Description
Start your day right with a delightful stack of warm, fluffy Vanilla Cinnamon Buttermilk Pancakes that are sure to make your mornings special.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 1/4 cups buttermilk
- 2 large eggs
- 2 tablespoons unsalted butter, melted
- 1 1/2 teaspoons vanilla extract
- Optional: 1/2 cup fresh berries, chocolate chips, or chopped nuts for extra flavor
Instructions
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and ground cinnamon.
- In a separate bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract.
- Gently pour the wet mixture into the bowl with the dry ingredients. Fold the batter until just combined and let rest for 5 to 10 minutes.
- Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.
- Scoop approximately 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form and edges set, about 2–3 minutes. Flip and cook on the other side until golden brown.
- Serve immediately and top with maple syrup, fresh berries, or whipped cream.
Notes
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days or frozen for longer storage.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
Nutrition
- Calories: 370 kcal
- Sodium: 400 mg
- Protein: 9 g