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By Jenn G

Crumbl 🙀 Buttermilk Pancake Cookies

13 steps
Prep:40minCook:15min
This is a copycat recipe of Crumbl's Buttermilk Pancake Cookie- There is actual pancake mix inside of the cookie and it's topped with a buttermilk syrup glaze and a dollop of Vanilla Buttercream.
Updated at: Wed, 16 Aug 2023 21:04:59 GMT

Nutrition balance score

Unbalanced
Glycemic Index
68
Moderate
Glycemic Load
34
High

Nutrition per serving

Calories379 kcal (19%)
Total Fat18.5 g (26%)
Carbs50.4 g (19%)
Sugars33.1 g (37%)
Protein3.6 g (7%)
Sodium313.4 mg (16%)
Fiber0.7 g (2%)
% Daily Values based on a 2,000 calorie diet

Instructions

Buttermilk Syrup Glaze

Step 1
Combine brown sugar, butter, & buttermilk in sauce pan over med. Stir constantly until mixture begins to boil.
Step 2
Once bubbling, remove from heat; stir in the baking soda and vanilla. (The baking soda will cause the syrup to foam & bubble up.)
Step 3
Whisk in the powdered sugar until smooth. Set aside & allow it to cool while you bake cookies.

Preheat the oven to 350°F

Step 4
To make the cookies, cream together butter & sugar with a stand mixer. Scrape the sides and add in the eggs, and vanilla extract. Mix until combined.
Step 5
Add the flour, pancake mix and baking soda to the mixer and mix until the cookie dough comes together.
Step 6
Scoop and roll the cookies- use a generous 1/3 cup of dough for each cookie. Roll the cookies into a ball and then flatten the ball into a circle that is about 1inch thick and arrange on a cookie sheet. Repeat with the remaining dough.
Step 7
Bake (12-15 min.) until cookies have spread slightly, the centers of the cookies puff up, no longer look wet and glossy in the center and the edges are starting to turn golden brown.
Step 8
Cool cookies on pan (10 min.)

Buttercream Topping

Step 9
While cookies cool, make buttercream topping.
Step 10
Cream butter until smooth; add 1/2C powdered sugar at a time, mixing until incorporated before adding more. Add a splash of milk, as needed, to bring icing. Repeat until all powdered sugar has been added.
Step 11
Add vanilla. While keeping this buttercream pretty thick, add a little more milk to adjust texture & thickness, as needed.
Step 12
While to cookies are still warm, spoon a generous amount of cooled buttermilk syrup glaze onto each cookie.
Step 13
Use a small cookie scoop to scoop a dollop of buttercream on top of the buttermilk syrup glaze; serve warm.
View on Karli Bitner - Cooking with Karli
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