Introduction to VANILLA CINNAMON BUTTERMILK PANCAKES
There’s something magical about waking up to the smell of freshly made VANILLA CINNAMON BUTTERMILK PANCAKES wafting through the house. It’s like a warm hug on a plate! Whether you’re looking for a quick solution for a busy day or a delightful dish to impress your loved ones, these pancakes are the answer. Fluffy, sweet, and just the right amount of spice, they’re perfect for breakfast or brunch. Trust me, once you try them, you’ll want to make them every weekend. Let’s dive into this delicious adventure together!
Why You’ll Love This VANILLA CINNAMON BUTTERMILK PANCAKES
These VANILLA CINNAMON BUTTERMILK PANCAKES are not just easy to whip up; they’re a delightful treat that brings joy to any breakfast table. In just 25 minutes, you can serve a stack of fluffy goodness that will make everyone smile. The combination of vanilla and cinnamon creates a warm, comforting flavor that feels like home. Plus, they’re versatile enough to please even the pickiest eaters!
Ingredients for VANILLA CINNAMON BUTTERMILK PANCAKES
Gathering the right ingredients is the first step to creating these delightful VANILLA CINNAMON BUTTERMILK PANCAKES. Here’s what you’ll need:
- All-purpose flour: The backbone of your pancakes, providing structure and fluffiness.
- Granulated sugar: Adds sweetness and helps achieve that golden-brown color.
- Baking powder: This leavening agent makes your pancakes rise and become fluffy.
- Baking soda: Works with the buttermilk to create a light texture.
- Salt: Enhances the flavors and balances the sweetness.
- Ground cinnamon: Infuses a warm, cozy flavor that pairs perfectly with vanilla.
- Buttermilk: The secret to tender pancakes; it adds moisture and a slight tang.
- Large eggs: Bind the ingredients together and add richness.
- Pure vanilla extract: A must for that aromatic, sweet flavor that elevates the dish.
- Melted butter: Adds richness and a lovely buttery flavor; plus, it helps prevent sticking.
Feel free to experiment! You can swap out all-purpose flour for whole wheat or gluten-free flour if needed. If you’re out of buttermilk, a mixture of milk and vinegar or lemon juice can work in a pinch. For a fun twist, try adding chocolate chips or nuts to the batter!
For exact measurements, check the bottom of the article where you can find everything listed for easy printing.
How to Make VANILLA CINNAMON BUTTERMILK PANCAKES
Step 1: Prepare the Dry Ingredients
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon. This step is crucial for evenly distributing the leavening agents and spices. The aroma of cinnamon will already start to fill your kitchen, making it feel cozy!
Step 2: Mix the Wet Ingredients
In another bowl, whisk together the buttermilk, large eggs, pure vanilla extract, and melted butter until smooth. This mixture should be creamy and inviting. The vanilla will add a lovely fragrance that makes you eager to cook. Trust me, it’s worth the wait!
Step 3: Combine the Mixtures
Now, pour the wet mixture into the dry ingredients. Stir gently until just combined. Remember, a few lumps are perfectly fine—don’t overmix! This is the secret to achieving those fluffy VANILLA CINNAMON BUTTERMILK PANCAKES. The batter should be thick and slightly lumpy.
Step 4: Heat the Griddle
Heat a lightly buttered griddle or skillet over medium heat. You want it hot enough that a drop of water sizzles when it hits the surface. This ensures your pancakes cook evenly and develop that beautiful golden-brown color.
Step 5: Cook the Pancakes
Pour about ¼ cup of batter per pancake onto the griddle. Cook until bubbles form on top, then flip and cook for another 1–2 minutes until golden brown. The smell will be irresistible, and you’ll be counting down the seconds until you can dig in!
Step 6: Serve and Enjoy
Stack those fluffy pancakes high on a plate. Dust with cinnamon sugar, drizzle with maple syrup, and top with a pat of butter. Each bite will be a delightful explosion of flavor, making breakfast feel like a special occasion!
Tips for Success
- Let the batter rest for 5–10 minutes for extra fluffiness.
- Use a non-stick skillet for easy flipping and cleanup.
- Keep pancakes warm in a low oven while cooking the rest.
- Experiment with add-ins like blueberries or nuts for variety.
- Don’t rush the cooking; patience leads to perfect pancakes!
Equipment Needed
- Mixing bowls: A large bowl for dry ingredients and a medium bowl for wet ingredients.
- Whisk: Essential for blending ingredients; a fork can work in a pinch.
