Sugar Cookie Pancakes

Sugar Cookies are a classic. And while they’re not solely a holiday cookie, I think they make us all a little nostalgic since they’re probably what most of us baked, decorated and left out for Santa as children. There’s just something about that sweet, buttery deliciousness you get in every bite of a classic sugar cookie.

Sugar Cookies are something I can never seem to get enough of, and every year I look forward to the seasonal release of International Delight’s Frosted Sugar Cookie Creamer. I’ve made so many fun things with it over the years, including this Sugar Cookie Cream Tart that my family enjoyed for Thanksgiving last year. I also love to add it to my coffee and hot chocolate too!

This creamer is so versatile, I use it to replace the milk in a lot of my recipes. Hello, sugar cookie cupcakes, sugar cookie waffles, and now – Sugar Cookie Pancakes!

These pancakes are made with a ricotta base, as opposed to oil or butter, and it gives them a deliciously thick and fluffy texture that I believe all pancakes should have! All of the pancake recipes on this site (except my banana pancakes) are made with ricotta because it yields great results every time.

The key is to not overmix your batter, you want it to be rather thick with some clumps, and you’ll need to use the back of a spoon or a small rubber spatula to work the batter out in a circular motion since the batter is pretty thick and doesn’t expand out much on its own.

But trust me, you won’t mind the little bit of extra work once you have a place of these Sugar Cookie Pancakes sitting in front of you!

Let’s Connect!

If you’ve tried this recipe, please let me know how you liked it in the comments below and leave a review. I love hearing from you!