Few things in life are as comforting as a stack of warm, fluffy pancakes on a lazy morning. Now imagine bites of tender buttermilk pancakes infused with sweet notes of vanilla and a hint of aromatic cinnamon. These aren’t just pancakes—they’re a treat that makes any breakfast special.
This recipe for Vanilla Cinnamon Buttermilk Pancakes will not only delight your taste buds but also make your kitchen smell like the warmest hug. Whether you’re a seasoned home cook or just dipping your toes into the world of breakfast creations, these pancakes are simple enough to make yet impressive enough to earn you some applause (even if it’s just from your inner foodie).
So without wasting anymore time , let’s dive into these fluffy pancake recipe that will surely become a family favorite.
What Makes Vanilla Cinnamon Buttermilk Pancakes So Special?
These pancakes are more than just breakfast—they’re a sensory delight. The combination of vanilla and cinnamon creates a warm, earthy, and sweet aroma that greets you before the first bite.
Buttermilk makes these pancakes super tender, with just the right amount of fluff and a hint of tanginess. Throw in some cozy spices, and you’ve got a recipe that feels like a warm hug on a plate.
The best part? This recipe is so versatile. Want to go decadent? Add chocolate chips. Feeling health-conscious? Opt for fresh fruit as a topping. These pancakes cater to your cravings and transform your mornings into moments of joy.
Ingredients Needed for Vanilla Cinnamon Buttermilk Pancakes
Put on your apron and get ready to make something delicious! Here’s what you need to make perfect pancakes:
Dry Ingredients
- 1 ½ cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons melted unsalted butter (plus more for greasing the pan)
- 1 teaspoon vanilla extract
These ingredients are simple and easy to find, so you’re just a quick trip to the store (or a look in your kitchen) away from making these delicious pancakes.
Optional Add-ins
- Chocolate chips
- Blueberries
- Chopped pecans
Nutritional Information of Vanilla Cinnamon Buttermilk Pancakes
While pancakes often fall into the comfort food category, it’s worth knowing the nutritional specifics. Per serving (2 medium pancakes), here’s a rough estimate:
| Nutrient | Amount Per Serving (2 Pancakes) |
|---|---|
| Calories | 250 |
| Protein | 6g |
| Carbohydrates | 35g |
| Sugar | 8g |
| Dietary Fiber | 2g |
| Fat | 8g |
| Saturated Fat | 3g |
| Cholesterol | 45mg |
| Sodium | 380mg |
| Calcium | 150mg |
| Iron | 1.5mg |
This table gives readers an at-a-glance view of the nutritional profile of Vanilla Cinnamon Buttermilk Pancakes. It’s a great way to balance indulgence with awareness, helping you make informed choices while enjoying your breakfast.
Equipment Needed to Make Pancakes
Before we begin, make sure you have these tools handy for a smooth cooking experience:
- Medium mixing bowl
- Whisk
- Large non-stick skillet or griddle
- Measuring cups and spoons
- Spatula
These tools ensure your pancakes cook evenly and flip perfectly every time (because we’ve all had that one pancake that rips mid-flip).
Step-by-Step Recipe for Vanilla Cinnamon Buttermilk Pancakes
Now that you have all your ingredients and equipment ready, let’s get cooking! Follow these simple steps for perfect pancakes every time:
Step 1: Prepare Your Dry Ingredients
Start by mixing your dry ingredients. In a bowl, combine 1.5 cups of flour, 2 tablespoons of sugar, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and a pinch of salt. Whisk it all together until evenly mixed—this is the secret to fluffy pancakes!
Step 2: Mix the Wet Ingredients
In another bowl, mix 1 and 1/4 cups of buttermilk, 2 large eggs, and 2 teaspoons of vanilla. Whisk them together until smooth. Mixing these in a separate bowl helps make the batter even when added to the dry ingredients. The buttermilk adds a tangy flavor, and the vanilla makes it smell and taste sweeter.
