Description

These Vanilla Cinnamon Buttermilk Pancakes offer a cozy and flavorful twist on the classic pancake breakfast. Made with real buttermilk, a hint of warm cinnamon, and rich vanilla extract, these pancakes are light, fluffy, and filled with comforting homemade goodness. Perfect for a relaxing weekend brunch or a cozy breakfast-for-dinner, this recipe yields tender pancakes with a subtly sweet and spiced flavor that pairs beautifully with butter, syrup, or your favorite toppings.

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

Mix Dry Ingredients: In a large 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 the buttermilk, egg, melted butter, and vanilla extract together until the mixture is smooth.
Mix Batter: Gently pour the wet ingredients into the dry ingredients and stir just until combined. The batter should remain slightly lumpy; do not overmix. Let the batter rest for 5 minutes to help the pancakes develop extra fluffiness.
Preheat Pan: Heat 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 hot skillet. Cook until bubbles form on the surface and the edges look set, about 2 to 3 minutes. Flip the pancakes carefully and cook an additional 1 to 2 minutes, or until golden brown and cooked through.
Serve Warm: Remove pancakes from the skillet and serve immediately with your choice of toppings such as butter, maple syrup, cinnamon sugar, fruit, or whipped cream.

Notes

For extra fluffy pancakes, let the batter rest for 5 minutes before cooking.
Do not overmix the batter to avoid dense pancakes; lumps are okay.
If you don’t have buttermilk, substitute with 1 cup milk plus 1 tablespoon lemon juice or vinegar; 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.
Add mix-ins like blueberries, chopped pecans, or a swirl of cinnamon sugar to the batter for extra flavor.
Try serving with sautéed apples, fresh berries, or banana slices for a fruit-filled breakfast.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Stovetop
Cuisine: American

Keywords: Vanilla cinnamon pancakes, buttermilk pancakes, fluffy pancakes, breakfast recipe, easy pancakes, homemade pancakes, cinnamon breakfast