Sugar Cookie Pancakes

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30 minutes

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Filled with warm vanilla flavor, these Sugar Cookie Pancakes are just like having freshly baked cookies for breakfast! Buttery, fluffy, and bursting with colorful sprinkles, they’re a deliciously fun way to get your holiday morning started.

A stack of funfetti pancakes topped with whipped cream and sprinkles on a wooden board, with more sprinkles scattered around.
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I always have fun surprising my kids with a cute Christmas breakfast and it doesn’t get much better than “holiday cookies” for breakfast! Filled with irresistible vanilla flavor from sugar cookie coffee creamer, they’re perfect for drizzling with syrup and topping with whipped cream.

Making these pancakes is a great way to add some fun to everyone’s morning. Easy to make with just a few simple ingredients, everyone will be jumping out of bed if they know that these are waiting for them! I mean, you can never go wrong with a breakfast covered in sprinkles, right?

For more fun Christmas pancake ideas, check out these Gingerbread Pancakes, Snowman Pancakes and Santa Pancakes too!

Stack of pancakes with whipped cream and colorful sprinkles on a wooden board, surrounded by more sprinkles and cookies.

Why We Love This Recipe

  • Irresistible flavor: The flavored coffee creamer gives these pancakes a delicious sugar cookie flavor, making every bite feel like a special treat.
  • Quick and easy: They come together in no time, making them perfect for busy mornings or last-minute holiday breakfasts.
  • Family favorite: While the kids love the pretty sprinkles, grownups can’t resist the flavor and texture of these pancakes.
  • Perfect for Christmas: With their fun cookie theme, they’re great for adding a festive touch to Christmas morning or a Christmas brunch!

Ingredients

Baking ingredients arranged in a circle: flour, eggs, butter, milk, sugar, sugar cookie creamer, salt, baking powder, and sprinkles on a newspaper-covered surface.
  • All purpose flour
  • Eggs
  • Milk
  • Sugar
  • Sugar Cookie Coffee Creamer
  • Baking powder
  • Salt
  • Sugar
  • Butter
  • Optional: Syrup, whipped cream, powdered sugar

Step 1. Mix flour, baking powder, salt and sugar together, breaking up any lumps.

A mixing bowl with flour and sugar on a wooden board, surrounded by colorful sprinkles and cookies.
A clear bowl with flour mixture and a whisk, surrounded by cookies and sprinkles on a wooden board.

Step 2. Whisk the eggs into the dry ingredients.

Step 3. Add the milk and creamer.

Mixing bowl with flour, two cracked eggs, and a whisk. Sliced cookies and colorful sprinkles scattered around on a wooden surface and newspaper.
A glass bowl with flour and milk being mixed with a whisk, surrounded by newspaper and cookies.

Step 4. Stir in the butter.

Step 5. Whisk just enough to break up the bigger lumps but don’t overmix. It’s good for the batter to still be slightly lumpy.

Glass bowl with flour, eggs, and milk being mixed with a whisk. Surrounding area shows sprinkles and partially baked cookies.
Bowl of light-colored batter with a whisk inside, surrounded by colorful sprinkles and a partially eaten cookie on a newspaper-covered surface.

Step 6. Finally, mix the sprinkles into the batter.

Mixing bowl filled with cake batter and topped with colorful sprinkles, with a whisk submerged in the batter.
Bowl of cake batter with a whisk and colorful sprinkles, surrounded by cookies and scattered sprinkles on a wooden surface.

Step 7. Cook on medium high heat, then remove from the stove and plate.

Step 8. (Optional) If you’d like, you cut them into fun holiday shapes with cookie cutters.

Tip: If you plan to cut them into shapes, be sure to make the pancakes big enough to fit the cookie cutters.

Step 9. Top with whipped cream, syrup and additional sprinkles or dust with powdered sugar.

A stack of colorful sprinkle pancakes with whipped cream on top, surrounded by cookies and holiday decorations on a newspaper-covered surface.

How to Store Leftovers

  • Refrigerate: Allow the pancakes to cool completely, then place them in an airtight container or wrap them tightly in plastic wrap. They can be stored in the refrigerator for up to 3-4 days.
  • Freezer: To freeze, layer the pancakes with parchment paper between each one to prevent sticking. Place them in a freezer-safe bag or airtight container, and they’ll keep for up to 3 months.
  • Reheating: If refrigerated, reheat in the microwave for about 20-30 seconds or until warm. If reheating directly from the freezer, you can either microwave them for about 1 minute, flipping halfway through, or place them on a sheet pan in a 350 degrees oven until warm.
A slice is cut from a festive cake topped with whipped cream and sprinkles. It is surrounded by cookies and more colorful sprinkles on a newspaper-covered surface.

