VANILLA CINNAMON BUTTERMILK PANCAKES | 5-Star Fluffy Morning Delight

Vanilla cinnamon buttermilk pancakes are more than just breakfast they’re a warm hug on a plate. Have you ever craved that perfect stack of fluffy, tender pancakes that practically melt in your mouth, only to end up with dense, rubbery discs instead? I’ve been there too.

Growing up, weekend mornings at my house smelled like cinnamon and vanilla my grandmother’s signature pancake recipe that turned ordinary Sundays into something magical. Those memories stayed with me through culinary school and into professional kitchens, where I learned the science behind what makes pancakes truly extraordinary. Now, as the creator of FoodFansy, I’m sharing this beloved recipe with you because everyone deserves to experience that same breakfast bliss.

This recipe promises golden-brown pancakes with a tender, fluffy interior and just the right hint of warm cinnamon and sweet vanilla. In the sections ahead, you’ll discover why this particular combination works so beautifully, how to choose and prep your ingredients, step-by-step cooking instructions, pro tips to avoid common pitfalls, creative variations, and answers to your most common pancake questions.

Why This Vanilla Cinnamon Buttermilk Pancakes Recipe Works

This recipe has become a FoodFansy favorite for three compelling reasons: it’s foolproof, flavorful, and incredibly versatile.

• Uses pantry staples you already have – No specialty ingredients or trips to gourmet stores required. Everything you need is probably sitting in your kitchen right now.
• Ready in just 20 minutes from start to finish – Perfect for busy weekday mornings when you want something special without the stress.
• Balances tang and sweetness perfectly – The buttermilk adds a subtle tang that beautifully complements the warmth of cinnamon and the sweetness of vanilla, creating a complex flavor profile that elevates these beyond basic pancakes.

Choosing the Right Ingredients for Vanilla Cinnamon Buttermilk Pancakes

The magic of exceptional pancakes starts with understanding your ingredients.

Best Ingredients for This Vanilla Cinnamon Buttermilk Pancakes Recipe

Buttermilk is the star player here. Its acidity reacts with baking soda to create carbon dioxide bubbles, resulting in that coveted fluffy texture. The tangy flavor also adds depth that regular milk simply can’t match. If you don’t have buttermilk, make a quick substitute by adding 1½ tablespoons of lemon juice or white vinegar to regular milk and letting it sit for 5 minutes.

Ground cinnamon should be fresh and aromatic. If your cinnamon has been sitting in the spice cabinet for years, it’s time for a replacement. Fresh spices make all the difference in flavor intensity.

Pure vanilla extract beats imitation every time. The complex, floral notes of real vanilla enhance the overall sweetness without adding sugar.

Buying Tips for Vanilla Cinnamon Buttermilk Pancakes

Look for buttermilk with a tangy smell and check the expiration date carefully fresher is always better for maximum rise and flavor. Store it in the coldest part of your refrigerator.

For flour, all-purpose works perfectly. Avoid self-rising flour for this recipe, as we’re carefully balancing our own leavening agents.

Butter quality matters. Use unsalted butter so you can control the salt level, and make sure it’s fully melted but not hot, which could cook the egg when combined.

Substitutions for Vanilla Cinnamon Buttermilk Pancakes

• Dairy-free option: Substitute buttermilk with almond milk or oat milk mixed with lemon juice (1½ tablespoons per cup)
• Egg replacement: Use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, let sit 5 minutes)
• Gluten-free: Swap all-purpose flour with a 1:1 gluten-free baking blend
• Reduced sugar: Cut the sugar to 1 tablespoon or use a sugar substitute

Ingredients & Prep for Vanilla Cinnamon Buttermilk Pancakes

Vanilla Cinnamon Buttermilk Pancakes Prep Essentials

Sift your dry ingredients to eliminate lumps and ensure even distribution of baking powder, baking soda, and cinnamon. This simple step prevents pockets of leavening agents and creates a smoother batter.

Don’t overmix the batter! This is the golden rule of pancake perfection. When you combine wet and dry ingredients, stir just until they come together. A few lumps are your friends they keep pancakes tender. Overmixing develops gluten, resulting in tough, chewy pancakes instead of fluffy ones.

Let your batter rest for 5 minutes after mixing. This allows the flour to fully hydrate and the leavening agents to start working their magic.

You’ll Need for Vanilla Cinnamon Buttermilk Pancakes:

Dry Ingredients:

• 1½ cups all-purpose flour
• 2 tablespoons sugar
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon

Wet Ingredients:

• 1½ cups buttermilk
• 1 large egg
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract

Pantry Staples for Vanilla Cinnamon Buttermilk Pancakes

• Cooking spray or additional butter for greasing the pan
• Maple syrup, honey, or your favorite pancake topping for serving

Step-by-Step Cooking Instructions for Vanilla Cinnamon Buttermilk Pancakes

Step 1: Pre-Cooking Prep for Vanilla Cinnamon Buttermilk Pancakes

Begin by gathering two medium mixing bowls. In the first bowl, whisk together your dry ingredients: 1½ cups all-purpose flour, 2 tablespoons sugar, 1½ teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, and 1 teaspoon ground cinnamon. Whisk thoroughly for at least 30 seconds to ensure everything is evenly distributed.

