There is nothing quite like waking up to the warm, inviting aroma of freshly made pancakes. This Vanilla Cinnamon Buttermilk Pancakes Recipe perfectly balances the cozy spice of cinnamon with the creamy richness of buttermilk and delicate notes of vanilla, creating a breakfast treat that feels both comforting and a little bit special. Whether you’re feeding a crowd or indulging in a slow weekend morning for one, these pancakes are fluffy, flavorful, and incredibly easy to whip up. Trust me, once you try this Vanilla Cinnamon Buttermilk Pancakes Recipe, it will become your go-to pancake recipe for all your breakfasts to come.
Ingredients You’ll Need
Every ingredient in this recipe plays a crucial role, coming together to create the perfect texture and flavor. From the fluffy structure built by the flour and baking agents to the warm spices and rich buttermilk, each component adds its own magic to the final dish.
- All-purpose flour: The base of the batter that provides structure and a tender crumb.
- Granulated sugar: Adds just the right touch of sweetness to balance the spices.
- Baking powder: Helps the pancakes rise and become light and fluffy.
- Baking soda: Works with the buttermilk to give lift and a soft texture.
- Salt: Enhances all the flavors and balances sweetness.
- Ground cinnamon: Brings a warm, comforting spice that’s the star of this recipe.
- Large egg: Binds ingredients and enriches the batter.
- Buttermilk: Adds moisture, tang, and a tender crumb to the pancakes.
- Unsalted butter (melted): Adds richness and helps create a golden crust.
- Vanilla extract: Imparts a fragrant sweetness that complements the cinnamon beautifully.
- Almond extract (optional): A little extra depth and subtle nuttiness for a special twist.
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. Mixing the dry ingredients thoroughly ensures that the rising agents and spice are evenly distributed, which is key to getting those evenly fluffy pancakes with consistent flavor in every bite.
Step 2: Whisk the Wet Ingredients
In a separate bowl, combine the egg, buttermilk, melted butter, vanilla extract, and almond extract if using. Whisking these together until smooth helps incorporate air and blend the flavors, preparing the perfect liquid mixture to combine with the dry.
Step 3: Mix Wet and Dry Ingredients
Pour the wet ingredients into the dry bowl and gently stir just until combined. It’s important not to overmix here — a few lumps are perfectly fine and actually help keep the pancakes tender instead of tough.
Step 4: Prepare the Cooking Surface
Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or cooking spray. A properly heated pan is essential for getting that golden crust that you want on your pancakes.
Step 5: Cook the Pancakes
Pour about 1/4 cup of batter per pancake onto the skillet. As the pancakes cook, watch for bubbles forming on the surface, which takes roughly 2 to 3 minutes. Once you see those bubbles and the edges start to look set, it’s time to flip. Cook for an additional 1 to 2 minutes until the other side is golden brown and the pancakes are cooked through.
Step 6: Keep Warm While Cooking Remaining Pancakes
Transfer cooked pancakes to a warm plate and keep them covered while you finish cooking the rest. This little step ensures every bite stays warm and fluffy when you’re ready to serve.
Step 7: Serve and Enjoy
Serve your pancakes immediately with butter, maple syrup, fresh fruit, or your favorite toppings. This Vanilla Cinnamon Buttermilk Pancakes Recipe shines best when enjoyed hot and fresh, though it’s just as delightful with a dollop of whipped cream or a sprinkle of nuts.
How to Serve Vanilla Cinnamon Buttermilk Pancakes Recipe
Garnishes
The best garnishes for these pancakes highlight their cinnamon and vanilla notes. Fresh berries add a pop of color and a pleasant tartness that cuts through the richness. A dusting of powdered sugar or a drizzle of honey can make the presentation even more inviting and boost sweetness naturally.
Side Dishes
Serve your pancakes alongside crispy bacon or breakfast sausage for a salty contrast. For a lighter option, a side of Greek yogurt or a smoothie bowl provides refreshing creaminess while keeping the breakfast balanced and satisfying.
