This recipe for Easy Snickerdoodle Pancake Cake is sponsored in conjunction with ChristmasSweetsWeek. I received product samples from sponsor companies to aid in the creation of the ChristmasSweetsWeek recipes. All opinions are mine alone.

Easy Snickerdoodle Pancake Cake is an easy, delicious, fluffy and moist breakfast cake. This cake is great for dessert, snacks or even for breakfast. It’s super quick to throw together, great for holidays, brunches and more!

Welcome to Christmas Sweets Week!

This is the beginning of a fun and festive week full of amazing Christmas sweets recipes that are sure to have you craving more!

Today, I’ve made this Easy Snickerdoodle Pancake Cake. That’s right… pancake cake. Snickerdoodle Pancake Cake. It’s like… a moist, soft, fluffy cinnamon sugar coffee cake.

And it’s SO easy! And so quick!

We found this recipe in a community cookbook a lot of years ago. We’ve tweaked it a little and made it our own. You will love this!

It pairs great with a great big glass of milk, a steaming hot mug of hot chocolate, coffee or tea. Easy Snickerdoodle Pancake Cake is great for dessert, snack or an incredible breakfast treat. No syrup required.

The best part of this cake is that it literally starts with pancake mix. It’s what gives it the fluffy, amazing texture.

We love making pancake cakes in general, but Easy Snickerdoodle Pancake Cake is a true holiday favorite. It’s perfect for Christmas Eve, of a Christmas day brunch. Or a holiday brunch in general.

Don’t be off put by the almost-homemade nature of this Easy Snickerdoodle Pancake Cake. It’s wonderfully easy, makes a very fluffy crumb and is incredibly delicious. You really cannot beat it.

And just make sure when you buy your pancake mix, that you use the “complete pancake mix”. It should say “just add water”.

Also when making Easy Snickerdoodle Pancake Cake, the dough will be very thick. It is difficult to mix as it thickens, so I use my mixer. It IS supposed to be there, so don’t add any additional water.

Big thanks to Dixie Crystal’s Sugar and Cabot for products used to make this cake. They are both sponsors in this event, and have great prizes in our giveaway (found below!)

#ChristmasSweetsWeek Monday recipes:

Beverages:

Brownie Batter Hot Chocolate Mix from The Spiffy Cookie
Christmas Flip from Our Good Life
Easy Cranberry Orange Madras from Love and Confections
Glogg from Culinary Adventures with Camilla
Grinch Cocoa with Peppermint Marshmallows from Kate’s Recipe Box
Salted Caramel Toffee Martini from Family Around the Table
Sparkling Snowfall Cocktail from Seduction in the Kitchen
Sugar Cookie Martini from The Redhead Baker

Breakfast:

Christmas Cranberry Bread from Hezzi-D’s Books and Cooks
Easy Cinnamon Roll Christmas Tree from Jonesin’ For Taste
Overnight Caramel French Toast from Rants From My Crazy Kitchen

Candies:

Cherry Mash Truffles from Strawberry Blondie Kitchen
Chocolate Covered Orange Cheesecake Truffles from Cooking with Carlee
Dark Chocolate Cherry & Peppermint Snowflake Bark from Sweet Beginnings
Grinch Fudge Topped Brownies from Big Bear’s Wife
Pineapple Upside Down Cake Fudge from Lady Behind the Curtain
Red Velvet Fudge from Live Love Texas

Desserts:

Black Forest Tiramisu Parfait from A Kitchen Hoor’s Adventures
Chocolate Bundt Cake from Juggling Act Mama
Chocolate Eggnog Cupcakes from The Crumby Kitchen
Christmas Chocolate Chip Sprinkles Butter Cookies from Moore or Less Cooking
Cookie Butter Pudding Cups from The Beard and The Baker
Cranberry Almond Ecstasy Bars from Tip Garden
Date Filled Cookies from Platter Talk
Easy Snickerdoodle Cake from Daily Dish Recipes
Eggnog Blossom Cookies from Blogghetti
Eggnog cookies from Karen’s Kitchen Stories
Gingerbread Cheesecake Trifle from My Suburban Kitchen
Gingerbread Cupcakes with Eggnog Buttercream from Tara’s Multicultural Table
Glazed Gingerbread Loaf from 4 Sons ‘R’ Us
Marbled Star Cookies from Eat Move Make
Mint Chip Cookies from The Mandatory Mooch
No Bake Peppermint Eggnog Pie from Who Needs A Cape?
Peppermint Shortbread from Cheese Curd in Paradise
Pepper Jelly Rugelach from Take Two Tapas
Red Velvet Whoopie Pies from April Golightly
Sugar Cookie Cheesecake from Cookie Dough and Oven Mitt
Toffee Thumbprint Cookies from The Bitter Side of Sweet
Ugly Sweater Cake from Mildly Meandering
Vanilla Yogurt Mousse with Cinnamon Apples from With Two Spoons
Vegan Hot Chocolate Layer Cake from The Baking Fairy
Winter Wonderland Snack Mix from An Affair from the Heart

A Giveaway!

To get more information about the giveaway, amazing sponsors and awesome prizes, you can visit this post, or simply enter below.

a Rafflecopter giveaway

Are you ready to enjoy some Easy Snickerdoodle Pancake Cake?

Easy Snickerdoodle Pancake Cake

Name: Easy Snickerdoodle Pancake Cake
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 12-18 servings
Cuisine: Dessert
Ingredients: 5 cups complete pancake mix *just add water; 1 tablespoon cinnamon; 2/3 cup Dixie Crystals granulated sugar; 1 cup water; 1 cup Cabot Plain Greek Yogurt; 1 1/2 teaspoon vanilla; 1/4 cup Dixie Crystals granulated sugar; 3/4 teaspoon cinnamon

Yield: 12-18 servings

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Easy Snickerdoodle Pancake Cake is an easy, delicious, fluffy and moist breakfast cake. This cake is great for dessert, snacks or even for breakfast. It's super quick to throw together, great for holidays, brunches and more!

Ingredients

Cake

5 cups complete pancake mix *just add water
1 tablespoon cinnamon
2/3 cup Dixie Crystals granulated sugar
1 cup water
1 cup Cabot Plain Greek Yogurt
1 1/2 teaspoon vanilla

Topping

1/4 cup Dixie Crystals granulated sugar
3/4 teaspoon cinnamon

Instructions

Preheat your oven to 375 degrees. Prepare a 9x13 casserole dish.
In a large mixing bowl, whisk together the pancake mix, cinnamon and granulated sugar. Add the water, greek yogurt and vanilla and combine everything.
The batter will be very thick. Using a spatula, spread the batter into a 9x13 casserole dish.
In a small bowl whisk the topping ingredients together and sprinkle over the top.
Bake in a preheated 375 degree oven for 25-30 minutes.
Serve immediately or allow to cool completely and store in an airtight container for up to a week.

Thank you ChristmasSweetsWeek Sponsors: Dixie Crystals, Cabot Cheese, Lorann Oils & Flavors, Torani, Joyjolt, and Sweets & Treats Boutique for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for ChristmasSweetsWeek recipes. All opinions are my own. The ChristmasSweetsWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The ChristmasSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the ChristmasSweetsWeek posts or entry.