Description
Soft, fluffy, and warmly spiced, these Vanilla Cinnamon Buttermilk Pancakes are the ultimate comfort breakfast. Perfect with maple syrup, fresh fruit, or a dusting of cinnamon sugar for a cozy café-style morning at home.
Ingredients
-
1 cup all-purpose flour
-
1 tablespoon sugar
-
1 teaspoon baking powder
-
½ teaspoon baking soda
-
½ teaspoon ground cinnamon
-
¼ teaspoon salt
-
1 cup buttermilk
-
1 large egg
-
2 tablespoons melted butter (plus more for cooking)
-
1 teaspoon vanilla extract
Instructions
-
Mix Dry Ingredients
In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, and salt. -
Mix Wet Ingredients
In another bowl, whisk together buttermilk, egg, melted butter, and vanilla extract until well combined. -
Combine & Rest
Gently fold the wet ingredients into the dry mixture just until combined (some lumps are fine). Let the batter rest for 5 minutes for fluffier pancakes. -
Cook the Pancakes
Heat a buttered nonstick skillet or griddle over medium heat. Pour ¼ cup batter per pancake and cook for 2–3 minutes, until bubbles form and edges begin to set. Flip and cook another 1–2 minutes, until golden brown.
-
Serve Warm
Serve immediately with your favorite toppings.
Notes
-
Don’t overmix: Stir just until combined to keep the texture light.
-
Let it rest: Resting activates the leavening agents for fluffier results.
-
Keep warm: Place cooked pancakes on a baking sheet in a 200°F (90°C) oven.
-
No buttermilk? Use 1 cup milk + 1 tablespoon lemon juice or vinegar, let sit for 5 minutes.
-
Add-ins: Blueberries, chopped pecans, or a swirl of cinnamon sugar make great mix-ins.