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–+ servings
VANILLA CINNAMON BUTTERMILK PANCAKES

Fluffy Vanilla Cinnamon Buttermilk Pancakes for a Cozy Morning

Delight in the fluffy texture and warm spices of these Vanilla Cinnamon Buttermilk Pancakes, perfect for any cozy breakfast.
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Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 30 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup All-Purpose Flour Can substitute with gluten-free flour blend.
  • 2 tablespoons Sugar Coconut sugar can be used for a less refined option.
  • 1 tablespoon Baking Powder Do not substitute with baking soda.
  • 1/2 teaspoon Baking Soda Crucial in combination with buttermilk.
  • 1 teaspoon Ground Cinnamon Increase for stronger flavor.
  • 1 pinch Salt Recommended for best taste.
  • 1 cup Buttermilk Can mix regular milk with lemon juice for substitute.
  • 1 large Egg Flax egg can be used for vegan alternative.
  • 2 tablespoons Melted Butter Can swap with vegetable or coconut oil.
  • 1 teaspoon Vanilla Extract Opt for pure vanilla for the best results.
Optional Toppings
  • Maple Syrup For classic breakfast indulgence.
  • Whipped Cream Transforms pancakes into a special treat.
  • Fresh Fruit Use berries, bananas, or sautéed apples.

Equipment

  • Mixing bowls
  • whisk
  • spatula
  • nonstick skillet
  • Measuring Cups
  • Measuring Spoons

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, cinnamon, and salt.
  2. In a separate bowl, whisk together the wet ingredients: buttermilk, egg, melted butter, and vanilla extract.
  3. Gently fold the wet ingredients into the dry mixture until just combined and let the batter rest for 5 minutes.
  4. Preheat a nonstick skillet or griddle over medium heat and lightly grease the surface.
  5. Pour about 1/4 cup of batter for each pancake and cook for 2-3 minutes until bubbles form.
  6. Flip the pancakes and cook for an additional 1-2 minutes until golden brown.
  7. Serve warm, topped with maple syrup, fruit, or whipped cream.

Nutrition

Serving: 2pancakesCalories: 300kcalCarbohydrates: 45gProtein: 6gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gCholesterol: 80mgSodium: 350mgPotassium: 200mgFiber: 2gSugar: 6gVitamin A: 500IUCalcium: 200mgIron: 1mg

Notes

Don’t overmix the batter; keep it lumpy for fluffier pancakes. Let the batter rest to activate leavening agents.

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