Description
These Vanilla Cinnamon Buttermilk Pancakes are a cozy twist on a classic breakfast favorite. Light and fluffy with a delicate blend of warm vanilla and cinnamon spices, they’re made with real buttermilk for extra tender texture and flavor. Perfect for weekend mornings or breakfast-for-dinner, this easy recipe delivers comforting, handmade pancakes that pair wonderfully with your favorite toppings.
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 bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, ground cinnamon, and salt until evenly combined.
- Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, large egg, melted butter, and vanilla extract until smooth.
- Combine Wet and Dry: Gently fold the wet ingredients into the dry ingredients until just combined. It’s fine to have some lumps; avoid overmixing to keep pancakes light and fluffy. Let the batter rest for 5 minutes to allow the leavening agents to activate for extra fluffiness.
- Heat Skillet & Cook Pancakes: Preheat a nonstick skillet or griddle over medium heat and grease lightly with butter. Pour ¼ cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and edges appear set, about 2–3 minutes. Flip the pancakes and cook for another 1–2 minutes until golden and cooked through.
- Serve Warm: Serve your pancakes immediately warm or keep them warm in a 200°F (90°C) oven while finishing the rest of the batch. Enjoy with your favorite toppings!
Notes
- Do not overmix the batter; stir just until combined to avoid dense pancakes.
- Resting the batter for 5 minutes makes pancakes fluffier by activating the leavening agents.
- Keep cooked pancakes warm in a 200°F (90°C) oven until ready to serve.
- If you don’t have buttermilk, substitute by adding 1 tablespoon lemon juice or vinegar to 1 cup of milk; let sit 5 minutes before using.
- Add-ins like blueberries, chopped nuts, or cinnamon sugar swirls can be folded into the batter for variety.
- Serve with butter and warm maple syrup for a classic breakfast or try honey, vanilla yogurt, or sautéed fruits as toppings.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Keywords: vanilla cinnamon pancakes, buttermilk pancakes, fluffy pancakes, breakfast pancakes, homemade pancakes, cinnamon buttermilk pancakes
