Description
Enjoy a stack of fluffy vanilla cinnamon buttermilk pancakes, a comforting and easy breakfast recipe perfect for cozy mornings. These pancakes are infused with warm hints of vanilla and cinnamon, offering a delightful flavor and airy texture.
Ingredients
Scale
- 1 cup All-purpose flour
- 2 tablespoons Sugar
- 1 tablespoon Baking powder
- 1/2 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 1 pinch Salt
- 1 cup Buttermilk
- 1 large Egg
- 2 tablespoons Melted butter
- 1 teaspoon Vanilla extract
Instructions
- In a large mixing bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, cinnamon, and salt.
- In a separate bowl, mix wet ingredients: buttermilk, egg, melted butter, and vanilla extract until well combined.
- Pour wet ingredients into dry mixture, stirring until just combined. Let the batter rest for about 5 minutes.
- Heat a nonstick skillet over medium heat and grease lightly. Ensure it’s ready when drops of water sizzle.
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form and edges look set, then flip.
- Serve pancakes warm with maple syrup, fresh berries, or powdered sugar.
Notes
- For best results, avoid overmixing and ensure the skillet is adequately heated before cooking pancakes.
- Store leftover pancakes in an airtight container in the fridge for up to 3 days, layering parchment paper between each pancake to prevent sticking.
- To freeze, lay cooked pancakes in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag with parchment paper between them. Freeze for up to 2 months.
- If the batter seems too thick, mix in a tablespoon or two of additional buttermilk or milk.
- These pancakes contain common allergens like eggs and dairy. Consider alternative ingredients for allergies.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-fried
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 150 kcal
- Sugar: 3 g
- Sodium: 200 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 30 mg