Dessert

Vanilla Cinnamon Buttermilk Pancakes Recipe

ByElla Hart January 18, 2026January 18, 2026

Introduction

These Vanilla Cinnamon Buttermilk Pancakes offer a cozy twist on a classic breakfast favorite. Light, fluffy, and gently spiced with warm vanilla and cinnamon, they’re perfect for a lazy weekend morning or breakfast-for-dinner. Enjoy comforting 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 together the buttermilk, egg, melted butter, and vanilla extract.
Step 3: Gently mix the wet ingredients into the dry ingredients until just combined. Some lumps are fine. Let the batter rest for 5 minutes to help create extra fluffy pancakes.
Step 4: Heat a nonstick skillet or griddle over medium heat and lightly butter the surface. Pour about ¼ cup of batter per pancake onto the skillet.
Step 5: Cook until bubbles form on the surface and the edges look set, about 2–3 minutes. Flip the pancakes and cook for another 1–2 minutes until golden brown.
Step 6: Serve warm with your favorite toppings.

Tips & Variations

Don’t overmix the batter; stirring until just combined keeps the pancakes light and airy.
Letting the batter rest activates the leavening and improves fluffiness.
Keep cooked pancakes warm in a 200°F (90°C) oven while you finish cooking the batch.
If you don’t have buttermilk, mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let it sit for 5 minutes before using.
Fold 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. Reheat them in a toaster or microwave until warm. For longer storage, freeze pancakes in a single layer on a baking sheet, then transfer to a freezer bag for up to 1 month. Reheat from frozen in the toaster or oven.

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 use regular milk instead of buttermilk?

Yes! To mimic buttermilk, combine 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using. This adds the acidity needed to activate the baking soda and gives tender pancakes.

How do I keep pancakes fluffy and not dense?

Be sure to mix the batter gently and avoid overmixing. Also, let the batter rest for a few minutes before cooking. This helps the rise and results in lighter, fluffier pancakes.