Forget those flat, rubbery breakfast discs you sometimes end up with! I’ve cracked the code to the weekend morning of your dreams. You know, the kind where the aroma of spice and sweetness fills the whole house? Mastering the perfect stack of **Vanilla Cinnamon Buttermilk Pancakes** takes just a tiny bit of technique, but trust me—the results are heavenly. I spent way too many mornings wrestling with batter that was either too thin or too leaden. Now? Mine practically float right off the griddle. It’s all about keeping things light and embracing the buttermilk magic!

Why You Will Love These Vanilla Cinnamon Buttermilk Pancakes

Honestly, I make these almost every Sunday now. They just hit differently than a standard mix. Here’s why I think you’ll be obsessed with this batch of **Vanilla Cinnamon Buttermilk Pancakes**:

They are insanely fluffy! Seriously, the baking powder and buttermilk work together to make them puff up like tiny pillows.
The flavor is just right—that warm hug from the cinnamon plays peek-a-boo with the bright vanilla note. It’s sophisticated but still comforting breakfast food.
Super quick to whip up—we’re talking less than 15 minutes of actual cooking time once the batter is ready.
We use real butter, so the edges get those perfect crispy brown spots that everyone fights over.
If you want to see what other fluffy treats I’ve perfected, check out my tips for extra fluffy lemon muffins! It uses a similar principle of not overworking your ingredients.

Essential Ingredients for Perfect Vanilla Cinnamon Buttermilk Pancakes

Getting the texture right starts right here, with what you pull out of the pantry. Don’t try to cheat this section—these measurements are what gives us those magical, light **Vanilla Cinnamon Buttermilk Pancakes**. If you’ve got these basics, you’re 90% of the way there!

1 1/2 cups all-purpose flour. Make sure it’s spooned into the measuring cup, not scooped!
3 1/2 teaspoons baking powder. This is our main fluff agent, so make sure it’s fresh, okay?
1 teaspoon salt. Just basic salt, but it balances all that sweetness.
1 tablespoon white sugar. Just enough to tenderize the crumb slightly.
1 1/4 cups buttermilk. This is non-negotiable for that tang and tenderness.
1 large egg. Room temperature is ideal, but honestly, straight from the fridge usually works fine for me.
3 tablespoons melted butter. Make sure this isn’t scorching hot, or you’ll cook your egg!
1 teaspoon vanilla extract. Get the good stuff here; it makes a huge difference in the flavor profile.
1/2 teaspoon ground cinnamon. This is our signature spice note swirling through the batter.

Ingredient Notes and Substitutions for Vanilla Cinnamon Buttermilk Pancakes

Okay, let’s talk buttermilk for a minute. It’s essential because its acidity reacts with the baking powder to create those beautiful air pockets, making our **Vanilla Cinnamon Buttermilk Pancakes** so light. If you realize you’re out, don’t panic and run to the store! You can whip up a quick substitute.

Just take your regular milk—whole milk is best—and measure out 1 1/4 cups. Then, stir in one tablespoon of white vinegar or fresh lemon juice. Let that sit on the counter for about five minutes until it slightly thickens and curdles a bit. It mimics buttermilk perfectly! If you’re interested in making your own dairy additions at home, sometimes I use this trick when I need something richer, like when I’m making heavy cream at home.

Also, check your baking powder! If it’s old, your pancakes will be sad and flat. I always test mine by dropping a little into hot water; if it fizzes up immediately, it’s good to go for these beautiful pancakes.

Step-by-Step Instructions for Vanilla Cinnamon Buttermilk Pancakes

Now for the fun part! While the ingredients are simple, the technique to getting those lofty **Vanilla Cinnamon Buttermilk Pancakes** is really all about minimizing gluten development. You know my stance: do not overmix! It takes just a tiny bit of technique, but trust me—the results are heavenly. I spent way too many mornings wrestling with batter that was either too thin or too leaden. Now? Mine practically float right off the griddle. It’s all about keeping things light and embracing the buttermilk magic!

