The Best Buttermilk Pancakes with Vanilla and Cinnamon | A Cozy Morning Recipe

A Recipe That Feels Like a Warm Hug

There’s a certain magic to Saturday mornings. The light slants through the kitchen window differently, and there’s no rush. For me, that magic is perfectly captured by the sound of batter sizzling on a warm griddle and the sweet, spiced scent of vanilla and cinnamon filling the air. This buttermilk pancake recipe is my family’s non-negotiable weekend ritual. It was born from a desire to elevate the humble pancake from simple to sublime, adding a touch of warm, aromatic flavor that makes an ordinary breakfast feel like a celebration. These pancakes are more than just food; they’re the centerpiece of slow, connected mornings.

Why You’ll Love This Recipe

• They’re Incredibly Fluffy and Tender: The combination of buttermilk and baking soda creates a chemical reaction that gives you pancakes with an unbelievably light, airy crumb.

• The Aroma is Pure Comfort: The warm, inviting scent of vanilla and cinnamon cooking together will have everyone drifting into the kitchen, no alarm clock needed.

• They’re Surprisingly Simple: You don’t need any fancy techniques or equipment. It’s a straightforward recipe that feels special without the stress.

• They Keep Perfectly: These pancakes hold their warmth and texture beautifully, so you can serve a crowd without being stuck at the stove.

The Ultimate Seal of Approval

I once made these for my nephew, a renowned picky eater whose diet seemed to consist solely of “beige” foods. He eyed the faint speckles of cinnamon with deep suspicion. Reluctantly, he took a bite. Then another. He finished the entire stack without a word, and finally looked up and said, “These are the good ones.” It was a quiet victory, but one of my sweetest. If they can win over a tough critic, they’ll likely become a favorite in your home, too.

What Makes It Special

It’s all in the ingredients and how they work together:

• Buttermilk: This is the secret weapon. Its tanginess balances the sweetness, and its acidity reacts with the baking soda to create those signature, cloud-like bubbles.

• Real Vanilla Extract: Using a good quality vanilla provides a deep, fragrant base note that imitation vanilla simply can’t match.

• Ground Cinnamon: This isn’t just a sprinkle on top. Infusing the batter with cinnamon ensures every single bite is warmly spiced and cozy.

• The Dual Leaveners: Using both baking powder and baking soda is the key to a perfect rise. The soda reacts with the buttermilk for immediate lift, while the powder gives it an extra boost with heat.

Making It Happen: Your Path to Pancake Perfection

First, get your melted butter ready and set it aside to cool. You don’t want it to be so hot that it cooks the eggs when you mix it in.

In a large mixing bowl, take a whisk and gently combine your dry team: the flour, sugar, baking powder, baking soda, and salt. Giving them a good whisk now ensures there are no clumps of baking soda and everything is evenly distributed.

Now, in a separate bowl, it’s time for the wet ingredients. Pour in the buttermilk, crack in the egg, and add the vanilla and cinnamon. Whisk this until it’s a beautifully speckled, uniform mixture. Then, stream in the slightly cooled melted butter while whisking, creating a smooth, creamy liquid.

Here comes the most crucial step: gently pour the wet ingredients into the dry. Switch to a spatula or spoon and stir, just until the last traces of flour disappear. A few lumps are perfectly fine—I promise. Over-mixing is the enemy of fluffy pancakes, as it develops the gluten and makes them tough.

Let the batter rest for a few minutes while you heat your griddle or a large non-stick skillet over medium-low heat. You want it to be properly preheated. Add a small pat of butter, letting it melt and sizzle. Pour about a quarter-cup of batter onto the hot surface, using the cup to gently guide it into a circle.

Now, watch for the signs. After about 2-3 minutes, you’ll see little bubbles form and pop on the surface, and the edges will look set and matte. That’s your cue to slide your spatula underneath and confidently flip them. They should be a perfect golden-brown. Cook for another 1-2 minutes on the second side until equally golden and cooked through.

Keep your finished pancakes cozy by placing them on a plate under a clean kitchen towel, or on a baking sheet in a very low oven until you’re ready to serve.

You Must Know These Tips for Success

• Don’t Over-Mix: Lumpier batter makes fluffier pancakes. Stir until just combined.

• Low and Slow is Key: Cooking over medium-low heat ensures the inside cooks through before the outside burns.

