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. Perfect for a relaxing weekend morning or breakfast-for-dinner, this stack offers comforting homemade goodness in every bite.

A stack of four thick, fluffy pancakes with a golden brown top layer sits in the center of a white plate placed on a white marbled surface. The pancakes have a soft, light beige color with slight browning around the edges, showing their cooked texture. On top of the stack, a small amount of cinnamon sugar is sprinkled, adding a light brown contrast. Golden syrup slowly drips down the sides of the pancakes, pooling around the base in a shiny amber color. Beside the stack on the plate are three cinnamon sticks tied together with a piece of twine, adding a rustic touch. The overall setting looks warm and inviting with soft lighting highlighting the fluffy texture of the pancakes. photo taken with an iphone --ar 4:5 --v 7

Instructions

Step 1: In a bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt until well combined.

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; do not overmix. Let the batter rest for 5 minutes to enhance fluffiness.

Step 4: Heat a buttered nonstick skillet or griddle over medium heat. 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 to 3 minutes. Flip and cook for an additional 1 to 2 minutes until golden brown and cooked through.

Step 6: Serve the pancakes warm with your favorite toppings.

Tips & Variations

Don’t overmix the batter; stirring just until combined keeps pancakes light and fluffy.

Let the batter rest for a few minutes to activate the leavening agents and achieve extra fluffiness.

Keep cooked pancakes warm by placing them on a baking sheet in a 200°F (90°C) oven until ready to serve.

If you don’t have buttermilk, substitute with 1 cup milk mixed with 1 tablespoon lemon juice or vinegar; let it sit for 5 minutes before using.

Try folding in blueberries, chopped pecans, or a swirl of cinnamon sugar for added flavor and texture.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a toaster or a skillet over low heat until heated through. For longer storage, freeze pancakes in a single layer separated by parchment paper and transfer to a freezer bag; reheat directly from frozen.

FAQs

Can I make these pancakes without buttermilk?

Yes, if you don’t have buttermilk on hand, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes to curdle, then use in place of buttermilk.

How do I keep pancakes fluffy and light?

To keep pancakes fluffy, avoid overmixing the batter; it’s okay if some lumps remain. Also, let the batter rest for a few minutes before cooking to allow the leavening agents to activate. Cooking over medium heat helps them cook evenly without burning.