VANILLA CINNAMON BUTTERMILK PANCAKES

There’s something undeniably comforting about pancakes in the morning. For me, these Vanilla Cinnamon Buttermilk Pancakes bring back memories of slow weekend mornings in the kitchen, the sweet aroma of cinnamon wafting through the air, and that first bite of warm, fluffy goodness melting on my tongue. Over time, I’ve refined this recipe until it became a staple not only in my home but in my bakery as well. It’s the kind of recipe that people ask for over and over again — simple, soulful, and filled with warmth.

What makes this pancake recipe truly special is its subtle twist: the combination of fragrant vanilla and aromatic cinnamon. The tanginess of buttermilk enhances the fluffiness, while the spice adds a depth of flavor that turns an everyday breakfast into something a little more indulgent. It’s easy to make, requires no complicated techniques, and delivers consistently delightful results.

Why You Will Love This Recipe

You’ll love these pancakes for their balance of sweetness and spice. They’re golden on the outside, soft and airy on the inside, and they pair beautifully with fresh fruit, maple syrup, or a dollop of whipped cream. The use of buttermilk not only boosts the flavor but also ensures a tender crumb every single time.

Beyond the taste, they’re incredibly quick to whip up — perfect for busy mornings or spontaneous brunches. Even better, they don’t require fancy ingredients or equipment, making them totally accessible for home bakers of all skill levels.

Versatile

These pancakes can easily be adapted to suit various preferences. You can fold in blueberries or chocolate chips for a twist. Want a richer version? Add a handful of chopped nuts or swap the cinnamon for cardamom. They can be stacked tall for a hearty brunch or served smaller for a light bite. Whether you’re feeding picky kids, hungry teens, or guests with refined palates, these pancakes always hit the mark.

Affordable

One of the reasons I keep coming back to this recipe is its affordability. The ingredients are basic pantry staples. You don’t need to spend much to enjoy a stack of these homemade pancakes. They prove that you don’t need an expensive grocery list to create something truly satisfying.

Ingredients for the Recipe

Here’s what you’ll need to make Vanilla Cinnamon Buttermilk Pancakes:

• 2 cups all-purpose flour

• 2 tablespoons granulated sugar

• 1 tablespoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1 teaspoon ground cinnamon

• 2 large eggs

• 2 cups buttermilk

• 1 teaspoon pure vanilla extract

• 4 tablespoons melted butter (unsalted), plus more for greasing the pan

HOW TO PREPARE THIS RECIPE

Making these Vanilla Cinnamon Buttermilk Pancakes is a straightforward process that takes only a few simple steps. Even on a busy morning, this recipe fits right in. The batter comes together in minutes, and the pancakes cook quickly, filling your kitchen with that irresistible scent of vanilla and cinnamon.

To begin, it’s important to prepare your ingredients and have everything measured and ready. That makes the process smoother and ensures the pancakes cook evenly. You’ll start by mixing the dry ingredients, then move on to the wet ones, and finally bring everything together into a smooth, lump-free batter. Cooking the pancakes in a lightly buttered skillet allows them to develop that golden crust while staying fluffy inside.

STEP-BY-STEP INSTRUCTIONS FOR PREPARATION

Step 1: Mix the Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon. Mixing the dry ingredients first ensures even distribution, so every pancake has consistent flavor and texture.

Step 2: Prepare the Wet Ingredients
In a separate bowl, beat the eggs until smooth. Add the buttermilk and vanilla extract, then whisk to combine. Pour in the melted butter slowly while continuing to whisk. This keeps the butter from solidifying and ensures it blends smoothly with the liquid mixture.

Step 3: Combine the Mixtures
Create a well in the center of the dry ingredients. Slowly pour the wet mixture into the center and use a spatula or wooden spoon to gently fold the ingredients together. Mix just until the flour is fully incorporated. A few small lumps are perfectly fine. Overmixing can cause the pancakes to become tough, so stop once the batter is mostly smooth.

Step 4: Preheat the Cooking Surface
Place a non-stick skillet or griddle on medium heat. Add a small pat of butter or lightly grease with oil. Allow it to heat for about 2–3 minutes, until a few drops of water flicked onto the surface sizzle gently. This step ensures even cooking and prevents sticking.

Step 5: Cook the Pancakes
Pour about 1/4 cup of batter per pancake onto the hot skillet. Leave enough space between them to flip easily. Cook for 2–3 minutes, or until small bubbles begin to form on the surface and the edges look set. Flip the pancakes using a spatula and cook for an additional 1–2 minutes on the other side. They should be golden brown and fluffy.

Step 6: Keep Warm and Serve
Transfer the cooked pancakes to a plate and cover lightly with a clean kitchen towel or foil to keep them warm while you finish the rest of the batter. Serve warm with your favorite toppings such as maple syrup, honey, fresh berries, banana slices, or a sprinkle of powdered sugar.

QUICK AND EASY

This recipe fits perfectly into any morning schedule. The batter is quick to prepare, and the pancakes cook fast — often faster than brewing a pot of coffee. Because the ingredients are basic, you likely already have most of them in your kitchen. That makes this recipe not only time-saving but also convenient and reliable.

You won’t need any mixers or fancy tools. A simple whisk, two bowls, and a skillet are enough. Cleanup is easy and minimal, which makes these pancakes even more appealing on a busy day.

CUSTOMIZABLE

This base recipe is a canvas for creativity. You can add a handful of fresh or frozen blueberries, chopped apples, or chocolate chips directly into the batter for variety. Prefer a little extra spice? A pinch of nutmeg or cardamom pairs wonderfully with the cinnamon. For extra protein, you can even mix in a spoonful of Greek yogurt or a sprinkle of flaxseed.

The pancakes can be made thinner or thicker by adjusting the buttermilk slightly. More liquid results in thinner pancakes; a slightly thicker batter makes fluffier, denser ones.

You can also prepare a double batch and freeze the extras. Simply place cooked pancakes between sheets of parchment paper and store them in a zip-top bag. Reheat them in the toaster or microwave for an even quicker breakfast on busy days.

POPULAR WITH MANY PEOPLE

Whether you’re cooking for your family or hosting a brunch for friends, these Vanilla Cinnamon Buttermilk Pancakes are guaranteed to be a crowd-pleaser. They appeal to all age groups. Children love their sweetness, while adults appreciate the rich, layered flavors. The balance of vanilla and cinnamon gives them a classic yet distinctive taste.

These pancakes are also a great choice for holiday mornings or special occasions. They’re satisfying without being heavy, and they leave room for creativity in how you serve them. Guests often ask for the recipe, and once they try them, they rarely go back to boxed pancake mixes.

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FAQs

Can I use regular milk instead of buttermilk?
Yes, if you don’t have buttermilk on hand, you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5–10 minutes before using. This homemade buttermilk alternative works well in this recipe.

Can I make the batter ahead of time?
It’s best to cook the pancakes right after mixing the batter for maximum fluffiness. However, you can mix the dry and wet ingredients separately the night before and combine them in the morning for faster preparation.

How do I store leftovers?
Let the pancakes cool completely, then store them in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them with parchment paper between each pancake and reheat in the toaster or microwave.

Can I make these pancakes gluten-free?
Yes, use a gluten-free all-purpose flour blend that includes xanthan gum. The texture may be slightly different, but the flavor remains delicious.

What toppings go best with these pancakes?
They pair wonderfully with maple syrup, honey, fresh berries, sliced bananas, whipped cream, or a light dusting of cinnamon sugar.