Description
These Thick & Fluffy Vanilla Cinnamon Buttermilk Pancakes are like clouds of pure joy on a plate. The secret is the perfect balance of buttermilk and leavening agents, creating a tall, pillow-soft stack with a warm cinnamon-vanilla aroma that makes every morning feel like a special occasion.
Ingredients
Scale
- 2 cups all-purpose flour (or gluten-free 1-to-1 baking flour)
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 tablespoon ground cinnamon
- 1/2 teaspoon salt
- 2 cups buttermilk (or 2 cups milk + 2 tablespoons lemon juice)
- 2 large eggs
- 1/4 cup unsalted butter, melted and slightly cooled
- 2 teaspoons vanilla extract
- Optional for serving: fresh raspberries, blackberries, blueberries, and maple syrup
Instructions
- Mix Your Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt until well combined and lump-free.
- Mix Your Wet Ingredients: In a separate bowl, beat the eggs, then stir in the buttermilk, melted butter, and vanilla extract.
- Combine: Pour the wet ingredients into the dry ingredients. Gently stir until the flour just disappears. Do not overmix; a few lumps are perfectly okay for fluffy results.
- Rest the Batter: Let the batter sit for 5 to 10 minutes until small bubbles form on the surface.
- Heat and Pour: Heat a non-stick skillet or griddle over medium-low heat and lightly grease with butter. Pour 1/4 cup of batter for each pancake.
- The Flip: Cook until bubbles form on top and edges look set (about 2-3 minutes). Flip and cook for another 1-2 minutes until golden brown.
- Assemble: Stack the pancakes high and top with fresh berries, a sprig of mint, and a warm maple syrup drizzle.
Notes
Do not overmix the batter—over-stirring leads to tough, chewy pancakes. Let the batter rest for at least 5 minutes to allow the buttermilk to react with the baking soda. For the best presentation, use a mix of fresh berries and a light dusting of powdered sugar.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 310
- Sugar: 8g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 85mg