There’s a particular kind of magic to a slow weekend morning, isn’t there? The best ones start with the scent of something extraordinary wafting from the kitchen. I’m talking about the warm, sweet aroma of vanilla and cinnamon, which is precisely what you get with this recipe.
This recipe for Vanilla Cinnamon Buttermilk Pancakes is the one I turn to when I want to make a weekend breakfast feel special, without a ton of effort. It’s a true game-changer that will make you want to ditch those “just-add-water” boxed mixes for good. We’re talking an impossibly fluffy texture, perfectly crispy edges, and a flavor that tastes like a hug. This is the homemade breakfast dream, and guess what? It’s surprisingly easy to whip up. Let’s make some breakfast magic.
Table of Contents
Vanilla Cinnamon Buttermilk Pancakes
Ingredients
For the Dry Mix:
- 2 cups all-purpose flour
- 3 tablespoons white sugar
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
For the Wet Mix:
- 2 cups buttermilk
- 1 large egg
- 1½ teaspoons pure vanilla extract
- ½ teaspoon ground cinnamon
- ¼ cup unsalted butter melted
For Cooking:
- Additional butter for the griddle
Instructions
- Prepare the Butter: Melt the ¼ cup of butter and set it aside to cool to a lukewarm temperature.
- Mix the Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- Combine the Wet Ingredients: In a separate medium bowl, whisk the buttermilk, egg, vanilla extract, and ground cinnamon. Add the slightly cooled melted butter and whisk again until smooth.
- Combine Wet and Dry: Create a well in the center of the dry ingredients. Pour the wet mixture into the dry. Using a rubber spatula, gently fold the ingredients together until just combined. Do not over-mix! The batter should be thick and very lumpy. This is the key to fluffy pancakes.
- Preheat the Griddle: Heat a large skillet or griddle over medium-low heat. Add a small pat of butter and spread it evenly.
- Cook the Pancakes: Scoop the batter using a ¼-cup measure onto the hot griddle. Cook for 2-3 minutes, until bubbles form on the surface and pop, and the edges look dry and set.
- Flip & Finish: Confidently flip the pancake and cook for another 2 minutes on the second side until golden brown.
- Keep Warm & Serve: Transfer cooked pancakes to a plate covered with a towel or keep them on a baking sheet in a 200°F (93°C) oven until ready to serve. Serve hot with your favorite toppings.
Nutrition
Why This Recipe is So Special
What makes this cinnamon vanilla pancake recipe stand out from the thousands of others online? It’s all in the details. This isn’t just about adding cinnamon and vanilla; it’s about balancing them for the coziest breakfast you’ve ever had.
- Real Buttermilk: This is the non-negotiable! It’s what gives that signature tanginess and reacts with the baking soda for an incredible, airy lift. It’s the secret to tenderness.
- Warm Cinnamon & Vanilla: This combination is everything. The ground cinnamon adds a spicy warmth, and the pure vanilla extract adds a deep, sweet, aromatic flavor that you don’t get from a mix.
- The Technique: We use a few simple tricks (like avoiding over-mixing!) to ensure a fluffy texture every single time, no more flat, tough pancakes.
Ingredients You’ll Need
Ready to get started? Here’s what you’ll need to pull from the pantry. (You probably have most of this already!)
For the Dry Mix:
- 2 cups all-purpose flour
- 3 tablespoons white sugar
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
For the Wet Mix:
- 2 cups buttermilk
- 1 large egg
- 1½ teaspoons pure vanilla extract
- ½ teaspoon ground cinnamon
- ¼ cup unsalted butter, melted
For Cooking:
- Additional butter for the griddle
Step-by-Step Instructions for Vanilla Cinnamon Buttermilk Pancakes
Alright, let’s walk through this. I promise it’s simple, and I’ll share my favorite tips along the way.
1. Prep Your Ingredients
First, melt that ¼ cup of butter. I usually pop it in a microwave-safe bowl for 30-40 seconds. Set it aside to cool while you gather the rest of the ingredients. This is a key little step. If you add piping hot butter to your cold buttermilk and egg, it can curdle or even start to cook the egg. Lukewarm is what we’re aiming for.
In a big mixing bowl, add all your dry ingredients: the flour, sugar, baking powder, baking soda, and salt. Grab a wire whisk and give it all a good mix. This ensures that all the leavening agents are evenly distributed, so you don’t get one super-fluffy pancake and one flat one.
2. Make the Batter (The Right Way!)
In a separate, medium-sized bowl, it’s time for the wet ingredients. Whisk together the buttermilk, egg, vanilla extract, and ground cinnamon until they’re nicely blended. Now, pour in that slightly cooled melted butter and whisk it again until it’s all combined.
Okay, this is the most essential part of the pancake batter preparation! Create a well in the center of your dry ingredients and pour the wet mixture into it. Now, put down the whisk and pick up a wooden spoon or rubber spatula.
Gently fold and stir the ingredients together. You’re going to stop mixing way before you think you should. We’re talking 15-20 gentle stirs, max. The batter will be thick, lumpy, and somewhat messy. This is the secret! Those lumps are your friends. If you mix until it’s smooth, you’ll develop the gluten and end up with tough, flat, dense pancakes. Trust the process!
3. Cook to Golden Perfection
Set your griddle or a large non-stick skillet over medium-low heat. Let it preheat for a good 3-4 minutes. Patience here is rewarded! A properly, evenly heated pan is the key to golden-brown pancakes, not ones with burnt spots.
