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 a warm vanilla-cinnamon flavor. Perfect for weekend mornings or breakfast-for-dinner, this stack delivers 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.

Step 2: In another bowl, whisk the buttermilk, egg, melted butter, and vanilla extract until combined.

Step 3: Gently mix the wet ingredients into the dry ingredients until just combined; lumps are fine. Let the batter rest for 5 minutes to help create extra fluffy pancakes.

Step 4: Heat a nonstick skillet or griddle over medium heat and add a small amount of butter to grease the surface.

Step 5: Pour ¼ cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes.

Step 6: Flip the pancakes and cook for an additional 1–2 minutes until golden and cooked through. Serve warm.

Tips & Variations

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

Letting the batter rest for a few minutes activates leavening agents for fluffier results.

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

Keep cooked pancakes warm by placing them on a baking sheet in a 200°F (90°C) oven while finishing the rest.

Try adding blueberries, chopped pecans, or a swirl of cinnamon sugar to the batter for extra flavor.

Serve with butter and warm maple syrup, or try toppings like cinnamon sugar, honey, vanilla yogurt, fresh berries, or whipped cream for a special touch.

For a kid-friendly version, add chocolate chips to the batter and top with whipped cream and sprinkles.

FAQs

Can I make these pancakes without buttermilk?

Yes, you can substitute buttermilk by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using to create a similar tangy effect.

How do I keep pancakes warm while cooking the whole batch?

Place cooked pancakes on a baking sheet in a 200°F (90°C) oven to keep them warm and prevent them from drying out while you finish cooking the rest.