Dinner

Vanilla Cinnamon Buttermilk Pancakes Recipe

ByElla Hart January 14, 2026January 14, 2026

Introduction

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

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 ingredients into the dry ingredients until just combined. It’s okay if the batter is a bit lumpy. Let the batter rest for 5 minutes to help create extra fluffy pancakes.
Step 4: Heat a buttered nonstick skillet or griddle over medium heat. Pour about ¼ cup of batter for each pancake onto the skillet.
Step 5: Cook the pancakes until bubbles form on the surface and the edges look set, about 2 to 3 minutes. Flip and cook for another 1 to 2 minutes or until golden and cooked through.
Step 6: Serve warm with your favorite toppings.

Tips & Variations

Don’t overmix the batter—stir just until combined to keep pancakes light and fluffy.
Letting the batter rest for a few minutes improves texture by activating the leavening agents.
Keep pancakes warm on a baking sheet in a 200°F (90°C) oven while cooking the remaining batter.
If you don’t have buttermilk, mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let it sit 5 minutes before using.
Try folding in 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. You can also freeze pancakes in a single layer and transfer to a freezer bag for up to 1 month; reheat from frozen in the toaster or microwave for best results.

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, substitute buttermilk with a dairy-free milk (like almond or soy) mixed with 1 tablespoon lemon juice or vinegar to mimic the buttermilk’s acidity.

How do I keep pancakes fluffy and not dense?

Be careful not to overmix the batter; some lumps are fine. Also, letting the batter rest before cooking helps activate the leavening agents, resulting in fluffier pancakes.