Vanilla Cinnamon Buttermilk Pancakes Recipe

Introduction

These Vanilla Cinnamon Buttermilk Pancakes are fluffy, flavorful, and easy to make. The warm cinnamon and sweet vanilla add a comforting twist to classic buttermilk pancakes, perfect for a cozy breakfast or brunch.

Ingredients

• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt
• 1 cup buttermilk
• 1 large egg
• 2 tablespoons melted butter (plus more for cooking)
• 1 teaspoon vanilla extract

Instructions

1. Step 1: In a bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt.
2. Step 2: In another bowl, whisk the buttermilk, egg, melted butter, and vanilla extract until smooth.
3. Step 3: Gently mix the wet ingredients into the dry ingredients until just combined. It’s okay if there are a few lumps. Let the batter rest for 5 minutes to help the pancakes become extra fluffy.
4. Step 4: Heat a nonstick skillet or griddle over medium heat and brush with a little melted butter.
5. Step 5: Pour about ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes.
6. Step 6: Flip the pancakes and cook for another 1–2 minutes, or until golden brown and cooked through.
7. Step 7: Serve warm with your favorite toppings.

Tips & Variations

• For a dairy-free version, substitute the buttermilk with almond milk mixed with a teaspoon of lemon juice and use vegan butter.
• Add a handful of fresh blueberries or chocolate chips to the batter for extra flavor.
• Use a cast iron skillet for even cooking and a nice golden crust.
• Don’t overmix the batter, as it helps keep the pancakes tender and fluffy.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a toaster or skillet to maintain their texture. You can also freeze pancakes by layering them between parchment paper and storing in a freezer bag for up to 1 month.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can substitute buttermilk with regular milk mixed with 1 tablespoon of lemon juice or vinegar per cup. Let it sit for 5 minutes before using to mimic the acidity of buttermilk.

Why are my pancakes dense instead of fluffy?

Overmixing the batter can develop gluten and make pancakes dense. Mix just until ingredients are combined and allow the batter to rest before cooking to help them become fluffy.

Vanilla Cinnamon Buttermilk Pancakes Recipe

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★★★★★

4.6 from 148 reviews

Delight in these fluffy Vanilla Cinnamon Buttermilk Pancakes, perfectly spiced and tender for a comforting breakfast treat. The combination of buttermilk and warming cinnamon creates a moist texture with a subtle tang, while a hint of vanilla adds a sweet aroma. Quick to make and perfect for any morning, these pancakes are sure to become a family favorite.

• Author: Naya
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 8 pancakes (serves 2-3) 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt

Wet Ingredients

• 1 cup buttermilk
• 1 large egg
• 2 tablespoons melted butter (plus more for cooking)
• 1 teaspoon vanilla extract

Instructions

1. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, ground cinnamon, and salt until evenly combined.
2. Mix Wet Ingredients: In a separate bowl, whisk together the buttermilk, large egg, melted butter, and vanilla extract until smooth and well blended.
3. Combine Wet and Dry: Gently fold the wet ingredients into the dry ingredients, stirring just until combined. It’s okay if the batter is slightly lumpy. Let the batter rest for 5 minutes to improve fluffiness.
4. Heat Skillet: Preheat a nonstick skillet or griddle over medium heat and lightly grease it with melted butter to prevent sticking.
5. Cook Pancakes: Pour about ¼ cup of batter for each pancake onto the hot skillet. Cook until bubbles form on the surface and the edges start to set, about 2 to 3 minutes. Flip the pancakes and cook the other side for an additional 1 to 2 minutes, until golden and cooked through.
6. Serve: Serve the pancakes warm with your choice of toppings such as maple syrup, fresh fruit, or extra butter.

Notes

• For fluffier pancakes, do not overmix the batter; lumps are fine.
• Resting the batter for 5 minutes enhances the texture by allowing the leavening agents to activate.
• Use a nonstick skillet or well-seasoned griddle for even cooking and easy flipping.
• Adjust the heat if pancakes brown too quickly or not fast enough.
• Substitute milk and vinegar for buttermilk if needed (1 cup milk + 1 tablespoon vinegar, let sit 5 minutes).

Keywords: pancakes, buttermilk pancakes, vanilla cinnamon pancakes, breakfast, easy pancake recipe, fluffy pancakes