Vanilla Cinnamon Buttermilk Pancakes - The Ultimate Fluffy Breakfast Stack
Samantha
These vanilla cinnamon buttermilk pancakes are the ultimate comfort breakfast—fluffy, golden, and infused with warm spice and sweet vanilla. Made with simple pantry staples and naturally low in added sugar, they’re perfect for weekend brunch or weekday meal prep. Serve them with fresh fruit, syrup, or a dollop of Greek yogurt for a breakfast that satisfies without the fuss.
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course Breakfast, Brunch
Cuisine American Comfort
Servings 12 pancakes
Calories 290 kcal
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 2 large eggs
- 2 cups buttermilk shake well before using
- 1 teaspoon vanilla extract
- 4 tablespoons melted butter plus extra for the pan
Mix the Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon.
Whisk the Wet Ingredients: In a separate bowl, beat the eggs, then mix in buttermilk, vanilla, and melted butter.
Combine: Gently stir wet ingredients into the dry, mixing just until no dry spots remain. Don’t overmix—it’s okay if the batter is a little lumpy.
Heat Your Skillet: Grease a nonstick skillet or griddle with butter. Heat over medium until a drop of water sizzles.
Cook the Pancakes: Scoop ¼ cup of batter for each pancake. Cook for 2–3 minutes per side or until golden and fluffy.
Serve Warm: Stack them high and top with maple syrup, fresh berries, or even a dollop of Greek yogurt.
Secret Tips for Vanilla Cinnamon Buttermilk Pancakes
1. Don’t overmix the batter: Stir your pancake batter just until the ingredients are combined. A few lumps are perfectly fine. Overmixing develops gluten, which can lead to dense pancakes instead of the ultimate fluffy buttermilk pancake stack you’re going for.
2. Use real buttermilk for the best rise: The acidity in real buttermilk reacts with baking soda to create extra lift, resulting in super fluffy pancakes with a tender crumb. If you don’t have it, make a substitute with milk and vinegar, but the real thing gives the fluffiest texture and classic flavor.
3. Let the batter rest: After mixing, let your batter sit for 10–15 minutes. This helps hydrate the flour and gives time for the leavening to activate, ensuring those signature fluffy buttermilk pancakes puff up perfectly when they hit the griddle.
4. Add cinnamon and vanilla to the wet ingredients: Mixing the cinnamon and vanilla extract into the wet ingredients allows for even distribution, infusing every bite with cozy warmth. This ensures your vanilla cinnamon pancakes have consistent flavor throughout.
5. Use a preheated nonstick skillet or griddle: A hot surface (medium-low to medium) is key for golden edges and fully cooked centers. If the heat is too high, your breakfast pancake stack will burn on the outside before the inside sets.
6. Flip only once with confidence: Wait for bubbles to form and edges to set before flipping. This keeps the airiness intact, essential for a tall, tender vanilla cinnamon buttermilk pancake.
7. Serve with warm syrup and softened butter: Cold toppings can firm up the pancakes. Warm your syrup and let your butter soften for that irresistible melt-in-your-mouth finish that takes your fluffy breakfast stack to the next level.
8. Make it meal prep–friendly: Cool pancakes completely before stacking and freezing with parchment between layers. Reheat in a toaster or oven for a quick, satisfying make-ahead pancake breakfast that doesn’t skimp on flavor or fluff.Keyword best buttermilk pancakes for brunch, easy cinnamon buttermilk pancakes, fluffy homemade pancakes recipe, high protein breakfast pancakes, kid friendly pancake recipe, low sugar pancake recipe for kids, make ahead pancake stack, meal prep pancake freezer friendly, pancakes with real vanilla, vanilla cinnamon buttermilk pancakes
