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VANILLA CINNAMON BUTTERMILK PANCAKES

Irresistibly Fluffy Vanilla Cinnamon Buttermilk Pancakes

These Vanilla Cinnamon Buttermilk Pancakes are fluffy delights that bring warmth and sweetness to your breakfast table.
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Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 30 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup all-purpose flour Gluten-free flour can be used for a gluten-free option.
  • 2 tablespoons sugar Can substitute with coconut sugar for a lower glycemic option.
  • 1 tablespoon baking powder Ensure it is fresh for best results.
  • 1/2 teaspoon baking soda Replace with baking powder if needed; adjust quantities accordingly.
  • 1 teaspoon ground cinnamon Can swap for nutmeg for a different spice profile.
  • 1/4 teaspoon salt Use sea salt for a more nuanced flavor.
  • 1 cup buttermilk Substitute with milk + 1 tbsp lemon juice or vinegar for homemade buttermilk.
  • 1 large egg A flax egg can be used for a vegan alternative.
  • 2 tablespoons melted butter Can use coconut oil for a dairy-free version.

Equipment

  • Mixing bowls
  • Whisk
  • spatula
  • nonstick skillet or griddle

Method
 

Step‑by‑Step Instructions for VANILLA CINNAMON BUTTERMILK PANCAKES
  1. In a large mixing bowl, whisk together 1 cup of all-purpose flour, 2 tablespoons of sugar, 1 tablespoon of baking powder, 1/2 teaspoon of baking soda, 1 teaspoon of ground cinnamon, and 1/4 teaspoon of salt.
  2. In a separate bowl, combine 1 cup of buttermilk, 1 large egg, 2 tablespoons of melted butter, and 1 teaspoon of vanilla extract. Whisk these together until smooth.
  3. Pour the wet mixture into the bowl with the dry ingredients, using a spatula to gently fold them together. Let the batter rest for about 5 minutes.
  4. Preheat a nonstick skillet or griddle over medium heat (about 350°F). Lightly grease the surface.
  5. Pour 1/4 cup of pancake batter onto the preheated skillet for each pancake. Cook until small bubbles begin to form on the surface and edges appear set, about 2-3 minutes.
  6. Carefully flip the pancakes using a spatula and cook for an additional 1-2 minutes on the other side, until they are golden brown.
  7. Transfer the pancakes to a plate and keep warm in a low oven (approximately 200°F) while cooking the rest.

Nutrition

Serving: 1pancakeCalories: 150kcalCarbohydrates: 22gProtein: 3gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 5gVitamin A: 500IUCalcium: 100mgIron: 1.5mg

Notes

These pancakes are best served warm, topped with your favorite syrup, fresh fruit, or a sprinkle of powdered sugar.

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