Dessert

Vanilla Cinnamon Buttermilk Pancakes Recipe

Byanna orden November 28, 2025November 28, 2025

Introduction

Vanilla Cinnamon Buttermilk Pancakes are fluffy, flavorful, and perfect for a cozy breakfast or brunch. The warm cinnamon and sweet vanilla create a delicious combination that everyone will enjoy.

A stack of three golden-brown pancakes sits in the middle of a white plate, each pancake showing a light, airy texture with slightly crisp edges. The top pancake is dusted with a light sprinkle of powdered sugar and is decorated with a few bright red raspberries and deep blue blueberries. More raspberries and blueberries are scattered around the sides of the plate, resting in a pool of warm, amber-colored syrup that has gently spread beneath the pancakes. The plate is set on a soft, beige cloth, with the whole scene resting on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup all-purpose flour
2 tablespoons granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 cup buttermilk (or milk with 1 tablespoon vinegar added)
1 large egg
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
Additional butter or oil (for cooking)
Maple syrup (for serving)
Fresh fruit (optional, for serving)

Instructions

Step 1: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and ground cinnamon until well combined.
Step 2: In another bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until smooth.
Step 3: Pour the wet ingredients into the dry ingredients and stir gently until just combined. A few lumps are fine—avoid overmixing.
Step 4: Preheat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
Step 5: Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and edges look set, about 2–3 minutes.
Step 6: Flip the pancakes carefully and cook for another 1–2 minutes until golden brown and cooked through.
Step 7: Repeat with the remaining batter, adding more butter or oil as needed.
Step 8: Stack the pancakes on plates and serve warm with maple syrup and fresh fruit, if desired.

Tips & Variations

Mix in chocolate chips, blueberries, or nuts for extra texture and flavor.
Try other spices like nutmeg or cardamom to change up the flavor profile.
For a dairy-free version, substitute buttermilk with almond milk or another non-dairy milk.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on a skillet before serving to keep them soft and warm.