Description
These Vanilla Cinnamon Buttermilk Pancakes offer a deliciously light and fluffy breakfast treat with warm cinnamon and vanilla flavors. Perfect for a cozy weekend morning or a comforting breakfast-for-dinner, these pancakes are made from scratch using real buttermilk, delivering a classic taste with a subtle spice twist. Easy to prepare and versatile with topping options, they make a comforting homemade breakfast that everyone will love.
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
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, ground cinnamon, and salt until evenly combined.
- Mix wet ingredients: In another bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until smooth and well blended.
- Combine batter: Gently pour the wet mixture into the dry ingredients and stir just until combined. It’s okay to leave some lumps in the batter; this will help keep the pancakes light and fluffy. Let the batter rest for 5 minutes to activate the leavening agents.
- Preheat skillet: 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 skillet. Cook for 2 to 3 minutes or until bubbles form on the surface and the edges look set. Flip and cook for an additional 1 to 2 minutes until golden brown and cooked through.
- Serve warm: Transfer the pancakes to a plate and keep warm while cooking the remaining batter. Serve immediately with your favorite toppings.
Notes
- Do not overmix the batter to avoid dense pancakes; lumps are fine.
- Resting the batter helps make the pancakes extra fluffy.
- Keep cooked pancakes warm in a 200°F (90°C) oven while finishing the batch.
- If you don’t have buttermilk, substitute with 1 cup milk plus 1 tablespoon lemon juice or vinegar; let it sit for 5 minutes before using.
- Try adding mix-ins like blueberries, chopped pecans, or cinnamon sugar for variety.
- For a kid-friendly version, fold chocolate chips into the batter and top with whipped cream and sprinkles.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Keywords: vanilla cinnamon pancakes, buttermilk pancakes, fluffy pancakes, breakfast recipe, easy pancakes, homemade pancakes, cinnamon pancakes
