If you’re craving a breakfast that feels like a warm hug in pancake form, this Vanilla Cinnamon Buttermilk Pancakes Recipe is exactly what you need. These pancakes boast a perfect balance of sweet vanilla and cozy cinnamon, lifted by the tangy richness of buttermilk, delivering a fluffy texture that melts in your mouth. Whether you’re aiming to impress Sunday brunch guests or just want to treat yourself, these pancakes bring together simple ingredients into a truly unforgettable stack.
Ingredients You’ll Need
Every ingredient in this Vanilla Cinnamon Buttermilk Pancakes Recipe plays a vital role. From the flour that builds structure to the cinnamon adding depth, each element is thoughtfully chosen to create not just pancakes, but a special morning treat.
- 1 1/2 cups all-purpose flour: The backbone of your pancakes, giving them structure and softness.
- 2 tbsp granulated sugar: Just enough to add a touch of sweetness that pairs beautifully with cinnamon.
- 1 tsp baking powder: Helps your pancakes rise and stay fluffy.
- 1/2 tsp baking soda: Works with buttermilk’s acidity to give a tender crumb.
- 1/2 tsp salt: Enhances all the flavors, balancing sweetness and spice.
- 1 tsp ground cinnamon: Adds warm, aromatic notes that define the character of these pancakes.
- 1 large egg: Binds ingredients together and contributes to a light texture.
- 1 1/4 cups buttermilk: Imparts a tangy flavor and helps create that perfect fluffy texture.
- 2 tbsp unsalted butter, melted: Adds richness and keeps pancakes moist.
- 1 tsp vanilla extract: Delivers that sweet, comforting aroma and enhances flavor complexity.
- 1/2 tsp almond extract (optional): For an extra touch of nutty warmth if you want to elevate your pancakes.
How to Make Vanilla Cinnamon Buttermilk Pancakes Recipe
Step 1: Combine the Dry Ingredients
Start by whisking together the flour, sugar, baking powder, baking soda, salt, and cinnamon in a large bowl. This step ensures that the leavening agents and spices are evenly distributed, so every bite has consistent flavor and the pancakes rise beautifully.
Step 2: Mix the Wet Ingredients
In a separate bowl, beat the egg with the buttermilk, melted butter, vanilla extract, and almond extract if you’re using it. The melted butter adds silkiness, while the extracts infuse that distinctive warm aroma that makes these pancakes special.
Step 3: Combine Wet and Dry
Pour your wet ingredients into the bowl of dry ingredients and gently stir until just combined. It’s okay if the batter is a bit lumpy—that’s the secret to tender pancakes! Overmixing can make them tough, so resist the urge to stir too much.
Step 4: Preheat Your Cooking Surface
Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or cooking spray. Getting the temperature right is key to achieving pancakes that are golden brown on the outside and perfectly cooked inside.
Step 5: Cook the Pancakes
Pour about 1/4 cup of batter for each pancake onto the skillet. Cook for 2 to 3 minutes until bubbles begin to form on the surface, then flip carefully. Continue cooking for another 1 to 2 minutes until golden and cooked through. This process creates that classic pancake texture everyone loves.
Step 6: Keep Warm and Serve
Transfer your cooked pancakes to a plate and keep them warm by loosely covering with foil while you finish cooking the rest of the batter. This keeps them fluffy and warm, ready when you are to dig in.
How to Serve Vanilla Cinnamon Buttermilk Pancakes Recipe
Garnishes
Top your pancake stack with a pat of butter that melts into each layer, a drizzle of real maple syrup, and a sprinkle of powdered sugar for an inviting look. Fresh berries or banana slices add a bright contrast in both color and flavor.
Side Dishes
Serve alongside crispy bacon or sausage for a savory counterpoint, or add a dollop of Greek yogurt for creamy tang. Fresh fruit salad is another excellent option to brighten your breakfast plate.
