butter until smooth. Heat to boiling over medium heat, stirring constantly. Boil about 2 minutes, or until slightly thickened. Stir in vanilla. Keep warm.

Heat griddle or skillet over medium heat or to 375 degrees. Grease griddle with oil if necessary. In medium bowl, stir Pancake ingredients with spoon until well blended. For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook until edges are dry; turn and cook until golden. Serve with warm sauce.
 
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