Are you craving a breakfast that’s warm, comforting, and bursting with flavor? Try these Vanilla Cinnamon Buttermilk Pancakes.
This recipe combines the tangy richness of buttermilk, vanilla, and a hint of cozy cinnamon to create a stack of pancakes that’s perfect for lazy weekend mornings or special brunch gatherings.
Whether you’re a pancake pro or a beginner, this easy-to-follow recipe will have you flipping golden, fluffy pancakes in no time.
Why You’ll Love This Recipe
Soft & Light: The mix of buttermilk & baking powder makes these snacks light & airy. They have a soft feel that is nice as they melt in your mouth.
Warm and Comforting: The hints of vanilla & cinnamon give a warm, snug feel, like home-cooked meals. Each bite is like a cozy hug.
Quick & Easy: You can make these in less than 30 minutes. They are good for busy days or quick get-togethers with pals & kin.
Customizable: Add your top picks, like fruits or nuts, to make them just for you.
Family-Friendly: Both kids & grown-ups like these treats. They are great for any meet-up or big day where all can have fun.
Ingredients
1 ½ cups all-purpose flour
2 tbsp granulated sugar
1 tsp baking powder
½ tsp baking soda
½ tsp ground cinnamon
¼ tsp salt
1 ¼ cups buttermilk
1 large egg
2 tbsp unsalted butter, melted
1 tsp pure vanilla extract
Butter or oil for cooking
Instructions
Mix Dry Mix: In a big bowl, mix flour, sugar, baking powder, soda, cinnamon, & salt.
Mix Wet Mix: In a new bowl, whisk milk, egg, hot butter, & vanilla till smooth.
Make the Mix: Put the wet mix in the dry mix & stir soft till just mixed. Don’t mix too much; some lumps are good for soft cakes.
Heat the Pan: Heat a non-stick pan or grill on mid heat. Put light oil or butter on it.
Cook the Cakes: Drop ¼ cup of mix per cake on the pan. Cook for 2-3 mins till bubbles show on top & the sides set. Flip & cook 1-2 mins till gold brown.
Eat: Put cakes in a stack & serve hot with your best add-ons.
Tips
Don’t Mix Too Much: A mix with lumps makes soft & airy pancakes. Too much mix can make them heavy.
Use Warm Bits: Let the milk & egg warm up for 10 mins to make the mix smooth.
Control the Heat: Mid heat stops burns & cooks it all well.
Test a Small Pancake: Cook a small one to test the heat & change it if you must.
Keep Pancakes Warm: Put cooked ones on a tray in a 200°F oven to keep them warm as you cook more.
Variations and Substitutions
Add fruit: Put in ½ cup blueberries, strawberries, or mashed bananas. They make it taste good. They add nice color.
Nutty Crunch: Mix ¼ cup chopped pecans or walnuts. Adds crunch & nut taste.
Spiced Up: Use pumpkin pie spice or nutmeg. It gives a warm & rich taste.
Gluten-Free: Use 1:1 gluten-free flour. So all can eat it.
Dairy-Free: Use almond milk & lemon juice. Use plant-based butter. No milk in it.
Sweeter Choice: Add 3 tablespoons sugar or honey. Makes it sweet.
Serving Suggestions
Classic: Pour warm maple syrup on your dish. Top it with a bit of butter. It melts into rich, good cream.
Fruity: Top with fresh, wet fruit. Try hot berries, thin peach slices, or bright mango salsa. It makes a good & bold mix.
Decadent: Add soft whipped cream & choc bits. It feels rich & fun.
Savory-Sweet: For a big brunch, add crisp turkey bacon or a hot fried egg. It mixes sweet & strong tastes well.
Drink Pairs: Have your dish with hot coffee or smooth chai tea. Or try cold orange juice. It makes your meal feel good.
Make-Ahead, Storing, and Freezing Instructions
Make-Ahead
Mix dry stuff at night. Put in a tight box. Add wet stuff in the morning.
Storing
Put cold cakes in a tight box. Keep in the cold for 3 days. Warm them for 20-30 secs. Or use a toast oven.
Freezing
Cool the cakes. Lay them flat to freeze. Then, move to a safe bag. Freeze for 2 months max.
Heat in a toast oven or big oven at 350°F for 5-7 mins.
FAQs
Q: Can I use regular milk instead of buttermilk?
A: Buttermilk adds tanginess and tenderness. If you don’t have it, mix 1 ¼ cups milk with 1 tbsp lemon juice or vinegar and let sit for 5 minutes.
Q: Why are my pancakes dense?
A: Overmixing the batter or using cold ingredients can cause dense pancakes. Mix gently and use room-temperature ingredients.
Q: Can I make these pancakes vegan?
A: Yes! Use plant-based milk with lemon juice, a flax egg (1 tbsp flaxseed + 3 tbsp water), and plant-based butter.
Q: How do I know when to flip the pancakes?
A: Flip when bubbles form on the surface and the edges look set, about 2-3 minutes.
Conclusion
In conclusion, these Vanilla Cinnamon Buttermilk Pancakes are the ultimate breakfast treat—fluffy, flavorful, and endlessly versatile.
Whether you’re enjoying them with a simple drizzle of maple syrup or loading them up with creative toppings, they’re sure to bring smiles to your table.
Whip up a batch today and savor the cozy, comforting flavors of vanilla and cinnamon in every bite!
Read More:- Buttery German Potato Pancakes Recipe
Vanilla Cinnamon Buttermilk Pancakes
Ingredients
- 1 ½ cups all-purpose flour
- 2 tbsp granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp ground cinnamon
- ¼ tsp salt
- 1 ¼ cups buttermilk
- 1 large egg
- 2 tbsp unsalted butter melted
- 1 tsp pure vanilla extract
- Butter or oil for cooking
Instructions
- In a big bowl, mix flour, sugar, baking powder, soda, cinnamon, & salt.
- In a new bowl, whisk milk, egg, hot butter, & vanilla till smooth.
- Put the wet mix in the dry mix & stir soft till just mixed. Don’t mix too much; some lumps are good for soft cakes.
- Heat a non-stick pan or grill on mid heat. Put light oil or butter on it.
- Drop ¼ cup of mix per cake on the pan. Cook for 2-3 mins till bubbles show on top & the sides set. Flip & cook 1-2 mins till gold brown.
- Put cakes in a stack & serve hot with your best add-ons.
