Imagine waking up to the heavenly aroma of Vanilla Cinnamon Buttermilk Pancakes wafting through your home. The moment you step into the kitchen, you’re greeted by fluffy stacks of golden delight, drizzled with warm maple syrup, and topped with a dusting of powdered sugar. Your taste buds tingle in anticipation, ready for a delicious adventure.
These pancakes are not just a breakfast staple; they hold a special place in my heart. I remember making them on lazy Sunday mornings with my family, laughter filling the air as we flipped pancakes and shared stories over breakfast. Whether it’s a cozy family brunch or a festive holiday gathering, these fluffy wonders never fail to impress and satisfy. For more inspiration, check out this more breakfast recipes recipe.
Why You'll Love This Recipe
- These Vanilla Cinnamon Buttermilk Pancakes are incredibly easy to whip up, making them perfect for any morning
- Their delightful flavor profile combines sweet vanilla with warm cinnamon for a comforting treat
- The visual appeal is undeniable; golden brown stacks topped with syrup are Instagram-worthy!
- Plus, they’re versatile enough to enjoy with various toppings like fresh fruits or chocolate chips
I still remember the first time I served these pancakes to friends; their delighted reactions were priceless!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
All-Purpose Flour: The base of your pancake batter; sift it for light and fluffy results.
Granulated Sugar: Adds sweetness; adjust based on your preference for how sweet you want your pancakes.
Baking Powder: This is your secret weapon for fluffiness; ensure it’s fresh for the best rise.
Cinnamon: Choose ground cinnamon for that cozy warmth in every bite; it’s essential!
Salt: Just a pinch balances the sweetness; don’t skip this step.
Buttermilk: For that signature tangy flavor and tenderness; homemade buttermilk works too!
Large Eggs: They bind everything together beautifully; use room temperature eggs for better mixing.
Melted Butter: For richness and flavor; let it cool slightly before adding to avoid scrambling the eggs.
Vanilla Extract: Go for pure vanilla extract if possible; it elevates the flavor profile immensely.
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Vanilla Cinnamon Buttermilk Pancakes
Preheat your skillet or griddle over medium heat while you prepare the batter. A non-stick surface works best for easy flipping!
Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, cinnamon, and salt until well combined—this ensures even distribution of flavors throughout your pancakes.
Combine Wet Ingredients: In another bowl, whisk together buttermilk, eggs, melted butter, and vanilla extract until smooth. The mixture should be creamy and inviting—this is where the magic begins!
Blend Together: Pour the wet ingredients into the dry ingredients. Stir gently until just combined—lumps are fine! Overmixing can lead to tough pancakes (nobody wants that).
Scoop and Cook: Grease your skillet lightly with butter or oil. Use a ladle to pour about 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form on top (about 2-3 minutes), then flip and cook until golden brown.
Serve Warm: Stack those beauties high on a plate! Drizzle with maple syrup and add toppings like fresh berries or whipped cream—go wild! Enjoy immediately while they’re still warm and fluffy.
Now that you’ve mastered these Vanilla Cinnamon Buttermilk Pancakes, get ready to impress family and friends alike! They’ll be begging you for seconds (or thirds).
You Must Know
- Vanilla cinnamon buttermilk pancakes are fluffy, flavorful, and the perfect breakfast treat
- The aroma of warming cinnamon and vanilla will have your family racing to the kitchen
- They’re easy to whip together, making them a delicious choice for weekends or any day you need a little extra joy
Perfecting the Cooking Process
Start by mixing dry ingredients together first, then combine with wet ingredients until just blended. Cook on a hot griddle until golden brown, flipping only once for fluffiness.
Add Your Touch
Consider adding chocolate chips or blueberries for an extra burst of flavor. You can also swap regular milk for almond or oat milk to cater to dietary needs.
Storing & Reheating
Store leftover pancakes in an airtight container in the fridge for up to three days. Reheat in a toaster or microwave for a quick breakfast fix.
Chef's Helpful Tips
- Use buttermilk for the best flavor and texture; it makes pancakes incredibly fluffy
- Don’t overmix your batter; lumps are perfectly fine and lead to softer pancakes
- Preheat your griddle properly to ensure even cooking and beautiful browning
Sharing a stack of these pancakes at Sunday brunch turned into my family’s favorite tradition, filled with laughter and syrup-covered smiles.
FAQ
How can I make these pancakes gluten-free?
Substitute all-purpose flour with a gluten-free blend for delicious results.
Can I use regular milk instead of buttermilk?
Yes, but add one tablespoon of vinegar or lemon juice for acidity.
What toppings pair well with vanilla cinnamon buttermilk pancakes?
Try fresh fruit, whipped cream, maple syrup, or even yogurt for delightful options.
Vanilla Cinnamon Buttermilk Pancakes
Wake up to the delightful scent of Vanilla Cinnamon Buttermilk Pancakes! These ultra-fluffy, golden stacks are perfectly paired with warm maple syrup and a dusting of powdered sugar. Ideal for cozy family brunches or festive gatherings, this easy-to-follow recipe will have everyone asking for seconds.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Makes about 4 pancakes 1x
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Ingredients
- 1 cup all-purpose flour
- 2 tbsp granulated sugar
- 1 tbsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 1 cup buttermilk
- 2 large eggs (room temperature)
- 2 tbsp melted butter (cooled)
- 1 tsp pure vanilla extract
Instructions
- Preheat a non-stick skillet or griddle over medium heat.
- In one bowl, whisk together flour, sugar, baking powder, cinnamon, and salt.
- In another bowl, combine buttermilk, eggs, melted butter, and vanilla until smooth.
- Pour wet ingredients into dry ingredients; stir gently until just combined (lumps are fine).
- Lightly grease the skillet and pour 1/4 cup of batter per pancake. Cook until bubbles form on top (about 2-3 minutes), then flip to cook until golden brown.
- Serve warm with maple syrup and your choice of toppings.
Nutrition
- Serving Size: 1 pancake (60g)
- Calories: 160
- Sugar: 3g
- Sodium: 210mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 70mg
Keywords: For added flavor, mix in chocolate chips or fresh berries. Substitute regular milk with almond or oat milk if desired. Store leftovers in an airtight container for up to three days; reheat in a toaster or microwave.
