Name: Vanilla Cinnamon Buttermilk Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 ½ cups all-purpose flour; 2 teaspoons baking powder; ½ teaspoon baking soda; 2 tablespoons granulated sugar; ½ teaspoon salt; 1 teaspoon ground cinnamon; 1 ¼ cups buttermilk; 1 large egg; 1 ½ teaspoons vanilla extract; 3 tablespoons melted butter (plus more for cooking)

Stacked high and golden brown, Vanilla Cinnamon Buttermilk Pancakes are the kind of breakfast that makes you want to slow down and savor every single bite. Fluffy and tender with just the right balance of warm cinnamon and smooth vanilla, these pancakes are made for slow weekend mornings and brunches that feel a little special. With a dusting of powdered sugar and a generous pour of maple syrup, this cozy stack is both nostalgic and irresistible.

What makes these pancakes extra crave-worthy is the tangy buttermilk that gives them their signature fluff, along with a buttery crisp edge that forms perfectly on a hot skillet. The subtle sweetness from vanilla and a touch of spice from ground cinnamon elevate this classic breakfast favorite into something you’ll want to make again and again.

What Kind of Buttermilk Should I Use?

Full-fat cultured buttermilk is ideal for the fluffiest pancakes, but low-fat will still give a good rise. If you’re in a pinch, you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of whole milk. Let it sit for 5–10 minutes until it curdles slightly—voila, instant buttermilk!

Ingredients for the Vanilla Cinnamon Buttermilk Pancakes

All-purpose flour – This gives the pancakes structure and a soft, cakey texture.

Baking powder + baking soda – These leavening agents work together to create light, airy pancakes.

Granulated sugar – A little sugar adds just enough sweetness to balance the cinnamon and buttermilk.

Salt – Enhances flavor and keeps the sweetness from overpowering.

Ground cinnamon – Adds warm spice and pairs beautifully with vanilla.

Buttermilk – The tangy acidity reacts with baking soda to give an extra rise and a subtle tang.

Egg – Provides richness and helps bind the ingredients.

Vanilla extract – Infuses every bite with smooth, aromatic sweetness.

Melted butter – Adds richness and helps achieve those irresistible crispy edges.

How To Make the Vanilla Cinnamon Buttermilk Pancakes

Step 1: Mix the Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, sugar, salt, and cinnamon. Mixing these dry ingredients well ensures even distribution of the leavening agents and spices.

Step 2: Combine the Wet Ingredients

In a separate bowl, whisk together the buttermilk, egg, vanilla extract, and melted butter. The melted butter will slightly thicken the mixture, which helps coat the flour evenly.

Step 3: Bring It All Together

Pour the wet ingredients into the bowl of dry ingredients. Stir gently using a spatula or wooden spoon—only until just combined. It’s okay if there are a few lumps. Overmixing will lead to tough pancakes.

Step 4: Heat the Skillet or Griddle

Place a nonstick skillet or griddle over medium heat. Lightly grease it with butter or cooking spray. Let it get hot enough that a drop of water sizzles on contact.

Step 5: Cook the Pancakes

Scoop about 1/4 cup of batter onto the skillet for each pancake. Cook for 2–3 minutes, until bubbles form on the surface and the edges look set. Flip and cook another 1–2 minutes until golden brown.

Step 6: Serve Warm

Stack the pancakes high, top with a pat of butter, drizzle with maple syrup, and finish with a sprinkle of powdered sugar or a dash more cinnamon if you like. Serve immediately while warm and fluffy.

How to Serve and Store These Pancakes

These Vanilla Cinnamon Buttermilk Pancakes are best served straight off the griddle when they’re still warm, soft, and slightly crispy around the edges. Top them with softened butter, a drizzle of maple syrup, and a light dusting of powdered sugar for a classic finish. Want to add a twist? Try topping them with fresh berries, a dollop of whipped cream, or even a spoonful of cinnamon apples.

To store leftovers, let the pancakes cool completely, then place them in an airtight container with parchment paper between each layer. They’ll keep in the fridge for up to 3 days or in the freezer for up to 2 months. Reheat in a toaster or skillet to bring back that golden exterior.

Frequently Asked Questions

What’s the secret to super fluffy pancakes?

Using buttermilk and not overmixing the batter are two major keys. Also, let the batter rest for about 5–10 minutes before cooking to allow the leavening to activate.

Can I use whole wheat flour instead of all-purpose?

Yes, but the pancakes will be a bit denser. You might want to use half whole wheat and half all-purpose for a lighter result.

Can I make the batter the night before?

It’s best to make pancake batter fresh, but you can mix the dry ingredients ahead of time and combine with wet ingredients in the morning. If you do refrigerate the batter overnight, give it a gentle stir before using.

How do I keep pancakes warm while cooking in batches?

Preheat your oven to 200°F and place cooked pancakes on a baking sheet in a single layer to keep them warm without drying them out.

Can I make these dairy-free?

Yes! Use a plant-based milk mixed with lemon juice in place of buttermilk, and swap the butter for a dairy-free alternative. Flavor may vary slightly but they’ll still be delicious.