- Griddle or skillet: A non-stick surface is ideal; a regular pan will do.
- Measuring cups and spoons: For accurate ingredient measurements.
- Spatula: Perfect for flipping those fluffy pancakes with ease!
Variations of VANILLA CINNAMON BUTTERMILK PANCAKES
- Whole Wheat Flour: Swap all-purpose flour for whole wheat flour for a heartier pancake with added fiber.
- Gluten-Free Option: Use a gluten-free flour blend to make these pancakes suitable for gluten-sensitive eaters.
- Chocolate Chip Delight: Fold in chocolate chips for a sweet twist that kids will love!
- Fruit-Infused: Add fresh blueberries, sliced bananas, or diced apples to the batter for a fruity flavor explosion.
- Spiced Up: Experiment with nutmeg or pumpkin spice for a seasonal twist that’s perfect for fall.
- Vegan Version: Replace buttermilk with almond milk mixed with vinegar and use flax eggs instead of regular eggs.
Serving Suggestions for VANILLA CINNAMON BUTTERMILK PANCAKES
- Fresh Fruit: Serve with sliced strawberries, bananas, or a medley of berries for a refreshing touch.
- Yogurt: A dollop of Greek yogurt adds creaminess and a protein boost.
- Drinks: Pair with freshly squeezed orange juice or a steaming cup of coffee.
- Presentation: Stack pancakes on a colorful plate and garnish with mint leaves for a pop of color.
FAQs about VANILLA CINNAMON BUTTERMILK PANCAKES
Can I make VANILLA CINNAMON BUTTERMILK PANCAKES ahead of time?
Absolutely! You can prepare the batter the night before and store it in the fridge. Just give it a gentle stir before cooking. You can also cook the pancakes ahead and reheat them in the toaster or oven for a quick breakfast.
What can I substitute for buttermilk?
If you don’t have buttermilk on hand, mix one cup of milk with a tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes, and you’ll have a perfect buttermilk substitute for your VANILLA CINNAMON BUTTERMILK PANCAKES!
How do I store leftover pancakes?
Store any leftover pancakes in an airtight container in the fridge for up to 3 days. You can also freeze them! Just layer parchment paper between pancakes and store them in a freezer bag. They’ll be ready to reheat whenever you crave a fluffy treat!
Can I make these pancakes vegan?
Yes! To make vegan VANILLA CINNAMON BUTTERMILK PANCAKES, replace the buttermilk with almond milk mixed with vinegar and use flax eggs instead of regular eggs. They’ll still be deliciously fluffy!
What toppings go well with VANILLA CINNAMON BUTTERMILK PANCAKES?
The options are endless! Try fresh fruit, whipped cream, or a drizzle of chocolate syrup. For a cozy touch, sprinkle some cinnamon sugar on top or add a dollop of yogurt for creaminess. Enjoy experimenting!
Final Thoughts
Making VANILLA CINNAMON BUTTERMILK PANCAKES is more than just cooking; it’s about creating memories. The joy of flipping those fluffy pancakes and watching them transform into golden delights is truly rewarding. Each bite is a warm embrace, filled with the comforting flavors of vanilla and cinnamon. Whether it’s a lazy Sunday morning or a special occasion, these pancakes bring smiles to the table. So, gather your loved ones, pour some syrup, and enjoy the simple pleasure of a homemade breakfast. Trust me, this recipe will become a cherished tradition in your kitchen!
Print
VANILLA CINNAMON BUTTERMILK PANCAKES: A Fluffy Delight!
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Deliciously fluffy pancakes infused with vanilla and cinnamon, perfect for breakfast or brunch.
Ingredients
- 2 cups all-purpose flour
- 2 tbsp granulated sugar
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1½ tsp ground cinnamon
- 2 cups buttermilk (room temp)
- 2 large eggs
- 2 tsp pure vanilla extract
- ¼ cup melted butter (plus more for the pan)
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon.
- In another bowl, whisk buttermilk, eggs, vanilla, and melted butter until smooth.
- Pour wet mixture into the dry ingredients and stir gently until just combined. (A few lumps are okay — don’t overmix!)
- Heat a lightly buttered griddle or skillet over medium heat.
- Pour about ¼ cup of batter per pancake.
- Cook until bubbles form on top, then flip and cook another 1–2 minutes until golden brown.
- Stack high, dust with cinnamon sugar, drizzle with maple syrup, and top with a pat of butter.
Notes
- For extra fluffiness, let the batter rest for 5–10 minutes before cooking — it activates the baking powder and thickens the batter beautifully.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 5g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
