Vanilla Cinnamon Buttermilk Pancakes

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Weekends at my house have a delicious tradition—flipping a tall stack of Vanilla Cinnamon Buttermilk Pancakes while the kitchen fills with warm, comforting aromas. I’ve tested countless versions of this classic breakfast favorite, but this recipe has earned a permanent spot in my rotation. With the rich tang of buttermilk, the warm spice of cinnamon, and the sweet vanilla notes woven into every bite, these pancakes come out fluffy, golden, and absolutely irresistible every single time.

I love making these when I want to slow down and enjoy a cozy breakfast moment. They’re simple to prepare, yet they taste like something you’d get at a brunch spot that charges way too much. Whether I’m topping them with fresh berries, a drizzle of maple syrup, or a dollop of whipped cream, they always turn out as beautiful as they are delicious.

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Why You’ll Love This Vanilla Cinnamon Buttermilk Pancakes Recipe

These pancakes strike the perfect balance between indulgent and comforting. The tangy buttermilk makes them incredibly tender, while cinnamon brings that nostalgic, cozy flavor we crave during cooler mornings. The addition of vanilla isn’t overpowering—it’s just enough to add a subtle sweetness and a bakery-like finish. They’re ideal for family brunches, lazy Sunday mornings, or even as a quick breakfast-for-dinner treat.

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What Kind of Buttermilk Should I Use?

I recommend using full-fat cultured buttermilk if you can find it. It gives the pancakes that signature tang and extra fluffiness. However, if you don’t have buttermilk on hand, you can make a quick substitute by mixing a tablespoon of lemon juice or white vinegar into a cup of milk—let it sit for 5–10 minutes before using. This hack gets you close, but real buttermilk is always best if available.

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Options for Substitutions

• Dairy-Free: You can swap the buttermilk for plant-based milk with a splash of lemon juice to create a similar tang. Coconut milk and oat milk both work well.
• Egg-Free: Replace each egg with a flax egg (1 tbsp flaxseed meal + 3 tbsp water) and let it sit for a few minutes to thicken.
• Gluten-Free: Use a gluten-free all-purpose flour blend that includes xanthan gum. The texture will be a bit different but still delicious.
• No Cinnamon? Try nutmeg or pumpkin spice for a seasonal twist.
• Lower Sugar: Reduce the sugar or use a sugar substitute like stevia or monk fruit.

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Ingredients for this Vanilla Cinnamon Buttermilk Pancakes Recipe

• All-Purpose Flour: This is the base of the batter and provides the structure. Use fresh, sifted flour for the fluffiest pancakes.
• Buttermilk: Adds moisture, tang, and helps create that tender texture. Its acidity reacts with baking soda to make the pancakes rise.
• Eggs: Bind the batter together and add richness. Room temperature eggs work best.
• Baking Powder and Baking Soda: Both are used to ensure the pancakes puff up nicely and stay light.
• Granulated Sugar: Adds a hint of sweetness without making the pancakes too sugary.
• Ground Cinnamon: The star spice here—it gives a warm, cozy flavor that makes these pancakes feel special.
• Vanilla Extract: Enhances the flavor and aroma, giving these pancakes their signature depth.
• Salt: Balances the sweetness and intensifies the flavors.
• Unsalted Butter (melted): Adds richness and helps with the golden color when cooked.
• Optional Add-ins: Fresh berries, chocolate chips, or chopped nuts can be folded into the batter for added variety.

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Step 1: Mix Dry Ingredients

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and ground cinnamon. This ensures the leavening agents are evenly distributed, which gives you a consistent rise.

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Step 2: Combine Wet Ingredients

In a separate bowl or large measuring cup, whisk together the buttermilk, eggs, vanilla extract, and melted butter until smooth. The melted butter may slightly solidify if the buttermilk is too cold, but that’s fine—it will melt again during cooking.

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Step 3: Mix the Batter

Pour the wet ingredients into the dry ingredients. Gently fold them together using a spatula or wooden spoon. Be careful not to overmix—it’s okay if a few lumps remain. Overmixing leads to tough pancakes.

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Step 4: Let the Batter Rest

Let the batter sit for 5–10 minutes. This gives the flour time to hydrate and allows the baking powder and baking soda to start working. You’ll see the batter puff up slightly.

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Step 5: Preheat and Grease the Pan

Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or a bit of oil. The surface is ready when a few drops of water sizzle and evaporate quickly.

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Step 6: Cook the Pancakes

Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles appear on the surface and the edges look set—about 2–3 minutes. Flip and cook another 1–2 minutes on the other side until golden brown.

