Cinnamon Buttermilk Pancakes

Cinnamon Buttermilk Pancakes are light, fluffy, and infused with the warm flavor of ground cinnamon. Made with buttermilk, vanilla, and simple pantry staples, this easy pancake recipe is perfect for a cozy breakfast or brunch. Serve warm with butter, maple syrup, or fresh fruit for a comforting, delicious meal.

Course Breakfast

Cuisine American

Keyword Breakfast, Buttermilk, Buttermilk Pancake, Cinnamon, Easy to Make, Pancake, Pancakes

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 486kcal

Equipment

Ingredients

Let's gather the ingredients!

2 cups all-purpose flour
3 tbsp granulated sugar
1½ tsp baking powder
1½ tsp baking soda
2½ cups buttermilk
2 large eggs
1 tbsp vanilla extract
½ tbsp vanilla paste
½ tbsp cinnamon ground
3 tbsp unsalted butter melted
butter or neutral oil for the pan

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.

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.

Nutrition