Dessert

Vanilla Cinnamon Buttermilk Pancakes Recipe

ByElara Stone October 18, 2025October 18, 2025

Introduction

Start your morning with these fluffy vanilla cinnamon buttermilk pancakes that are bursting with warm spices and sweet vanilla flavor. They’re easy to make and perfect for a cozy breakfast or weekend brunch.

A stack of four thick, fluffy pancakes with a golden-brown top layer sits in the center of a white plate, drizzled with amber syrup that flows down the sides and pools on the plate. There is a sprinkle of white powdered sugar on the pancakes, topped with a small mound of brown sugar in the middle. To the side, three cinnamon sticks tied together with string rest on the plate. The plate is placed on a beige cloth with red stitching over a white marbled surface. In the background, there's another white plate with a smaller stack of pancakes and a dark bowl with a wooden spoon inside. 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 evenly combined.
Step 2: In another bowl, whisk the buttermilk, egg, melted butter, and vanilla extract until smooth.
Step 3: Gently pour the wet ingredients into the dry ingredients and stir until just combined. It’s okay if the batter is a little lumpy. Let the batter rest for 5 minutes to help the pancakes become extra fluffy.
Step 4: Heat a nonstick skillet or griddle over medium heat and brush with a little melted butter.
Step 5: Pour about ¼ cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes.
Step 6: Flip the pancakes and cook for another 1–2 minutes until golden brown and cooked through.
Step 7: Serve the pancakes warm with your favorite toppings such as maple syrup, fresh fruit, or whipped cream.

Tips & Variations

For dairy-free pancakes, substitute the buttermilk with almond milk mixed with 1 tablespoon lemon juice or vinegar and let sit for 5 minutes.
Add a handful of fresh blueberries or chocolate chips to the batter for a tasty twist.
Make sure not to overmix the batter to keep the pancakes light and fluffy.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a toaster or microwave to preserve their texture. You can also freeze them for up to 1 month; thaw before reheating.

How to Serve

A stack of four thick, golden brown pancakes sits in the center of a white plate. Each pancake shows a soft, fluffy texture with slightly darker edges. Amber syrup gently pours down the sides, pooling at the base with a shiny, sticky look. A small pile of light brown sugar and a dusting of white powdered sugar rest on top. To the right of the stack, three cinnamon sticks tied with a simple string lean gently against the pancakes. The plate rests on a beige cloth with red stitched accents, all placed on a white marbled surface. In the background, another white plate holds a smaller stack of pancakes with powdered sugar, slightly out of focus. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can substitute regular milk mixed with 1 tablespoon of lemon juice or vinegar per cup. Let it sit for 5 minutes to curdle before using to mimic buttermilk’s acidity.

What makes these pancakes fluffy?

The combination of baking powder, baking soda, and the acidity from the buttermilk creates a tender, fluffy texture. Letting the batter rest before cooking also helps develop fluffiness.