Dessert

Vanilla Cinnamon Buttermilk Pancakes Recipe

ByElla Hart January 15, 2026January 15, 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 delivers 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 flour, sugar, baking powder, baking soda, cinnamon, and salt.
Step 2: In another bowl, whisk buttermilk, egg, melted butter, and vanilla extract until combined.
Step 3: Gently mix the wet and dry ingredients until just combined; lumps are fine. 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 for each pancake. Cook until bubbles form on top and edges look set, about 2–3 minutes.
Step 5: Flip the pancakes 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; stir just until combined to keep pancakes light and fluffy.
Let the batter rest before cooking to activate leavening agents and improve texture.
Keep cooked pancakes warm in a 200°F (90°C) oven while finishing the batch.
If you don’t have buttermilk, mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let sit for 5 minutes before using.
For extra flair, fold in blueberries, chopped pecans, or cinnamon sugar into the batter.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in a skillet or microwave until heated through. For longer storage, freeze pancakes in a single layer, then transfer to a freezer bag; reheat from frozen in a toaster or skillet.

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 (like almond or soy milk) mixed with 1 tablespoon lemon juice or vinegar to mimic buttermilk’s acidity. Replace butter with a dairy-free alternative as well.

How do I make the pancakes fluffier?

Allow the batter to rest for about 5 minutes before cooking to activate the leavening agents. Also, avoid overmixing; a few lumps in the batter are fine and help keep the pancakes light and fluffy.