I wanted to add a little bit to make the pancakes healthier and more substantial, even though this was a pretty fine basic pancake recipe. Additionally, I used applesauce instead of oil! All three of my children thought they turned out fantastic! If you don’t need so many, you can cut the recipe in half since it makes 20 pancakes. For another day, I freeze the leftovers!
| Servings: | 24 |
| Yield: | 1 – 9×13 |
Ingredients
- 2 cups white sugar
- ½ cup shortening
- 2 eggs
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup milk
- 3 tablespoons white sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan.
- In a medium bowl, sift together flour, baking powder and salt. Set aside.
- In a large bowl, cream shortening and 2 cups sugar until fluffy. Add eggs one at a time, mixing well with each addition. Alternately add milk and flour mixture in three stages, mixing well with each addition.
- In a small bowl, mix 3 tablespoons sugar with 1 teaspoon cinnamon. Sprinkle this mixture evenly over cake.
- Pour into prepared 9×13 inch pan and bake at 350 degrees F (175 degrees C) for 35 to 40 minutes or until done.
Nutrition Facts
| Calories | 167 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 16 mg |
| Dietary Fiber | 0 g |
| Protein | 2 g |
| Saturated Fat | 1 g |
| Sodium | 99 mg |
| Sugars | 19 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
It was good and a different recipe. I think it needs just a little bit of cinnamon in the batter just a smidgen and I did a lot of cinnamon sugar top so it made a thick sugar crust which was really good.
After reading other people’s reviews, I changed the shortening to butter, added 1 t cinnammon and 1 t vanilla to the mix, doubled the cinnammon sugar sprinkle and sprinkled it on after half of the mix was in the pan and on the top. I would agree that a glaze on top would set the cake off and add a bit of moisture. With these changes, I did enjoy the cake. It would also be good as a coffee cake with breakfast.
Great,only I was out of shortening,so I used real butter.
Have been making this for almost 10 years now. Satisfies the sweet tooth and works with gluten free substitutes.
Did not make changes to the recipe and I will definitely make it again. I used a pudding and cool whip icing. Everyone loved it.
when i made this, i added few dashes of cream of tartar to give it that signiture snickerdoodle taste. I also had to find a seperate recipe for icing though, because the cake itself is pretty dry
Exactly like a Snicker doodle cookie !
This was an instant hit in my household. I made it using golden crisco for the shortening so it got that buttery flavour. Plus added some almond extract and cinnamon to the batter. For the cinnamon sugar on top I added a dash of nutmeg as well. The family loved it, and requests to make it again in the future have already been made. Perfect cake to have with a hot cup of tea.
Made it for a friend whose favorite cookie is the snickerdoodle— she and everyone who ate them just loved them. Everyone was asking for the recipe.
My family loves this cake. It is simple to make, and I usually have all the ingredients for spur of the moment baking. I don’t change anything, although I have forgotten to add the topping because I was rushing…cake was still so good without it.
Husband loved it! He asked for snickerdoodle cake and he got it! As suggested by other reviews, I added 1tsp cinnamon and 1tsp vanilla to the batter which was needed. I also used coconut oil instead of shortening and coconut milk instead of dairy milk and came out perfectly. I had to bake the full 40 min to finish. Nice crust on top, fluffy and moist inside.
i made it into cupcakes and it tastes very very good. the only thing i did differently was i didn’t mix the cinnamon and sugar together separately. since i was making cupcakes i just added the cinnamon straight to the batter and mixed it in. then poured it into cupcake cups and baked it. yummy!!!
We made it. Pretty easy. Did as another chef suggested and doubled the topping mixture. I made it in two pans and it took abt 25 min. Kids loved it.
This recipe is very good and is a hit in my household! I’ve made it twice now but it only takes about 20-25 minutes at the recommended temperature in my fairly old oven! if I leave it for any longer it won’t retain the moisture and sadly I learned that the hard way. Over all though this is one of my favorite recipes!
I was skeptical about trying this recipe but decided to give it a go. It was absolutely delicious! This recipe was easy to make and the cake was moist and yummy! My husband and kids asked for seconds! I will definitely make again.
As everything does, this has pros and cons. Its better than anything!! I used it for multiple things and events. I am glad the world has chefs.
this is an excellent tasting coffee cake! I followed the suggestions of a few other reviewers and doubled the cinnamon/sugar mixture adding half to the middle of the cake batter. I also added a tsp. vanilla and a tsp. of cinnamon to the batter for more flavor. I also poured 6 Tbl. of melted butter over it immediately after removing from the oven. I think next time I will also add a tsp. of cream of tartar since snickerdoodle cookies contain that ingredient. This is a perfect cake to share with a friend while catching up on each other’s lives over tea. Thank you!
This tastes just like a snickerdoodle cookie! I, too, added 1/2 t of cinnamon and vanilla extract to the batter. Glad I did, since I made buttercream frosting to go with this, not the sugar-cinnamon topping. Also, made cupcakes: 350 degrees for 19 minutes and 15 minutes for mini cupcakes. Thanks for the recipe! Update: I used Buttercream Frosting II from this site and followed it to the letter, but added 1 t of cinnamon. Wow! Made this cupcake stand out even more.
This is exactly what the name says it is: a cake that tastes like a snickerdoodle cookie. The texture is a bit more crumbly than normal cake; it is also denser and a bit drier. It was an interesting recipe-the kids loved it with frosting.
Looking over the recipe and judging from other reviews it was apparent this cake needed “something.” I made half a recipe in an 8×8″ pan and rather than use the sugar/cinnamon topping, I added a half teaspoon of cinnamon and a teaspoon of vanilla to the batter. It turned out to be not as tall a cake as I would have liked, but it was fragrant with the vanilla and cinnamon and simply delcious topped with a fluffy buttercream and an extra sprinkle of cinnamon. And sure enough, it does taste like a Snickerdoodle – a moist Snickerdoodle with a fluffy, creamy frosting!
Everyone loved this cake. I sprinkled some cinnamon & a little vanilla extract into the batter. Doubled the cinnamon & sugar for the top but put 1/2 the batter in the pan, sprinkled 1/2 the cinnamon-sugar mixture on and put the rest of the batter in the pan sprinkling the rest of the cinn.-sugar mixture on top. Made a Cinnamon Cream Cheese frosting which was very good but a little to sweet for me. Next time I will try a glaze or a frosting that isn’t so sweet.