Cinnamon Pancakes
Weekend mornings were made for these. Fluffy buttermilk cinnamon pancakes with vanilla extract and vanilla paste in the batter that smell absolutely incredible on the griddle and taste even better than they smell. The buttermilk makes them incredibly tender and gives them that slight tang that balances the cinnamon and vanilla perfectly. Stack them high, put real butter on top while they’re still hot so it melts into every layer, and pour maple syrup over the whole thing.
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.
Why You’ll Love Cinnamon Pancakes
- The buttermilk produces a noticeably fluffier, more tender pancake than regular milk. The acidity in the buttermilk reacts with the baking soda and creates extra lift throughout every pancake.
- Vanilla paste alongside vanilla extract doubles down on the vanilla flavor in a way that makes these taste specifically warm and special rather than just sweet.
- The cinnamon is in the batter rather than sprinkled on top which means every single bite has that warm spiced flavor all the way through.
- This recipe makes enough for a full family breakfast and the batter comes together in about ten minutes.
What You Need To Make Cinnamon Buttermilk Pancakes
The Dry Ingredients
All-purpose flour provides the structure. Granulated sugar adds a slight sweetness. Baking powder and baking soda together produce the lift that makes these fluffy. Ground cinnamon mixed into the dry ingredients distributes evenly throughout every pancake.
The Wet Ingredients
Buttermilk is the key ingredient that produces the tender, fluffy, slightly tangy pancake this recipe is built around. Two large eggs add structure and richness. Vanilla extract adds warmth. Vanilla paste adds an extra layer of intense vanilla flavor with visible bean specks. Melted butter adds richness and a slightly crispy edge when it hits the hot pan.
How To Make Cinnamon Buttermilk Pancakes
Step 1: Mix the Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and ground cinnamon until evenly combined.
Step 2: Mix the Wet Ingredients
In a separate bowl, whisk together the buttermilk, eggs, vanilla extract, and vanilla paste until combined. Slowly drizzle in the melted butter while whisking — it may curdle slightly and that’s completely fine.
Step 3: Combine
Pour the wet ingredients into the dry ingredients and stir gently just until no dry flour remains. The batter will be lumpy. That’s exactly what you want. Stop stirring.
Step 4: Preheat the Pan
Heat a non-stick skillet over medium-low heat. Brush lightly with butter or spray with cooking spray. Let it preheat for a full 5 minutes before the first pancake goes on.
Step 5: Cook the Pancakes
Pour 1/3 cup of batter per pancake onto the skillet. Cook without touching until the edges look set and bubbles across the surface begin to burst, about 2 to 3 minutes. Flip carefully and cook for another 2 to 3 minutes until the second side is golden brown. Grease the pan between each batch.
Step 6: Serve
Serve immediately while hot with real butter melting into the stack and maple syrup over the top.
Storing and Reheating
Store leftover pancakes in a sealed airtight container or zip-lock bag in the refrigerator for up to 3 days. Reheat in the toaster for the best result…. it restores the slightly crispy exterior and warms them through evenly. The microwave works in 20-second intervals but produces a softer result. Freeze cooled pancakes in a single layer then transfer to a freezer bag for up to 2 months. Reheat from frozen in the toaster or microwave.
How to Serve Cinnamon Pancakes
Serve in a tall stack with a generous pat of salted butter on top so it melts down through every layer and real maple syrup poured over everything. A sprinkle of cinnamon sugar over the butter before the syrup goes on adds an extra cinnamon hit on top. Fresh sliced strawberries or blueberries alongside add a bright fruit element that pairs beautifully with the warm cinnamon flavor. For a full brunch spread, I love serving these alongside these Banana Blueberry Muffins for a table that covers both a hot stack of pancakes and a grab-and-go muffin option without any overlap.
What People Ask About Making Cinnamon Pancakes
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.
Cinnamon Buttermilk Pancakes
Ingredients
Equipment
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until well combined.
- In a separate medium-sized bowl, whisk together buttermilk, cinnamon, eggs, vanilla extract, and paste.
- Slowly drizzle melted butter into the wet ingredients while whisking, stirring until well combined (it's okay if the butter separates and curdles).
- Pour the wet ingredients into the dry ingredients and gently stir until just combined (don't over-mix)
- Heat a non-stick skillet over medium-low heat and spray with cooking spray or lightly brush with butter.
- Allow the skillet to preheat for about 5 minutes.
- Pour 1/3 cup of batter per pancake onto the skillet.
- Cook the pancake until the edges appear cooked and bubbles in the batter begin to burst.
- Carefully flip the pancake using a spatula and continue to cook for several more minutes until golden brown.
- Repeat with the remaining batter, spraying or brushing the pan between each batch.
- Serve the pancakes warm, topped with butter and maple syrup, or whipped cream and strawberries.
Nutrition
Notes
- Do not overmix the batter. Lumps are not only okay they’re a good sign.
- Overmixed pancake batter develops too much gluten and produces flat, tough, rubbery pancakes. Stir just until the flour disappears.
- Let the skillet preheat for the full 5 minutes before the first pancake goes on. A properly preheated pan is what produces that golden brown exterior rather than a pale, sad pancake.
- Wait for the bubbles. Don’t flip until bubbles form across the surface and begin to burst at the edges…that’s how you know the bottom is properly set and the flip won’t deflate the pancake.
- Grease the pan between every single batch. A dry pan produces uneven color and sticking even on non-stick.
