I’ve always loved starting my mornings with a warm stack of pancakes, and these Vanilla Cinnamon Buttermilk Pancakes quickly became one of my favorites. The combination of rich vanilla and fragrant cinnamon creates a comforting aroma that fills the kitchen and instantly lifts my mood. Each bite is fluffy, tender, and perfectly balanced between sweet and spicy. I wanted to share this recipe because it’s simple to make yet delivers bakery-quality results at home.
You will love this recipe because it is incredibly versatile. Whether you want to enjoy it plain, top it with fresh fruit, drizzle it with syrup, or add a dollop of yogurt or nut butter, these pancakes hold up well and pair beautifully with many flavors. Plus, the use of buttermilk adds a subtle tang and lightness that makes them stand out from ordinary pancakes.
What’s great is how affordable the ingredients are. Most of them are pantry staples that you probably already have, which means you can whip up a delicious breakfast without extra trips to the store. It’s a cost-effective way to treat yourself or your family to a special morning meal any day of the week.
Here are the key ingredients for this recipe: all-purpose flour, baking powder, baking soda, salt, ground cinnamon, sugar, buttermilk, eggs, vanilla extract, and melted butter. Each ingredient plays a role in creating the perfect texture and flavor. The baking powder and baking soda ensure the pancakes rise nicely, while the cinnamon adds a warm, inviting spice that complements the vanilla and buttermilk perfectly.
This recipe is easy to follow and perfect for bakers of all skill levels. Whether you’re making a quick breakfast on a busy weekday or a leisurely brunch on the weekend, these pancakes are sure to become a go-to favorite.
Preparing these Vanilla Cinnamon Buttermilk Pancakes is straightforward and enjoyable, even if you’re short on time. The key is to combine the dry and wet ingredients separately before gently mixing them together. This ensures a smooth batter with just the right consistency for fluffy pancakes.
Step-by-step instructions:
-
In a large bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, 1 teaspoon of baking soda, ½ teaspoon of salt, 1 tablespoon of ground cinnamon, and 3 tablespoons of sugar. Mixing these dry ingredients thoroughly allows the leavening agents and spices to distribute evenly.
-
In a separate medium bowl, beat 2 large eggs lightly. Then add 2 cups of cold buttermilk, 2 teaspoons of vanilla extract, and 4 tablespoons of melted butter. Whisk these wet ingredients until fully combined. The buttermilk provides a pleasant tang and reacts with the baking soda for lift.
-
Slowly pour the wet ingredients into the dry ingredients while stirring gently with a spatula or wooden spoon. Mix just until combined—there may still be some lumps, but that’s fine. Overmixing can make the pancakes tough.
-
Heat a non-stick skillet or griddle over medium heat. Lightly grease with a little butter or oil to prevent sticking. Once hot, pour about ¼ cup of batter for each pancake onto the surface.
-
Cook the pancakes for about 2-3 minutes on the first side until bubbles form on the surface and the edges begin to look set. Carefully flip and cook another 1-2 minutes until golden brown and cooked through.
-
Transfer the cooked pancakes to a warm plate and keep covered while you finish cooking the rest of the batter.
This recipe is quick and easy to prepare, making it perfect for busy mornings. From start to finish, you can have a stack of pancakes ready in under 30 minutes. The batter comes together fast, and cooking each pancake takes just a few minutes.
One of the best things about these pancakes is how customizable they are. You can add chopped nuts or fresh berries into the batter before cooking for extra texture and flavor. Swapping the cinnamon for pumpkin spice or nutmeg is another option to try during different seasons. For a dairy-free version, you can substitute the buttermilk with a mixture of plant-based milk and lemon juice.
These pancakes have gained popularity because they satisfy a wide range of tastes. Kids love their sweetness and softness, while adults appreciate the warm spices and rich vanilla notes. They work well for breakfast, brunch, or even a comforting dessert when served with a scoop of ice cream or drizzle of honey.
Because the ingredients are affordable and easy to find, you can make this recipe often without much effort. Plus, leftovers reheat nicely and freeze well, so you can prepare a batch ahead of time for quick breakfasts during the week.
Print
VANILLA CINNAMON BUTTERMILK PANCAKES
These Vanilla Cinnamon Buttermilk Pancakes combine a tender, fluffy texture with warm, inviting flavors. The tang of buttermilk pairs beautifully with fragrant cinnamon and sweet vanilla to create a comforting breakfast treat.
- Total Time: 25 minutes
- Yield: 4 1x
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon ground cinnamon
- 3 tablespoons sugar
- 2 cups buttermilk
- 2 large eggs
- 2 teaspoons vanilla extract
- 4 tablespoons melted butter
Instructions
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and sugar.
- In a separate bowl, beat the eggs lightly, then add buttermilk, vanilla extract, and melted butter. Whisk until combined.
- Pour the wet ingredients into the dry ingredients slowly. Stir gently with a spatula just until combined; small lumps are okay.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
- Pour ¼ cup of batter per pancake onto the skillet.
- Cook for 2-3 minutes until bubbles form and edges set. Flip carefully.
- Cook the other side for 1-2 minutes until golden brown and cooked through.
- Keep cooked pancakes warm in a low oven while finishing the rest.
Notes
Do not overmix the batter to keep pancakes light and fluffy.
Adjust cinnamon quantity based on your preference for spice.
Add mix-ins like berries or nuts before cooking if desired.
- Prep Time: 10
- Cook Time: 15
FAQs
Q: Can I use regular milk instead of buttermilk?
A: Yes, you can substitute regular milk mixed with 1 tablespoon of lemon juice or vinegar per cup. Let it sit for 5 minutes to curdle before using.
Q: How do I keep pancakes warm while cooking the rest?
A: Place cooked pancakes on a baking sheet in a low oven (around 90°C or 200°F) to keep them warm without drying out.
Q: Can I make the batter ahead of time?
A: It’s best to cook pancakes immediately after mixing. The baking soda and baking powder react quickly, so waiting too long can reduce fluffiness.
Q: How do I store leftover pancakes?
A: Cool completely, then store in an airtight container in the fridge for up to 2 days or freeze for longer storage. Reheat in a toaster or microwave.
Q: Can I make these pancakes gluten-free?
A: Yes, substitute the all-purpose flour with a gluten-free flour blend suitable for baking. The texture may vary slightly.