There’s just something magical about the way pancakes can turn a slow weekend morning into something special. And these Vanilla Cinnamon Buttermilk Pancakes? Oh, they take that magic up a notch. Light, fluffy, and packed with warm, comforting flavors, they’re basically what cozy mornings are made of.
I’ve made a lot of pancakes in my time—classic buttermilk, blueberry, even chocolate chip—but this version with vanilla and cinnamon quickly became a family favorite. The cinnamon brings a gentle spice that pairs so beautifully with the sweetness of vanilla, and the buttermilk? It’s the secret ingredient that gives them that tender, melt-in-your-mouth texture with just the right amount of tang. If you’re looking to make your breakfast feel a little extra without a lot of extra work, this is the recipe you want in your back pocket.
Whether you’re serving them up for a special brunch or just trying to make a regular Saturday morning feel like something worth remembering, these pancakes deliver. They’re golden on the outside, soft and cake-like on the inside, and they soak up maple syrup like little spongy clouds. Trust me—these are the kind of pancakes you’ll want to make on repeat.
Let’s dive into the recipe and get those griddles sizzling!
Ingredients You’ll Need:
1 ½ cups all-purpose flour
2 tablespoons granulated sugar
1 teaspoon 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
Butter or oil for cooking
STEP 1: MIX THE DRY INGREDIENTS
In a large bowl, whisk together your flour, sugar, baking powder, baking soda, salt, and cinnamon. This blend creates the base for those tall, fluffy pancakes with that warm cinnamon flavor throughout. Make sure everything is evenly combined so you don’t end up with pockets of baking soda or clumps of cinnamon.
STEP 2: WHISK THE WET INGREDIENTS
In a separate bowl (I like to use a medium-sized mixing bowl here), whisk together the buttermilk, egg, melted butter, and vanilla extract. You want it smooth and well combined so the batter comes together easily when you mix it into the dry ingredients.
Quick tip: Let your melted butter cool for a minute or so before adding it to the mix. If it’s too hot, it could scramble the egg—definitely not what we want in our pancake batter!
STEP 3: COMBINE WET AND DRY (GENTLY!)
Pour the wet mixture into the dry ingredients and gently fold everything together. This part is key—don’t overmix. It’s totally okay (and actually preferred) if the batter is a little lumpy. Overmixing develops the gluten in the flour, which can make your pancakes chewy instead of fluffy. And we’re definitely going for fluffy here.
Once everything is loosely combined, set the batter aside for about 5 minutes. Letting it rest helps the flour hydrate and the baking powder do its thing so your pancakes rise beautifully once they hit the heat.
STEP 4: HEAT UP YOUR PAN OR GRIDDLE
While your batter is resting, heat a nonstick skillet or griddle over medium heat. Lightly grease it with butter or oil—I usually swirl a little butter around with a paper towel just to get a light coating. You don’t want too much, just enough to keep the pancakes from sticking and to help them get that nice golden color.
How to Cook and Serve the Perfect Vanilla Cinnamon Buttermilk Pancakes
Alright, your batter is ready, your skillet is heated, and the kitchen already smells like something wonderful is about to happen. Now it’s time to turn that simple batter into stacks of fluffy, golden pancakes that’ll make everyone at the table ask for seconds (and maybe thirds).
This part is where all your prep comes to life, and the best part? These pancakes cook up quickly—just a couple minutes per side—so you’ll be stacking them high before you know it.
Let’s get back into it and finish up these dreamy Vanilla Cinnamon Buttermilk Pancakes!
STEP 5: POUR AND COOK
Once your skillet or griddle is hot and lightly greased, scoop about ¼ cup of batter for each pancake and pour it gently onto the surface. The batter should spread just a bit into a thick round, but not run all over the place. If it seems too thick, you can add a tablespoon or two of buttermilk to loosen it up slightly.
Let the pancakes cook for about 2 to 3 minutes, or until:
Bubbles start to form on the surface
The edges look slightly set
The bottoms are golden brown
This is your cue to flip.
STEP 6: FLIP AND FINISH COOKING
Using a spatula, gently flip each pancake and cook for another 1 to 2 minutes on the other side. They should puff up slightly and take on a gorgeous golden color.
Tip: Don’t press down on the pancakes after flipping. It might be tempting, but squishing them will take the fluff right out of them. Let them cook undisturbed so they stay light and airy.
As they finish cooking, transfer them to a plate or baking sheet. If you’re making a large batch, you can keep them warm in a 200°F oven until you’re ready to serve.
STEP 7: SERVE WITH YOUR FAVORITE TOPPINGS
Now for the fun part—serving!
These pancakes are incredibly versatile when it comes to toppings. You can keep it classic with maple syrup and a pat of butter, or go all-out with fresh fruit, whipped cream, or even a drizzle of cinnamon glaze.
Here are a few ideas to dress them up:
Sliced bananas + chopped pecans
Fresh strawberries and a dollop of whipped cream
Chocolate chips and powdered sugar
Maple syrup and a sprinkle of cinnamon sugar
The flavors of vanilla and cinnamon are subtle but warm, which means they go with just about anything.
