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
Scale
- 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.