Vanilla Cinnamon Buttermilk Pancakes Recipe

Introduction

These Vanilla Cinnamon Buttermilk Pancakes are fluffy, lightly spiced, and perfect for a cozy breakfast. The combination of vanilla and cinnamon adds a warm, comforting flavor that everyone will love.

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 until evenly combined.
2. Step 2: In another bowl, whisk the buttermilk, egg, melted butter, and vanilla extract until smooth.
3. Step 3: Gently fold the wet ingredients into the dry ingredients, stirring just until combined. It’s okay if the batter is a bit lumpy. Let it rest for 5 minutes to enhance fluffiness.
4. Step 4: Heat a nonstick skillet or griddle over medium heat and lightly butter the surface.
5. Step 5: Pour about ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and edges look set, about 2–3 minutes.
6. Step 6: Flip the pancakes and cook for another 1–2 minutes until golden and cooked through.
7. Step 7: Serve warm with your favorite toppings like syrup, honey, or fresh fruit.

Tips & Variations

• For extra cinnamon flavor, sprinkle a little cinnamon sugar on top of the pancakes while cooking.
• You can substitute buttermilk with regular milk mixed with 1 tablespoon lemon juice or vinegar if needed.
• Add blueberries or chopped nuts to the batter for a delicious twist.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a toaster or microwave. You can also freeze cooked pancakes separated by parchment paper for up to 2 months; thaw and reheat before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can replace 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 buttermilk’s acidity.

How do I make the pancakes more fluffy?

Letting the batter rest for 5 minutes before cooking helps the baking powder and baking soda activate, resulting in fluffier pancakes. Avoid overmixing the batter to keep it light.

Vanilla Cinnamon Buttermilk Pancakes Recipe

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4.4 from 150 reviews

Fluffy and flavorful Vanilla Cinnamon Buttermilk Pancakes, combining warm spices with the rich tang of buttermilk. Perfectly golden and tender, these pancakes are easy to make and ideal for a comforting breakfast or brunch.

• Author: Yana
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 8 pancakes (approximate 4 servings) 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. Combine Dry Ingredients: In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, ground cinnamon, and salt until evenly mixed.
2. Mix Wet Ingredients: In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until smooth.
3. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and gently stir until just combined. It’s important not to overmix; lumps are okay. Allow the batter to rest for 5 minutes to help create extra fluffy pancakes.
4. Heat the Pan: Preheat a nonstick skillet or griddle over medium heat and lightly butter the surface to prevent sticking.
5. Cook Pancakes: Pour about ¼ cup of batter per pancake onto the heated skillet. Cook for 2 to 3 minutes, until bubbles form on the surface and the edges look set.
6. Flip and Finish: Carefully flip each pancake and cook for an additional 1 to 2 minutes until golden brown and cooked through.
7. Serve Warm: Remove from heat and serve immediately, optionally topped with syrup, butter, or fresh fruit.

Notes

• Do not overmix the batter; it should remain slightly lumpy for tender pancakes.
• The resting time allows the baking powder and soda to activate, resulting in fluffier pancakes.
• Use fresh buttermilk for the best flavor and texture.
• You can keep cooked pancakes warm in a low oven (200°F/93°C) while finishing the batch.
• For dairy-free versions, substitute buttermilk with a mixture of almond milk and lemon juice, and use oil instead of butter.

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