There’s something incredibly comforting about a warm stack of vanilla cinnamon buttermilk pancakes in the morning. I love how the cozy aroma of cinnamon fills my kitchen while the pancakes turn golden on the skillet. These pancakes are soft, fluffy, and perfectly balanced with a gentle sweetness and warm spice.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1½ cups (190g) all-purpose flour
2 tbsp sugar
1 tsp ground cinnamon
1½ tsp baking powder
½ tsp baking soda
¼ tsp salt
1½ cups (360ml) buttermilk (or DIY version below)
1 large egg
2 tbsp melted butter (plus more for greasing pan)
1½ tsp vanilla extract
Directions
Mix dry ingredients:
In a large bowl, I whisk together the flour, sugar, cinnamon, baking powder, baking soda, and salt until evenly combined.
Mix wet ingredients:
In another bowl, I whisk together the buttermilk, egg, melted butter, and vanilla extract until smooth.
Combine:
I pour the wet ingredients into the dry ingredients and gently mix just until combined. I make sure not to overmix because a few lumps are perfectly fine and help keep the pancakes tender.
Cook:
I heat a nonstick skillet or griddle over medium heat and lightly butter the surface. Then I pour about ¼ cup of batter for each pancake. I cook them for 2–3 minutes, until bubbles form on the surface, then flip and cook for another 1–2 minutes until golden brown and cooked through. I keep the finished pancakes warm in a low oven while I finish the batch.
To serve, I like to drizzle maple syrup on top and add fresh fruit, a pat of butter, or a sprinkle of cinnamon sugar. When I want something extra indulgent, I add whipped cream or a cinnamon vanilla glaze.
Servings and Timing
Servings: 3–4 people (about 8 pancakes)
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Variations
When I want to change things up, I sometimes fold chocolate chips or blueberries into the batter. I also like adding chopped toasted pecans for a bit of crunch. For a richer flavor, I occasionally replace part of the vanilla extract with almond extract. If I want extra spice, I add a small pinch of nutmeg or cloves.
Storage/Reheating
I store leftover pancakes in an airtight container in the refrigerator for up to 3 days. For longer storage, I place parchment paper between each pancake and freeze them in a freezer-safe bag for up to 2 months.
To reheat, I warm them in the microwave for about 20–30 seconds, or I place them in a toaster for slightly crisp edges. If reheating from frozen, I add a little extra time until heated through.
FAQs
Can I make these pancakes without buttermilk?
Yes, I use a simple DIY substitute by mixing 1½ cups of milk with 1½ tablespoons of lemon juice or white vinegar. I let it sit for 5–10 minutes until slightly curdled before using.
Why do I avoid overmixing the batter?
I avoid overmixing because it develops too much gluten, which can make the pancakes dense and tough instead of light and fluffy.
Can I make the batter ahead of time?
I prefer making the batter fresh, but I can prepare the dry and wet ingredients separately and combine them right before cooking.
How do I know when to flip the pancakes?
I flip the pancakes when bubbles form on the surface and the edges start to look set. The bottom should be golden brown before turning.
Can I make these pancakes dairy-free?
Yes, I can use plant-based milk with lemon juice as a substitute and replace the butter with melted coconut oil or a dairy-free alternative.
Conclusion
These vanilla cinnamon buttermilk pancakes are one of my favorite breakfast recipes. I love how simple they are to prepare and how comforting they taste every single time. With their fluffy texture and warm, sweet-spiced flavor, they make any morning feel a little more special.
📖 Recipe:
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Vanilla Cinnamon Buttermilk Pancakes
- Total Time: 25 minutes
- Yield: 8 pancakes (serves 3–4)
- Diet: Vegetarian
Description
Soft, fluffy vanilla cinnamon buttermilk pancakes with a warm, cozy flavor and golden exterior—perfect for a comforting breakfast or brunch.
Ingredients
1½ cups (190g) all-purpose flour
2 tbsp sugar
1 tsp ground cinnamon
1½ tsp baking powder
½ tsp baking soda
¼ tsp salt
1½ cups (360ml) buttermilk
1 large egg
2 tbsp melted butter (plus more for greasing pan)
1½ tsp vanilla extract
Instructions
- In a large bowl, whisk together the flour, sugar, cinnamon, baking powder, baking soda, and salt until evenly combined.
- In another bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and gently mix just until combined. Do not overmix; a few lumps are fine.
- Heat a nonstick skillet or griddle over medium heat and lightly grease with butter.
- Pour about ¼ cup of batter for each pancake onto the skillet.
- Cook for 2–3 minutes until bubbles form on the surface and edges look set. Flip and cook another 1–2 minutes until golden brown and cooked through.
- Keep pancakes warm in a low oven while cooking the remaining batter. Serve with maple syrup, fruit, or desired toppings.
Notes
Do not overmix the batter to keep pancakes light and fluffy.
For a buttermilk substitute, mix 1½ cups milk with 1½ tbsp lemon juice or vinegar and let sit 5–10 minutes.
Add chocolate chips, blueberries, or chopped pecans for variation.
Store leftovers in the refrigerator for up to 3 days or freeze for up to 2 months.
Reheat in the microwave for 20–30 seconds or toast for crisp edges.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 320
- Sugar: 9g
- Sodium: 480mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 65mg
