Description
Deliciously fluffy pancakes infused with vanilla and cinnamon, perfect for breakfast or brunch.
Ingredients
Scale
- 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