Vanilla Cinnamon Buttermilk Pancakes – Fluffy, Sweet & Perfect for Breakfast
Start your morning with these Vanilla Cinnamon Buttermilk Pancakes—light, fluffy, and bursting with warm cinnamon and sweet vanilla flavor. Perfect for weekend breakfasts, brunches, or special occasions, these pancakes are easy to make and sure to be a family favorite. Top with syrup, fresh fruit, or whipped cream for the ultimate breakfast treat!
Equipment
- Mixing bowls
- Whisk or spatula
- Measuring Cups and Spoons
- Non-stick skillet, griddle, or cast-iron pan
- Ladle or ¼-cup measure for portioning
- Optional: cooling rack to keep pancakes warm
Ingredients
Dry Ingredients:
- 1 ½ cups all-purpose flour
- 3 ½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 2 tbsp sugar
- 1 tsp ground cinnamon
Wet Ingredients:
- 1 ¼ cups buttermilk
- 1 large egg, room temperature
- 2 tbsp melted butter (plus more for skillet)
- 1 tsp pure vanilla extract
Optional Mix-Ins:
- ½ cup chocolate chips, blueberries, or chopped nuts
Toppings:
- Maple syrup or honey
- Fresh fruit (strawberries, blueberries, bananas)
- Nut butter, whipped cream, or yogurt
Instructions
- Combine Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon.
- Mix Wet Ingredients: In a separate bowl, whisk buttermilk, egg, vanilla extract, and melted butter.
- Fold Wet and Dry: Pour wet ingredients into dry and gently fold until just combined. Batter may have small lumps. Avoid overmixing.
- Preheat Skillet: Heat over medium and lightly grease with butter or cooking spray.
- Cook Pancakes: Pour ¼-cup batter per pancake onto skillet. Cook until bubbles form on top and edges set, about 2–3 minutes. Flip carefully and cook 1–2 minutes until golden brown.
- Serve: Stack pancakes, add toppings as desired. Keep warm in a low oven (200°F / 95°C) if cooking in batches.
Notes
- Fluffiness Tip: Let batter rest 5–10 minutes before cooking to activate baking soda.
- Prevent Sticking: Use a preheated, lightly greased skillet.
- Storage: Refrigerate cooked pancakes 2–3 days; freeze separated by parchment for up to 2 months.
- Variations: Add chocolate chips, fruit, or nuts; try pumpkin spice or apple cinnamon for seasonal flavor.
- Vegan/Dairy-Free Option: Use plant-based milk, flax eggs, and vegan butter.