Crumbl buttermilk pancake cookies were a fan favorite, but they didn’t stay on the menu long. Now you can make these sweet cookies that look like pancakes anytime you crave pancake cookies.
These Crumbl copycat pancake cookies are made with pancake mix, topped with a buttermilk syrup glaze and a dollop of vanilla buttercream.
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I have a soft spot for cookies, and when I find a cookie I love, I want it over and over again.
I knew I could be getting myself into trouble when I tasted the Crumbl buttermilk pancake cookies because that flavor probably wouldn’t stick around forever, since they rotate flavors frequently.
True to their word, the Crumbl buttermilk pancake cookies were indeed a limited-time special.
Still, long after the cookie was gone from the menu, they were living on in my mind. I had to get my cookie fix, so I made my own Crumbl copycat cookies.
Made with pancake mix in the batter, a glaze that looks like syrup, and a dollop of buttermilk frosting that looks like sweet cream butter, these pancake cookies are to die for.
The recipe comes together quickly and tastes just like real pancakes, but in cookie form. Grab this simple recipe and serve up a stack of cookies that look like pancakes!
More Decadent Cookies To Try:
- Decadent Twix Cookies
- Strawberry Jello Sugar Cookies
- Pancake Mix Peanut Butter Cookies
- Bakery Style Oatmeal Raisin Cookies
Tips For Making Pancake Cookies
The allure of these cookies is that they look like little pancakes topped with syrup and butter. Here are a few tips to ensure your cookies turn out just as you expect.
- Use a cookie scoop for uniform-sized cookies.
- Let the cookies cool completely on a wire rack before adding the syrup glaze. It’s hard to wait, but it’s an important step in the final look of your cookie.
- Drizzle the glaze back and forth or pool a small amount in the middle and let it drip over the sides like it would on an actual pancake.
- Chill the buttercream before scooping it onto the cookies.
- Use a small cookie scoop to add the buttercream, so you have uniform-sized pieces.
How to Make Crumbl Copycat Cookies
It’s really easy to make cookies that look like pancakes.
Ingredients You’ll Need:
For the Cookies:
- Butter
- Sugar
- Eggs
- Vanilla Extract
- All-Purpose Flour
- Pancake Mix, such as Bisquick
- Baking Soda
For the Buttermilk Syrup:
- Light Brown Sugar
- Butter
- Buttermilk
- Baking Soda
- Vanilla Extract
- Powdered Sugar
For the Buttercream Frosting:
- Butter
- Powdered Sugar
- Vanilla Extract
- Milk
How to Make It:
(Full printable recipe is available below)
Prepare the cookie batter. First, you’ll begin by creaming together butter and sugar until light and fluffy. Add eggs and vanilla extract, mixing well to combine.
Combine all-purpose flour, pancake mix, and baking soda in a separate bowl and gradually add the flour mixture to the wet ingredients, scraping down the sides of the bowl as needed, mixing just until combined.
Bake the cookies. Next, you’ll scoop the dough out and roll it into 16 balls, then place it on prepared baking sheets.
Use the bottom of a drinking glass to lightly press dough into a thick disc. Bake for 12-15 minutes, or until light golden brown.
Cool completely on a wire rack.
Make buttermilk syrup. Next, you’ll combine brown sugar, butter, and buttermilk in a saucepan over medium to medium-high heat.
Stir constantly until the mixture begins to boil. Cool for 20 minutes, then drizzle over the cooled cookies.
Top with buttercream. Last, you’ll prepare the buttercream frosting by beating butter and powdered sugar in a stand mixer, then adding vanilla extract and milk, mixing until smooth.
Top each cookie with a small scoop of buttercream frosting in the center to give the appearance of butter and syrup on a pancake.
Notes and Adaptations:
- I would recommend adding the syrup and buttercream frosting as close to serving time as possible, to maintain optimum texture.
Recommended Equipment:
Pancake Cookies (Crumbl Copycat Recipe)
If you've had the pancake cookies from Crumbl, you know what a treat they are. Now you can make them at home with this copycat recipe!
Ingredients
- For the Cookies:
- 1 1/2 cup butter, softened
- 1 1/2 cup sugar
- 3 eggs
- 1 TBSP vanilla extract
- 3 cups all-purpose flour
- 1 1/2 cups pancake mix, such as Bisquick
- 1 1/2 tsp baking soda
- For the Buttermilk Syrup:
- 2 TBSP light brown sugar
- 1/2 cup butter
- 1/2 cup buttermilk
- 1/2 tsp baking soda
- 1 tsp vanilla extract
- 2 cups powdered sugar
- For the Buttercream Frosting:
- 1/4 cup butter, softened
- 1 1/2 cups powdered sugar
- 1 tsp vanilla extract
- 1 TBSP milk
Instructions
- Preheat oven to 350F and line baking sheet(s) with parchment paper or silicone mat.
- In the bowl of a stand mixer fitted with the paddle attachment (or in a mixing bowl with an electric hand mixer), begin preparing cookie dough by creaming together butter and sugar until light and fluffy.
- Add eggs and vanilla extract, mixing well to combine.
- In a large mixing bowl, whisk together all-purpose flour, pancake mix, and baking soda until combined.
- With the mixer on low speed, gradually add the flour mixture to the wet ingredients, scraping down the sides of the bowl as needed, mixing just until combined.
- Scoop the dough out and roll into 16 balls, then place on prepared baking sheets. Use the bottom of a drinking glass to lightly press dough into a thick disc.
- Transfer to preheated oven and baking for 12-15 minutes, or until light golden-brown. Let cool on the pan for a few minutes before transferring to a cooling rack to cool completely.
- While the cookies are baking, begin to prepare the buttermilk syrup.
- Combine brown sugar, butter, and buttermilk in a saucepan over medium to medium-high heat. Stir constantly until the mixture begins to boil.
- Remove saucepan from heat and whisk in baking soda and vanilla extract. The mixture will bubble and foam up, which is normal!
- Whisk in the powdered sugar until smooth, then let cool for about 20 minutes.
- Prepare the buttercream frosting by adding butter and powdered sugar to the bowl of a stand mixer fitted with the paddle attachment.
- Beat together for a minute or two, then add in vanilla extract and milk, mixing until nice and smooth.
- Spoon about 1 TBSP of buttermilk syrup over each cooled cookie, then top with a small scoop of buttercream frosting in the center to give the appearance of butter and syrup on a pancake.
Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 571Total Fat: 28gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 106mgSodium: 568mgCarbohydrates: 75gFiber: 1gSugar: 48gProtein: 6g
Nutrition information is automatically calculated and is not guaranteed for accuracy.
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