Vanilla Cinnamon Buttermilk Pancakes Recipe
Introduction
These Vanilla Cinnamon Buttermilk Pancakes offer a cozy twist on a classic breakfast favorite. Light and fluffy with a warm blend of vanilla and cinnamon, they are perfect for a relaxing morning or a comforting breakfast-for-dinner.
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 ingredients into the dry ingredients until just combined. A few lumps are fine. Let the batter rest for 5 minutes to help make the pancakes extra fluffy.
- Step 4: Heat a nonstick skillet or griddle over medium heat and lightly butter it.
- Step 5: Pour about ¼ cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes.
- Step 6: Flip the pancakes and cook for another 1–2 minutes until golden and cooked through.
- Step 7: Serve the pancakes warm with your favorite toppings.
Tips & Variations
- Don’t overmix the batter; stir just until combined to keep pancakes light.
- Let the batter rest for a few minutes before cooking to activate leavening for fluffier results.
- Keep cooked pancakes warm in a 200°F (90°C) oven as you finish the batch.
- No buttermilk? Use 1 cup milk plus 1 tablespoon lemon juice or vinegar, let it sit for 5 minutes before using.
- Add blueberries, chopped pecans, or a swirl of cinnamon sugar to the batter for extra flavor.
- Top with butter and maple syrup for a classic touch, or drizzle honey and sprinkle cinnamon sugar for a cozy twist.
Storage
Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. To reheat, warm them gently in a skillet over low heat or in the microwave until heated through. You can also freeze pancakes by layering them with parchment paper in a freezer-safe bag for up to 1 month; reheat directly from frozen.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these pancakes without buttermilk?
Yes, substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes to curdle before using in the recipe.
How do I keep pancakes fluffy instead of dense?
Avoid overmixing the batter; stir until just combined with some lumps remaining. Also, letting the batter rest for a few minutes activates the rising agents and improves fluffiness.
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Vanilla Cinnamon Buttermilk Pancakes Recipe
- Total Time: 25 minutes
- Yield: 4 servings (about 8 pancakes) 1x
Description
These Vanilla Cinnamon Buttermilk Pancakes offer a delightful twist to the classic breakfast favorite, featuring light and fluffy pancakes infused with warm cinnamon and real vanilla. Perfect for a comforting breakfast or brunch, they combine wholesome buttermilk with a hint of spice, producing tender pancakes that are easy to make and sure to please the whole family.
Ingredients
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 all-purpose flour, sugar, baking powder, baking soda, ground cinnamon, and salt until evenly mixed.
- Mix Wet Ingredients: In another bowl, whisk the buttermilk, large egg, melted butter, and vanilla extract until fully combined.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and gently stir until just combined. The batter should still be slightly lumpy; do not overmix to avoid dense pancakes. Let the batter rest for 5 minutes to allow the leavening agents to activate and ensure extra fluffiness.
- Preheat Skillet or Griddle: Heat 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 hot skillet. Cook for 2 to 3 minutes or until bubbles appear on the surface and the edges begin to set. Flip the pancakes and continue cooking for another 1 to 2 minutes until golden brown and cooked through.
- Serve Warm: Remove the pancakes from the skillet and serve immediately while warm. Keep any extra pancakes warm in a 200°F (90°C) oven if necessary while finishing the batch.
Notes
- Do not overmix the batter to keep pancakes light and fluffy.
- Resting the batter for a few minutes improves texture by allowing leavening agents to activate.
- If buttermilk is unavailable, substitute with 1 cup milk plus 1 tablespoon lemon juice or vinegar; let it sit for 5 minutes before using.
- Keep cooked pancakes warm in a low oven while finishing to serve all hot together.
- Optional add-ins include blueberries, chocolate chips, or chopped nuts folded gently into the batter.
- Try topping with maple syrup, cinnamon sugar, honey, vanilla yogurt, fresh fruit, or whipped cream for variety.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Keywords: Vanilla cinnamon buttermilk pancakes, fluffy pancakes, breakfast recipe, easy pancakes, homemade pancakes, cinnamon pancakes, buttermilk pancakes
