Vanilla Cinnamon Buttermilk Pancakes Recipe
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.
- 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
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
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, ground cinnamon, and salt until evenly mixed.
- Mix Wet Ingredients: In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until smooth.
- 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.
- Heat the Pan: Preheat a nonstick skillet or griddle over medium heat and lightly butter the surface to prevent sticking.
- 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.
- Flip and Finish: Carefully flip each pancake and cook for an additional 1 to 2 minutes until golden brown and cooked through.
- 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
