Description
Wake up to a plate of warm, fluffy Vanilla Cinnamon Buttermilk Pancakes that taste like a morning hug. This easy recipe blends cozy cinnamon, fragrant vanilla, and tangy buttermilk into the ultimate breakfast stack. Whether you’re looking for quick breakfast ideas, weekend brunch inspiration, or a comforting easy recipe to satisfy your cravings, these pancakes deliver. Perfect for breakfast, brunch, or even a fun breakfast-for-dinner night, they’re soft inside with golden crisp edges—topped with fresh fruit, maple syrup, or a dollop of whipped cream for a truly satisfying start to your day.
Ingredients
1 1/2 cups all-purpose flour
1 tablespoon granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 1/4 cups buttermilk
2 large eggs
2 tablespoons unsalted butter melted
1 1/2 teaspoons vanilla extract
Optional: 1/2 cup fresh berries, chocolate chips, or chopped nuts
Instructions
1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon.
2. In a separate bowl, whisk the buttermilk, eggs, vanilla extract, and melted butter until smooth.
3. Pour wet ingredients into dry and gently fold together until just combined. Do not overmix.
4. Let the batter rest for 5–10 minutes to allow it to thicken and rise.
5. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
6. Scoop 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form and edges set, 2–3 minutes.
7. Flip and cook the other side for 1–2 minutes or until golden brown.
8. Transfer cooked pancakes to a warm plate or 200°F oven while finishing the batch.
9. Serve with your favorite toppings like maple syrup, berries, or whipped cream.
Notes
For extra fluffiness, don’t skip the batter rest time. It makes a noticeable difference.
To make these pancakes dairy-free, use plant-based milk and vinegar as a buttermilk substitute.
For meal prep, freeze leftover pancakes and toast them later for a fast and delicious breakfast.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 270
- Sugar: 8g
- Sodium: 360mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 55mg