Fluffy Vanilla Cinnamon Buttermilk Pancakes for Cozy Mornings

Delight in these Vanilla Cinnamon Buttermilk Pancakes, a cozy breakfast that transforms mornings with their fluffy texture and irresistible aroma.

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Prep Time 10

Cook Time 10

Resting Time 5

Total Time 25

Servings: 4 pancakes

Course: Breakfast

Cuisine: American

Calories: 200

Ingredients Equipment Method Nutrition Notes

Ingredients

Pancake Batter

1 cup all-purpose flour Substitute with a gluten-free flour blend for gluten-free option.
2 tablespoons sugar Can be reduced or substituted with a sugar alternative.
2 teaspoons baking powder Ensure it's fresh for maximum rise.
1/2 teaspoon baking soda Works with buttermilk for additional leavening.
1 teaspoon ground cinnamon Adjust to taste or substitute with nutmeg.
1/4 teaspoon salt Use kosher or sea salt as preferred.
1 cup buttermilk Substitute with 1 cup milk + 1 tablespoon lemon juice or vinegar, letting it sit for 5 minutes.
1 large egg A flax egg can be used for a vegan alternative.
2 tablespoons melted butter Replace with coconut oil or vegetable oil for dairy-free.
1 teaspoon vanilla extract Use pure vanilla extract for a more intense taste.

Optional Toppings

to taste maple syrup Drizzling warm syrup brings extra sweetness.
to taste fresh fruit Blueberries, bananas, or strawberries make a fruity twist.
to taste yogurt Dollop some on top for a satisfying finish.
to taste powdered sugar A light dusting creates an elegant touch.

Equipment

Mixing Bowl
Whisk
Nonstick skillet or griddle
spatula

Method

Batter Preparation

In a large mixing bowl, whisk together 1 cup of all-purpose flour, 2 tablespoons of sugar, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, 1 teaspoon of ground cinnamon, and 1/4 teaspoon of salt.
In a separate bowl, whisk together 1 cup of buttermilk, 1 large egg, 2 tablespoons of melted butter, and 1 teaspoon of vanilla extract until smooth.
Allow the pancake batter to rest for about 5 minutes.
Place a nonstick skillet or griddle over medium heat and lightly grease with additional melted butter.
Pour 1/4 cup of batter onto the preheated skillet for each pancake. Cook until bubbles start to form and edges appear set, about 2-3 minutes.
Carefully flip each pancake using a spatula and cook for another 1-2 minutes until golden brown.
Once all pancakes are cooked, serve warm with your favorite toppings.

Nutrition

Serving: 1pancakeCalories: 200kcalCarbohydrates: 30gProtein: 4gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 5gVitamin A: 200IUCalcium: 100mgIron: 1mg

Notes

These Vanilla Cinnamon Buttermilk Pancakes are sure to become a cherished breakfast staple in your home!

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