Snickerdoodle Pancakes


  • 1 cup all-purpose flour
  • 3 tablespoons sugar
  • 2 teaspoons cream of tartar
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 2 teaspoons cinnamon
  • ¼ teaspoon nutmeg (freshly grated)
  • 1 cup sour cream
  • 4 tablespoons butter (melted)
  • 1 egg (lightly beaten)
  • ¼-½ cup milk


Combine dry ingredients in large bowl and whisk to combine.

Add wet ingredients and whisk just until combined.

Use ¼ cup of milk for thicker, fluffy pancakes. Add more milk for thinner, tender pancakes.

Pour ¼ cup of pancake batter onto hot non-stick griddle.

When edges of pancakes start to set, flip and cook until light golden brown.

Serve with butter and warm cinnamon vanilla glaze.

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