Creative Ways to Present
Stack these pancakes high and layer between each pancake with mascarpone or cream cheese spread infused with cinnamon and a touch of honey. Alternatively, create a pancake charcuterie board with various toppings, nuts, fruits, syrups, and spreads so everyone can customize their own stack. It’s a fantastic way to make breakfast both interactive and memorable.
Make Ahead and Storage
Storing Leftovers
If you have any pancakes left after breakfast (which is rare!), store them in an airtight container in the fridge for up to 3 days. Layering parchment paper between them keeps the stack from sticking together.
Freezing
These pancakes freeze beautifully. After cooling completely, lay them flat on a baking sheet to freeze individually, then transfer to a freezer bag. They’ll keep for up to 2 months, making this Vanilla Cinnamon Buttermilk Pancakes Recipe easy to enjoy anytime.
Reheating
Reheat pancakes in a toaster, oven, or microwave until warm and fluffy again. A toaster brings back the crisp edges nicely, while the oven works well for reheating larger batches evenly. Just be careful not to overheat and dry them out.
FAQs
Can I use regular milk instead of buttermilk?
While buttermilk is key for the signature tang and tenderness in this Vanilla Cinnamon Buttermilk Pancakes Recipe, you can substitute regular milk mixed with a tablespoon of lemon juice or vinegar to mimic buttermilk’s effect if needed.
Is almond extract necessary?
Nope! Almond extract is optional and just adds an extra hint of depth and nuttiness, but the pancakes are perfectly delicious with vanilla extract alone.
How do I know when to flip the pancakes?
Wait until bubbles form on the surface and the edges start looking set. This is the classic sign that the pancake is cooked on one side and ready to flip for the other.
Can I make this recipe gluten-free?
You can experiment with gluten-free all-purpose flour blends, but results may vary. You might need to adjust liquids slightly to get the proper batter consistency.
How thick should the batter be?
The batter should be pourable but not watery—like a thick cream. If it’s too thick, your pancakes may be dense; too thin, and they’ll spread too much and cook unevenly.
Final Thoughts
This Vanilla Cinnamon Buttermilk Pancakes Recipe is truly a breakfast game-changer. It’s simple enough for any morning yet special enough to make your day brighter. Whip up a batch and share in the joy of fluffy, flavorful pancakes that bring warmth and comfort from the very first bite. Breakfast has never been this inviting!
Print
Vanilla Cinnamon Buttermilk Pancakes Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 to 8 pancakes (6 servings)
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Description
These Vanilla Cinnamon Buttermilk Pancakes are fluffy, flavorful, and perfect for a comforting breakfast. Infused with warm cinnamon and a touch of vanilla, they offer a tender texture and a hint of sweetness, making them an irresistible morning treat.
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 evenly combined to ensure consistent flavors throughout the batter.
- Mix Wet Ingredients: In a separate bowl, whisk the egg, buttermilk, melted butter, vanilla extract, and almond extract (if using) until smooth and well blended, which helps incorporate air for fluffier pancakes.
- Combine Wet and Dry: Pour the wet mixture into the dry ingredients and gently stir until just combined. Avoid overmixing to keep the batter light, allowing a few lumps for tender pancakes.
- Preheat Skillet: Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or cooking spray to prevent sticking and achieve a golden crust.
- Cook Pancakes: Pour about 1/4 cup of batter per pancake onto the skillet. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook another 1-2 minutes until 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 them hot and fresh.
- Serve: Serve the pancakes immediately topped with butter, maple syrup, fresh fruit, or your favorite toppings for a delicious breakfast experience.
Notes
- Do not overmix the batter; lumps are okay and help keep pancakes fluffy.
- Use a non-stick skillet or griddle for best results and easy flipping.
- Adjust the heat as needed to prevent burning while ensuring the pancakes cook through.
- The almond extract is optional but adds a nice depth of flavor.
- Keep cooked pancakes warm in a low oven (about 200°F) if preparing large batches.
