VANILLA CINNAMON BUTTERMILK PANCAKES

I’ve always loved starting my mornings with a warm, comforting stack of pancakes. One recipe that never fails to bring that cozy feeling is my Vanilla Cinnamon Buttermilk Pancakes. The first time I made these, the aroma of cinnamon and vanilla filled my kitchen, making it impossible to wait to taste them. Since then, they have become a staple in my breakfast routine and a favorite among friends and family.

You will love this recipe because it combines classic flavors in a simple yet delicious way. The buttermilk adds a tender, fluffy texture, while the cinnamon and vanilla give each bite a warm and inviting flavor. Whether you’re making breakfast for yourself, your family, or guests, these pancakes always impress.

This recipe is versatile too. You can enjoy them plain, or add your favorite toppings like fresh fruit, nuts, or a drizzle of maple syrup. They also freeze well, making it easy to have a quick breakfast ready any day of the week.

One of the best things about this recipe is its affordability. The ingredients are common pantry staples that won’t break the bank, making it accessible for anyone who wants a delicious homemade breakfast without spending too much.

Here are the ingredients you’ll need for these Vanilla Cinnamon Buttermilk Pancakes:

• 2 cups all-purpose flour

• 2 tablespoons granulated sugar

• 1 tablespoon baking powder

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 2 teaspoons ground cinnamon

• 1 1/2 cups buttermilk

• 2 large eggs

• 1/4 cup unsalted butter, melted

• 2 teaspoons vanilla extract

With these simple ingredients and a little time, you can create fluffy, flavorful pancakes that brighten any morning.

How to Prepare This Recipe

Preparing these Vanilla Cinnamon Buttermilk Pancakes is straightforward and perfect for any skill level. You’ll be enjoying a warm stack in no time. Follow these detailed steps carefully for the best results.

Step-by-Step Instructions for Preparation

1. Preheat your pan or griddle: Place a non-stick pan or griddle over medium heat. You want it hot enough to cook the pancakes evenly without burning them. Lightly grease the surface with butter or oil.

2. Mix the dry ingredients: In a large bowl, sift together the all-purpose flour, sugar, baking powder, baking soda, salt, and ground cinnamon. Make sure these are well combined to distribute the cinnamon and leavening agents evenly.

3. Combine the wet ingredients: In a separate bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract until smooth. The buttermilk will help create a tender texture and react with the baking soda to give the pancakes a nice rise.

4. Add wet to dry: Pour the wet ingredients into the dry ingredients. Gently fold them together with a spatula or wooden spoon. Be careful not to overmix; some lumps are okay. Overmixing can make the pancakes tough.

5. Cook the pancakes: Pour about 1/4 cup of batter onto the hot pan for each pancake. Cook until you see bubbles forming on the surface and the edges look set, about 2-3 minutes. Then, carefully flip with a spatula and cook the other side for another 2 minutes or until golden brown.

6. Keep warm: If making a large batch, place cooked pancakes on a baking sheet in a low oven (about 200°F or 90°C) to keep warm while you finish cooking the rest.

Quick and Easy Tips

This recipe is quick because the batter comes together fast with simple ingredients. You don’t need any fancy equipment—just a bowl, whisk, and a pan. The cooking time for each pancake is only a few minutes, making it ideal for busy mornings.

Customizable

Feel free to customize your pancakes by adding mix-ins like chopped nuts, raisins, or chocolate chips before cooking. You can also top them with fresh fruits like berries or banana slices. For extra flavor, add a pinch of nutmeg or substitute half the all-purpose flour with whole wheat for a heartier texture.

Popular with Many People

These pancakes are loved by kids and adults alike. Their mild sweetness combined with warm spices makes them comforting and appealing. They work great for weekend brunches, special breakfasts, or even a sweet treat after dinner.

VANILLA CINNAMON BUTTERMILK PANCAKES

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This recipe for Vanilla Cinnamon Buttermilk Pancakes offers a delicious, fluffy breakfast option with warm cinnamon and vanilla flavors. The buttermilk creates a tender texture while the spices add a cozy touch.

• Author: Lura Skye
• Prep Time: 10
• Cook Time: 15
• Total Time: 25 minutes
• Yield: 12 1x

Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 1/2 cups buttermilk
• 2 large eggs
• 1/4 cup unsalted butter, melted
• 2 teaspoons vanilla extract

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Instructions

1. Preheat a non-stick pan or griddle over medium heat and lightly grease it.
2. In a large bowl, sift together flour, sugar, baking powder, baking soda, salt, and cinnamon.
3. In a separate bowl, whisk buttermilk, eggs, melted butter, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and gently fold until just combined, leaving some lumps.
5. Pour 1/4 cup batter per pancake onto the pan. Cook until bubbles appear and edges are set, about 2-3 minutes.
6. Flip pancakes and cook for another 2 minutes until golden brown.
7. Keep cooked pancakes warm in a low oven if desired.

Notes

Do not overmix the batter to maintain fluffiness.

Customize by adding nuts, fruits, or chocolate chips.

Use gluten-free flour or egg substitutes if needed.

FAQs

Q: Can I use regular milk instead of buttermilk?
A: Yes, you can substitute regular milk mixed with a tablespoon of lemon juice or vinegar to mimic buttermilk’s acidity. Let it sit for 5 minutes before using.

Q: How do I store leftover pancakes?
A: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat them gently in a toaster or microwave.

Q: Can I freeze these pancakes?
A: Absolutely. Let the pancakes cool completely, then freeze them in a single layer on a baking sheet. Once frozen, transfer to a freezer bag. Reheat directly from frozen in a toaster or oven.

Q: How can I make these pancakes gluten-free?
A: Use a gluten-free all-purpose flour blend instead of regular flour, ensuring it contains xanthan gum or a similar binder for best texture.

Q: What can I use instead of eggs?
A: For an egg-free version, try a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) or a commercial egg replacer.

Q: Can I make the batter ahead of time?
A: It’s best to make and cook the batter fresh, but you can prepare the batter up to 2 hours ahead and keep it refrigerated. Give it a gentle stir before cooking.