There’s nothing that says “good morning” quite like a stack of fluffy Buttermilk Pancakes with Vanilla and Cinnamon. These pancakes are irresistibly soft, scented with warm spice, and bursting with cozy vanilla notes that make ordinary mornings feel special. If you’ve ever craved the ultimate breakfast comfort food that’s easy to whip up but tastes like a treat from your favorite brunch spot, this is the recipe for you. Whether you’re serving them up for a lazy weekend breakfast or a quick weekday delight, this classic recipe is sure to make everyone at your table smile.

Buttermilk Pancakes with Vanilla and Cinnamon Recipe - Recipe Image

Ingredients You’ll Need

Good pancakes start with simple, high-quality ingredients. Each one in these easy Buttermilk Pancakes with Vanilla and Cinnamon has a job to do—together, they create fluffy, flavorful magic you’ll look forward to flipping up every time.

All-purpose flour: The cozy, classic backbone of our pancake stack, giving them a soft and tender crumb.
White sugar: Just the right touch for sweetness, helping to balance out the tangy notes of buttermilk.
Baking powder: Essential for rise—this is what makes your pancakes puff up in the pan.
Baking soda: This reacts with the buttermilk, ensuring each bite is airy and light as a cloud.
Salt: A little salt goes a long way—it sharpens the flavors and keeps things from tasting flat.
Buttermilk: The secret to those impossibly moist, tangy pancakes. Its acidity keeps the pancakes tender.
Vanilla extract: Don’t skip this! Vanilla infuses every bite with a gentle, aromatic sweetness.
Ground cinnamon: Just enough for warmth and an inviting aroma that will fill your kitchen.
Egg: Helps bind everything together and gives structure for fluffy, sturdy pancakes.
Melted butter: Adds richness and helps create those delicate, crisp edges.

How to Make Buttermilk Pancakes with Vanilla and Cinnamon

Step 1: Melt the Butter

Start by gently melting your butter—just until it’s liquid and glossy. Set it aside so it can cool off for a few minutes. This step ensures your warm butter won’t scramble the egg in the batter, guaranteeing lovely, unified pancakes.

Step 2: Whisk Together the Dry Ingredients

In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Use a whisk to evenly distribute everything—the last thing you want is a mouthful of baking soda. This dry mix forms the foundation of those gorgeous, fluffy pancakes.

Step 3: Mix the Wet Ingredients

Grab another bowl for the buttermilk, vanilla extract, ground cinnamon, and a cracked egg. Whisk these together until smooth and fragrant, then pour in your slightly cooled melted butter and give it another quick whisk. Your kitchen should already start smelling divine!

Step 4: Combine Wet and Dry Ingredients

Slowly pour the wet ingredients into your dry mix, whisking gently just until combined. The key to perfect Buttermilk Pancakes with Vanilla and Cinnamon is not over-mixing—stop as soon as the batter comes together. Some small lumps are absolutely fine and will bake out as fluff.

Step 5: Heat Your Pan

Set your skillet or griddle over medium-low heat. Once hot, drop in a pat of butter and swirl to coat the surface. This not only prevents sticking but gives the pancakes a rich, buttery crispness around the edges.

Step 6: Scoop and Pour

Using a 1/4 or 1/3 cup measuring cup, scoop the batter and pour it onto the hot pan in gentle, outward circles. This helps keep your stacks even and golden all over.

Step 7: Flip at the Right Time

Let each pancake cook for 2-3 minutes, watching for bubbles rising to the surface. When the edges look set and those bubbles pop, carefully flip with a spatula. Give them another two minutes on the other side until golden brown and cooked through.

Step 8: Keep Warm and Serve

Transfer the finished pancakes to a plate and cover with a clean kitchen towel—or stack them on a baking sheet and keep warm in a low oven while you finish the batch. Then, get ready to serve your delicious Buttermilk Pancakes with Vanilla and Cinnamon hot off the griddle!

How to Serve Buttermilk Pancakes with Vanilla and Cinnamon

Garnishes

Dress up your stack with a little flair! Try a pat of extra butter that melts seductively over the warm pancakes, or a drizzle of real maple syrup for that perfect sticky sweetness. If you’re feeling indulgent, dust with powdered sugar, swirl on a dollop of whipped cream, or toss a handful of fresh berries on top. Each option plays beautifully with the warm flavor profile of your Buttermilk Pancakes with Vanilla and Cinnamon.

