Imagine biting into a soft, fluffy cookie that tastes just like a warm stack of buttermilk pancakes — topped with a rich maple glaze and a dollop of whipped buttercream. That’s the magic of this Buttermilk Pancake Cookie Recipe! Whether you’re a breakfast-for-dessert lover or just craving something unique, these cookies are the ultimate comfort treat. Inspired by the flavors of classic diner pancakes, this recipe has been trending on social media for its cozy vibes and incredible texture.
Why You’ll Love This Buttermilk Pancake Cookie Recipe
There’s so much to adore about these pancake-inspired cookies:
- 🧁 Soft and Thick Texture – Like a cross between a sugar cookie and a fluffy pancake.
- 🍁 Maple Glaze Magic – Tastes just like syrup drizzled over warm pancakes.
- 🧈 Easy to Make – Simple ingredients, no fancy tools needed.
- 🕒 Ready in Under 30 Minutes – Perfect for quick weekday baking or weekend brunch.
- 🌟 Crowd Favorite – Great for parties, brunch tables, or gifting!
Ingredients Needed for Perfect Buttermilk Pancake Cookie Recipe
Here are the key ingredients that bring this Buttermilk Pancake Cookie Recipe to life:
- Buttermilk: Adds moisture and that signature tangy flavor found in real pancakes.
- Butter: Gives the cookies a rich, soft base and helps with that tender texture.
- Maple Extract or Syrup: Delivers authentic pancake flavor in the glaze.
- Vanilla Extract: Enhances sweetness and depth in both the cookie and glaze.
- Baking Powder: Helps the cookies puff up and get that “pancake-like” softness.
- Powdered Sugar: Used to make the smooth, sweet glaze.
Step-by-Step Instructions to Make Buttermilk Pancake Cookie Recipe
- Preheat the Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream the Butter & Sugar: In a large bowl, beat butter and sugar until light and fluffy. This builds the soft cookie texture.
- Add Wet Ingredients: Mix in the egg, vanilla extract, and buttermilk until smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, baking powder, and a pinch of salt. Gradually add to the wet mixture.
- Scoop the Dough: Use a cookie scoop to portion dough onto the baking sheet. Flatten slightly with your fingers.
- Bake: Bake for 10–12 minutes or until edges are set and tops are lightly golden. Let cool completely before glazing.
- Make the Glaze: Whisk powdered sugar, maple syrup or extract, a splash of milk, and vanilla until smooth.
- Frost & Finish: Spread glaze over each cookie and top with a dollop of whipped frosting or buttercream.
Expert Tip: Let the cookies cool fully before glazing to avoid melting the glaze.
Recipe Tips & Variations
- Add Pancake Mix: Swap part of the flour for pancake mix to intensify the breakfast flavor.
- Add Mix-Ins: Try mini chocolate chips or cooked crumbled bacon in the dough.
- Make It Gluten-Free: Substitute with a 1:1 gluten-free baking flour blend.
- Vegan Option: Use plant-based butter and a dairy-free buttermilk alternative (like almond milk + vinegar).
How to Store & Reheat
- Storage: Keep cookies in an airtight container at room temperature for up to 3 days, or refrigerate for 5–6 days.
- Freezing: Freeze unglazed cookies in a freezer-safe bag for up to 2 months. Glaze after thawing.
- Reheating: Microwave for 10 seconds to bring back that fresh-baked warmth!
Similar Recipes You’ll Love
If you’re a fan of comforting, breakfast-inspired treats like this Buttermilk Pancake Cookie Recipe, you’ll definitely want to try these too:
- Pancake Sausage Casserole: A hearty, savory-sweet bake perfect for brunch or breakfast-for-dinner nights.
- Fluffy Pancakes for a Delicious Morning: Your go-to classic pancake recipe — light, fluffy, and easy to whip up!
- Southern Peach Buttermilk Pound Cake: A rich, tender cake with juicy peaches and tangy buttermilk flavor that perfectly complements the cookie recipe.
Frequently Asked Questions (FAQ)
Can I use regular milk instead of buttermilk?
Yes, buttermilk gives a more authentic pancake flavor. If needed, you can make a quick substitute using 1 tbsp vinegar + 1 cup milk.
Can I make the dough ahead of time?
Absolutely! Store the dough covered in the fridge for up to 24 hours before baking.
What kind of frosting goes best on top?
A maple glaze is ideal, but whipped buttercream or cream cheese frosting adds a delicious touch.
Are these cookies soft or crispy?
They’re super soft and pillowy — just like a stack of pancakes in cookie form.
If you’re looking for a cozy, unique dessert that tastes just like your favorite breakfast treat, this Buttermilk Pancake Cookie Recipe is a must-bake. It’s simple, indulgent, and absolutely unforgettable. Give it a try, and don’t forget to share your batch on social media — tag us so we can see your creations!
Buttermilk Pancake Cookie Recipe with Maple Glaze
Ingredients
For the Cookies:
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg
- 1/4 cup buttermilk
- 1 tsp vanilla extract
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
For the Maple Glaze:
- 1 ½ cups powdered sugar
- 2 tbsp pure maple syrup
- 1 –2 tbsp milk adjust for thickness
- 1/2 tsp vanilla extract
Topping:
- Whipped buttercream or cream cheese frosting optional
Instructions
- Preheat Oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream Butter & Sugar in a bowl until light and fluffy.
- Add Egg, Vanilla, Buttermilk and beat until smooth.
- Mix Dry Ingredients (flour, baking powder, salt) and gradually stir into wet mixture.
- Scoop Dough onto baking sheet using a cookie scoop and slightly flatten.
- Bake for 10–12 minutes or until edges are set. Let cool completely.
- Make Glaze by whisking powdered sugar, maple syrup, milk, and vanilla until smooth.
- Glaze Cookies and top each with a small spoon of whipped frosting, if desired.