Description

These Vanilla Cinnamon Buttermilk Pancakes are a delightful twist on the classic breakfast favorite. Featuring light and fluffy pancakes infused with warm cinnamon and vanilla flavors, they are made from real buttermilk for a tender texture. Perfect for a cozy weekend breakfast or a comforting breakfast-for-dinner, these pancakes bring homemade goodness to your table with just a few simple ingredients.

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

Prepare the dry ingredients: In a bowl, whisk together the flour, sugar, baking powder, baking soda, ground cinnamon, and salt until well combined to ensure even distribution of the leavening agents and spices.
Mix wet ingredients: In a separate bowl, whisk the buttermilk, egg, melted butter, and vanilla extract until smooth and fully combined.
Combine batter: Gently fold the wet ingredients into the dry ingredients until just combined. It’s important to not overmix; lumps are okay. Let the batter rest for 5 minutes to allow the leavening agents to activate for extra fluffy pancakes.
Preheat and cook: Heat a nonstick skillet or griddle over medium heat and lightly butter the surface. Pour ¼ cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges start to set, approximately 2–3 minutes.
Flip and finish cooking: Flip each pancake carefully and cook for another 1–2 minutes, until both sides are golden brown and the pancake is cooked through.
Serve warm: Remove pancakes from the skillet and serve immediately or keep warm in a 200°F (90°C) oven until ready to serve. Enjoy with your favorite toppings such as butter, maple syrup, or fresh fruit.

Notes

Do not overmix the batter to avoid dense pancakes; lumps are fine.
Rest batter for 5 minutes to improve fluffiness by activating leavening agents.
Keep cooked pancakes warm in a low oven (200°F/90°C) while finishing the batch.
If you don’t have buttermilk, substitute with 1 cup milk plus 1 tablespoon lemon juice or vinegar; let sit 5 minutes before using.
Optional add-ins include blueberries, chopped pecans, or cinnamon sugar swirls folded into the batter for extra flavor.
For fun variations, add chocolate chips and top with whipped cream and sprinkles.

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, cinnamon pancakes, buttermilk pancakes, easy breakfast recipes