Pancake Cookies made in a skillet

Oh do I have a fun recipe for you, it’s STOVETOP COOKIES. This recipe is just perfect for when you want to make cookies, but don’t want to heat up your oven, don’t have an oven, or want to make a fun cookie that needs o frosting, just drizzle on some syrup and you’re all set to satisfy that sweet tooth. Great for RV Camping as you can make them on the stove. Yep, stovetop cookies, totally yummy!

pancake cookies made in a skillet from @createdbydiane

When you think of cookies

you don’t typically think of making them on the stovetop.

These cookies will have you getting out your skillet, just to give them a try.

They are sweet and delicious and look exactly like pancakes.

How fun is that?

Pancake COOKIES…

pancake cookies from @createdbydiane.jpg


Mix up the batter, grab your skillet and let’s get cooking!

Place 1-2 tablespoons of batter on the skillet over medium heat,

cook until golden on both sides and the center is cooked.

About 2 minutes per side.

To serve them, enjoy them warm or cooled, and if you want a sweet topping to add some syrup for a delicious and simple dessert.


More pancake recipes:

I make TONS of pancake and here is my recipe for traditional pancakes

If you’re a huge pancake fan be sure to check out my pancake cupcake recipe.

This easy funnel cake recipe will have you enjoying boardwalk and fair foods all year long.

If you have pancake mix these recipes are a must make:

These will fool anyone into thinking they are pancakes, and they taste great drizzled with maple syrup too.


Pancake Cookies made in a skillet


  • ½ cup butter melted and cooled
  • cup sugar
  • 2 eggs
  • ½ teaspoon vanilla extract
  • 1 3/4 cups flour
  • ¼ teaspoon baking powder
  • 2 teaspoons water


  • beat butter and sugar
  • add in eggs and vanilla
  • mix in flour and baking powder
  • stir in water until the batter is smooth and creamy
  • place 1-2 tablespoons of batter on a heated skillet on medium heat
  • cook until both sides are golden and the center of cookies is fully cooked


I lightly oil the pan with a silicone brush. Even no-stick pans need to be lightly oiled for the first batch, but I do not find that I need to re-oil the pan each time after that.



  1. When I first saw the image I though: “Did Diane just make crescentine?” Then I saw they were pancake cookies 🙂 I’m not a fan of pancakes but my twin loves them so I definitely have to make these for her. Thank you!

    1. these don’t taste like pancakes at all, they are cookies so maybe you’ll like them too 🙂

    1. they taste like sugar cookie and the texture is a little crunchy outside and soft inside…. like cookies 🙂 you just don’t need an oven to make them

  2. I made these cookies today, they are so very sweet and I would cut the sugar by quite a bit for my taste. I found that the recipe on this page was confusing in the amount of flour, then when I pinned it to Pinterest, it was still another version. I would like a correct copy to try again, in order to be fair in my evaluation of it. The novelty is enough for me to try it, and the fact you can have a cookie and not heat up the house in the summertime.

    1. Hello, I double checked the recipe and no it’s not incorrect. The amount of sugar is 1 1/4 cups. If you prefer them less sweet by all means reduce the sugar. I do use salted butter, so that can account for some difference if you use unsalted butter (sweet cream butter). The cookies will taste like sugar cookies. Alternatively you could reduce the sugar and/or add 1/4 teaspoon salt if desired. I’m not sure what you saw on Pinterest. I checked where I pinned my post and the ingredient list is the same as on my site, I do not have any control over what others do when they pin posts to Pinterest as they can edit the information. If you prefer your baked goods not on the sweet side I would try 3/4 cup sugar in the batter, make one cookie and see if that is enough sugar for you and add more sugar then make another cookie until you have the result you are looking for. Hope that was helpful. I appreciate your feedback.

  3. Cant wait to make these! I wonder what would happen if you tried to use a package of blueberry muffin mix and tried this?

  4. I had a question about the amount of flour. Is it truly 1 and 13/4 cup of flour or 1 and 3/4 cup flour.

    I tend to be a bit literal.

    Thanks! I can’t wait to try them.


    1. sorry about the typo, it’s 1 and 3/4 cups of flour. I adjusted the recipe to the correct proportions.

    1. 1 3/4 cups flour, sorry I had a typo in the recipe, but adjusted it to reflect the correct numbers

  5. I tried the recipe and the cookies would not set in the pan and after browning on one side they were were not able to be turned. It was just a gooey mess. I got one cookie to firm but only after I nearly burned one side. I had had to convert the butter to grams as I am in Asia and they don’t have the proportions like we have in the states. So thinking I had too much butter. Also, does the butter need to be melted and cooled or can it be done with softened butter as it will be creamed with the sugar anyway? I will try again to see if i can get them to turn out.

    1. Sorry you had trouble with these. I have only used melted butter so I’m not sure how they would come out if the butter isn’t melted and cooled. I would think the temperature of you pan could be the issue. A well-heated pan should help to get the firmness on the first side before flipping without burning the cookie. If the pan is not hot enough it won’t work, just like pancakes you’ll end up leaving the batter in the pan too long and it won’t rise either. Preheat the pan, then turn it to medium and that should help.

  6. Hi. These look fun. How well do they hold? Or are they really a make and eat the same day kind of cookie?

    1. They are a cookie dough, so they stayed fresh for a few days in an airtight container (until they were all eaten)

  7. Hi Diane, just wanted to stop by and say thank you for such a cute recipe! I had my 1yo lumberjack themed party today and these were such a hit. Such a simple but great idea. Thanks!

  8. These would be so great for a camping dessert! Think if I premade batter it would keep in cooler ok til its time to cook?

  9. Diane, I am making these cookies for Shrove Tuesday this year! How many cookies (approximately) does one recipe make? Thank you…

    1. I have not used gluten free flour, but if you typically substitute it in recipes, then it should work.

  10. Fun sugar cookie recipe!

    Made on a cast iron crepe pan over a mini rocket stove using twigs for fuel.

    The test pancake was slow starting, but turned out great. After that, it became clear that it will take practice to know how hot my skillet is, cuz the cookies burned a bit.

    Tasted like a cross between a sugar cookie and a roasted marshmallow that’s a bit burnt.

    Since the crepe pan finally heated across the full surface, but it was hotter in the middle, I was able to move the cookies around to finish cooking them in the middle.

  11. Just left a review and forgot a couple of things:

    1) we only had unsalted butter, so I salted the cookie dough to taste…wonderful!

    2) so happy to have cookie dough that can be frozen in individual serving sizes, then thawed and cooked when I want a limited treat without heating the whole oven.

    Thanks, Diane!!!!!

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