If you’re on the hunt for a cozy breakfast that feels like a warm hug on a plate, this Vanilla Cinnamon Buttermilk Pancakes Recipe is exactly what you need. Imagine fluffy, tender pancakes infused with the sweet warmth of cinnamon and the rich aroma of vanilla, all brought together with the tangy smoothness of buttermilk. It’s a delightful way to start your day or impress anyone you serve them to. Every bite melts in your mouth, with that perfect balance of flavors making it a true breakfast classic that you’ll find yourself reaching for again and again.
Ingredients You’ll Need
These ingredients might look simple, but each one plays a vital role in creating the texture and flavor of your pancakes. From the tang of buttermilk to the sweet hint of cinnamon and warm vanilla, every item adds something special.
- 1 1/2 cups all-purpose flour: The base for fluffy, tender pancakes.
- 2 tablespoons granulated sugar: Adds just the right touch of sweetness.
- 1 teaspoon baking powder: Helps the pancakes rise and get fluffy.
- 1/2 teaspoon baking soda: Works with buttermilk for that perfect lift.
- 1/2 teaspoon salt: Balances the flavors and enhances the sweetness.
- 1 teaspoon ground cinnamon: Gives a warm, comforting spice that elevates the batter.
- 1 1/4 cups buttermilk: Adds tanginess and tenderizes the batter beautifully.
- 1 large egg: Binds ingredients and adds richness.
- 2 tablespoons melted butter (plus more for cooking): For a rich, buttery flavor and moist pancakes.
- 1 teaspoon vanilla extract: Infuses the batter with a lovely sweetness and depth.
How to Make Vanilla Cinnamon Buttermilk Pancakes Recipe
Step 1: Mix Dry Ingredients
Start by whisking together the flour, sugar, baking powder, baking soda, salt, and ground cinnamon in a large bowl. This ensures the leavening agents are evenly distributed and the cinnamon is well blended with the flour mixture, setting the stage for pancakes bursting with flavor.
Step 2: Combine Wet Ingredients
In a separate bowl, whisk together the tangy buttermilk, egg, melted butter, and vanilla extract. This mixture is the heart of delicious pancakes, combining richness, moisture, and that unmistakable vanilla aroma that will make your kitchen smell heavenly.
Step 3: Bring Wet and Dry Together
Pour the wet ingredients into the dry mixture and gently stir until just combined. Remember, it’s okay for the batter to be a little lumpy — overmixing can make the pancakes tough instead of fluffy. Let the batter rest for about 5 minutes; this step helps hydrate the flour and activates the baking powder and soda for the fluffiest pancakes possible.
Step 4: Cook the Pancakes
Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges begin to look set, about 2 to 3 minutes. Flip carefully and cook for another 1 to 2 minutes until golden brown and cooked through. Repeat with the remaining batter, adding more butter if needed.
How to Serve Vanilla Cinnamon Buttermilk Pancakes Recipe
Garnishes
These pancakes shine with simple toppings like a pat of buttery goodness slowly melting on top, a generous drizzle of pure maple syrup, or a dusting of cinnamon sugar for extra sparkle. Fresh berries or sliced bananas add a refreshing burst of natural sweetness and color.
Side Dishes
Pair these pancakes with crispy bacon or sausage for a classic balance of sweet and savory, or keep it plant-based with a fresh fruit salad. A side of creamy Greek yogurt can also make the meal feel extra special and satisfyingly complete.
Creative Ways to Present
Stack pancakes high and make a tower topped with whipped cream and toasted nuts for an indulgent brunch centerpiece. Or create a pancake breakfast bar with various toppings and spreads so everyone can build their own customized stacks — it’s fun and delicious!
Make Ahead and Storage
Storing Leftovers
If you have leftovers from your Vanilla Cinnamon Buttermilk Pancakes Recipe, store them in an airtight container in the refrigerator for up to 3 days. This keeps them moist and flavorful, ready to be enjoyed again without losing that homemade freshness.
