Dessert

Vanilla Cinnamon Buttermilk Pancakes Recipe

ByGabriel Langdon January 16, 2026January 16, 2026

Introduction

These Vanilla Cinnamon Buttermilk Pancakes offer a comforting twist on a classic breakfast favorite. Light, fluffy, and infused with warm vanilla and cinnamon flavors, they make each bite feel like a cozy morning treat. Perfect for a relaxing weekend brunch or a delightful breakfast-for-dinner option.

A stack of four thick, fluffy pancakes with a golden brown top layer sits in the center of a white plate placed on a white marbled surface. The pancakes have a soft, light beige color with slight browning around the edges, showing their cooked texture. On top of the stack, a small amount of cinnamon sugar is sprinkled, adding a light brown contrast. Golden syrup slowly drips down the sides of the pancakes, pooling around the base in a shiny amber color. Beside the stack on the plate are three cinnamon sticks tied together with a piece of twine, adding a rustic touch. The overall setting looks warm and inviting with soft lighting highlighting the fluffy texture of the pancakes. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon salt
1 cup buttermilk
1 large egg
2 tablespoons melted butter (plus more for cooking)
1 teaspoon vanilla extract

Instructions

Step 1: In a bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt until well combined.
Step 2: In another bowl, whisk the buttermilk, egg, melted butter, and vanilla extract until smooth.
Step 3: Gently fold the wet ingredients into the dry ingredients until just combined. It’s okay if the batter is a little lumpy; do not overmix.
Step 4: Let the batter rest for 5 minutes to help the pancakes become extra fluffy.
Step 5: Heat a nonstick skillet or griddle over medium heat and lightly butter the surface.
Step 6: Pour about ¼ cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2 to 3 minutes.
Step 7: Flip the pancakes and cook for another 1 to 2 minutes, until golden brown and cooked through.
Step 8: Serve warm with your favorite toppings.

Tips & Variations

Don’t overmix the batter to avoid dense pancakes; a few lumps are fine.
Letting the batter rest activates the leavening agents, making pancakes fluffier.
Keep cooked pancakes warm in a 200°F (90°C) oven while finishing the batch.
If you don’t have buttermilk, mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let it sit for 5 minutes.
Add blueberries, chopped pecans, or a swirl of cinnamon sugar to the batter for extra flavor.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. To reheat, warm them in a toaster or oven until hot. Avoid microwaving as it can make them soggy. For longer storage, freeze pancakes separated by parchment paper in a freezer bag for up to 1 month; reheat from frozen in a toaster or oven.

How to Serve

A stack of four thick, fluffy pancakes sits in the center of a white plate on a white marbled surface. The pancakes have a golden-brown top with a dusting of powdered sugar and a small pile of cinnamon sugar in the middle. Rich amber syrup drips slowly down the sides and pools around the base, adding a glossy texture. To the side of the pancakes, there are three cinnamon sticks tied with twine, resting against the stack. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these pancakes dairy-free?

Yes, substitute the buttermilk with a dairy-free milk mixed with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes. Use a plant-based butter or oil for cooking and in the batter.

How can I keep pancakes from turning soggy when storing?

Cool pancakes completely before storing and use an airtight container. Reheat in a toaster or oven rather than the microwave to keep them crisp and prevent sogginess.