Snickerdoodle Pancakes with Warm Vanilla Sauce

Vegetarian
Gluten Free
Health score
1%
Snickerdoodle Pancakes with Warm Vanilla Sauce
30 min.
7
169kcal

Suggestions


Indulge in a delightful morning treat with our Snickerdoodle Pancakes topped with a warm vanilla sauce. Perfect for brunch gatherings or a cozy breakfast at home, these pancakes bring the beloved flavors of the classic snickerdoodle cookie right to your plate. Imagine fluffy pancakes infused with the warm, comforting essence of cinnamon and sugar, all while being vegetarian and gluten-free!

In just 30 minutes, you can whip up a batch that serves seven, making it an ideal choice for family breakfasts or weekend get-togethers with friends. Each pancake is a heavenly blend of textures and flavors, complemented by a rich, creamy vanilla sauce that adds an extra layer of indulgence. With only 169 calories per serving, you can enjoy this sweet treat without the guilt!

Whether you’re a seasoned chef or a kitchen novice, this recipe is simple to follow and guarantees a delicious outcome. The combination of the warm sauce and the soft, cinnamon-spiced pancakes will have everyone coming back for seconds. So gather your ingredients, heat up that griddle, and get ready to impress your loved ones with a breakfast that’s as delightful as it is satisfying!

Ingredients

  • tablespoon butter 
  • tablespoon cornstarch 
  •  eggs 
  • tablespoons ground cinnamon 
  • 1.3 cups half and half 
  • cup milk 
  • 0.3 cup sugar 
  • tablespoons sugar 
  • teaspoon vanilla 
  • cups frangelico 
  • cups frangelico 

Equipment

  • bowl
  • frying pan
  • sauce pan

Directions

  1. In 1 1/2-quart saucepan, mix 3 tablespoons sugar and the cornstarch. Stir in half-and-half and butter until smooth.
  2. Heat to boiling over medium heat, stirring constantly. Boil about 2 minutes, or until slightly thickened. Stir in vanilla. Keep warm.
  3. Heat griddle or skillet over medium heat or to 375F. Grease griddle with oil if necessary.
  4. 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.
  5. Serve with warm sauce.

Nutrition Facts

Calories169kcal
Protein9.71%
Fat46.78%
Carbs43.51%

Properties

Glycemic Index
33.31
Glycemic Load
9.23
Inflammation Score
-2
Nutrition Score
5.0595652409222%

Nutrients percent of daily need

Calories:168.79kcal
8.44%
Fat:8.97g
13.8%
Saturated Fat:5.12g
31.97%
Carbohydrates:18.77g
6.26%
Net Carbohydrates:17.55g
6.38%
Sugar:15.89g
17.66%
Cholesterol:70.37mg
23.46%
Sodium:70.82mg
3.08%
Alcohol:0.2g
100%
Alcohol %:0.23%
100%
Protein:4.19g
8.38%
Manganese:0.41mg
20.35%
Calcium:119.75mg
11.97%
Vitamin B2:0.19mg
11.4%
Phosphorus:103.28mg
10.33%
Selenium:6.1µg
8.72%
Vitamin A:334.06IU
6.68%
Vitamin B12:0.39µg
6.43%
Fiber:1.22g
4.9%
Vitamin B5:0.46mg
4.58%
Vitamin D:0.63µg
4.23%
Potassium:138.13mg
3.95%
Zinc:0.52mg
3.47%
Vitamin B6:0.07mg
3.4%
Magnesium:11.53mg
2.88%
Vitamin B1:0.04mg
2.55%
Iron:0.44mg
2.47%
Vitamin E:0.36mg
2.38%
Folate:7.4µg
1.85%
Vitamin K:1.56µg
1.48%
Copper:0.02mg
1.14%