Dessert

Vanilla Cinnamon Buttermilk Pancakes Recipe

BySarah Summers January 19, 2026January 19, 2026

Introduction

These Vanilla Cinnamon Buttermilk Pancakes offer a cozy twist on a breakfast classic. Light, fluffy, and delicately spiced with warm vanilla and cinnamon, they’re made with real buttermilk for a tender texture and comforting flavor. Perfect for a relaxing weekend morning or breakfast-for-dinner, this stack delivers homemade goodness in every bite.

A stack of six thick, golden-brown pancakes with a slightly crispy texture on the edges sits on a white plate. The top pancake is darker with a square of light yellow butter melting slowly, surrounded by glossy amber syrup that drips down the sides of the stack in thin streams. The surface beneath the plate shows a white marbled texture, creating a clean and elegant look. 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 fine. Let the batter rest for 5 minutes for extra fluffiness.
Step 4: Heat a buttered nonstick skillet or griddle over medium heat. Pour about ¼ cup of batter per pancake onto the skillet.
Step 5: Cook until bubbles form on the surface and edges look set, about 2–3 minutes, then flip and cook for another 1–2 minutes until golden and cooked through.
Step 6: Serve warm with your favorite toppings.

Tips & Variations

Don’t overmix the batter; stirring until just combined keeps the pancakes light and fluffy.
Letting the batter rest allows the leavening agents to activate, resulting in fluffier pancakes.
Keep cooked pancakes warm by placing them on a baking sheet in a 200°F (90°C) oven while finishing the batch.
If you don’t have buttermilk, combine 1 cup of milk with 1 tablespoon lemon juice or vinegar and let it sit for 5 minutes before using.
Add mix-ins like blueberries, chopped pecans, or a swirl of cinnamon sugar for extra flavor.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. To reheat, warm them gently in a skillet or microwave until heated through. For longer storage, freeze pancakes in a single layer with parchment paper between them for up to 1 month, then reheat from frozen.

How to Serve

A stack of five thick, golden brown pancakes sits centered on a white plate, each layer showing a soft, slightly fluffy texture with tiny air bubbles visible on the sides; the top pancake is darker with a smooth surface, topped with a square pat of pale yellow butter melting slightly, and warm maple syrup drizzling down from the butter in amber streams that cascade over the sides and pool lightly at the base. The plate is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

Yes, you can prepare the batter in the morning and refrigerate it for up to 24 hours before cooking. Give it a gentle stir before cooking as some separation may occur.

What can I use if I don’t have buttermilk?

A simple substitute is mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it rest for 5 minutes until it thickens slightly, then use as directed.