Vanilla Cinnamon Buttermilk Pancakes
Fluffy and sweet pancakes infused with vanilla and cinnamon, perfect for breakfast, brunch, or a midnight snack.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour
- 2 teaspoons baking powder Ensure freshness.
- 0.5 teaspoon baking soda Ensure freshness.
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon Adjust to taste.
- 2 tablespoons granulated sugar
Wet Ingredients
- 2 large eggs At room temperature.
- 1.5 cups buttermilk At room temperature.
- 1.5 teaspoons pure vanilla extract
- 2 tablespoons melted butter
For Cooking
- as needed Butter or oil For greasing skillet.
Instructions
Preparation
- In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and sugar.
- In another bowl, beat the eggs lightly, then add buttermilk, vanilla extract, and melted butter. Stir until combined.
- Pour the wet ingredients into the dry ingredients. Mix gently until just combined; a few lumps are okay.
Cooking
- Preheat a non-stick skillet or griddle over medium heat and grease lightly with butter or oil.
- Pour 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip and cook for another 1-2 minutes until golden and cooked through.
- Serve warm with butter, maple syrup, and your favorite fruits.
Notes
Serve with a dusting of powdered sugar, fruits, or whipped cream. Store leftovers in an airtight container.