If you’re in the mood for a stack of truly memorable pancakes, you’ve come to the right kitchen. These VANILLA CINNAMON BUTTERMILK PANCAKES are a cozy, aromatic celebration of breakfast at its finest. Each tender bite delivers that perfect harmony of rich vanilla, warm cinnamon, and the pillowy tang of buttermilk—a trifecta of flavors that instantly turns any morning into a special occasion. Whether you drizzle them with syrup, top them with fruit, or simply savor them as they are, this recipe is one you’ll reach for again and again.

VANILLA CINNAMON BUTTERMILK PANCAKES Recipe - Recipe Image

Ingredients You’ll Need

One of the best things about these pancakes is how a handful of pantry staples come together to create such magic. Each ingredient has a purpose, unlocking fluffy, flavorful pancakes that are impossible to resist.

All-purpose flour: The base for a light, tender crumb that soaks up syrup beautifully.
Sugar: Adds gentle sweetness, balancing the tang of the buttermilk and rounding out every bite.
Baking powder: Gives your pancakes their signature rise and irresistible fluffiness.
Baking soda: Works alongside buttermilk to create extra lift and a tender texture.
Ground cinnamon: Infuses warmth and coziness—absolutely essential for those signature VANILLA CINNAMON BUTTERMILK PANCAKES vibes.
Salt: A tiny pinch makes all the other flavors pop for a well-balanced stack.
Buttermilk: The secret weapon for moist, tangy pancakes that are never dry or heavy.
Large egg: Helps bind everything together, adding richness and golden color.
Melted butter (plus more for the skillet): Provides richness and a golden edge—plus, nothing beats that buttery finish.
Vanilla extract: The star that brings sweetness and depth, tying the cinnamon into a dreamy, aromatic package.

How to Make VANILLA CINNAMON BUTTERMILK PANCAKES

Step 1: Mix Your Dry Ingredients

In a large mixing bowl, whisk together your flour, sugar, baking powder, baking soda, ground cinnamon, and salt. Give it a good stir to make sure everything is evenly combined—this step matters, since it means even flavor and rise in every pancake.

Step 2: Prepare the Wet Ingredients

In another bowl (or a large measuring cup if you prefer easy pouring), whisk up the buttermilk, egg, melted butter, and vanilla extract. The buttermilk and vanilla are what make these pancakes so aromatic and moist, so don’t skip the real stuff if possible!

Step 3: Bring It All Together

Pour the wet mixture over the dry ingredients and gently stir. Here’s where pancake magic happens: mix until just combined and don’t worry about a few lumps—they’ll disappear during cooking, and overstirring can make your pancakes tough instead of pillowy-soft. Let the batter sit for about 5 minutes, giving it time to get extra fluffy.

Step 4: Cook the Pancakes

Heat a nonstick skillet or griddle over medium heat and brush it with a little extra melted butter. For each pancake, pour about 1/4 cup of batter onto the pan. When bubbles form on top and the edges look set—usually after 2 to 3 minutes—it’s time to flip. Cook for another 1 to 2 minutes, until golden brown and cooked through. Repeat with the rest of the batter, adding more butter to the skillet as needed.

Step 5: Serve Warm and Enjoy

Stack your pancakes high while still warm. There’s nothing like the first bite into these VANILLA CINNAMON BUTTERMILK PANCAKES when the steam is curling up and the aroma fills your kitchen. Get creative with your favorite toppings or dig in as is for pure comfort.

How to Serve VANILLA CINNAMON BUTTERMILK PANCAKES

Garnishes

Bring your stack to life with a pat of creamy butter, a generous drizzle of pure maple syrup, or a scattering of fresh berries. Whipped cream and a dusting of powdered sugar take things into decadent brunch territory, especially if you’re hosting.

Side Dishes

Balance out the sweetness with savory breakfast sausages, crispy bacon, or softly scrambled eggs. If you’re in a mood for fruit, a simple citrus salad or a bowl of sliced bananas pairs beautifully with these pancakes’ cinnamon-vanilla notes.

Creative Ways to Present

Try layering the pancakes with a little cinnamon-vanilla yogurt between each tier for an eye-catching pancake “cake.” For a dessert twist, add a scoop of vanilla ice cream and caramel sauce, or roll smaller pancakes into breakfast wraps with fruit and honey.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover VANILLA CINNAMON BUTTERMILK PANCAKES (lucky you!), let them cool to room temperature before storing. Place them in an airtight container with parchment or wax paper between each pancake to prevent sticking. They’ll keep well in the fridge for up to 3 days.

Freezing

Want to make pancakes a weekday treat? Freeze your extras! Layer cooled pancakes between pieces of parchment and place in a freezer-safe bag or container. They’ll keep happily in the freezer for up to 2 months, ready to pop out whenever you need a quick, cozy breakfast.

Reheating

The easiest way to reheat is to pop the pancakes in a toaster or toaster oven straight from the fridge or freezer. For a big batch, warm them in the oven at 325°F, covered loosely with foil, until hot. You can also microwave them for about 15–30 seconds each, just until warmed through.

FAQs

Can I use regular milk instead of buttermilk?

Buttermilk is what gives these VANILLA CINNAMON BUTTERMILK PANCAKES their signature tang and tenderness. If you’re out, you can make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to a cup of milk and letting it sit for 5 minutes before using.

What’s the best way to keep pancakes warm for a crowd?

If you’re feeding a group, keep cooked pancakes in a 200°F oven on a baking sheet, loosely covered with foil. This keeps them warm and soft until everyone’s ready to eat, and no one has to settle for a cold stack!

Can I make the batter ahead of time?

It’s best to cook the pancakes soon after mixing for the fluffiest results. If you must prep ahead, mix your dry and wet ingredients separately, then combine right before cooking. This helps preserve the rise and texture that make these pancakes so special.

Can I add mix-ins like chocolate chips or nuts?

Absolutely! Fold in your favorites like mini chocolate chips, blueberries, or chopped nuts just before cooking. Sprinkle them onto each pancake right after pouring the batter onto the skillet for the best distribution and caramelization.

What’s the trick to perfectly fluffy VANILLA CINNAMON BUTTERMILK PANCAKES?

The secret is gentle mixing—don’t overwork the batter, and always let it rest before cooking. That little break activates the leavening and yields those cloud-like pancakes everyone craves.

Final Thoughts

If you’re searching for a classic breakfast that feels both homey and a little bit special, these VANILLA CINNAMON BUTTERMILK PANCAKES are your answer. I hope this recipe brings as much joy to your table as it does to mine—don’t be surprised if it turns your next breakfast into a family tradition!