Step 3: Combine Wet and Dry Mixtures
Slowly add the wet ingredients to the dry ingredients, stirring gently as you mix. Use a spoon or whisk to combine them, but don’t mix too much. It’s okay if there are a few small lumps—they help make the pancakes fluffy. Mixing too much can make the batter heavy and the pancakes tough. The batter should be thick but easy to pour.
Step 4: Heat Your Cooking Surface
Put a big non-stick pan or griddle on medium heat and let it warm up for a few minutes. To check if it’s ready, sprinkle a little water on it. If the water sizzles and disappears quickly, it’s ready. Add a little butter or cooking oil to stop the pancakes from sticking and to give them a nice golden-brown color.
Step 5: Cook the Pancakes
Use a measuring cup or ladle to pour about a quarter cup of batter onto the hot pan. Cook until you see bubbles on top and the edges look firm, about 2-3 minutes. Carefully flip the pancake with a spatula and cook the other side for 1-2 minutes, until it’s golden brown. Lower the heat if it starts to burn.
Step 6: Serve and Enjoy
When your pancakes are ready, put them on a plate and keep them warm by covering them with foil or placing them in a warm oven. Stack them up and add your favorite toppings, like maple syrup, powdered sugar, or fresh fruit such as berries or banana slices. These vanilla cinnamon buttermilk pancakes aren’t just breakfast—they’re a treat to enjoy.
If you’re a pancake lover like me, you should try some of our popular pancake recipes, such as Red Velvet Pancakes, Banana Oatmeal Protein Pancakes, and Joy of Cooking Buttermilk Pancakes. Add variety to your pancake game and start your day with a delicious, homemade breakfast that will brighten your mornings.
Vanilla Cinnamon Buttermilk Pancakes Recipe
Equipment
- Medium mixing bowl
- Whisk
- Large non-stick skillet or griddle
- Measuring cups and spoons
- Spatula
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons melted unsalted butter plus more for greasing the pan
- 1 teaspoon vanilla extract
Instructions
Step 1: Prepare Your Dry Ingredients
- Start by mixing your dry ingredients. In a bowl, combine 1.5 cups of flour, 2 tablespoons of sugar, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and a pinch of salt. Whisk it all together until evenly mixed—this is the secret to fluffy pancakes!
Step 2: Mix the Wet Ingredients
- In another bowl, mix 1 and 1/4 cups of buttermilk, 2 large eggs, and 2 teaspoons of vanilla. Whisk them together until smooth. Mixing these in a separate bowl helps make the batter even when added to the dry ingredients. The buttermilk adds a tangy flavor, and the vanilla makes it smell and taste sweeter.
Step 3: Combine Wet and Dry Mixtures
- Slowly add the wet ingredients to the dry ingredients, stirring gently as you mix. Use a spoon or whisk to combine them, but don’t mix too much. It’s okay if there are a few small lumps—they help make the pancakes fluffy. Mixing too much can make the batter heavy and the pancakes tough. The batter should be thick but easy to pour.
Step 4: Heat Your Cooking Surface
- Put a big non-stick pan or griddle on medium heat and let it warm up for a few minutes. To check if it’s ready, sprinkle a little water on it. If the water sizzles and disappears quickly, it’s ready. Add a little butter or cooking oil to stop the pancakes from sticking and to give them a nice golden-brown color.
Step 5: Cook the Pancakes
- Use a measuring cup or ladle to pour about a quarter cup of batter onto the hot pan. Cook until you see bubbles on top and the edges look firm, about 2-3 minutes. Carefully flip the pancake with a spatula and cook the other side for 1-2 minutes, until it’s golden brown. Lower the heat if it starts to burn.
Step 6: Serve and Enjoy
- When your pancakes are ready, put them on a plate and keep them warm by covering them with foil or placing them in a warm oven. Stack them up and add your favorite toppings, like maple syrup, powdered sugar, or fresh fruit such as berries or banana slices. These vanilla cinnamon buttermilk pancakes aren’t just breakfast—they’re a treat to enjoy.