• The Butter Test: A little drop of water should sizzle and dance on the griddle when it’s ready.

• Resist the Urge to Press: Never press down on your pancakes with the spatula. You’ll just squeeze out all the precious air.

• Let the Batter Rest: A 5-10 minute rest allows the flour to fully hydrate, leading to a more tender pancake.

Serving It Up

Pile these golden, buttermilk pancakes high on a plate. The classic pairing is a generous drizzle of pure maple syrup and a pat of salted butter melting into all the nooks and crannies. For a fresh contrast, add a pile of fresh berries like blueberries or sliced strawberries. A side of crispy bacon or breakfast sausage provides a wonderful savory balance. To drink, a glass of cold milk, a fresh cup of coffee, or a sharp, freshly-squeezed orange juice are all perfect companions.

Make It Different: Customize Your Stack

• Blueberry Bliss: Gently fold a cup of fresh or frozen blueberries into the batter right before cooking.

• Chocolate Chip Treat: Sprinkle chocolate chips onto the pancakes immediately after pouring the batter onto the griddle.

• Whole Wheat: Substitute half of the all-purpose flour with whole wheat flour for a nuttier flavor and extra fiber.

• Dairy-Free: Use a plant-based milk mixed with 1 tablespoon of lemon juice or vinegar (let it sit for 5 minutes) instead of buttermilk, and use oil or vegan butter.

• Nutty Crunch: Fold in a half-cup of chopped walnuts or pecans for added texture.

Storing and Reheating Your Pancakes

Let any leftover pancakes cool completely. Place them in a single layer in a zip-top bag or airtight container, separated by parchment paper. They will keep in the refrigerator for up to 3 days. To reheat, the best method is to toast them. Pop them in a toaster or toaster oven until warm and slightly crispy on the edges. You can also warm them on a baking sheet in a 350°F (175°C) oven for about 5-10 minutes. The microwave will make them soft and chewy.

Frequently Asked Questions

Can I make the batter the night before?
I don’t recommend it. The leavening agents will lose their power, and you’ll end up with dense, flat pancakes. For the best results, mix the batter right before cooking.

What if I don’t have buttermilk?
No problem! Make a quick substitute by adding 1 tablespoon of white vinegar or lemon juice to a liquid measuring cup. Then, add enough regular milk to reach the 2-cup line. Stir and let it sit for 5-10 minutes until it curdles slightly.

My pancakes are raw in the middle. What happened?
This usually means your griddle is too hot. The outside is cooking too quickly before the heat can penetrate the center. Lower the heat and give them a bit more time.

Can I freeze these pancakes?
Absolutely! Let them cool completely, then place them in a single layer on a baking sheet to freeze solid. Transfer to a freezer bag. They’ll keep for up to 2 months. Reheat from frozen in a toaster or oven.

Why did my first pancake turn out poorly?
The “first pancake” is often a test for the cook and the pan! It helps you calibrate the exact right temperature. Don’t be discouraged—the rest will be perfect.

Buttermilk Pancakes with Vanilla and Cinnamon

Category: Breakfast
Difficulty: Easy
Cuisine: American

Ingredients
▢2 cups all-purpose flour
▢3 Tbsp white sugar
▢1 1/2 tsp baking powder
▢1 tsp baking soda
▢1/4 tsp salt
▢2 cups buttermilk
▢1 1/2 tsp vanilla extract
▢1/2 tsp ground cinnamon
▢1 large egg
▢1/4 cup melted butter, slightly cooled

Instructions

1. Melt the butter and set it aside to cool slightly.

2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

3. In a separate medium bowl, whisk the buttermilk, vanilla extract, cinnamon, and egg until combined. Whisk in the melted butter.

4. Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined. Do not over-mix. A few lumps are okay. Let the batter rest for 5 minutes.

5. Heat a griddle or large non-stick skillet over medium-low heat. Add a small pat of butter to grease the surface.

6. For each pancake, pour about 1/4 cup of batter onto the griddle. Cook for 2-3 minutes, until bubbles form on the surface and the edges look set.

7. Flip and cook for another 1-2 minutes, until golden brown on the bottom.

8. Transfer to a plate and keep warm. Repeat with the remaining batter, adding more butter to the griddle as needed.

Notes
Allergy Info: Contains gluten, dairy, and egg.
Nutrition (estimated per serving): Calories: 385 | Fat: 12g | Carbs: 58g | Protein: 10g