Ingredients
Scale
- 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 unsalted butter, melted (plus more for greasing the skillet)
Instructions
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon. Set aside.
- In another bowl, beat the eggs, then add the buttermilk and vanilla extract. Whisk until smooth.
- Slowly add the melted butter to the wet ingredients while whisking continuously.
- Create a well in the center of the dry ingredients and pour in the wet mixture. Gently stir with a spatula until just combined. Do not overmix; some lumps are fine.
- Preheat a non-stick skillet or griddle over medium heat. Lightly grease the surface with a small amount of butter.
- Scoop 1/4 cup of batter onto the hot skillet for each pancake. Leave space between them.
- Cook for 2–3 minutes, until bubbles form on the surface and the edges look set.
- Flip carefully and cook another 1–2 minutes, until golden and cooked through.
- Transfer to a plate, cover lightly to keep warm, and repeat with the remaining batter.
- Serve warm with your choice of toppings such as honey, fruit, or a sprinkle of cinnamon sugar.
Notes
For best results, use real buttermilk. A homemade version works in a pinch.
Do not overmix the batter — it ensures fluffier pancakes.
You can add fruits like blueberries or banana slices directly into the batter before cooking.
These pancakes freeze well; reheat in a toaster for quick weekday breakfasts.
- Prep Time: 10
- Cook Time: 15