Cinnamon Buttermilk Pancakes

Cinnamon Buttermilk Pancakes are the ultimate breakfast comfort food, delivering a cozy, aromatic flavor that feels like a warm hug on a plate. Fluffy, tender, and lightly spiced, these pancakes are perfect for a leisurely weekend brunch or a special weekday treat. Each bite melts in your mouth with just the right balance of sweetness and spice.

Made with simple pantry staples and a generous splash of buttermilk, this pancake recipe ensures a soft, rich texture every time. Topped with butter, maple syrup, or fresh berries, these pancakes will quickly become a favorite at your breakfast table.

Before you get started

Here’s a quick prep checklist to make sure your pancakes come out perfect:

• Measure out all dry ingredients and wet ingredients separately
• Melt your butter and let it cool slightly
• Use a large mixing bowl for dry ingredients and a medium bowl for wet ingredients
• Have a hand-held immersion blender or whisk ready for smooth mixing
• Preheat your non-stick skillet or griddle to medium-low heat
• Set out butter or neutral oil for greasing the pan
• Have glass dipping bowls ready for any additional toppings or melted butter
• Set aside your favorite toppings like whipped cream, strawberries, or maple syrup

Once everything is ready, you’ll be flipping pancakes in no time.

What You Need To Make Cinnamon Buttermilk Pancakes

The full list of measurements and nutrition details can be found in the recipe card below. Here’s what you’ll need:

• All-purpose flour
• Granulated sugar
• Baking powder
• Baking soda
• Buttermilk
• Large eggs
• Vanilla extract and vanilla paste
• Ground cinnamon
• Unsalted butter (melted)
• Butter or neutral oil for the pan

These ingredients come together to create light, fluffy pancakes with a delightful hint of warm cinnamon.

How To Make Cinnamon Buttermilk Pancakes

Step 1

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and a pinch of salt until well combined.

Step 2

In a separate medium-sized bowl, whisk the buttermilk, ground cinnamon, eggs, vanilla extract, and vanilla paste until smooth.

Step 3

Slowly drizzle the melted butter into the wet ingredients while whisking continuously. It’s okay if the butter separates a bit.

Step 4

Pour the wet ingredients into the dry ingredients and gently stir just until combined. Be careful not to over-mix the batter; a few lumps are perfectly fine.

Step 5

Heat a non-stick skillet over medium-low heat and lightly grease it with butter or neutral oil. Allow the skillet to preheat for about 5 minutes.

Step 6

Using a measuring cup, pour the batter onto the skillet. Cook until bubbles form on the surface and the edges appear set, about 2–3 minutes.

Step 7

Carefully flip the pancake with a spatula and cook for another 1–2 minutes until golden brown.

Step 8

Repeat the process with the remaining batter, greasing the pan between each batch as needed.

Step 9

Serve the pancakes warm with your favorite toppings like maple syrup, whipped cream, or fresh strawberries.

Frequently Asked Questions

Can I substitute buttermilk?

If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.

How do I keep pancakes warm while cooking the rest?

Place cooked pancakes on a baking sheet in a low oven (around 200°F) until ready to serve.

Can I freeze leftover pancakes?

Yes, stack them with parchment paper in between and store them in a freezer-safe bag for up to 2 months. Reheat in a toaster or microwave.

What’s the best way to avoid over-mixing?

Stir the batter gently and stop as soon as no dry flour is visible. Over-mixing can make the pancakes tough.

Can I add extras to the batter?

Absolutely. Try adding chocolate chips, chopped nuts, or blueberries for fun variations.