Side Dishes

Round out your breakfast spread with crispy bacon or sausage on the side, or perhaps some scrambled eggs for extra protein. A big fruit salad or a simple bowl of sliced bananas and strawberries pairs naturally with the subtle, aromatic notes of vanilla and cinnamon in the pancakes.

Creative Ways to Present

Layer the pancakes with a little yogurt and granola for a breakfast trifle, or cut smaller circles for a playful “pancake stack tower” at brunches. For a festive twist, offer guests a pancake bar with different toppings: chocolate chips, nuts, honey, or caramel sauce all work wonders with Buttermilk Pancakes with Vanilla and Cinnamon.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extras (which is rare, let’s be honest!), store cooled pancakes in an airtight container in the fridge. They’ll keep fresh for up to three days, and they’re a lifesaver on those mornings when you need breakfast in a hurry.

Freezing

Buttermilk Pancakes with Vanilla and Cinnamon freeze beautifully! Layer them between sheets of parchment paper and pop them into a resealable freezer bag. They’ll keep for a month or even longer—just pull out a few whenever a pancake craving hits.

Reheating

To revive pancakes, warm them in the toaster for a crisp exterior, or zap them in the microwave for a quicker option. For a batch, a few minutes in a 300°F oven does the trick. Have them hot and ready before you can say “second helping!”

FAQs

Can I substitute regular milk for buttermilk?

You can make a quick substitute by adding 2 tablespoons of vinegar or lemon juice to 2 cups of regular milk. Let it sit for 5 minutes to thicken—it won’t be exactly the same as true buttermilk, but it works in a pinch!

What if I don’t have vanilla extract?

Vanilla is key in this recipe, but you can experiment with almond extract for a nutty twist or even a splash of maple syrup for sweetness. The result will still complement the gentle spice of cinnamon in the pancakes.

Can I add extras like chocolate chips or nuts?

Absolutely! Stir in a handful of chocolate chips, chopped pecans, or your favorite mix-ins right before cooking for an even more decadent take on Buttermilk Pancakes with Vanilla and Cinnamon.

What type of skillet or griddle should I use?

A nonstick skillet or a seasoned cast-iron pan both work beautifully. Cast iron will give you the best golden-brown edges and a bit of extra crispness, but nonstick pans keep things easy and cleanup simple.

Why are my pancakes turning out flat?

If your pancakes don’t rise, double-check your baking powder and soda are fresh. Also, be careful not to over-mix the batter—just stir until everything comes together for the fluffiest results.

Final Thoughts

If you’re ready for a breakfast that wraps you in warmth and fills your kitchen with the sweetest aromas, you owe it to yourself to try these Buttermilk Pancakes with Vanilla and Cinnamon. They’re cozy, foolproof, and sure to make any morning just a little bit brighter. Happy flipping, and enjoy every last bite!

Buttermilk Pancakes with Vanilla and Cinnamon Recipe

★★★★★

4.8 from 18 reviews

Author: Olivia
Total Time: 25 minutes
Yield: Makes about 12 pancakes 1x
Diet: Vegetarian

Print Recipe

Description

Fluffy and delicious buttermilk pancakes infused with vanilla and cinnamon for a delightful breakfast treat.

Instructions

Melt the butter and set aside to cool slightly.

To a mixing bowl, add the flour, sugar, baking powder, baking soda, and salt. Whisk to combine.

In a separate bowl, combine buttermilk, vanilla, cinnamon, and egg. Whisk, then add melted butter and whisk again.
Slowly pour the wet ingredients into the dry ingredients, whisking to combine without over-mixing.
Set batter aside and heat a skillet. Pour batter, cook each side until golden brown.
Remove and keep warm until ready to serve.

Notes

For extra flavor, serve with maple syrup and fresh berries.
Ensure not to overmix the batter for fluffy pancakes.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Pan Fry
Cuisine: American

Nutrition

Serving Size: 1 pancake
Calories: 160
Sugar: 6g
Sodium: 280mg
Fat: 6g
Saturated Fat: 3.5g
Unsaturated Fat: 2.5g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1g
Protein: 4g
Cholesterol: 40mg

Keywords: Buttermilk pancakes, Vanilla, Cinnamon, Fluffy, Breakfast, Pancake recipe