Dessert

Vanilla Cinnamon Buttermilk Pancakes Recipe

ByOlivia Monroe January 11, 2026January 11, 2026

Introduction

These Vanilla Cinnamon Buttermilk Pancakes offer a cozy twist on a classic breakfast favorite. Light, fluffy, and warmly spiced with vanilla and cinnamon, they bring comforting homemade goodness to any morning or breakfast-for-dinner occasion.

A stack of four thick, fluffy pancakes with a golden brown top layer sits in the center of a white plate placed on a white marbled surface. The pancakes have a soft, light beige color with slight browning around the edges, showing their cooked texture. On top of the stack, a small amount of cinnamon sugar is sprinkled, adding a light brown contrast. Golden syrup slowly drips down the sides of the pancakes, pooling around the base in a shiny amber color. Beside the stack on the plate are three cinnamon sticks tied together with a piece of twine, adding a rustic touch. The overall setting looks warm and inviting with soft lighting highlighting the fluffy texture of the pancakes. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon salt
1 cup buttermilk
1 large egg
2 tablespoons melted butter (plus more for cooking)
1 teaspoon vanilla extract

Instructions

Step 1: In a bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt.
Step 2: In another bowl, whisk the buttermilk, egg, melted butter, and vanilla extract.
Step 3: Gently mix the wet and dry ingredients until just combined; small lumps are fine. Let the batter rest for 5 minutes to enhance fluffiness.
Step 4: Heat a buttered nonstick skillet or griddle over medium heat. Pour ¼ cup of batter per pancake.
Step 5: Cook until bubbles form on the surface and edges look set, about 2–3 minutes. Flip and cook for another 1–2 minutes until golden brown.
Step 6: Serve warm with your favorite toppings.

Tips & Variations

Don’t overmix the batter to keep pancakes light and fluffy; stir just until combined.
Letting the batter rest activates the leavening agents and makes pancakes fluffier.
Keep cooked pancakes warm by placing them on a baking sheet in a 200°F (90°C) oven while finishing the rest.
If you don’t have buttermilk, combine 1 cup milk with 1 tablespoon lemon juice or vinegar, let sit for 5 minutes before using.
Try adding blueberries, chopped pecans, or a swirl of cinnamon sugar to the batter for extra flavor.

Storage

Store any leftover pancakes in an airtight container in the refrigerator for up to 2 days. To reheat, warm them in a toaster or microwave. For longer storage, freeze pancakes layered between parchment paper in a freezer-safe bag for up to 1 month, reheating directly from frozen.

How to Serve

A stack of four thick, fluffy pancakes sits in the center of a white plate on a white marbled surface. The pancakes have a golden-brown top with a dusting of powdered sugar and a small pile of cinnamon sugar in the middle. Rich amber syrup drips slowly down the sides and pools around the base, adding a glossy texture. To the side of the pancakes, there are three cinnamon sticks tied with twine, resting against the stack. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these pancakes without buttermilk?

Yes, substitute 1 cup of milk mixed with 1 tablespoon lemon juice or vinegar. Let it sit for 5 minutes before using to mimic buttermilk’s acidity for tender pancakes.