Here’s a recipe for Vanilla Cinnamon Buttermilk Pancakes—fluffy, flavorful, and perfect for a cozy breakfast.
Vanilla Cinnamon Buttermilk Pancakes
Ingredients:
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1 ½ cups (190g) all-purpose flour
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2 tbsp granulated sugar
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1 tsp baking powder
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½ tsp baking soda
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½ tsp salt
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1 tsp ground cinnamon
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1 cup buttermilk (shake well before measuring)
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1 large egg
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2 tbsp unsalted butter, melted (plus extra for cooking)
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1 tsp pure vanilla extract
Instructions:
1. Mix Dry Ingredients:
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and ground cinnamon until well combined.
2. Mix Wet Ingredients:
In a separate bowl or large measuring cup, whisk the buttermilk, egg, melted butter, and vanilla extract until smooth.
3. Combine:
Pour the wet ingredients into the dry ingredients. Gently stir with a spatula or wooden spoon until just combined. Be careful not to overmix—a few lumps are okay! Overmixing can make pancakes tough.
4. Preheat the Pan:
Heat a non-stick skillet or griddle over medium heat. Add a small pat of butter to grease the surface.
5. Cook Pancakes:
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For each pancake, pour about ¼ cup of batter onto the skillet.
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Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
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Flip carefully and cook the other side until golden brown, about 1-2 minutes more.
6. Serve:
Serve immediately with maple syrup, fresh fruit, or your favorite pancake toppings!
Tips:
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If the batter feels too thick, add a tablespoon of buttermilk at a time to thin it out.
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To keep pancakes warm while you finish cooking, place them on a baking sheet in a 200°F (90°C) oven.
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For an extra cinnamon kick, sprinkle a little cinnamon sugar on top right after flipping.