Vanilla Cinnamon Buttermilk Pancakes
These vanilla cinnamon buttermilk pancakes recipe are fluffy, tender, and warmly spiced—perfect for cozy mornings. Made with tangy buttermilk, vanilla, and a touch of cinnamon, they're an easy, comforting breakfast the whole family will love.
Equipment
- Mixing Bowls
- Whisk
- Nonstick Skillet or Griddle
- Measuring Cups and Spoons
- Spatula
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1 tbsp sugar
- 1 tsp ground cinnamon
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1 cup buttermilk room temperature
- 1 large egg room temperature
- 2 tbsp melted butter plus extra for cooking
- 1 tsp vanilla extract
Finish
- maple syrup, butter, and fresh berries for serving
Instructions
- Mix the dry ingredients: In a medium bowl, whisk together the flour, sugar, cinnamon, baking powder, baking soda, and salt until combined.
- Combine the wet ingredients: In a separate bowl, whisk the buttermilk, egg, melted butter, and vanilla extract until smooth and well combined.
- Make the batter: Pour the wet ingredients into the dry ingredients and gently stir until just combined. A few small lumps are okay—do not overmix to keep the pancakes fluffy.
- Warm the skillet: Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil. Test the surface by sprinkling a few drops of water; they should sizzle.
- Cook the pancakes: Scoop about 1/4 cup batter per pancake onto the skillet. Cook until bubbles form on the surface and edges look set, about 2–3 minutes. Flip and cook the other side until golden brown, another 1–2 minutes.
- Keep warm and repeat: Transfer cooked pancakes to a warm plate in a low oven while you cook the remaining batter, adding more butter or oil as needed.
- Serve warm: Stack the pancakes, top with butter, maple syrup, and fresh berries if desired, and enjoy immediately while warm and fluffy.