Vanilla Cinnamon Buttermilk Pancakes – Fluffy, Fragrant & Perfect for Weekend Mornings
These Vanilla Cinnamon Buttermilk Pancakes are a warm and comforting twist on the classic stack. Infused with sweet vanilla and cozy cinnamon, they’re ultra fluffy thanks to tangy buttermilk and cook up golden and tender every time. Perfect for lazy weekend breakfasts, brunch gatherings, or breakfast-for-dinner nights. Top with maple syrup, fresh fruit, or a dollop of whipped cream for a dreamy start to your day!
Equipment
- Mixing bowls (large & medium)
- Whisk
- Measuring cups & spoons
- Ladle or measuring cup (for batter)
- Cast-iron skillet or non-stick griddle
- Spatula (for flipping)
- Optional: sifter (for flour mixture)
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients:
- 2 cups buttermilk (room temperature)
- 2 large eggs
- 3 tablespoons unsalted butter, melted
- 2 teaspoons pure vanilla extract
For Cooking & Serving:
- Butter or oil (for greasing skillet)
- Maple syrup, fresh fruit, or toppings of choice
Instructions
- Mix Dry Ingredients – In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon.
- Whisk Wet Ingredients – In a medium bowl, combine buttermilk, eggs, melted butter, and vanilla extract.
- Combine Batter – Pour wet ingredients into the dry ingredients. Stir gently until just combined. Do not overmix (a few lumps are okay).
- Rest Batter – Let the batter sit for 5 minutes to relax the gluten.
- Heat Skillet/Griddle – Place over medium heat and lightly grease with butter or oil.
- Cook Pancakes – Pour ¼ cup of batter for each pancake. Cook until bubbles form on the surface and edges look set (about 2–3 minutes). Flip and cook another 1–2 minutes until golden brown.
- Serve – Stack pancakes high, add a pat of butter, and drizzle with warm maple syrup. Garnish with fresh fruit or whipped cream if desired.
Notes
- Buttermilk Substitute: If you don’t have buttermilk, mix 2 cups of milk with 2 tablespoons of lemon juice or vinegar. Let sit for 5 minutes before using.
- Make Ahead: Mix dry ingredients the night before. In the morning, just add wet ingredients and cook.
- Freezer Friendly: Cool pancakes, then freeze in a single layer before stacking. Reheat in toaster or oven.
- Extra Flavor Boost: Add a pinch of nutmeg or fold in mini chocolate chips, bananas, or chopped nuts.
- Serving Tip: Keep pancakes warm in a 200°F oven until ready to serve.