Mixing the Dry and Wet Components

First things first: separation! Grab your biggest bowl for the dry stuff. Whisk the flour, baking powder, salt, and white sugar together really well. We want everything evenly distributed before the wet ingredients show up. Next, in a separate, smaller bowl—don’t use a huge bowl, it’s just wasteful—whisk your buttermilk, the egg, the melted butter, and that lovely vanilla extract. Make sure the egg is broken up nicely in the liquid mix.

The Secret to Fluffy Vanilla Cinnamon Buttermilk Pancakes: Combining Batter

Pour that whole wet mixture right into the bowl holding your dry ingredients. Now, grab a spoon or a whisk, but use it gently! Mix until the flour streaks have mostly disappeared. Seriously, stop mixing when you still see some little lumps—that’s critical for light **Vanilla Cinnamon Buttermilk Pancakes**! If you mix until it’s perfectly smooth, you get tough pancakes, and we absolutely don’t want that. Once it’s *just* combined, gently fold in that gorgeous ground cinnamon. Then, here’s an extra trick: let this batter hang out on the counter for about five minutes. It gives the baking powder a head start, leading to an incredible rise, almost like when I make my fluffy homemade donuts!

Griddling Your Vanilla Cinnamon Buttermilk Pancakes

Time to heat things up! I use a nice heavy skillet or a flat griddle and treat it over medium-high heat. You want it hot enough that a drop of water sizzles right away, but not smoking. Lightly grease it—I use a little butter melted on a paper towel to wipe the surface clean. Scoop out about a quarter cup of batter for each of your **Vanilla Cinnamon Buttermilk Pancakes**. Now, watch them carefully! When you see lots of bubbles forming on the surface and the edges look dry and set, that’s your moment. Flip fast! Cook the second side for just another minute or two until it’s beautifully golden brown. They cook so fast once flipped!

Tips for Achieving Expert-Level Vanilla Cinnamon Buttermilk Pancakes

Okay, you’ve mixed it gently, you let it rest—but how do you go from ‘good’ pancakes to the kind people rave about? It comes down to two more things that I always check when I’m making my **Vanilla Cinnamon Buttermilk Pancakes**. Temperature control is huge, and you absolutely cannot skip the rest period.

First, about that griddle temperature. Medium-high sounds right, but every stove is different! If your first pancake burns instantly, the heat is too high. If it takes forever and the pancake spreads out into a sad, huge disc, it’s too low. I always test the pan temperature by waiting for the batter to sizzle immediately upon contact. If you’re cooking a big stack, you might need to nudge the heat down slightly after the first couple of rounds, because that large pan retains a lot of warmth. You want consistent, even browning.

Second, that five-minute batter rest? It’s not just for looks! It lets the baking powder really get going and allows the flour to fully hydrate, which keeps those **Vanilla Cinnamon Buttermilk Pancakes** from being dense. If you can stand it, let it rest for ten minutes! It’s almost like letting bread dough proof, just for a much shorter time. Think of it as mandatory downtime.

Grab a clean spatula for flipping—don’t use one that’s been used to grease the pan, or you’ll smear grease onto the top of the pancake before it sets. A quick, confident flip is key for that professional look. If you’re looking for other morning bakes that require just a little mindful patience, you might enjoy my recipe for quick oat bread!

Serving Suggestions for Your Vanilla Cinnamon Buttermilk Pancakes

Okay, the griddle is clear and you have a beautiful tower of warm, spiced pancakes sitting on your plate. What now? This is where you get to accessorize! While these flavorful stacks are amazing all on their own, a good topping just elevates the whole experience from great breakfast to absolute indulgence.

First, the absolute must-have is maple syrup. Seriously, don’t even think about reaching for that fake stuff! Real maple syrup poured slowly over those cinnamon pockets is pure magic. I love watching it seep down the sides. If you want to get fancy, instead of plain butter, use a little dollop of compound butter—maybe mix some orange zest or brown sugar right into soft butter before serving.

For fruit, fresh berries are always my go-to because they don’t make the pancakes soggy. Toss some sliced bananas on top, or better yet, warm up some frozen berries in a tiny saucepan with a splash of water and a spoonful of sugar until they create their own thin sauce. They pair so perfectly with the vanilla!