Notes
Creative Toppings and Serving Ideas
While these pancakes are delicious on their own, toppings are where the real fun begins. Here are some ideas to elevate your breakfast spread:
- Fresh Fruits: Add a colorful medley of strawberries, blueberries, sliced bananas, or juicy peaches for a naturally sweet and vibrant topping.
- Nut ButterPan-fried: Spread creamy almond butter, peanut butter, or hazelnut spread for a rich and nutty flavor.
- Greek Yogurt and Honey: Dollop on Greek yogurt and drizzle with golden honey for a tangy-sweet twist.
- Chopped Nuts: Sprinkle crushed walnuts, pecans, or almonds for a delightful crunch.
- Dark Chocolate Shavings: Add a gourmet touch with dark chocolate shavings or mini chocolate chips.
- Whipped Cream and Cinnamon: Top with fluffy whipped cream and a sprinkle of cinnamon for a café-style treat.
- Caramelized Bananas: Pan-fried banana slices with a drizzle of brown sugar for a luscious caramelized topping.
- Homemade Compote: Create your own fruit compote using berries, apples, or stone fruits for an elevated breakfast experience.
Storage Tips for Leftover Pancakes
Here are some ways to store and reheat leftover pancakes:
- Refrigerator: Store in an airtight container or sealable bag in the refrigerator for up to 3 days.
- Freezer: You can freeze pancakes for up to 2 months. Put parchment paper between each pancake so they don’t stick together.
- Reheating: To warm up pancakes, put them on a baking sheet and heat them in the oven at 350°F for 5 minutes. Or, microwave each pancake for 30 seconds until hot.
Tips for Perfect Vanilla Cinnamon Buttermilk Pancakes
I know it can be frustrating when your pancakes don’t turn out as expected, so here are some tips for making the perfect batch of pancakes:
- Don’t overmix: Mixing the pancake batter too much will result in dense and tough pancakes. Mix until just combined for a light and fluffy texture.
- Let the batter rest: Let the batter sit for 5-10 minutes so the wet ingredients soak into the dry ones. This makes the batter thicker and fluffier.
- Use room temperature eggs: Cold eggs can cause the batter to not mix evenly and result in lumpy pancakes. Take your eggs out of the fridge 30 minutes before using them.
- Adjust the heat: If your pancakes are burning or taking too long to cook, adjust the heat accordingly. Medium-low is usually a good temperature for pancakes.
- Try different toppings: Don’t be afraid to experiment with different toppings and flavors. You may discover a new favorite combination.
Conclusion
Making pancakes is about trying new ideas and using the right steps. With these simple tips, you can turn plain pancakes into something amazing.
Whether you like them with maple syrup or fun toppings, pancakes are a great choice for breakfast or brunch. Just grab your ingredients, heat the pan, and enjoy making something tasty.
FAQ
Can I make these pancakes gluten-free?
Yes, you can make these pancakes gluten-free by substituting the regular flour with a gluten-free flour blend. Ensure the blend is suitable for baking to achieve the best texture and flavor.
What can I use if I don’t have buttermilk?
You can substitute buttermilk with a mixture of milk and lemon juice or vinegar. Simply add 1 tablespoon of lemon juice or vinegar to 1 cup of milk, stir, and let it sit for a few minutes before using.
Can I freeze pancake batter?
Yes, you can freeze pancake batter! Just pour it into an airtight container or freezer bag, leave some space for expansion, and freeze for up to a month. Thaw in the fridge overnight, stir, and cook!
How do I make my pancakes extra fluffy?
To make your pancakes extra fluffy, avoid overmixing the batter—lumps are okay! You can also separate the egg whites, beat them to stiff peaks, and gently fold them into the batter for an even lighter texture.
What is the best way to store leftover pancakes?
Store your leftover pancakes in an airtight container or wrap them tightly in plastic wrap. Keep them in the refrigerator for up to 3 days, or freeze them with parchment paper between each pancake for up to three months.
Can I add fruit or chocolate chips directly to the batter?
Sure! For extra flavor, mix in fresh fruit like blueberries or chocolate chips into the batter right before cooking. This helps spread them out evenly and keeps them from sinking.
