Vanilla Cinnamon Buttermilk Pancakes are fluffy, flavorful pancakes that make for a perfect breakfast or brunch treat. The combination of vanilla and cinnamon adds a delightful warmth and sweetness, making these pancakes a family favorite!
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup buttermilk (or milk with 1 tablespoon vinegar added)
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- Additional butter or oil (for cooking)
- Maple syrup (for serving)
- Fresh fruit (optional, for serving)
Timing
Making Vanilla Cinnamon Buttermilk Pancakes takes about 10 minutes for preparation and 15 minutes for cooking.
Instructions
Step 1: Prepare the Batter
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and ground cinnamon until well combined.
- Combine Wet Ingredients: In another bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until smooth.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are okay.
Step 2: Cook the Pancakes
- Heat the Pan: Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
- Pour Batter: For each pancake, pour about 1/4 cup of batter onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip: Carefully flip the pancake and cook for an additional 1-2 minutes, or until golden brown and cooked through.
- Repeat: Continue with the remaining batter, adding more butter or oil to the skillet as needed.
Step 3: Serve
- Plate the Pancakes: Stack the pancakes on plates.
- Add Toppings: Serve warm with maple syrup and fresh fruit if desired.
Nutritional Information
Here’s a quick overview of the nutritional content of Vanilla Cinnamon Buttermilk Pancakes (per serving, based on 4 servings):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 220 |
| Protein | 5g |
| Fat | 8g |
| Carbohydrates | 33g |
| Sugar | 4g |
Tips for Customization
- Add-ins: Mix in chocolate chips, blueberries, or nuts for extra flavor and texture.
- Spice Variations: Experiment with other spices like nutmeg or cardamom for different flavor profiles.
- Dairy-Free Option: Use almond milk or another non-dairy milk in place of buttermilk.
Storage Instructions
Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on a skillet before serving.
Conclusion
Vanilla Cinnamon Buttermilk Pancakes are a delicious and comforting breakfast choice that the whole family will love. Their fluffy texture and warm flavors make them a perfect start to any day!
FAQs
Can I make the batter ahead of time?
Yes, you can prepare the batter ahead of time and store it in the refrigerator for up to 24 hours. Stir gently before cooking.
What can I serve with these pancakes?
These pancakes pair well with maple syrup, fresh fruit, yogurt, or whipped cream for a delightful breakfast experience.
Vanilla Cinnamon Buttermilk Pancakes Recipe
Ingredients
- • 1 cup all-purpose flour
- • 2 tablespoons granulated sugar
- • 1 teaspoon baking powder
- • 1/2 teaspoon baking soda
- • 1/2 teaspoon salt
- • 1 teaspoon ground cinnamon
- • 1 cup buttermilk (or milk with 1 tablespoon vinegar added)
- • 1 large egg
- • 2 tablespoons unsalted butter, melted
- • 1 teaspoon vanilla extract
- • Additional butter or oil (for cooking)
- • Maple syrup (for serving)
- • Fresh fruit (optional, for serving)
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and ground cinnamon until well combined.
- Combine Wet Ingredients: In another bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until smooth.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are okay.
- Heat the Pan: Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
- Pour Batter: For each pancake, pour about 1/4 cup of batter onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip: Carefully flip the pancake and cook for an additional 1-2 minutes, or until golden brown and cooked through.
- Repeat: Continue with the remaining batter, adding more butter or oil to the skillet as needed.
- Plate the Pancakes: Stack the pancakes on plates.
- Add Toppings: Serve warm with maple syrup and fresh fruit if desired.
