Fluffy Vanilla Cinnamon Buttermilk Pancakes You'll Crave

There’s nothing like waking up to the smell of warm vanilla and cinnamon wafting through the house—especially when it means fluffy buttermilk pancakes are on the way. These vanilla cinnamon buttermilk pancakes are my go-to weekend treat, with just the right balance of cozy spice and sweet vanilla. They’re so light and airy, you’d swear they were made by magic (but really, it’s all about that buttermilk!).

Growing up, Saturday mornings meant my dad flipping stacks of pancakes while my sister and I fought over who got the first batch. Now, I’ve added my own twist with vanilla and cinnamon—because why settle for plain when you can have *extra* delicious? Trust me, once you try these, you’ll never go back to boring pancakes again.

Why You'll Love These Vanilla Cinnamon Buttermilk Pancakes

These pancakes aren’t just good—they’re *ridiculously* good. Here’s why:

• Fluffy clouds of joy: The buttermilk makes them impossibly light, with just the right amount of bounce.
• Weekend magic in minutes: From bowl to plate in under 30 minutes—even with sleepy eyes.
• Cinnamon-vanilla hug: That warm spice and sweet vanilla combo? Pure comfort food magic.
• Family-approved: Kids go nuts for them, and adults pretend they’re being "good" by only having two (then sneak thirds).

Basically, they’re everything a perfect pancake should be.

Ingredients for Vanilla Cinnamon Buttermilk Pancakes

Here's everything you'll need to make these heavenly pancakes—and yes, every single ingredient matters! I've learned the hard way that little tweaks make all the difference between "good" and "oh-my-gosh-I-need-another-stack" pancakes.

• • 1 cup all-purpose flour (spooned and leveled—don't pack it!)
  • 1 tablespoon sugar (the secret to golden edges)

1 teaspoon baking powder (make sure it's fresh!)

• ½ teaspoon baking soda (buttermilk's best friend)
• ½ teaspoon ground cinnamon (or more if you're feeling spicy)
• ¼ teaspoon salt (balances the sweetness)
• 1 cup buttermilk (shake the carton first!)
• 1 large egg (room temperature blends better)
• 2 tablespoons melted butter (plus extra for the skillet)
• 1 teaspoon pure vanilla extract (the good stuff—no imitation!)

 

See? Nothing fancy—just simple ingredients done *right*. Now let's make some magic!

How to Make Vanilla Cinnamon Buttermilk Pancakes

Alright, let's get cooking! These pancakes come together in three simple steps—but the *how* matters just as much as the *what*. Follow along, and you'll have stacks of golden, fluffy perfection in no time.

Step 1: Mix Dry Ingredients

Grab your biggest mixing bowl and whisk together:

• 1 cup flour (spooned in lightly—no packing!)
• 1 tablespoon sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon cinnamon
• ¼ teaspoon salt

Whisk until you don't see any little flour pockets hiding—this ensures every bite has perfect spice distribution. (And no, you can't just stir with a fork. Trust me, I've tried.)

Step 2: Combine Wet Ingredients

In another bowl (or big measuring cup), mix:

• 1 cup buttermilk (give it a good shake first!)
• 1 room-temperature egg
• 2 tablespoons melted butter (cooled slightly)
• 1 teaspoon vanilla extract

Whisk until it looks like spiced caramel cream. Pro tip: If your butter's too hot, it'll cook the egg—and nobody wants scrambled eggs in their pancakes.

Step 3: Cook the Pancakes

Now the fun part! Heat your skillet or griddle over medium heat—too hot and they'll burn; too low and they'll turn into sad, dense disks. Test the heat by flicking a drop of water—it should sizzle but not explode into steam.

• Melt a pat of butter in the pan (just enough to coat—no swimming pools)
• Pour ¼ cup batter per pancake (I use an ice cream scoop for perfect circles)
• Wait for bubbles to pop and edges to look set (about 2-3 minutes)
• Flip when the bottoms are golden—just one confident motion!
• Cook another 1-2 minutes until the other side matches

First pancake a dud? That's normal—consider it the cook's snack. The rest will be perfect, I promise!

Tips for Perfect Vanilla Cinnamon Buttermilk Pancakes

Want pancakes so good they'll make you do a happy dance? These little tricks are game-changers:

• Don't overmix! Lumps in the batter = fluffy pancakes. Stir just until combined—it should look messy.
• Let the batter rest 5 minutes before cooking. The baking powder needs time to work its magic.
• Go heavy on the cinnamon if you like bold flavor—up to 1 teaspoon won't hurt a thing.
• Keep finished pancakes warm in a 200°F oven while you cook the rest. Nobody likes cold pancakes!

Follow these, and you'll be the pancake hero of your household.

Ingredient Substitutions & Notes

Ran out of buttermilk? No sweat! Mix 1 cup milk with 1 tablespoon white vinegar or lemon juice—let it sit 5 minutes to thicken. (It won’t be *exactly* the same, but close enough in a pinch.) Prefer stronger vanilla flavor? Swap the extract for vanilla bean paste—use half the amount since it’s more potent. For gluten-free pancakes, a 1:1 GF flour blend works beautifully (Bob’s Red Mill is my favorite). Just don’t skip the cinnamon—that’s non-negotiable in my book!

Serving Suggestions for Vanilla Cinnamon Buttermilk Pancakes

Oh, the possibilities! My absolute favorite way to serve these is with a generous drizzle of warm maple syrup—the kind that soaks into every little pocket of fluffiness. Fresh berries add a bright pop, while a dollop of whipped cream turns breakfast into dessert (no judgment here). For extra decadence, sprinkle with toasted pecans or a dusting of powdered sugar. Honestly, they're so good you could eat them plain—but why would you?

Storage & Reheating

Got leftovers? (Rare, I know!) Stack cooled pancakes between parchment paper and stash them in an airtight container in the fridge for up to 3 days. When reheating, skip the microwave—it turns them gummy. Instead, pop them in the toaster for crispy edges or warm them gently in a 300°F oven for about 5 minutes. They'll taste nearly as good as fresh!

Vanilla Cinnamon Buttermilk Pancakes FAQs

Got pancake questions? I've got answers! Here are the ones I get asked most:

Can I freeze these pancakes? Absolutely! Layer cooled pancakes between parchment paper (so they don't stick together) and freeze in a bag for up to 2 months. To reheat, pop them straight in the toaster—no thawing needed. Works like magic for busy mornings!

Can I use regular milk instead of buttermilk? You can, but they won't be as fluffy. Buttermilk's acidity reacts with baking soda to create lift. If you must substitute, add 1 tablespoon vinegar or lemon juice to 1 cup milk and let it sit 5 minutes before using.

Why are my pancakes flat? Two main culprits: overmixing the batter (which deflates all those lovely bubbles) or old baking powder (it loses its oomph over time). Always check your baking powder's expiration date—I replace mine every 6 months just to be safe!

Nutritional Information

Okay, let's be real—we're not eating pancakes for their health benefits, but here's the scoop: *Estimates per serving (2 pancakes) vary based on brands.* Roughly: Calories: 220, Fat: 8g, Carbs: 30g, Protein: 6g. (But who stops at just two? Not me!)

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