Creative Ways to Present
Try layering your pancakes with whipped cream and fruit between each cake to create a stunning breakfast “cake.” For a cozy brunch, serve on a warm platter garnished with cinnamon sticks and edible flowers. Presentation makes breakfast feel extra special!
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Place parchment paper between pancakes to prevent them from sticking together, keeping them fresh and easy to reheat.
Freezing
For longer storage, freeze the pancakes by arranging them in a single layer on a baking sheet. Once frozen solid, transfer to a freezer-safe bag. They’ll keep well for up to 2 months, making it easy to enjoy this Vanilla Cinnamon Buttermilk Pancakes Recipe anytime.
Reheating
To reheat, pop pancakes in the toaster or warm them in a skillet over low heat until heated through. This crisps up the edges and revives their fresh-made texture and flavor beautifully.
FAQs
Can I use regular milk instead of buttermilk?
Regular milk can be used, but for the best fluffy texture and signature tang, buttermilk is highly recommended. To mimic buttermilk, add a tablespoon of lemon juice or vinegar to a cup of milk and let it sit for 5-10 minutes before using.
What if I don’t have almond extract?
Almond extract is optional and just adds a nice nutty note. If you don’t have it, simply leave it out and your pancakes will still taste delicious with the vanilla and cinnamon flavors shining.
How do I prevent pancakes from sticking to the pan?
Make sure your pan or griddle is well-greased and heated to medium. Avoid moving the pancake too soon—let bubbles form and the edges set before flipping for easy release.
Can I make these pancakes gluten-free?
You can experiment with a gluten-free all-purpose flour blend, but results may vary. Using the right blend with xanthan gum usually works well to replicate the texture.
How do I get my pancakes extra fluffy?
Don’t overmix your batter—leave a few lumps. Also, the bubbling stage before flipping is crucial for lightness. Finally, fresh baking powder and baking soda ensure proper rise and fluffiness.
Final Thoughts
You really can’t go wrong with this Vanilla Cinnamon Buttermilk Pancakes Recipe. It’s the kind of breakfast that feels like a celebration in every bite and a cozy way to start any day. So grab your ingredients, get that skillet heated, and treat yourself to a stack of pancakes that you and your loved ones will want again and again.
Print
Vanilla Cinnamon Buttermilk Pancakes Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Description
Fluffy and flavorful vanilla cinnamon buttermilk pancakes perfect for a comforting breakfast. These easy-to-make pancakes combine warm cinnamon and vanilla with the tangy richness of buttermilk for a delightful start to your day.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 2 tbsp granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
Wet Ingredients
- 1 large egg
- 1 1/4 cups buttermilk
- 2 tbsp unsalted butter, melted
- 1 tsp vanilla extract
- 1/2 tsp almond extract (optional, for extra flavor)
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon until well combined.
- Combine Wet Ingredients: In a separate bowl, whisk together the egg, buttermilk, melted butter, vanilla extract, and almond extract if using, ensuring everything is well incorporated.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Avoid overmixing; it’s okay if the batter is slightly lumpy to keep the pancakes tender.
- Preheat Cooking Surface: Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or cooking spray to prevent sticking.
- Cook Pancakes: For each pancake, pour about 1/4 cup of batter onto the hot skillet. Cook for about 2-3 minutes until bubbles form on the surface. Flip carefully and cook for another 1-2 minutes, until the pancakes are golden brown and cooked through.
- Keep Warm: Transfer cooked pancakes to a plate and keep them warm while you finish cooking the remaining batter to serve all fresh and hot.
- Serve and Enjoy: Serve immediately with butter, maple syrup, fresh fruit, or your favorite toppings for a delicious breakfast treat.
Notes
- Do not overmix the batter to avoid dense pancakes; lumps are fine.
- Using a non-stick skillet or well-seasoned griddle ensures easy flipping.
- For fluffier pancakes, ensure your baking powder and baking soda are fresh.
- Almond extract is optional but adds a nice depth of flavor; omit if allergic or undesired.
- Keep cooked pancakes warm in a low oven (around 200°F) if preparing in batches.
