Description
These Vanilla Cinnamon Buttermilk Pancakes are a cozy twist on a classic breakfast favorite. Light, fluffy, and delicately spiced with warm vanilla and cinnamon, they are made with real buttermilk to give a tender texture and a rich flavor. Perfect for a relaxing weekend morning or a comforting breakfast-for-dinner, this recipe yields a stack of delicious pancakes that deliver homemade goodness in every bite.
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.
- Mix wet ingredients: In a separate bowl, whisk together the buttermilk, large egg, melted butter, and vanilla extract until smooth.
- Combine wet and dry: Gently stir the wet ingredients into the dry ingredients just until combined. It’s okay if the batter is a bit lumpy; do not overmix as this keeps the pancakes tender. Let the batter rest for 5 minutes to help activate the leavening agents and create extra fluffiness.
- Heat skillet: Preheat a nonstick skillet or griddle over medium heat and lightly butter the surface to prevent sticking.
- Cook pancakes: Pour about ¼ cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2 to 3 minutes. Flip the pancakes carefully and cook for another 1 to 2 minutes until golden and cooked through.
- Serve warm: Remove the pancakes and serve immediately, or keep warm in a 200°F (90°C) oven while completing the rest of the batch.
Notes
- Do not overmix the batter to avoid dense pancakes.
- Resting the batter before cooking enhances fluffiness.
- If you don’t have buttermilk, substitute with 1 cup milk plus 1 tablespoon lemon juice or vinegar; let it sit for 5 minutes before using.
- Keep cooked pancakes warm in a low oven while finishing the batch.
- Add-ins like blueberries, chocolate chips, chopped pecans, or a swirl of cinnamon sugar can be folded into the batter for extra flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Keywords: vanilla cinnamon buttermilk pancakes, fluffy pancakes, breakfast pancakes, homemade pancakes, easy pancake recipe