If you want something seriously decadent, you need to top it with something fluffy. I’ve been obsessed lately with making my own strawberry whipped cream, which you can totally whip up in about five minutes if you use frozen strawberries! That pink cream on top of the cinnamon-flecked pancake? It’s a showstopper, but honestly, even plain whipped cream works wonders. Just make sure whatever you choose is added right before eating so your beautiful pancakes don’t wilt!

Storage and Reheating Vanilla Cinnamon Buttermilk Pancakes

If you’ve managed to have leftover **Vanilla Cinnamon Buttermilk Pancakes**—which is a huge accomplishment because my family destroys the first batch—you’ll be happy to know they keep really well! Nobody wants dry, sad pancakes the next day, so we have to handle storage carefully to maintain that lovely fluffiness.

First, the cooling step is vital. You absolutely must let them cool completely before you try to store them, otherwise, you’re trapping steam, and steam means sogginess. Lay them out on a wire rack for about 20 minutes until they come to room temperature. Once they are totally cool, you can stack them up in an airtight container. Don’t just toss them in a Ziploc bag; the container keeps them from getting squished.

When it comes to reheating those **Vanilla Cinnamon Buttermilk Pancakes**, I have two favorite methods depending on how much time I have. If I’m rushing out the door while making dinner for the next morning (it happens!), the toaster is your best friend. Pop one or two slices in the toaster on a low setting—you don’t want it too high or it will burn the edges before the middle warms up. It brings back that fresh-off-the-griddle crisp texture!

If I have a minute to sit down, I go for the classic microwave method, but you need one little cheat to keep them from turning rubbery. Place the stack of **Vanilla Cinnamon Buttermilk Pancakes** on a microwave-safe plate. Then, place a tiny, damp paper towel right on top of the stack. Don’t soak the towel, just make sure it’s damp! Microwave for about 15 to 20 seconds total for a stack of two. The steam from the towel locks in just enough moisture to revive them beautifully. They won’t be as crisp as the toaster method, but they are warm, soft, and ready for syrup in seconds!

Frequently Asked Questions About Vanilla Cinnamon Buttermilk Pancakes

I always get questions about these **Vanilla Cinnamon Buttermilk Pancakes**, mostly because everyone wants to know the trick to getting them *this* fluffy at home. Here are the things folks ask me most often when they’re getting ready to mix up their first batch!

Can I use regular milk instead of buttermilk in these Vanilla Cinnamon Buttermilk Pancakes?

Yes, you absolutely can! Buttermilk really is my preference because it adds that classic tang and helps them rise beautifully. Remember what I said earlier about the substitution? If you’re using regular milk—whole milk gives you the best results, by the way—just mix 1 1/4 cups of milk with 1 tablespoon of white vinegar or lemon juice. Let that sit for five minutes until it looks a little chunky. That’s your buttermilk substitute, and it works perfectly for making these **Vanilla Cinnamon Buttermilk Pancakes** tender!

How do I keep my Vanilla Cinnamon Buttermilk Pancakes warm while cooking the whole batch?

This is such a smart question because the first few are always gone before the last one is even done cooking! The best way to manage a massive stack of **Vanilla Cinnamon Buttermilk Pancakes** is to use your oven as a warming drawer. Preheat your oven to the absolute lowest setting it can manage—usually around 200°F (95°C), or even lower if you can. Lay a wire cooling rack on a baking sheet, and as soon as each pancake is finished on the griddle, place it directly on that rack in the oven. The wire rack prevents the bottoms from sweating and getting soggy. They stay perfectly warm and fluffy until you’re ready to serve the whole beautiful tower. It’s a trick I learned when making large holiday breakfasts—it’s way less stressful than cooking them all in one go! We don’t want any sad, cold pancakes waiting around for the rest of the crowd.

If you’re interested in other breakfast make-ahead strategies, my recipe for keto taco casserole is surprisingly great for prepping ahead of time, though conceptually very different from pancakes!

