Name: Vanilla Cinnamon Buttermilk Pancakes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 1 ½ cups all-purpose flour; 1 tablespoon granulated sugar; 1 teaspoon baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; 1 teaspoon ground cinnamon; 1 ½ cups buttermilk; 2 large eggs; 1 teaspoon vanilla extract; 3 tablespoons melted butter; Butter or oil for cooking; Optional toppings: fresh berries, syrup, whipped cream

Fluffy, golden, and layered with warm cinnamon and sweet vanilla, these Vanilla Cinnamon Buttermilk Pancakes are the ultimate cozy breakfast treat. Imagine a tall stack soaked in maple syrup and crowned with a handful of juicy berries. Whether you’re cooking up a weekend brunch or just want to brighten your morning, these pancakes deliver comfort and satisfaction in every bite.

The secret to their irresistible texture? Buttermilk. It gives them a light and airy interior with a subtle tang that perfectly complements the sweetness of vanilla and spice from cinnamon. These pancakes aren’t just tasty; they’re a comforting hug on a plate.

Why You’ll Love This Vanilla Cinnamon Buttermilk Pancakes

Super fluffy with crisp, golden edges
Infused with real vanilla and cinnamon for a warm, inviting flavor
Quick to mix and cook — perfect for busy mornings or lazy Sundays
A crowd-pleaser for both kids and adults
Great with endless toppings: berries, nuts, whipped cream, or classic syrup

Can I Use Store-Bought Buttermilk or Make My Own?

Absolutely! Store-bought buttermilk is convenient and gives reliable results. But if you don’t have it on hand, homemade buttermilk works just fine. Mix 1 tablespoon of lemon juice or white vinegar into 1 cup of whole milk. Let it sit for 5 minutes until slightly curdled. That tangy flavor is key to making pancakes tender and delicious.

Ingredients for the Vanilla Cinnamon Buttermilk Pancakes

To make these pancakes the fluffiest and most flavorful, every ingredient plays its part:

All-Purpose Flour – Forms the structure of the pancakes, making them sturdy yet soft.
Buttermilk – Adds tang and reacts with baking soda for lift.
Eggs – Help bind everything together and add richness.
Granulated Sugar – A touch of sweetness to balance the flavors.
Baking Powder & Baking Soda – Leavening agents for rise and fluffiness.
Salt – Enhances the sweet and warm tones.
Ground Cinnamon – Adds cozy spice.
Vanilla Extract – Brings out that classic warm, sweet aroma.
Melted Butter – Gives richness and golden edges.
Optional Toppings – Fresh berries, syrup, whipped cream, or a dusting of powdered sugar.

How To Make the Vanilla Cinnamon Buttermilk Pancakes

Step 1: Whisk the Dry Ingredients

In a large bowl, whisk together the flour, baking powder, baking soda, salt, sugar, and cinnamon until evenly mixed.

Step 2: Combine the Wet Ingredients

In a separate bowl, beat the eggs and stir in the buttermilk, vanilla extract, and melted butter.

Step 3: Mix It All Together

Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix—a few lumps are fine. Let the batter rest for 5-10 minutes for better fluffiness.

Step 4: Cook the Pancakes

Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil. Scoop 1/4 cup of batter for each pancake. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook another 1-2 minutes until golden.

Step 5: Serve and Stack

Serve warm with your favorite toppings like fresh berries, maple syrup, or even cinnamon sugar butter.

How to Store and Serve Vanilla Cinnamon Buttermilk Pancakes

These pancakes are best enjoyed fresh off the griddle, but leftovers store beautifully too. This recipe yields about 10 pancakes, serving 4 to 5 people generously.

To store: Let pancakes cool completely, then place in an airtight container or zip-top bag. Refrigerate for up to 3 days or freeze for up to 2 months.

To reheat: Warm in the toaster, oven, or microwave. They come back fluffy every time!