Buttermilk Pancake Cookie Recipe with Maple Glaze
These Buttermilk Pancake Cookies taste like fluffy pancakes in cookie form! With a soft buttermilk base, maple glaze, and whipped topping, they're a cozy treat perfect for brunch or dessert.
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.
Notes
Let cookies cool fully before glazing to prevent melting. For extra maple flavor, add ¼ tsp maple extract to the glaze. Cookies can be made ahead and frozen unglazed.