Ingredients
Scale
- 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