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Vanilla Cinnamon Buttermilk Pancakes

Delicious Vanilla Cinnamon Buttermilk Pancakes

  • Author: Fatima Garcia
  • Total Time: 25 minutes
  • Yield: 8-10 pancakes 1x
  • Diet: Vegetarian

Description

Vanilla Cinnamon Buttermilk Pancakes are light, fluffy, and warmly spiced with just the right hint of sweetness. The buttermilk gives them a tender crumb and slight tang, while vanilla and cinnamon bring comforting flavor that makes these pancakes feel like a cozy morning indulgence. Perfect for weekend brunch or a special breakfast, they cook up golden on the outside with a soft, cake-like interior that soaks up syrup beautifully.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 ¼ cups buttermilk
  • 1 large egg
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • Butter or oil for cooking

Instructions

  1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon until well combined.
  2. In a separate bowl, whisk the buttermilk, egg, melted butter, and vanilla extract until smooth.
  3. Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix; a few lumps are fine. Let the batter rest for about 5 minutes while you heat the skillet.
  4. Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
  5. Pour about ¼ cup of batter per pancake onto the hot surface. Cook until bubbles form on the surface and the edges look set, about 2 to 3 minutes.
  6. Flip and cook another 1 to 2 minutes until golden and cooked through. Repeat with remaining batter, greasing the skillet as needed between batches.
  7. Serve warm with syrup, butter, or fresh fruit.

Notes

  • These pancakes are best enjoyed fresh off the skillet but can be kept warm in a low oven if cooking in batches.
  • For an extra treat, sprinkle a few chocolate chips or chopped pecans onto each pancake while they cook.
  • If you don’t have buttermilk, you can substitute it by mixing 1 tablespoon of lemon juice or vinegar with 1 ¼ cups of milk and letting it sit for 5 minutes.
  • Leftovers can be stored in the fridge and reheated in a toaster or skillet.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast
  • Method: Griddling
  • Cuisine: American

Nutrition

  • Serving Size: 1 pancake
  • Calories: 150
  • Sugar: 5g
  • Sodium: 200mg
  • Fat: 6g
  • Saturated Fat: 3g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 30mg

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Find it online: https://gawarecipes.com/vanilla-cinnamon-buttermilk-pancakes/