Add a small pat of butter and spread it around. It should sizzle gently, not smoke or turn brown instantly (if it does, your pan is too hot!).
Using a ¼-cup measure, scoop the batter onto the hot griddle. I like to start from the center and spiral out slightly to help it form a circle. Don’t crowd the pan!
Cook for 2-3 minutes. Here’s what you’re looking for: the edges will start to look set and dry, and you’ll see several bubbles form on the surface, popping and leaving small holes. That’s your signal! Get your spatula all the way under and give it one confident flip.
Cook for an additional 2 minutes on the second side, until it’s perfectly golden brown.
4. Keep Warm & Serve
As the pancakes finish, I transfer them to a plate and cover them with a clean kitchen towel to keep them warm and soft. If I’m making a huge batch for the family, I’ll place them on a baking sheet in a 200°F oven to keep them warm until we’re all ready to eat.
Serve them hot with all your favorite toppings!
Tips, Tricks, and Fun Variations
Here are a few extra tips I’ve learned along the way to make this cinnamon vanilla pancake recipe even better.
Troubleshooting: Common Pancake Pitfalls
- “My pancakes are flat!” This is almost always from over-mixing the batter. Remember, lumps are your friend! It could also mean your baking powder or baking soda is old and has lost its power.
- “They’re burnt outside but raw inside!” Your heat is definitely too high. This recipe needs a gentle medium-low heat to cook through evenly.
- “I don’t have buttermilk!” You can make a quick buttermilk substitute for pancakes! For this recipe, measure out 2 cups of regular milk and add two tablespoons of lemon juice or white vinegar. Let it sit for 5-10 minutes. It’ll get thick and tangy, but it’s not quite the same; however, it works in a pinch!
Fun Mix-Ins and Variations
While this recipe is perfect as-is, it’s also an excellent base for getting creative.
- Chocolate Chip: Fold in a cup of chocolate chips with the last few stirs.
- Fruit: Gently fold in fresh blueberries or sliced bananas for added flavor.
- Nuts: A handful of toasted, chopped pecans or walnuts adds a fantastic crunch.
Make-Ahead & Storage Tips
These pancakes are fantastic for meal prep!
- Storage: Let any leftover pancakes cool completely, then store them in an airtight container in the fridge for up to 3 days.
- Freezing: This is my favorite part! You can absolutely freeze these. Lay the cooled pancakes in a single layer on a baking sheet and pop them in the freezer for 30 minutes. Once they’re firm, transfer them to a freezer-safe bag. They’ll last for up to 2 months.
- Reheating: Pop a frozen pancake directly into the toaster, toaster oven, or microwave until it’s warm and toasty. It’s so much better (and cheaper) than the boxed frozen kind.
What to Serve with Your Pancakes
Honestly, these homemade vanilla buttermilk pancakes are so flavorful that they barely need anything. But for a full-on weekend brunch recipe, here’s how we love to serve them:
- The Classics: You can’t beat warm, real maple syrup and a pat of good butter.
- Fruit: Fresh blueberries, sliced bananas, or even a warm apple or berry compote would be incredible with the cinnamon.
- Creamy & Crunchy: A big dollop of whipped cream (or Greek yogurt for a tangy kick!) and a sprinkle of toasted pecans.
- The Savory Side: These are the perfect sweet complement to savory breakfast sides, such as crispy bacon, breakfast sausage, or scrambled eggs.
Your Pancake Questions, Answered (FAQ)
Here are a few questions I frequently receive about making easy buttermilk pancakes from scratch.
How do I make my pancakes extra fluffy?
This is the big one! There are three secrets to making fluffy pancakes:
Don’t Over-mix! I know I sound like a broken record, but it’s the #1 rule. Lumps are good!
Use Real Buttermilk. The acid in the buttermilk reacts with the baking soda to create tons of bubbles and lift.
Fresh Leaveners. Make sure your baking powder and baking soda aren’t expired.
How do I know when to flip the pancakes?
It’s all about the bubbles. Wait for the surface of the pancake to be covered in bubbles that pop and leave little holes. The edges will also start to look dry and set. That’s the perfect time to flip!
What toppings pair well with vanilla cinnamon pancakes?
The warm spice in these pancakes is so versatile! They are fantastic with classic maple syrup, but they also pair beautifully with sliced bananas (my personal favorite), toasted pecans, a dollop of whipped cream, or even a drizzle of apple compote in the fall.
Can I prepare the batter ahead of time?
I wouldn’t recommend making the full batter hours ahead, as the baking soda and baking powder will start to lose their ‘oomph’ as soon as they hit the wet ingredients. BUT, you can absolutely prep your components! The night before, mix all your dry ingredients in one bowl (cover it) and all your wet ingredients in another (store in the fridge). In the morning, just combine the two (don’t over-mix!) and you’re ready to cook.
A Note on Nutrition
This is definitely a treat-yourself kind of breakfast! The complete nutritional information is an estimate, located in the recipe card below. Please note that this is an approximation and may vary depending on the exact ingredients used. For a gluten-free option, you could try a high-quality 1-to-1 gluten-free baking blend, though I haven’t personally tested this specific recipe with almond flour.
Make These Now!
That’s all there is to it! See? Making easy buttermilk pancakes from scratch is totally within your reach. No more boxes, just pure, homemade comfort. That fluffy buttermilk pancake with a hint of cinnamon flavor is something you have to experience.
I genuinely hope you love this recipe as much as my family does. If you try it, please let me know! Leave a comment and a star rating below. I’d love to hear what you think and see any fun variations you come up with!
