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!

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.

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.

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.

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.

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.