Vanilla Cinnamon Buttermilk Pancakes Recipe

I make these Vanilla Cinnamon Buttermilk Pancakes when I want brunch that feels fancy but requires zero judgment from the appliances. Fluffy, lightly spiced, and forgiving like your favorite sweatpants, they soak up syrup and shame equally well. Try them because they’re fast-ish, reliably delicious, and they let you pretend you’re a breakfast god while actually standing over a stove in pajamas. Yes, this pan is too small. No, I won’t wash fewer dishes.

I have a family story that involves sticky fingers, a smoke alarm that’s apparently dramatic, and my husband deciding to “help” by flipping pancakes like he’s auditioning for Cirque du Soleil. He managed to catapult one pancake onto the ceiling (don’t ask), which the kids voted as “the best one, because it’s crunchy.” I cried a little, laughed a lot, and then blamed the dog—who was totally in on it. Pro tip: if you can keep your dignity and a spatula, you’re winning.

Time-Saving Hacks

– Use self-rising flour if you’re out of patience (and baking powder). It’s like a cheat code.
– Whisk the wet ingredients right in the measuring cup to save a bowl. You’re welcome, lazy chefs.
– Do the syrup in a microwave-safe dish for 15–20 seconds instead of simmering. Yes, it’s blasphemy to some—do it anyway.
– Make a double batch and freeze extras so you can pretend you planned ahead.
– If you’re rushing, cook pancakes smaller — less time flipping, more time scrolling your phone.

Serving Ideas

– Classic: butter, maple syrup, and silence as everyone devours their stack.
– Fruity: top with berries and a squeeze of lemon because you’re trying.
– Adulting optional: serve with bacon and coffee — or serve with wine if the kids drove you nuts.
– Dollop of yogurt and a drizzle of honey for the healthy-ish crowd who judges you kindly.
– Keep it simple: syrup, napkin, eat. No one will judge your plating.

What to Serve It With

– Crisp bacon or sausage for contrast — because texture makes you feel accomplished.
– A fruit salad if you want to pretend this is balanced.
– Coffee, obviously. Also orange juice if you like being optimistic.
– Maple butter or flavored syrups for showing off (or covering mistakes).

✔Tips & Mistakes

– Don’t overmix the batter — small lumps = tender pancakes, not rubber frisbees.
– Wait for the bubbles — flip when the edges look set and bubbles pop. Don’t be that person who flips early and blames the recipe.
– Medium heat is your friend. High heat = brown outside, raw inside. That’s a kitchen crime.
– Use a nonstick pan or well-seasoned griddle. If your pancakes stick, offer them to the dog and move on.
– If your batter feels too thick, add a splash more buttermilk. Too thin? A spoonful of flour. Simple adult chemistry.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.

Frequently Asked Questions

Vanilla Cinnamon Buttermilk Pancakes Recipe

Delicious and fluffy pancakes infused with vanilla and cinnamon, perfect for breakfast any day.

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Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.25 cups all-purpose flour Use a spoon to measure.
• ▢ 1 tbsp granulated sugar Adjust for sweetness preference.
• ▢ 1 tbsp baking powder Ensure it's fresh for fluffier pancakes.
• ▢ 0.5 tsp cinnamon More can be added if desired.
• ▢ 0.5 tsp salt Balance the sweetness.
• ▢ 1 cup buttermilk Or regular milk with a splash of vinegar.
• ▢ 1 large egg Room temperature works best.
• ▢ 3 tbsp unsalted butter Melted for the batter.
• ▢ 1 tsp vanilla extract For that rich flavor.

Instructions

Preparation Steps

• Mix flour, sugar, baking powder, cinnamon, and salt in a large bowl.
• In another bowl, whisk together buttermilk, egg, melted butter, and vanilla extract.
• Pour wet ingredients into the dry mixture and stir until just combined; avoid overmixing.
• Preheat a skillet or griddle over medium heat and lightly grease it.
• Scoop about 1/4 cup of batter for each pancake onto the griddle.
• Cook until bubbles form on the surface, then flip and cook until golden brown.
• Serve warm with maple syrup and fresh fruit, if desired.

Notes

For extra flavor, add chocolate chips or nuts. Ideal with fresh berries on top.