TIPS FOR PANCAKE PERFECTION
Before you head to the kitchen, here are a few extra tips that can really make a difference:
Let the batter rest. Those 5 minutes of rest time allow the flour to absorb the liquid, which leads to fluffier pancakes.
Don’t overmix. A lumpy batter is a good batter. Stir just until everything is combined.
Watch your heat. Medium heat is best. Too hot, and the pancakes will burn before they cook through. Too low, and they won’t brown properly.
Keep them warm in the oven. If you’re cooking for a crowd, place the finished pancakes on a baking sheet in a warm oven (about 200°F) while you cook the rest.
Try fun add-ins. If you want to get creative, sprinkle chocolate chips, blueberries, or even chopped nuts onto each pancake after you pour the batter onto the skillet. They’ll cook right into the pancakes for a little extra something.
Vanilla Cinnamon Buttermilk Pancakes FAQ + Final Thoughts
Before you tie on your apron and get the skillet hot, let’s take a minute to cover some of the most common questions about making these Vanilla Cinnamon Buttermilk Pancakes. Whether you’re new to pancake-making or just looking to up your breakfast game, these quick answers should have you covered.
Frequently Asked Questions
1. Can I make the batter ahead of time?
It’s best to make pancake batter fresh, but if you’re short on time, you can mix the dry and wet ingredients separately the night before. In the morning, combine them just before cooking. Fully mixed batter tends to lose some of its lift if it sits too long.
2. What if I don’t have buttermilk?
No problem! You can make a quick buttermilk substitute by mixing 1 tablespoon of lemon juice or white vinegar into 1¼ cups of milk. Let it sit for 5 minutes before using. It won’t be exactly the same, but it works well in a pinch.
3. Can I freeze leftover pancakes?
Yes! Let them cool completely, then stack them with parchment paper in between and freeze in a zip-top bag. To reheat, pop them in the toaster or warm them in a skillet.
4. Why are my pancakes turning out flat?
This could be due to overmixing the batter or not letting it rest. Make sure to stir gently and give the batter a few minutes to rest before cooking. Also, check that your baking powder and soda are still active.
5. What’s the best pan for pancakes?
A nonstick skillet or cast iron griddle works best. Make sure it’s preheated to medium heat and lightly greased to get that golden, even color.
6. Can I make these pancakes gluten-free?
Yes, you can substitute a 1:1 gluten-free flour blend in place of all-purpose flour. The texture might be slightly different, but the flavor will still be delicious.
7. How do I know when it’s time to flip the pancakes?
Wait until bubbles form on the surface and the edges look slightly dry. If you try to flip too early, they may fall apart. Patience pays off here!
Final Thoughts: Stack, Serve & Savor
There’s something timeless about a warm stack of pancakes on the breakfast table, especially when they’re infused with cozy flavors like vanilla and cinnamon. These Vanilla Cinnamon Buttermilk Pancakes are everything you want in a homemade breakfast—fluffy, flavorful, and easy enough to whip up on a lazy weekend morning.
They’ve become a staple in my kitchen, not just because they taste amazing, but because they turn even an ordinary day into something a little more special. Whether you’re making them for a crowd, your family, or just for yourself with a hot cup of coffee on the side, this recipe is one of those keepers you’ll come back to again and again.
If you try them, I’d love to hear how they turned out! Leave a comment, let me know what toppings you used, or share your favorite pancake tips. And if you put your own spin on the recipe—maybe a sprinkle of nutmeg or a swirl of maple syrup in the batter—I’m all ears.
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Vanilla Cinnamon Buttermilk Pancakes
Description
Vanilla Cinnamon Buttermilk Pancakes are light, fluffy, and warmly spiced with just the right hint of sweetness. The buttermilk gives them a tender crumb and slight tang, while vanilla and cinnamon bring comforting flavor that makes these pancakes feel like a cozy morning indulgence. Perfect for weekend brunch or a special breakfast, they cook up golden on the outside with a soft, cake-like interior that soaks up syrup beautifully.
Ingredients
1 ½ cups all-purpose flour
2 tablespoons granulated sugar
1 teaspoon 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
Butter or oil for cooking
Instructions
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon until well combined.
In a separate bowl, whisk the buttermilk, egg, melted butter, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix; a few lumps are fine. Let the batter rest for about 5 minutes while you heat the skillet.
Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
Pour about ¼ cup of batter per pancake onto the hot surface. Cook until bubbles form on the surface and the edges look set, about 2 to 3 minutes. Flip and cook another 1 to 2 minutes until golden and cooked through.
Repeat with remaining batter, greasing the skillet as needed between batches. Serve warm with syrup, butter, or fresh fruit.
Notes
These pancakes are best enjoyed fresh off the skillet but can be kept warm in a low oven if cooking in batches. For an extra treat, sprinkle a few chocolate chips or chopped pecans onto each pancake while they cook. If you don’t have buttermilk, you can substitute it by mixing 1 tablespoon of lemon juice or vinegar with 1 ¼ cups of milk and letting it sit for 5 minutes. Leftovers can be stored in the fridge and reheated in a toaster or skillet.
