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
