Description
Indulge in the fluffy delight of Vanilla Cinnamon Buttermilk Pancakes, a perfect breakfast treat infused with warm vanilla and cinnamon flavors that will impress everyone at your table.
Ingredients
Scale
- 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
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- Optional toppings: maple syrup, fresh berries, whipped cream
Instructions
- In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon. Whisk until well blended.
- In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract. Pour this liquid mixture into the dry ingredients and stir gently until just combined; do not overmix.
- Heat a non-stick skillet or griddle over medium heat. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden brown.
- Stack your pancakes on a plate and serve immediately with your choice of toppings, such as maple syrup or fresh berries. Enjoy!
Notes
- Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
- For longer storage, freeze pancakes with parchment paper between each and use within 2 months.
- Substitute half of the all-purpose flour with whole wheat flour for added nutrition.
- If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice.
- Use dairy-free milk and coconut oil for a dairy-free version.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 320 Kcal
- Sugar: 8g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 70mg