Dessert

Vanilla Cinnamon Buttermilk Pancakes Recipe

BySarah Summers January 16, 2026January 16, 2026

Introduction

These Vanilla Cinnamon Buttermilk Pancakes offer a cozy twist on a breakfast classic. Light, fluffy, and packed with warm vanilla and cinnamon flavors, they’re perfect for a relaxing weekend morning or a comforting breakfast-for-dinner.

A stack of four thick, golden-brown pancakes is centered on a white plate, each layer showing a soft, fluffy texture with slight browning on the edges. The top pancake is dusted with white powdered sugar and a small mound of light brown cinnamon sugar, with amber syrup slowly dripping down the sides and pooling around the base. Next to the pancakes, three cinnamon sticks are tied with a string, adding a rustic touch. The plate rests on a beige cloth with red stitching on top of a wooden surface, with blurred background elements including a small jar of syrup and another white plate of pancakes. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: In a bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt.
Step 2: In another bowl, whisk the buttermilk, egg, melted butter, and vanilla extract until combined.
Step 3: Gently mix the wet and dry ingredients until just combined; some lumps are okay. Let the batter rest for 5 minutes to enhance fluffiness.
Step 4: Heat a buttered nonstick skillet or griddle over medium heat. Pour ¼ cup of batter per pancake onto the skillet.
Step 5: Cook until bubbles appear on the surface and edges are set, about 2–3 minutes. Flip and cook for another 1–2 minutes until golden and cooked through.
Step 6: Serve the pancakes warm with your favorite toppings.

Tips & Variations

Avoid overmixing the batter to keep pancakes light and tender.
Let the batter rest before cooking to activate the leavening agents for extra fluffy pancakes.
If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes as a substitute.
Keep cooked pancakes warm by placing them on a baking sheet in a 200°F (90°C) oven while finishing the batch.
Try folding in blueberries, chopped pecans, or a swirl of cinnamon sugar for added flavor.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. To reheat, warm them in a skillet over low heat or in a toaster until heated through. For longer storage, freeze pancakes in a single layer separated by parchment paper, then transfer to a freezer bag for up to 1 month. Reheat from frozen using a toaster or microwave.

How to Serve

A stack of four thick, golden-brown pancakes sits in the center of a white plate on a beige cloth with red stitched edges, placed on a white marbled surface. Each pancake layer is fluffy and softly browned on top, with the top pancake dusted with white powdered sugar and a small mound of light brown sugar. Amber syrup is dripping down the sides and pooling on the plate beneath. On the right side of the plate, three cinnamon sticks are tied together with twine, resting against the pancakes. In the softly blurred background, another white plate holds a similar stack of pancakes. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these pancakes dairy-free?

Yes, you can substitute the buttermilk with a dairy-free milk mixed with lemon juice or vinegar, such as almond or soy milk. Use melted dairy-free butter or oil instead of regular butter.

What if I don’t have vanilla extract?

If you don’t have vanilla extract, you can omit it or replace it with a small pinch of ground nutmeg or extra cinnamon to maintain the warm, spiced flavor profile.