Vanilla Cinnamon Buttermilk Pancakes Recipe

Introduction

Start your morning with these fluffy Vanilla Cinnamon Buttermilk Pancakes. The combination of warm cinnamon and sweet vanilla makes for a comforting breakfast that’s easy to prepare and delightful to eat.

Ingredients

• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt
• 1 cup buttermilk
• 1 large egg
• 2 tablespoons melted butter (plus more for cooking)
• 1 teaspoon vanilla extract

Instructions

1. Step 1: In a bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt until evenly combined.
2. Step 2: In another bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until smooth.
3. Step 3: Gently fold the wet ingredients into the dry ingredients. Stir just until combined; lumps are okay. Let the batter rest for 5 minutes to help the pancakes become extra fluffy.
4. Step 4: Heat a nonstick skillet or griddle over medium heat and lightly butter the surface. Pour ¼ cup of batter for each pancake onto the hot pan.
5. Step 5: Cook until bubbles form on the surface and the edges look set, about 2 to 3 minutes. Flip the pancakes and cook for another 1 to 2 minutes until golden and cooked through.
6. Step 6: Serve the pancakes warm with your favorite toppings like syrup, fresh fruit, or whipped cream.

Tips & Variations

• For a dairy-free option, substitute buttermilk with a mixture of milk and lemon juice or vinegar left to sit for 5 minutes.
• Add chopped nuts or blueberries to the batter for extra texture and flavor.
• Keep cooked pancakes warm in a low oven while finishing the batch.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a toaster or microwave until heated through. For longer storage, freeze pancakes separated by parchment paper and thaw as needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

Yes, you can prepare the batter and refrigerate it for up to 24 hours. Since the batter contains baking powder and soda, it may lose some rising power, so pancakes might be a bit less fluffy if left too long.

What can I use if I don’t have buttermilk?

Mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar and let it sit for 5 minutes to create a buttermilk substitute that works well in this recipe.

Vanilla Cinnamon Buttermilk Pancakes Recipe

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★★★★★

4.4 from 59 reviews

Delight in these fluffy Vanilla Cinnamon Buttermilk Pancakes, a perfect breakfast treat combining warm cinnamon spice with rich vanilla and tangy buttermilk. Soft on the inside and lightly golden on the outside, these pancakes are easy to prepare and perfect for a cozy morning meal.

• Author: Logan
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 8 pancakes (about 4 servings) 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

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

1. Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, sugar, baking powder, baking soda, ground cinnamon, and salt until evenly combined.
2. Mix Wet Ingredients: In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until smooth and fully incorporated.
3. Combine Wet and Dry: Gently pour the wet ingredients into the dry ingredients and stir just until combined. It’s okay if the batter remains slightly lumpy. Let the batter rest for 5 minutes to enhance fluffiness.
4. Preheat Skillet: Heat a nonstick skillet or griddle over medium heat and lightly butter the surface to prevent sticking.
5. Cook Pancakes: Pour ¼ cup of batter onto the skillet for each pancake. Cook for 2 to 3 minutes or until bubbles appear on the surface and edges start to set. Carefully flip and cook for an additional 1 to 2 minutes until golden and cooked through.
6. Serve Warm: Serve the pancakes immediately while warm, optionally with syrup, butter, or your favorite toppings.

Notes

• Resting the batter allows the baking soda to react with the buttermilk for a fluffier texture.
• Use melted butter in the batter and for cooking to enhance flavor and prevent sticking.
• For extra cinnamon flavor, sprinkle a little more cinnamon on the batter side before flipping.
• These pancakes freeze well; reheat in a toaster or oven for a quick breakfast.
• Avoid overmixing the batter to keep your pancakes tender and soft.

Keywords: vanilla cinnamon pancakes, buttermilk pancakes, fluffy breakfast pancakes, easy pancake recipe, cinnamon pancakes