Vanilla Cinnamon Buttermilk Pancakes

There’s something about a stack of warm pancakes on a lazy Sunday morning that resonates with happiness, don’t you think? Growing up, pancakes were a family tradition. Every weekend, my mom would whip up a batch that filled the kitchen with an aroma so comforting, it was like a warm hug from the inside out. These Vanilla Cinnamon Buttermilk Pancakes are my tribute to those cherished mornings, and believe me, once you try them, there’s no going back.

Why you’ll love this recipe

Let’s get to the heart of the matter. What sets these pancakes apart? Well, it’s their fluffy texture that seems to float on your plate and melt in your mouth. The secret? Buttermilk! It’s a game-changer, adding a tangy richness that elevates your pancake experience. The blend of vanilla and cinnamon warms up each bite, wrapping it in nostalgia and sweetness—imagine taking a bite and being transported back to that cozy kitchen, with the sun shining and the coffee brewing. Plus, they’re surprisingly easy to make, giving you that gourmet feel without a lengthy recipe to stress over.

So, whether you’re hosting brunch or simply treating yourself on a quiet weekday, these pancakes are the perfect choice—quick, delightful, and utterly satisfying. Trust me, they’ll become a staple, just as they did in my family.

Key ingredients overview

Let’s dive into what you’ll need to craft these beauties, shall we?

• All-Purpose Flour: The backbone of your pancakes. It gives them structure and that classic pancake feel. If you want to make them wholesome, try using whole wheat flour instead, but be cautious—it can alter the texture.

• Sugar: Just a touch—two tablespoons—helps sweeten the mix without overshadowing the other flavors. You could use brown sugar for a deeper flavor.

• Baking Powder and Baking Soda: These leavening agents work in tandem with the acidity of buttermilk to create those irresistible fluffy layers. Don’t skip these; they are the magic dust!

• Salt: A pinch is often overlooked but crucial for heightening all the flavors. It’s like a secret agent for your tastebuds.

• Ground Cinnamon: The aromatic spice that dances through each bite, bringing warmth and coziness. I often throw in a few extra shakes because, let’s face it, can you ever have too much cinnamon?

• Buttermilk: This is the MVP of the recipe! It adds tanginess and tenderness. If you don’t have buttermilk, no worries! You can create a substitute by adding a tablespoon of vinegar to regular milk and letting it sit for about 5-10 minutes.

• Large Egg: Acts as a binder and adds richness.

• Melted Butter: Provides flavor and moisture. Pro tip: let it cool slightly before adding it to the mix to keep the eggs from scrambling.

• Vanilla Extract: Adds an aromatic sweetness that just ties everything together. Real vanilla extract is ideal, but pure vanilla essence can stand in when needed.

Preparing Vanilla Cinnamon Buttermilk Pancakes

Now, here comes the fun part! Follow these steps, and you’ll be flip-flopping your way to pancake perfection in no time.

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and ground cinnamon until well combined. This is where the flavors start to intertwine, so take your time!

2. In a separate bowl, mix the buttermilk, egg, melted butter, and vanilla extract until it’s all smooth and harmonious. You want this to feel like a warm greeting!

3. Pour those tempting wet ingredients right into your dry mix. Gently stir until just combined. Seriously, less is more here! Overmixing can lead to dense pancakes—no one wants that heartache.

4. Preheat your skillet or griddle over medium heat. Give it a light grease with butter or oil—this helps prevent sticking and ensures a golden color.

5. Using a 1/4 cup measuring cup, pour the batter onto the skillet. Let the magic happen!

6. Wait for bubbles to form on the surface—this is your cue to flip! Cook until golden brown on the other side.

7. Serve warm—perhaps with a drizzle of maple syrup, some fresh fruits, or a dollop of whipped cream. Seriously, let your imagination run wild!

Best way to enjoy it

Ah, the joy of enjoying pancakes! For that ultimate experience, stack them high and drench with real maple syrup—where every bite feels like a sweet embrace. Top with seasonal fruits like sliced bananas or berries for that pop of freshness and color. You could also sprinkle toasted nuts on top for a delightful crunch. Want to get fancy? Whipped cream never hurt anybody; pile it on for a decadent treat!

Storage and reheating tips

Have leftovers? Lucky you! Store them in an airtight container in the fridge for 2-3 days. When it’s time to enjoy them again, pop them in the toaster or microwave for a quick reheat. You can also freeze the pancakes between sheets of parchment paper and store them in a freezer bag—perfect for busy mornings! Just reheat them straight from the freezer.

Pro chef tips

Here’s where we take it up a notch!

• For those perfectly round pancakes, use a ring mold; it elevates the presentation.
• Remember to let your batter rest for about 10 minutes before cooking. This allows the flour to hydrate and results in fluffier pancakes.
• Experiment with different spices like nutmeg or cardamom to switch up the flavor profile.
• Want to sneak in some nutrition? Toss in some finely grated zucchini or carrots for hidden veggies!

