Snickerdoodle Pancakes Recipe

Name: Snickerdoodle Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE PANCAKES:; 3/4 cups Plain, Non-fat Greek Yogurt; 1/2 cups Egg Whites; 1/2 teaspoons Vanilla Extract; 1/2 cups Whole Wheat Pastry Flour; 1/2 teaspoons Baking Soda; 1 Tablespoon Sugar; 1/2 Tablespoons Cinnamon; 1 dash Salt; FOR THE SYRUP:; 1/2 cups Sugar Free Maple Syrup; 1/4 teaspoons Cinnamon; 1 teaspoon Butter (I Used Brummel & Brown); 1 dash Sprinkles (optional)

Servings: persons

FOR THE PANCAKES:
3/4 cups Plain, Non-fat Greek Yogurt
1/2 cups Egg Whites
1/2 teaspoons Vanilla Extract
1/2 cups Whole Wheat Pastry Flour
1/2 teaspoons Baking Soda
1 Tablespoon Sugar
1/2 Tablespoons Cinnamon
1 dash Salt
FOR THE SYRUP:
1/2 cups Sugar Free Maple Syrup
1/4 teaspoons Cinnamon
1 teaspoon Butter (I Used Brummel & Brown)
1 dash Sprinkles (optional)

1
1. Mix Greek yogurt, egg whites and vanilla in a small bowl.
2
2. In a separate bowl combine remaining pancake ingredients.
3
3. Combine the wet and dry ingredients and whisk till evenly mixed.
4
4. Place 1/4-cup of the batter onto a non-stick skillet that has been sprayed with cooking spray and cook over medium heat till bubbles start appearing through the top of the pancake and then flip. This will take about 1-2 minutes on each side. NOTE: Cook on medium heat. Also, I flattened out my batter with the spatula to cook more evenly. I also sprayed the pan with cooking spray in between batches, so the skillet was always greased a bit. We don't want stuck pancakes!
5
5. In a microwave safe bowl, add maple syrup, cinnamon and butter. Microwave in 25 second intervals, stirring in between each interval until syrup is warm and butter is melted.
6
6. Pour syrup over pancakes and top with Christmas colored sprinkles (sprinkles are optional, but pretty).
7
Enjoy! (Trust me, you will).
8
Calories per serving including syrup (4 pancakes): 226, Fat: 1, Cholesterol: 0, Sodium: 541 (thats the syrup), Potassium: 165, Carbs: 41, Fiber: 5, Sugar: 14, Protein: 16
9
Pancakes without syrup: Calories: 203, Fat: .7, Sodium: 396, Potassium: 165, Carbs: 33, Fiber: 5, Sugar: 6.5, Protein: 16
10
(We only used 1/4 cup of the syrup between the both of us. I'm saving the rest to put on oatmeal or even in my yogurt).

250

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: FOR THE PANCAKES:, 3/4 cups Plain, Non-fat Greek Yogurt, 1/2 cups Egg Whites, 1/2 teaspoons Vanilla Extract, and more.

Yes, Snickerdoodle Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Snickerdoodle Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions