Sugar Cookie Pancakes
These Sugar Cookie Pancakes will add holiday cheer to your morning routine. Trade in traditional buttermilk for thick, fluffy, and sweet ricotta based pancakes laced with sugar cookie creamer, and topped with baked sugar cookies, icing, whipped cream, and sprinkles!
Servings: 6 pancakes
- 1 1/4 cups confectioners' sugar
- 4 tablespoons heavy cream
- 1/2 teaspoon vanilla extract
- Homemade Whipped Cream
- Mini Sugar Cookies
In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk together creamer, ricotta cheese, eggs, and vanilla
Add wet ingredients to dry ingredients and stir until just combined. Batter should be a bit lumpy, do not over-mix.
Spray griddle or large pan with cooking spray and heat on medium heat.
Use a ½ cup measuring cup to pour batter onto hot cooking surface, using the back of a spoon or rubber spatula to gently work the thick batter into a circle about 1/2 inch thick and 6-inches wide.
Cook for 1½ - 2 minutes until edges start to bubble, flip and cook the other side for about a minute until side is golden brown. Make sure to spray the pan between flips.
Whisk together the confectioners' sugar, heavy cream, and vanilla to create the icing. Pour icing over cooked pancakes and top with whipped cream, mini sugar cookies, and sprinkles.
Calories: 428kcal | Carbohydrates: 73g | Protein: 9g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 329mg | Potassium: 168mg | Fiber: 1g | Sugar: 36g | Vitamin A: 336IU | Vitamin C: 1mg | Calcium: 94mg | Iron: 3mg