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Step 7: Keep Warm and Serve

Place cooked pancakes on a warm plate or in a 200°F (95°C) oven to keep them warm while you finish the rest. Serve with your favorite toppings like fresh berries, maple syrup, or a dusting of powdered sugar.

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How Long to Prepare the Vanilla Cinnamon Buttermilk Pancakes Recipe

Preparation Time: The prep work for these pancakes takes about 10–15 minutes. That includes gathering and measuring ingredients, mixing the batter, and letting it rest for a few minutes. It’s a quick process, and once you’ve done it a couple of times, it becomes almost second nature.

Cooking Time: Each pancake takes around 2–3 minutes per side, depending on your stove and pan. Cooking the full batch usually takes 15–20 minutes if you’re making them in batches. If you have a large griddle, you can shorten this significantly by cooking several at once.

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Tips for Perfect Vanilla Cinnamon Buttermilk Pancakes

• Don’t Overmix: Stir just until the wet and dry ingredients are combined. Lumps are okay. Overmixing creates dense, rubbery pancakes.
• Let the Batter Rest: Even 5–10 minutes makes a big difference in texture.
• Use Medium Heat: Too hot and your pancakes will burn on the outside while staying raw in the middle.
• Grease the Pan Lightly: Too much butter or oil can fry the edges instead of browning them nicely.
• Check for Bubbles: Flip the pancakes only after bubbles form on the surface and the edges start to look set.

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Watch Out for These Mistakes While Cooking

• Using Cold Ingredients: Cold eggs or milk can seize the butter and impact batter texture.
• Skipping the Rest Time: This makes the batter less airy and affects fluffiness.
• Crowding the Pan: Give each pancake space to cook evenly.
• Pressing Down While Cooking: Never press the pancakes with your spatula—it flattens them and forces air out.
• Improper Measuring: Be sure to measure your flour correctly by spooning and leveling; too much flour leads to dense pancakes.

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What to Serve With Vanilla Cinnamon Buttermilk Pancakes?

1. Fresh Mixed Berries

Strawberries, blueberries, raspberries, and blackberries all complement the cinnamon and vanilla flavors beautifully.

2. Pure Maple Syrup

The classic pairing for a reason—its sweetness blends perfectly with the rich flavor of the pancakes.

3. Whipped Cream

A light dollop of whipped cream adds creaminess without overwhelming the dish.

4. Crispy Bacon or Sausage

Add a savory balance to your breakfast by pairing these sweet pancakes with something salty.

5. Greek Yogurt or Vanilla Yogurt

It adds protein and a creamy tang that matches well with the cinnamon notes.

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Storage Instructions

Refrigerator: Allow leftover pancakes to cool completely before storing. Stack them with parchment paper between each layer to prevent sticking. Store in an airtight container in the fridge for up to 4 days.

Freezer: Pancakes freeze beautifully. After cooling, place them in a single layer on a baking sheet and freeze until solid. Then transfer to a freezer-safe bag or container. They’ll keep for up to 2 months.

Reheating: Reheat in the toaster for a crisp edge, or in the microwave for about 30 seconds per pancake. You can also warm them in the oven at 300°F (150°C) for 10–12 minutes.

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Estimated Nutrition

(Per serving – approx. 2 pancakes)

• Calories: 270
• Protein: 6g
• Fat: 10g
• Saturated Fat: 5g
• Carbohydrates: 37g
• Fiber: 1g
• Sugar: 8g
• Sodium: 360mg
• Cholesterol: 55mg

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Frequently Asked Questions

How do I make these pancakes extra fluffy?

Let the batter rest before cooking, and don’t overmix. Also, use fresh baking powder and baking soda.

Can I use regular milk instead of buttermilk?

Yes, but you’ll need to add a little acid like lemon juice or vinegar to simulate the tang of buttermilk.

Can I make the batter ahead of time?

It’s best to make it fresh, but you can mix the dry and wet ingredients separately the night before and combine them in the morning.

What’s the best way to keep pancakes warm while cooking the rest?

Place them on a baking sheet in a 200°F (95°C) oven. Don’t cover them or they’ll steam and lose texture.

Can I add fruit or chocolate chips to the batter?

Absolutely. Fold in fresh blueberries, sliced bananas, or chocolate chips after the batter is mixed.

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Conclusion

Vanilla Cinnamon Buttermilk Pancakes are a comforting, flavorful twist on a breakfast classic. They’re soft and fluffy with a golden crust and a spiced vanilla aroma that feels like a warm hug. Whether you’re serving them for a special brunch or just treating yourself to a cozy morning meal, this recipe delivers every time. Try them once, and they’re bound to become a weekend tradition in your kitchen too.

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