Freezing
To freeze, separate the pancakes with parchment paper and place them in a freezer-safe bag or container. Frozen pancakes make for a quick weekday breakfast; they’ll stay fresh for up to 2 months, making mornings so much easier without sacrificing taste.
Reheating
Reheat pancakes gently in a toaster, oven, or skillet to retain their fluffy texture. Avoid the microwave if possible, as it can make pancakes rubbery, but if in a pinch, a short burst combined with a damp paper towel can help maintain moisture.
FAQs
Can I use regular milk instead of buttermilk in the Vanilla Cinnamon Buttermilk Pancakes Recipe?
Yes! If you don’t have buttermilk, you can make a simple substitute by adding 1 tablespoon of vinegar or lemon juice to a cup of milk and letting it sit for 5 minutes. This mimics the acidity and tang of buttermilk, helping the pancakes rise beautifully.
How do I ensure my pancakes are fluffy and not dense?
The key is not to overmix the batter. Stir just until the ingredients come together, and it’s okay if a few lumps remain. Also, letting the batter rest for about 5 minutes before cooking helps produce soft, fluffy pancakes.
Can I make the Vanilla Cinnamon Buttermilk Pancakes Recipe vegan?
To make a vegan version, replace the butter with a plant-based alternative, use a flaxseed egg or another egg substitute, and swap buttermilk with a plant milk mixed with lemon juice or vinegar. The texture will differ slightly but should still be tasty!
Is it necessary to let the batter rest?
Letting the batter rest helps the flour fully hydrate and allows the baking powder and soda to activate, leading to fluffier pancakes. While you can cook immediately, resting improves texture and flavor.
Can I add extras like chocolate chips or nuts to the batter?
Absolutely! Fold in chocolate chips, chopped nuts, or even fresh fruit like blueberries gently into the batter before cooking. Just be careful not to add too much extra moisture or weight, which can affect cooking time and pancake texture.
Final Thoughts
Making the Vanilla Cinnamon Buttermilk Pancakes Recipe is like inviting a little bit of comfort and joy into your morning. It’s simple enough for everyday breakfasts but special enough to feel like a treat. I hope you give this recipe a try and enjoy the warm, fluffy, and flavorful pancakes that bring smiles at the table every time.
Print
Vanilla Cinnamon Buttermilk Pancakes Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8–10 pancakes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
These Vanilla Cinnamon Buttermilk Pancakes are fluffy, flavorful, and easy to make. Infused with warm cinnamon and rich vanilla, they create a perfect breakfast treat. Made with simple pantry ingredients and cooked on the stovetop, these pancakes come out light and tender every time, ideal for a cozy morning meal.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients
- 1 1/4 cups 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, granulated sugar, baking powder, baking soda, salt, and ground cinnamon until evenly combined.
- Prepare wet ingredients: In a separate bowl, whisk together the buttermilk, large egg, melted butter, and vanilla extract to create a smooth mixture.
- Combine wet and dry: Pour the wet ingredients into the dry ingredients and gently stir just until combined. It’s important not to overmix; some lumps are fine to ensure tender pancakes.
- Rest batter and preheat skillet: Allow the batter to rest for 5 minutes while heating a nonstick skillet or griddle over medium heat. Lightly grease the surface with butter or oil.
- Cook pancakes: Pour approximately 1/4 cup of batter for each pancake onto the heated skillet. Cook for 2 to 3 minutes until bubbles appear on the surface and edges are set.
- Flip and finish cooking: Flip each pancake and cook for an additional 1 to 2 minutes until the pancakes are golden brown and cooked through.
- Serve: Serve the pancakes warm with butter, maple syrup, fresh fruit, or a dusting of cinnamon sugar as desired.
Notes
- For fluffier pancakes, let the batter rest for a little longer before cooking.
- You can substitute plain milk by making homemade buttermilk with 1 tablespoon of vinegar or lemon juice added per cup of milk.
- Cook pancakes on medium heat to avoid burning while ensuring they cook through.
- Use a nonstick skillet or lightly grease your cooking surface for best results.