Variations and Add-ins

  • Switch up the creamers: You can swap the sugar cookie creamer for hazelnut, Irish cream, caramel macchiato, French vanilla, or any of your favorite creamer flavors.
  • Chocolate chips: Fold in mini chocolate chips or white chocolate chips for a chocolatey surprise.
  • Cinnamon: You can add a pinch of cinnamon to give the batter a warm, spiced flavor.
  • Syrup: Instead of traditional maple or store bought varieties, you can top the pancakes with this homemade Fruit Syrup or this super easy Blueberry Syrup.
  • Almond extract: Replace some of the vanilla extract with almond extract for a nutty sweetness.
  • Coconut flakes: Mix in shredded coconut for a fun twist
  • Caramel drizzle: Add a drizzle of caramel sauce for an extra sweet treat.
  • Whipped cream: If you want to make your own whipped cream, this Stabilized Whipped Cream is easy to make and holds up better than whipped cream from the can (it doesn’t melt as quickly).
A stack of colorful funfetti pancakes is topped with whipped cream. A fork holds a cut slice, and there are sprinkles scattered on the table.

FAQs

Is Sugar Cookie Creamer available year-round?

We used International Delight Frosted Sugar Cookie creamer, which is usually a seasonal product that you can only get during the holiday season. Don’t worry! You can make these pancakes any time of the year using other creamer flavors.

How do I know when the pancakes are finished cooking?

The pancakes are ready to flip when bubbles form on the surface and the edges look set. Cook until golden brown on both sides.

How do I prevent the pancakes from sticking to the pan?

Make sure to preheat your skillet and lightly grease it with butter or cooking spray to help prevent sticking.

Can I make the pancake batter ahead of time?

You sure can! Whip up a batch in advance and store it in the refrigerator for up to 24 hours. Just be sure to give it a good stir before cooking.

More Delicious Breakfast Ideas

A stack of colorful sugar cookie pancakes topped with whipped cream sits on a wooden board, surrounded by scattered sprinkles.
4.80 from 5 votes

Sugar Cookie Pancakes


Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
These Sugar Cookie Pancakes, filled with sweet, sugar cookie flavor and bursting with colorful sprinkles, make the perfect holiday breakfast!

Ingredients
 

  • 2 cups all purpose flour
  • 2 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 1/2 tablespoon sugar
  • 2 eggs
  • 1 cup milk
  • 1/2 cup Sugar Cookie Coffee Creamer
  • 1 tablespoon butter melted
  • 1/2 cup sprinkles
  • Syrup
  • Whipped cream

Instructions

  • Mix flour, baking powder, salt and sugar together, breaking up any lumps.
    2 cups all purpose flour, 2 1/4 teaspoon baking powder, 1/4 teaspoon salt, 1 1/2 tablespoon sugar
  • Whisk the eggs into the dry ingredients.
    2 eggs
  • Add the milk and the sugar cookie creamer.
    1 cup milk, 1/2 cup Sugar Cookie Coffee Creamer
  • Finally, stir in the butter.
    1 tablespoon butter
  • Whisk the batter enough to break up the bigger lumps but don’t overmix. It’s good for the batter to still be slightly lumpy.
  • Finally, mix the sprinkles into the batter.
    1/2 cup sprinkles
  • Cook pancakes on medium high heat. Remove from the stove and plate.
  • Tip: If you plan to cut them into shapes, be sure to make the pancakes big enough to fit the cookie cutters.
  • Top with whipped cream, syrup and additional sprinkles.
    Syrup, Whipped cream

Notes

If you’d like, you can make them look more like cookies by cutting them into fun holiday shapes with cookie cutters. If you plan to do that, just be sure to make the pancakes big enough to fit the cookie cutters.

Nutrition

Serving: 1g | Calories: 296kcal | Carbohydrates: 51g | Protein: 8g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 64mg | Sodium: 150mg | Potassium: 278mg | Fiber: 1g | Sugar: 19g | Vitamin A: 203IU | Calcium: 130mg | Iron: 2mg
The nutrition information provided is an estimate and can vary based on cooking methods and ingredients used.

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    4.80 from 5 votes (4 ratings without comment)

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    5 Comments

      1. Thanks! These were so much fun to make (and eat)!

      1. Go right ahead! Your kids will love it! 🙂

    1. These are just. Oh man. These would definitely be a part of my LAST MEAL!

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