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

A stack of four thick, fluffy pancakes sit centered on a white plate, each pancake showing a golden brown top and light beige sides with small air pockets. A light dusting of powdered sugar rests gently on the very top pancake, crowned by a small pile of cinnamon sugar. Golden syrup cascades slowly down the sides of the stack, pooling richly at the base. To the right side of the stack on the plate, three cinnamon sticks tied with twine add a rustic touch. The plate is set on a white marbled surface that softly reflects the warm tones of the pancakes and syrup. 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 well 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 enhance fluffiness.

Step 4: Heat a nonstick skillet or griddle over medium heat and lightly butter the surface. Pour ¼ cup batter per pancake onto the skillet.

Step 5: Cook pancakes until bubbles form on the surface and edges look set, about 2–3 minutes. Flip and cook for another 1–2 minutes until golden and cooked through.

Step 6: Serve warm with your favorite toppings.

Tips & Variations

Don’t overmix the batter; stir just until combined to keep pancakes light and fluffy.

Resting the batter before cooking activates the leavening agents and improves texture.

Keep cooked pancakes warm in a 200°F (90°C) oven while finishing the batch.

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

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

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. To reheat, warm them in a toaster or microwave until heated through. For longer storage, freeze pancakes separated by parchment paper in a freezer bag for up to 1 month. Reheat directly from frozen in a toaster or oven.

FAQs

Can I make these pancakes dairy-free?

Yes, substitute the buttermilk with a dairy-free milk mixed with 1 tablespoon lemon juice or vinegar. Use dairy-free butter or oil for cooking as well.

How do I keep pancakes fluffy?

Avoid overmixing the batter and let it rest for a few minutes before cooking. Cooking on medium heat ensures pancakes cook evenly without burning.