Introduction

These Vanilla Cinnamon Buttermilk Pancakes are a delightful way to start your morning. Fluffy and lightly spiced with cinnamon, they carry a hint of vanilla that makes them irresistibly comforting and perfect for any weekend breakfast or brunch.

Vanilla Cinnamon Buttermilk Pancakes Recipe - Recipe Image

Ingredients

1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon salt
1 cup buttermilk
1 large egg
2 tablespoons melted butter (plus more for cooking)
1 teaspoon vanilla extract

Instructions

Step 1: In a bowl, whisk together the flour, sugar, baking powder, baking soda, ground cinnamon, and salt until well combined.
Step 2: In another bowl, whisk the buttermilk, egg, melted butter, and vanilla extract until smooth.
Step 3: Gently fold the wet ingredients into the dry ingredients until just combined. It’s okay if the batter is a bit lumpy—this helps keep the pancakes tender. Let the batter rest for 5 minutes to improve fluffiness.
Step 4: Heat a nonstick skillet or griddle over medium heat and lightly butter the surface.
Step 5: Pour about ¼ cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes.
Step 6: Flip the pancakes carefully and cook for another 1–2 minutes, until golden and cooked through.
Step 7: Serve the pancakes warm with your favorite syrup, fresh fruit, or a dusting of powdered sugar.

Tips & Variations

For extra richness, substitute half the buttermilk with plain yogurt.
Add a handful of blueberries or chopped nuts to the batter for a tasty twist.
If you don’t have buttermilk, mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let it sit for 5 minutes before using.
Keep pancakes warm in a low oven (around 200°F/90°C) while you cook the rest.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. To reheat, warm them gently in a toaster or microwave until heated through. For longer storage, freeze pancakes between layers of parchment paper in a sealed bag for up to 1 month and reheat directly from frozen.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegan?

You can substitute the egg with a flax or chia egg and use a plant-based milk mixed with lemon juice to replace the buttermilk. Use vegan butter or oil for the melted butter. However, the texture may vary slightly.

Why are my pancakes not fluffy?

Overmixing the batter can make pancakes tough instead of fluffy. Mix until just combined, and lumps are fine. Also, letting the batter rest before cooking helps develop fluffiness.

Vanilla Cinnamon Buttermilk Pancakes Recipe

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★★★★★

4.8 from 85 reviews

These Vanilla Cinnamon Buttermilk Pancakes are light, fluffy, and bursting with warm cinnamon and sweet vanilla flavors. Perfect for a cozy breakfast, they combine the tanginess of buttermilk with aromatic cinnamon, creating a delightful stack that’s easy to make and satisfying to eat.

Author: Dylan
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 8 pancakes (serves 2-3) 1x
Category: Breakfast
Method: Stovetop
Cuisine: American

Ingredients

Scale

Dry Ingredients

1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon salt

Wet Ingredients

1 cup buttermilk
1 large egg
2 tablespoons melted butter (plus more for cooking)
1 teaspoon vanilla extract

Instructions

Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, ground cinnamon, and salt until evenly combined.
Mix Wet Ingredients: In a separate bowl, whisk together the buttermilk, large egg, melted butter, and vanilla extract until smooth.
Combine: Gently mix the wet ingredients into the dry ingredients until just combined. It’s okay if the batter is a little lumpy; do not overmix. Let the batter rest for 5 minutes to enhance fluffiness.
Preheat and Cook: Heat a nonstick skillet or griddle over medium heat and lightly butter the surface. Pour about ¼ cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, approximately 2 to 3 minutes.
Flip and Finish Cooking: Carefully flip each pancake and cook for another 1 to 2 minutes on the other side until golden brown and cooked through.
Serve: Serve the pancakes warm with your favorite toppings such as maple syrup, fresh fruits, or additional butter.

Notes

Do not overmix the pancake batter; lumps are normal and help keep the pancakes tender.
Letting the batter rest for 5 minutes helps activate the baking ingredients for fluffier pancakes.
Adjust heat as needed to prevent the pancakes from burning before cooking through.
For added flavor, consider sprinkling a pinch of cinnamon sugar on top before serving.
Use a nonstick skillet or well-seasoned griddle to prevent sticking and ensure easy flipping.

Keywords: vanilla cinnamon pancakes, buttermilk pancakes, fluffy breakfast pancakes, easy pancake recipe, cinnamon pancakes