Dessert

Vanilla Cinnamon Buttermilk Pancakes Recipe

ByAndria Russo January 19, 2026January 19, 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. Whether it’s a relaxing weekend morning or breakfast-for-dinner, this stack delivers comforting, homemade goodness in every bite.

A stack of four thick, fluffy pancakes sit centered on a white plate, each pancake showing a golden brown top and light beige sides with small air pockets. A light dusting of powdered sugar rests gently on the very top pancake, crowned by a small pile of cinnamon sugar. Golden syrup cascades slowly down the sides of the stack, pooling richly at the base. To the right side of the stack on the plate, three cinnamon sticks tied with twine add a rustic touch. The plate is set on a white marbled surface that softly reflects the warm tones of the pancakes and syrup. 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 and dry ingredients until just combined; some 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 per pancake onto the skillet.
Step 5: Cook until bubbles form on the surface and edges look set, about 2–3 minutes, then flip 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; stirring just until it comes together prevents dense pancakes.
Let the batter rest before cooking to activate leavening agents and improve fluffiness.
Keep cooked pancakes warm by placing them on a baking sheet in a 200°F (90°C) oven while finishing the batch.
If you don’t have buttermilk, use 1 cup milk mixed with 1 tablespoon lemon juice or vinegar. Let it sit for 5 minutes before using.
Fold in blueberries, chopped pecans, or a swirl of cinnamon sugar for extra flavor and texture.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. To reheat, warm them gently in a skillet over low heat or microwave for about 20-30 seconds until heated through. For longer storage, freeze pancakes separated by parchment paper in a freezer bag for up to 1 month, reheating directly from frozen.

How to Serve

A stack of four thick vanilla cinnamon buttermilk pancakes sits in the center of a white plate on a white marbled surface. Each pancake is golden brown on top with a soft, fluffy, light beige side. The stack is topped with a small mound of light brown cinnamon sugar and a dusting of white powdered sugar. Amber syrup drips slowly down the edges of the pancakes, pooling around the base. To the right of the stack, three cinnamon sticks tied together with a natural string rest against the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

Yes, you can prepare the batter and keep it covered in the refrigerator for up to 24 hours. Give it a gentle stir before cooking as it may thicken slightly.

What if I don’t have buttermilk?

You can easily substitute buttermilk by combining 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using to mimic the acidity and thickness of buttermilk.