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
Scale
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.
