Go Back

Vanilla Cinnamon Buttermilk Pancakes

Fluffy, cinnamon-infused pancakes that wrap you in a warm embrace from the first bite, perfect for a delicious breakfast.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon
Wet Ingredients
  • 1 cup buttermilk
  • 1 large egg
  • 2 tablespoons unsalted butter, melted Make sure it's cooled slightly before adding.
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, salt, and ground cinnamon. Whisk these dry ingredients together until well mixed.
  2. In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until smooth.
  3. Gradually pour the wet ingredients into the dry ingredients. Gently stir until just combined. Be careful not to over-mix; some lumps are perfectly okay!
Cooking
  1. Preheat a non-stick skillet or griddle over medium heat. Lightly grease it with a bit of oil or butter.
  2. Pour about ¼ cup of pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface (about 2-3 minutes), then flip and cook for another 1-2 minutes until golden brown.
  3. Stack the pancakes high on a plate, and serve warm with your favorite toppings!

Notes

Don’t overmix the batter for best fluffiness. Adjust heating as necessary to avoid burning. Experiment with toppings such as fruits or whipped cream. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, or frozen for meal prep.