Description
These Vanilla Cinnamon Buttermilk Pancakes are fluffy, flavorful, and beginner-friendly—perfect for a cozy, quick, and healthy breakfast at home.
Ingredients
Scale
- 2 cups all-purpose flour
- 3 tablespoons white sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups buttermilk
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon ground cinnamon
- 1 egg
- 1/4 cup melted butter
Instructions
- In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon until well combined.
- In a separate bowl, whisk the buttermilk, vanilla extract, egg, and melted butter until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.
- Preheat a nonstick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes.
- Flip and cook for another 1–2 minutes, until golden brown and cooked through.
- Repeat with the remaining batter, adjusting heat as necessary to avoid burning.
Notes
- Do not overmix the batter; it should remain slightly lumpy for fluffier pancakes.
- If using a buttermilk substitute, let it sit for 5 minutes before adding to the batter.
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze with parchment paper between layers.
- Reheat pancakes in the toaster or microwave for quick weekday breakfasts.
- Adjust heat while cooking to prevent burning or undercooking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 280
- Sugar: 8g
- Sodium: 370mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 55mg