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
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 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.
