Vanilla Cinnamon Buttermilk Pancakes

If you’re looking for a pancake recipe that takes your breakfast from good to great, then you’ve got to try these Vanilla Cinnamon Buttermilk Pancakes. They’re fluffy, golden, and loaded with the perfect balance of warm vanilla and a hint of cinnamon. Imagine sinking your fork into one of these beauties, with the syrup drizzling down the sides, and the sweet aroma filling the air. Trust me, these pancakes are the kind of comfort food that makes you want to stay in your pajamas all day.

Why You’ll Love Vanilla Cinnamon Buttermilk Pancakes

Here’s why these pancakes are about to become your new favorite breakfast treat:

• Perfectly Fluffy: The buttermilk makes these pancakes extra soft and tender, giving you that melt-in-your-mouth texture with every bite.
• Warm & Cozy Flavor: The combination of vanilla and cinnamon adds a rich, cozy flavor that makes them perfect for any morning, from lazy weekends to busy weekdays.
• Quick & Easy: This recipe comes together in just a few minutes—no complicated steps, just simple, delicious pancakes.
• Family-Favorite: Pancakes are always a hit with both kids and adults, and these flavor-packed ones are no exception. Everyone will be asking for seconds (or thirds!).
• Customizable: You can top these pancakes with anything you like! Fresh fruit, whipped cream, or a drizzle of honey—they’ll pair beautifully with whatever you choose.

Ingredients

Here’s what you’ll need to make these fluffy, flavor-packed pancakes:

• All-Purpose Flour: The base for the pancakes, giving them structure and fluffiness.
• Baking Powder: Helps the pancakes rise and become light and airy.
• Salt: A pinch of salt to balance out the sweetness.
• Ground Cinnamon: Adds that warm, comforting spice to the batter.
• Granulated Sugar: For just the right amount of sweetness.
• Eggs: They help bind the ingredients together and give the pancakes their structure.
• Buttermilk: This is the secret to soft, tender pancakes. The tanginess from the buttermilk adds flavor and helps the pancakes rise perfectly.
• Vanilla Extract: For that warm, aromatic vanilla flavor that ties everything together.
• Butter: Melted butter adds richness and flavor to the batter.
• Milk: Used to thin the batter to the right consistency.

(Note: The full ingredient list, including measurements, is provided in the recipe card directly below.)

Instructions

Making these Vanilla Cinnamon Buttermilk Pancakes is as easy as 1-2-3! Let’s get started:

1. Mix the Dry Ingredients:

In a large bowl, whisk together the all-purpose flour, baking powder, salt, ground cinnamon, and granulated sugar. This helps ensure that everything is evenly distributed.

2. Combine the Wet Ingredients:

In a separate bowl, whisk together the eggs, buttermilk, milk, melted butter, and vanilla extract. The wet ingredients will bring everything together and make the batter smooth and creamy.

3. Mix the Wet and Dry:

Pour the wet ingredients into the dry ingredients and stir gently to combine. Be careful not to overmix—lumps are totally fine! Overmixing can lead to dense pancakes, and we want them fluffy.

4. Heat the Griddle or Pan:

Heat a non-stick griddle or frying pan over medium heat and lightly grease it with butter or cooking spray. You’ll know it’s ready when a small drop of water sizzles and evaporates on contact.

5. Cook the Pancakes:

For each pancake, pour about 1/4 cup of batter onto the hot griddle. Cook until bubbles form on the surface of the pancake, about 2-3 minutes. Flip and cook for another 1-2 minutes, or until golden brown on both sides.

6. Serve and Enjoy:

Stack your pancakes high and serve with your favorite toppings—maple syrup, fresh berries, whipped cream, or a sprinkle of powdered sugar. And don’t forget a dusting of cinnamon for that extra touch of spice!

Nutrition Facts

Servings: 4
Calories per serving: 320
Total Fat: 14g
Saturated Fat: 8g
Cholesterol: 50mg
Sodium: 270mg
Total Carbohydrates: 40g
Dietary Fiber: 1g
Sugars: 12g
Protein: 6g

Preparation Time

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

How to Serve Vanilla Cinnamon Buttermilk Pancakes

These pancakes are a classic breakfast favorite that pairs well with so many sides. Here are a few ideas:

• Fresh Fruit: Top with sliced bananas, strawberries, or blueberries for a burst of freshness.
• Maple Syrup: The rich sweetness of pure maple syrup is a must for pancakes.
• Whipped Cream: Add a dollop of whipped cream for a little indulgence.
• Bacon or Sausages: Pair your pancakes with crispy bacon or savory sausages for a perfect sweet and salty breakfast.
• Yogurt: A scoop of creamy Greek yogurt makes for a lighter, tangy topping.

Additional Tips

• Don’t Overmix the Batter: For the fluffiest pancakes, mix until just combined. A few lumps are okay!
• Keep Pancakes Warm: If you’re making a big batch, keep the pancakes warm in a low-temperature oven (around 200°F) while you cook the rest.
• Make a Double Batch: These pancakes freeze wonderfully! Just stack them with a piece of parchment paper in between, and freeze. To reheat, simply microwave or pop them in the toaster for a quick breakfast.
• Flavor Variations: Add a handful of chocolate chips or chopped nuts to the batter for a fun twist!

FAQ Section

Q1: Can I use regular milk instead of buttermilk?
A1: Buttermilk is key to the softness and flavor of these pancakes, but if you don’t have it, you can make a quick substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes before using.

Q2: Can I make these pancakes ahead of time?
A2: Yes! You can make the pancakes ahead of time and store them in the fridge for up to 3 days. Reheat them in the microwave or on a skillet.

Q3: Can I use almond milk or other dairy-free milk?
A3: Yes, you can! Just make sure to use unsweetened almond milk or oat milk as a substitute for regular milk and buttermilk.

Q4: Can I make these pancakes gluten-free?
A4: Absolutely! Just substitute the all-purpose flour with a gluten-free flour blend. Make sure it’s a blend that includes xanthan gum for the best texture.

Q5: How do I prevent the pancakes from being too thick or thin?
A5: If the batter is too thick, add a splash of milk to thin it out. If it’s too thin, add a little more flour to get the right consistency.

Q6: Can I make this recipe without eggs?
A6: Yes! You can use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) or a store-bought egg substitute. The pancakes will still be fluffy and delicious!

Q7: Can I add chocolate chips to the batter?
A7: Of course! Fold in chocolate chips, berries, or nuts for a fun twist. Just make sure to add them gently so the batter stays fluffy.

Q8: What kind of pan should I use?
A8: A non-stick griddle or frying pan works best for even cooking. Make sure it’s preheated and lightly greased.

Q9: Can I freeze these pancakes?
A9: Yes! Let the pancakes cool completely, then stack them with parchment paper between each one. Store them in an airtight container or freezer bag for up to 2 months.

Q10: How can I make these pancakes lighter?
A10: You can use whole wheat flour for a lighter, healthier pancake. Just note that the texture may be a bit denser than with all-purpose flour.

Conclusion

These Vanilla Cinnamon Buttermilk Pancakes are the ultimate breakfast treat—fluffy, flavorful, and easy to make. Whether you’re serving them up for a weekend brunch, a special occasion, or a weekday morning, they’re sure to bring smiles to everyone at the table. With their warm vanilla and cinnamon flavor, they’re a comforting, cozy way to start the day. Go ahead, whip up a batch, and get ready to dig in!

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