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VANILLA CINNAMON BUTTERMILK PANCAKES

Fluffy Vanilla Cinnamon Buttermilk Pancakes for Cozy Mornings

Indulge in fluffy vanilla cinnamon buttermilk pancakes that are the perfect comfort food for cozy mornings.
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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: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Batter Ingredients
  • 1 cup All-purpose flour Can use gluten-free flour for a lighter option
  • 2 tablespoons Sugar Honey or maple syrup can be used as healthier alternatives
  • 2 teaspoons Baking powder Check freshness for the best rise
  • 1 teaspoon Baking soda Can use more baking powder if you run out
  • 1 teaspoon Ground cinnamon A pinch of nutmeg adds flavor if desired
  • 1/2 teaspoon Salt Essential for well-balanced flavor
  • 1 cup Buttermilk Can substitute with 1 cup milk + 1 tablespoon lemon juice or vinegar
  • 1 large Egg For a vegan option, use a flax egg
  • 3 tablespoons Melted butter Coconut oil is a dairy-free substitute
  • 1 teaspoon Vanilla extract Vanilla bean paste is an alternative
Serving Ingredients
  • 1/4 cup Maple syrup Classic topping
  • 1 cup Fresh berries Blueberries and strawberries recommended
  • 1 cup Whipped cream Optional for serving
  • 2 tablespoons Cinnamon sugar Finishing touch for added crunch

Equipment

  • Mixing bowl
  • Whisk
  • Skillet or griddle
  • spatula

Method
 

Steps to Prepare
  1. In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, ground cinnamon, and salt until well combined.
  2. In a separate bowl, mix the buttermilk, egg, melted butter, and vanilla extract until smooth.
  3. Gently pour the wet ingredients into the dry ingredients and stir until just combined, leaving some lumps.
  4. Allow the batter to rest for 5 minutes at room temperature.
  5. Preheat a nonstick skillet or griddle over medium heat and add a small pat of butter.
  6. Pour 1/4 cup of batter onto the skillet for each pancake and cook for 2-3 minutes until bubbles form.
  7. Flip the pancakes and cook for an additional 1-2 minutes until golden brown.
  8. Remove from the skillet, serve warm with your favorite toppings.

Nutrition

Serving: 1pancakeCalories: 200kcalCarbohydrates: 30gProtein: 5gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 5gVitamin A: 250IUVitamin C: 1mgCalcium: 120mgIron: 1mg

Notes

These pancakes can be served with various toppings and are a crowd favorite for any occasion. Leftovers can be stored in the fridge for up to 3 days or frozen for up to 3 months.

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