Vanilla Cinnamon Buttermilk Pancakes are a comforting and indulgent breakfast treat that brings together the warm flavors of cinnamon and vanilla with the rich, fluffy texture of classic buttermilk pancakes. The combination of these ingredients creates a deliciously aromatic stack of pancakes that are perfect for leisurely weekends, holiday breakfasts, or whenever you crave something sweet and satisfying in the morning. With a light, airy texture and a subtle hint of spice, these pancakes are sure to be a hit with everyone at the table.

Why You’ll Love This Recipe

These Vanilla Cinnamon Buttermilk Pancakes are the perfect balance of fluffiness, sweetness, and spice. The buttermilk makes them extra tender, while the vanilla and cinnamon add a warm, comforting flavor that will make your mornings feel extra special. Whether you enjoy them with maple syrup, fresh berries, or a dusting of powdered sugar, these pancakes are a versatile and satisfying breakfast choice. Plus, they’re quick and easy to make, so you can whip them up in no time!

Ingredients

1 1/2 cups all-purpose flour
2 tbsp granulated sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp salt
1 cup buttermilk
2 large eggs
1 tsp vanilla extract
2 tbsp unsalted butter, melted
Butter or oil for cooking

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt.
Mix the wet ingredients: In another bowl, whisk together the buttermilk, eggs, vanilla extract, and melted butter.
Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients and stir gently to combine. Be careful not to overmix the batter—it’s okay if there are a few lumps. The key to fluffy pancakes is not overworking the batter.
Cook the pancakes: Heat a large skillet or griddle over medium heat and lightly grease with butter or oil. Once the pan is hot, pour about 1/4 cup of batter onto the skillet for each pancake.
Cook for 2-3 minutes, or until bubbles form on the surface of the pancakes and the edges start to look set. Flip the pancakes and cook for an additional 1-2 minutes, until golden brown and cooked through.
Serve: Stack the pancakes on a plate and serve with your favorite toppings, such as maple syrup, fresh fruit, whipped cream, or a sprinkle of powdered sugar.

Servings and Timing

Servings: 4 (about 8-10 pancakes)
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Variations

Add-ins: You can mix in chocolate chips, blueberries, or chopped nuts like walnuts or pecans into the batter for extra flavor and texture.
Vegan version: Substitute the buttermilk with a plant-based milk (such as almond or oat milk) and use a flax egg (1 tbsp flaxseed meal + 3 tbsp water) in place of the eggs.
Spiced version: Add a pinch of ground nutmeg or cloves to the batter for even more spice and warmth.
Banana pancakes: Mash up half a ripe banana and stir it into the batter for banana cinnamon pancakes.

Storage/Reheating

Storage: Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Reheating: To reheat, place pancakes in the toaster or microwave for a few seconds. For the best texture, you can also reheat them in a skillet over low heat, adding a small amount of butter to prevent them from drying out.

Vanilla Cinnamon Buttermilk Pancakes

FAQs

1. Can I make the batter ahead of time?

Yes, you can prepare the pancake batter the night before and store it in the refrigerator. Just be sure to give it a gentle stir before cooking, as the batter may thicken overnight.

2. Can I use regular milk instead of buttermilk?

If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for a few minutes to thicken and curdle before using.

3. How do I keep pancakes warm while cooking?

To keep pancakes warm, place them on a baking sheet in a low oven (around 200°F or 90°C) while you finish cooking the rest of the batch.

4. How do I make sure my pancakes are fluffy?

The key to fluffy pancakes is not overmixing the batter. Stir until just combined—lumps are okay. Overmixing can cause the pancakes to be dense.

5. Can I make these pancakes gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend to make these pancakes gluten-free. Just make sure the blend includes xanthan gum for the right texture.

6. Can I freeze leftover pancakes?

Yes, you can freeze leftover pancakes by placing them in a single layer on a baking sheet. Once frozen, transfer them to an airtight container or freezer bag. To reheat, just toast or microwave them until warm.

7. Can I make these pancakes without cinnamon?

If you’re not a fan of cinnamon, you can leave it out, or you could replace it with a different spice like nutmeg or cardamom for a unique twist.

8. Can I add chocolate chips to the batter?

Yes! Feel free to mix in chocolate chips or any other add-ins like fruit or nuts to make these pancakes even more indulgent.

9. Can I use margarine instead of butter?

Yes, you can use margarine in place of butter if you prefer or if you want to make the recipe dairy-free.

10. Can I double the recipe?

Absolutely! Just double the ingredients and follow the same directions. You may need to cook the pancakes in batches depending on the size of your skillet or griddle.

Conclusion

Vanilla Cinnamon Buttermilk Pancakes are the ultimate breakfast indulgence—fluffy, comforting, and full of warm, delicious flavor. Whether you enjoy them with a drizzle of maple syrup, fresh berries, or whipped cream, these pancakes are a perfect start to any day. With just a few simple ingredients and a quick cooking process, you can enjoy a breakfast that’s both satisfying and delicious, making it an easy go-to recipe for any morning.