Sugar Cookie Pancakes
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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.

Sugar Cookie Pancake Recipe
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!

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

- All purpose flour
- Eggs
- Milk
- Sugar
- Sugar Cookie Coffee Creamer
- Baking powder
- Salt
- Sugar
- Butter
- Optional: Syrup, whipped cream, powdered sugar
How To Make Homemade Sugar Cookie Pancakes
Step 1. Mix flour, baking powder, salt and sugar together, breaking up any lumps.


Step 2. Whisk the eggs into the dry ingredients.
Step 3. Add the milk and creamer.


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.


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


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.

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.

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).

FAQs
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.
The pancakes are ready to flip when bubbles form on the surface and the edges look set. Cook until golden brown on both sides.
Make sure to preheat your skillet and lightly grease it with butter or cooking spray to help prevent sticking.
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
- Lemon Ricotta Pancakes
- Breakfast Casserole
- Triple Berry Breakfast Smoothie
- Mini Egg Muffins with Bacon and Potatoes
- Blueberry Waffles with Cream Cheese
- Stuffed Cream Cheese Crescent Rolls with Berries
- Hawaiian Roll Breakfast Sliders

Sugar Cookie Pancakes
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
Nutrition
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I LOVE that you used the cookie cutters to make shapes. Such a great Christmas morning idea!
Thanks! These were so much fun to make (and eat)!
OMG- What a great idea to use a cookie cutter for pancakes. I’m SO stealing this idea!
Go right ahead! Your kids will love it! 🙂
These are just. Oh man. These would definitely be a part of my LAST MEAL!