Flavor swaps

Feel free to get adventurous! Replace half of the flour with oatmeal for a hearty twist. Add chocolate chips or blueberries to the batter for bursts of sweetness. If you’re feeling really spicy, try adding a hint of chili powder for a surprising kick. And don’t forget, you can switch up your toppings—think yogurt, honey, or even a sprinkle of chia seeds for some texture.

Common questions

• How long does it take to make these pancakes?
  You’ll have a delicious stack ready in about 20-25 minutes, making it ideal for any meal!

• Can I make this recipe gluten-free?
  Absolutely! Substitute with a gluten-free all-purpose flour blend, and you’re set.

• What’s the best way to store leftover batter?
  It’s best to use fresh batter immediately, but if you have some leftover, cover and refrigerate it for a day. Give it a good stir before cooking.

• Can I double this recipe?
  Sure! Just keep in mind to adjust your cooking time based on your griddle size; more pancakes mean some waiting in between flips.

• Do I need a special pan?
  A good non-stick skillet works perfectly! If you prefer cast iron, just make sure it’s well-seasoned.

These pancakes aren’t just a meal; they’re a celebration of simple pleasures and cherished moments shared with loved ones. With every fluffed bite, you’ll discover a lovely blend of nostalgia and comfort. So, get your apron on and whip up a batch—your taste buds will thank you! And don’t forget to share your pancake journey; I’d love to see your creations!

Print Recipe

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Vanilla Cinnamon Buttermilk Pancakes

Cooking Method: Mixing Courses: Breakfast, Brunch, Comfort Food Recipe Keys: C Comfort Food Dairy E Easy Quick Meals Vegetarian Meals

Difficulty: Beginner Prep Time Cook Time Rest Time Total Time 35 hrs

Cooking Temp: medium  C Servings: 4 Estimated Cost: $ 10 Calories: 350

Best Season: Suitable throughout the year

Description

These Vanilla Cinnamon Buttermilk Pancakes are irresistibly fluffy and filled with nostalgic flavors of vanilla and cinnamon. Perfect for brunch or a weekday treat!

Ingredients

Scale

1/2x 1x 2x 3x

Dry Ingredients

• 1 cup All-Purpose Flour (Can substitute with whole wheat flour)
• 2 tablespoons Sugar (Brown sugar can be used for deeper flavor)
• 2 teaspoons Baking Powder
• 1 teaspoon Baking Soda
• ¹⁄₄ teaspoon Salt
• 1 teaspoon Ground Cinnamon (Add more for extra flavor)

Wet Ingredients

• 1 cup Buttermilk (Can substitute with milk mixed with vinegar)
• 1 large Egg
• 2 tablespoons Melted Butter (Let cool slightly before adding)
• 1 teaspoon Vanilla Extract (Real vanilla is best)

Instructions

Mixing Ingredients

1. Combine Dry Ingredients

   In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon until well combined.
   Mark as complete

2. Mix Wet Ingredients

   In a separate bowl, mix the buttermilk, egg, melted butter, and vanilla extract until smooth.
   Mark as complete

3. Combine Wet and Dry

   Pour the wet ingredients into the dry mix. Gently stir until just combined.
   Do not overmix; this ensures fluffy pancakes.
   Mark as complete

Cooking

1. Preheat Skillet

   Preheat your skillet or griddle over medium heat and grease it lightly with butter or oil.
   Mark as complete

2. Cook Pancakes

   Using a 1/4 cup measuring cup, pour the batter onto the skillet.
   Wait for bubbles to form before flipping.
   Mark as complete

3. Serve

   Serve warm with toppings such as maple syrup, fresh fruits, or whipped cream.
   Mark as complete

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 15g24%

Saturated Fat 8g40%

Trans Fat 0g

Cholesterol 90mg30%

Sodium 300mg13%

Potassium 250mg8%

Total Carbohydrate 45g15%

Dietary Fiber 1g4%

Sugars 8g

Protein 8g16%

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Vitamin A 500 IU

Vitamin C 0 mg

Calcium 200 mg

Iron 1.5 mg

Vitamin D 0 IU

Vitamin E 0 IU

Vitamin K 0 mcg

Thiamin 0.3 mg

Riboflavin 0.4 mg

Niacin 1 mg

Vitamin B6 0.1 mg

Folate 20 mcg

Vitamin B12 0.5 mcg

Biotin 0 mcg

Pantothenic Acid 0.5 mg

Phosphorus 100 mg

Iodine 0 mcg

Magnesium 15 mg

Zinc 0.5 mg

Selenium 2 mcg

Copper 0 mg

Manganese 0.5 mg

Chromium 0 mcg

Molybdenum 0 mcg

Chloride 0 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Customize with different mix-ins like chocolate chips or fruits.

Keywords: pancakes, buttermilk, vanilla, cinnamon, breakfast