Description
These Vanilla Cinnamon Buttermilk Pancakes are a cozy and flavorful twist on classic pancakes. Made with real buttermilk, warm cinnamon, and vanilla, they are light, fluffy, and perfect for a comforting breakfast or brunch. The recipe yields about 8 pancakes, ideal for serving 4 people, and offers simple ingredients and straightforward instructions for a delicious homemade treat.
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 dry ingredients: In a bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, ground cinnamon, and salt until evenly combined.
- Combine wet ingredients: In a separate bowl, whisk together the buttermilk, large egg, melted butter, and vanilla extract until smooth and well blended.
- Mix batter: Gently pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; some lumps are fine. 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 per pancake onto the skillet. Cook each pancake for 2 to 3 minutes, or until bubbles form on the surface and the edges begin to set. Flip the pancake and cook for an additional 1 to 2 minutes until golden brown and cooked through.
- Serve warm: Remove cooked pancakes and serve immediately with butter and warm maple syrup or your choice of toppings. Keep any cooked pancakes warm in a 200°F (90°C) oven until ready to serve.
Notes
- Do not overmix the batter to avoid dense pancakes; lumps are okay.
- Letting the batter rest before cooking enhances fluffiness.
- If you don’t have buttermilk, substitute 1 cup milk with 1 tablespoon lemon juice or vinegar, let sit for 5 minutes.
- Add blueberries, chopped pecans, or cinnamon sugar to the batter for variety.
- Keep cooked pancakes warm in the oven set to 200°F (90°C) while finishing the batch.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Keywords: vanilla cinnamon pancakes, buttermilk pancakes, easy breakfast, fluffy pancakes, homemade pancakes, cinnamon pancakes
