Imagine waking up on a lazy Sunday morning, the sun peeking through your window, and the aroma of warm vanilla cinnamon buttermilk pancakes wafting through the air. Your stomach rumbles in anticipation as you think about that first fluffy bite, drizzled with maple syrup and topped with fresh berries. tasty pancake tacos It’s the kind of breakfast that makes you want to throw a dance party in your kitchen, complete with pancake flipping and maybe even a little too much enthusiasm for syrup.
Jump to:
- <strong>Essential Ingredients</strong>
- <strong>Let’s Make It Together</strong>
- <strong>Perfecting the Cooking Process</strong>
- <strong>Add Your Touch</strong>
- <strong>Storing & Reheating</strong>
- <strong>FAQ</strong>
- Can I use almond milk instead of buttermilk?
- How can I make these pancakes gluten-free?
- What toppings pair best with vanilla cinnamon buttermilk pancakes?
- 📖 Recipe Card
Now, let me take you back to one of those mornings when I attempted to whip up these delightful pancakes. My friends were convinced I was a culinary genius after just one batch, but little did they know it took several pancake disasters before achieving pancake perfection. savory eggplant rollatini Today, I’m sharing my secret recipe for vanilla cinnamon buttermilk pancakes that will have everyone thinking you’re a breakfast wizard!
[info_box title=”Why You’ll Love This Recipe”] These vanilla cinnamon buttermilk pancakes are incredibly easy to make, perfect for lazy weekends or surprise guests. Their delightful flavor profile combines comforting vanilla and warm cinnamon for a delicious treat. Visually stunning with a golden-brown hue and fluffy texture, they look as good as they taste. Versatile enough to pair with fruits, nuts, or chocolate chips, they cater to everyone’s taste buds! [/info_box]
I remember my brother’s face lighting up when I served him these pancakes for the first time; he declared them “life-changing.”
Essential Ingredients
Here’s what you’ll need to make this delicious dish: crispy air fryer tostones.
All-Purpose Flour: Use high-quality flour for the best texture; it makes a huge difference in fluffiness.
Granulated Sugar: This sweet addition balances the spices beautifully; adjust based on your sweet tooth.
Baking Powder: Fresh baking powder is key; check its potency by adding it to water—if it fizzes, it’s good!
Baking Soda: A pinch adds extra fluffiness; ensure it’s not expired for maximum rise.
Salt: A small amount enhances flavors; don’t skip it unless you’re trying to keep things bland.
Cinnamon Powder: Ground cinnamon adds warmth and depth; feel free to add more if you love that cozy spice.
Buttermilk: For tangy richness and tenderness; if unavailable, mix milk with vinegar as a substitute.
Large Eggs: Eggs bind everything together perfectly; use room temperature eggs for better mixing.
Vanilla Extract: Pure vanilla extract enhances flavor dramatically; avoid imitation when possible for quality taste.
Butter (for cooking): Use unsalted butter for frying; it adds a rich flavor while preventing sticking.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make It Together
Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon until well combined. The mixture should look light and fluffy.
Create Wet Mixture: In another bowl, whisk together buttermilk, eggs, and vanilla extract until smooth. You can almost smell the magic happening here.
Combine Mixtures: Slowly pour the wet mixture into the dry ingredients while gently folding until just combined—lumps are okay! Overmixing leads to dense pancakes.
Heat Your Pan: Preheat a non-stick skillet or griddle over medium heat until hot. Add a pat of butter and let it melt evenly across the surface.
Scoop Batter: Using a ladle or measuring cup, pour about 1/4 cup of batter onto the skillet. Cook until bubbles form on top and edges look set—this usually takes 2-3 minutes.
Flip and Finish: Carefully flip each pancake using a spatula. Cook for another 1-2 minutes until golden brown on both sides. Repeat with remaining batter!
Serve these beauties warm with maple syrup or your favorite toppings like berries or whipped cream. Enjoy every heavenly bite!
[info_box title=”You Must Know”] These vanilla cinnamon buttermilk pancakes are fluffy and aromatic, perfect for a weekend brunch. The combination of warm spices and rich buttermilk creates a delightful flavor that dances on your taste buds. Ensure you have all ingredients prepped for an effortless cooking experience. [/info_box]
Perfecting the Cooking Process
To make the best vanilla cinnamon buttermilk pancakes, start by mixing dry ingredients first, then add wet ones. Heat the skillet while preparing your batter for consistent cooking. For more inspiration, check out this Cheesy Chicken Parm Soup recipe.
Add Your Touch
Feel free to swap in maple syrup for sugar or add chocolate chips to create a decadent treat. Fresh fruits like blueberries can offer a refreshing twist too.
Storing & Reheating
Store leftover pancakes in an airtight container in the fridge for up to three days. Reheat them in a toaster or microwave for a quick breakfast fix.
[info_box title=”Chef’s Helpful Tips”] For perfectly fluffy pancakes, don’t overmix the batter; lumps are okay! Letting the batter rest for a few minutes enhances fluffiness. Always preheat your skillet to avoid uneven cooking and ensure that golden brown finish! [/info_box]
When I made these pancakes for my family’s Sunday brunch, I was met with delightfully surprised faces and requests for seconds – which is always a winning moment in my kitchen!
FAQ
Can I use almond milk instead of buttermilk?
Yes, almond milk works well; just add a splash of vinegar to mimic buttermilk.
How can I make these pancakes gluten-free?
Substitute all-purpose flour with a 1: 1 gluten-free flour blend for great results.
What toppings pair best with vanilla cinnamon buttermilk pancakes?
Fresh berries, whipped cream, or maple syrup make delightful toppings that enhance flavor. fresh vegetable pasta salad.
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
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Vanilla Cinnamon Buttermilk Pancakes
- Total Time: 25 minutes
- Yield: Approximately 4 servings (about four pancakes) 1x
Description
Start your day with these fluffy vanilla cinnamon buttermilk pancakes, perfect for lazy weekends or a special brunch. With a delightful fusion of warm cinnamon and rich vanilla, each bite is a comforting treat that pairs beautifully with maple syrup and fresh berries. These pancakes are easy to make, ensuring you can whip them up effortlessly—even on busy mornings. Enjoy a stack of these delicious pancakes that will impress family and friends alike!
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup buttermilk (or milk + 1 tablespoon vinegar)
- 1 large egg (room temperature)
- 1 teaspoon pure vanilla extract
- 2 tablespoons unsalted butter (for cooking)
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon until well combined.
- In another bowl, mix buttermilk, egg, and vanilla extract until smooth.
- Gently fold the wet mixture into the dry ingredients until just combined; do not overmix.
- Preheat a non-stick skillet over medium heat. Melt a pat of butter in the skillet.
- Pour about 1/4 cup of batter onto the skillet and cook until bubbles form on top (2-3 minutes).
- Flip the pancake and cook for another 1-2 minutes until golden brown. Repeat with remaining batter.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 160
- Sugar: 4g
- Sodium: 320mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 40mg
