Vanilla Cinnamon Buttermilk Pancakes - Wake Up Happy With These Vanilla Cinnamon Buttermilk Pancakes
Molly
These Vanilla Cinnamon Buttermilk Pancakes are ultra-fluffy, warmly spiced, and full of cozy, nostalgic flavor. Made with pantry staples and no mix required, they’re perfect for slow weekend brunches or weekday breakfast meal prep. Whether you serve them fresh off the griddle or pop them from the freezer into the toaster, each bite delivers that soft, tender center and golden crisp edges we all crave. Family-approved, freezer-friendly, and easy to customize for gluten-free or high-protein diets, this breakfast favorite checks every box.
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course Breakfast, Brunch
Cuisine American
Servings 4 servings
Calories 285 kcal
- 1 ½ cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 ¼ cups buttermilk
- 1 large egg
- 2 tablespoons unsalted butter melted
- 1 teaspoon vanilla extract
Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon.
Combine Wet Ingredients: In a separate bowl, whisk buttermilk, egg, melted butter, and vanilla until smooth.
Make the Batter: Pour the wet ingredients into the dry and gently mix until just combined. A few lumps are fine.
Heat Your Griddle: Preheat a skillet or griddle over medium heat. Lightly grease with butter or spray oil.
Cook the Pancakes: Scoop 1/4 cup of batter per pancake. Cook 2–3 minutes until bubbles form, flip, and cook another 1–2 minutes until golden brown.
Serve Hot: Top with maple syrup, berries, or cinnamon honey butter.
Secret Tips to Perfect Vanilla Cinnamon Buttermilk Pancakes
1. Use room temperature ingredients: Bringing your eggs and buttermilk to room temp before mixing ensures a smoother batter and fluffier pancakes. This simple step really elevates the texture of your vanilla cinnamon buttermilk pancakes.
2. Don’t overmix the batter: For light and airy cinnamon pancakes, mix just until combined. Overmixing can make the pancakes dense and chewy instead of soft and fluffy.
3. Let the batter rest: Give the pancake batter 5–10 minutes to rest before cooking. This allows the gluten to relax and the baking soda to activate with the buttermilk for a better rise.
4. Preheat your griddle properly: Use medium-low heat and let your skillet or griddle fully preheat before pouring the batter. This helps achieve that beautiful golden brown color and prevents sticking.
5. Add real vanilla extract and cinnamon: Go for high-quality pure vanilla and ground cinnamon. They add depth and a warm, cozy flavor that makes these pancakes extra comforting and ideal for a weekend breakfast treat.
6. Use buttermilk, not a substitute: Real buttermilk makes a big difference—it adds tang, moisture, and helps with rise. If you must substitute, use whole milk with a splash of lemon juice or vinegar, but for best results, stick to traditional buttermilk.
7. Customize with toppings: Serve your vanilla cinnamon pancakes with warm maple syrup, a pat of butter, or a sprinkle of powdered sugar. For extra flavor, top with sliced bananas, caramelized apples, or a dollop of cinnamon whipped cream.Keyword buttermilk pancake recipe, easy cinnamon pancakes, fluffy buttermilk pancakes, freezer friendly breakfast, homemade pancake recipe, protein pancakes for kids, quick breakfast meal prep, vanilla cinnamon pancakes
