Description
These Vanilla Cinnamon Buttermilk Pancakes offer a cozy twist on a classic breakfast favorite. Light and fluffy with a delicate blend of vanilla and cinnamon, these pancakes are made using real buttermilk for a tender texture and flavorful bite. Perfect for a relaxing weekend morning or breakfast-for-dinner, this recipe yields a comforting stack of pancakes that can be customized with a variety of toppings and add-ins.
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
- Combine Dry Ingredients: In a bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, ground cinnamon, and salt to ensure even distribution of leavening agents and spices.
- Mix Wet Ingredients: In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until smooth and well combined.
- Combine Wet and Dry: Gently pour the wet ingredients into the dry ingredients and stir just until combined. It’s okay if the batter is lumpy—overmixing can make the pancakes tough. Let the batter rest for 5 minutes to help activate the leavening agents and yield fluffier pancakes.
- Preheat Skillet: Heat a nonstick skillet or griddle over medium heat. Butter the surface lightly to prevent sticking and add flavor.
- Cook Pancakes: Pour about ¼ cup of batter for each pancake onto the skillet. Cook for 2 to 3 minutes until bubbles form on the surface and the edges set. Flip carefully and cook for an additional 1 to 2 minutes until golden brown and cooked through.
- Serve Warm: Serve the pancakes immediately with your choice of toppings such as butter, maple syrup, or fresh fruit.
Notes
- Do not overmix the batter to avoid dense pancakes.
- Resting the batter for 5 minutes improves fluffiness due to activated leavening.
- Keep cooked pancakes warm in a 200°F (90°C) oven if preparing in batches.
- 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 for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Keywords: vanilla cinnamon pancakes, buttermilk pancakes, fluffy pancakes, breakfast recipes, easy pancake recipe