Estimated Nutritional Profile for Vanilla Cinnamon Buttermilk Pancakes

I always get asked about the macros when I post pictures of these stacks, and that’s fair enough! While I’m focused way more on flavor and fluffiness than counting every last calorie, I always calculate a general estimate so you know what you’re looking at for a standard serving. Remember, these numbers are just a guideline, okay? They’re based on using standard, whole ingredients and don’t account for what you pour on top—so if you douse it in butter and syrup, the numbers will definitely jump!

For two medium **Vanilla Cinnamon Buttermilk Pancakes** (which is the serving size I used for these calculations), here is what you can generally expect:

Serving Size: 2 pancakes
Calories: About 250
Fat: Around 9 grams
Carbohydrates: Roughly 35 grams
Protein: About 8 grams
Sugar: Just 6 grams in the batter itself—win!

I’ve tried to keep the ingredients simple and high-quality specifically so we aren’t loading up on unnecessary things. That 8 grams of protein is great for starting your day, too! You can find the full breakdown in the recipe card if you want to dive deep into things like cholesterol or sodium, but honestly, if you’re following this recipe through, you’re getting a wonderfully balanced breakfast.

Just keep in mind, these estimates are based on using regular all-purpose flour and whole buttermilk. If you swap for a whole wheat flour or use low-fat milk as a substitute, those numbers will shift a bit! I always encourage you to use high-quality butter, though—it makes the flavor worth every single calorie!

Share Your Perfect Vanilla Cinnamon Buttermilk Pancakes Experience

Wow, we made it! You’ve got the secret recipe, you know the mixing order, and you know how to spot that perfect bubble for flipping. Now, the last step is the very best one: telling me how they turned out! I absolutely love hearing from you guys when you try my recipes, especially simple morning favorites like these **Vanilla Cinnamon Buttermilk Pancakes**.

Did you find that five-minute rest made a huge difference? Are you a plain-syrup kind of person, or did you branch out and try that strawberry whipped cream I mentioned? Please drop a rating below—five stars is always appreciated, but I want to hear what worked best for your griddle!

If anything was confusing, or if you tried a substitution that worked brilliantly (maybe you used almond milk instead of the buttermilk trick?), don’t keep that secret to yourself! Hop down into the comments and let’s chat about flavor balance and fluffiness. Your feedback helps make this recipe better for every cook who lands here looking for the best breakfast.

If you need to reach out directly for anything, you can always find a contact form over on my contact page, but usually, the comments section is the best place for quick recipe advice!

Vanilla Cinnamon Buttermilk Pancakes

Author: memorecipes.com
Total Time: 25 min
Yield: 6 servings 1x
Diet: Vegetarian

Print Recipe

Description

A recipe for light and fluffy pancakes flavored with vanilla and cinnamon.

Ingredients

Scale

1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 1/4 cups buttermilk
1 egg
3 tablespoons melted butter
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon

Instructions

Combine flour, baking powder, salt, and sugar in a large bowl.
Whisk buttermilk, egg, melted butter, and vanilla extract in a separate bowl.
Pour the wet ingredients into the dry ingredients. Mix until just combined; do not overmix.
Stir in the ground cinnamon.
Heat a lightly oiled griddle or frying pan over medium-high heat.
Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
Cook until bubbles appear on the surface and the edges look set, about 2-3 minutes.
Flip and cook until the other side is golden brown, about 1-2 minutes more.
Serve warm.

Notes

For extra fluffiness, let the batter rest for 5 minutes before cooking.
Use real maple syrup for serving.

Prep Time: 10 min
Cook Time: 15 min
Category: Breakfast
Method: Griddling
Cuisine: American

Nutrition

Serving Size: 2 pancakes
Calories: 250
Sugar: 6
Sodium: 450
Fat: 9
Saturated Fat: 5
Unsaturated Fat: 4
Trans Fat: 0
Carbohydrates: 35
Fiber: 1
Protein: 8
Cholesterol: 50

Keywords: pancakes, buttermilk, vanilla, cinnamon, breakfast, griddle