In your second bowl, combine the wet ingredients: 1½ cups buttermilk, 1 large egg (lightly beaten), 2 tablespoons melted butter (cooled slightly), and 1 teaspoon vanilla extract. Whisk until smooth and well combined.

Step 2: Combine the Vanilla Cinnamon Buttermilk Pancakes Batter

Create a well in the center of your dry ingredients. Pour the wet mixture into the dry ingredients all at once. Using a rubber spatula or wooden spoon, gently fold the mixture together with broad strokes. Stop stirring as soon as you no longer see dry flour the batter should look slightly lumpy, not smooth. This should take no more than 10-12 gentle stirs. Let the batter rest for 5 minutes while you heat your cooking surface.

Step 3: Cooking Method for Vanilla Cinnamon Buttermilk Pancakes

Heat a non-stick pan, griddle, or cast-iron skillet over medium heat. Test the temperature by flicking a few drops of water onto the surface they should sizzle and evaporate immediately. Lightly grease the surface with cooking spray or a small pat of butter, wiping away any excess.

Using a ¼-cup measuring cup or ladle, pour the batter onto the hot surface, leaving about 2 inches between pancakes to allow for spreading. Cook undisturbed until you see bubbles forming on the surface and the edges begin to look set this takes about 2-3 minutes. The bubbles should pop and leave small holes.

Slide your spatula under the pancake and flip it in one confident motion. Cook for an additional 1-2 minutes on the second side until golden brown.

Step 4: Doneness Check for Vanilla Cinnamon Buttermilk Pancakes

Perfect vanilla cinnamon buttermilk pancakes are golden brown on both sides with a fluffy, tender middle. When you gently press the center, it should spring back. If the pancake feels wet or leaves batter on your finger, give it another 30 seconds. The underside should have an even, deep golden color with slight caramelization that’s where maximum flavor lives.

Step 5: Resting Your Vanilla Cinnamon Buttermilk Pancakes

Transfer cooked pancakes to a plate and let them rest for 2 minutes before stacking. This brief rest allows the interior steam to distribute evenly, preventing soggy bottoms while retaining that perfect fluffy texture. If making a large batch, keep finished pancakes warm in a 200°F oven on a baking sheet.

Pro Tips for Perfect Vanilla Cinnamon Buttermilk Pancakes

Avoiding Dense or Flat Vanilla Cinnamon Buttermilk Pancakes

Temperature control is everything. If your pan is too hot, pancakes will burn on the outside while remaining raw inside. Too cool, and they’ll absorb oil and turn greasy. Medium heat creates that perfect golden exterior and fluffy interior.

Don’t press down on pancakes while cooking. I know it’s tempting, but pressing deflates all those beautiful air bubbles you worked so hard to create.

Use fresh leavening agents. Check the expiration dates on your baking powder and baking soda. Old leavening means flat, dense pancakes no matter what else you do right.

Tool Recommendations for Vanilla Cinnamon Buttermilk Pancakes

A cast-iron skillet or griddle provides even heat distribution and excellent browning. If using non-stick, make sure it’s in good condition scratched pans lead to uneven cooking.

A wide spatula makes flipping easier and reduces the chance of breaking your pancakes mid-flip.

A ¼-cup measuring cup ensures consistent pancake sizes, which means even cooking throughout your batch.

Storage & Reheating Vanilla Cinnamon Buttermilk Pancakes

Refrigerator: Store cooled pancakes in an airtight container with parchment paper between layers for up to 4 days. Reheat in a toaster or 350°F oven for 5 minutes.

Freezer: Stack pancakes with parchment paper between each one, place in a freezer bag, and freeze for up to 3 months. Reheat directly from frozen in the toaster or microwave for quick weekday breakfasts.

Pro tip: Freeze pancakes individually on a baking sheet before transferring to a bag. This prevents them from sticking together, so you can grab just what you need.

Flavor Variations for Vanilla Cinnamon Buttermilk Pancakes

Spicy Twist on Vanilla Cinnamon Buttermilk Pancakes

Add ¼ teaspoon of cayenne pepper or chipotle powder to the dry ingredients for a subtle heat that plays beautifully with maple syrup. For a warming chai effect, include ¼ teaspoon each of ground ginger, cardamom, and nutmeg alongside the cinnamon.

Keto/Low-Carb Vanilla Cinnamon Buttermilk Pancakes

Replace all-purpose flour with a blend of almond flour (¾ cup) and coconut flour (¼ cup). Substitute sugar with a granulated sweetener like erythritol or monk fruit. Use 2 eggs instead of 1 for better binding, and increase the baking powder to 2 teaspoons. Note: These will be slightly denser but still delicious.

Global Flavors for Vanilla Cinnamon Buttermilk Pancakes

Mexican Chocolate: Add 2 tablespoons cocoa powder and ¼ teaspoon cinnamon to dry ingredients, plus ⅛ teaspoon cayenne for authentic Mexican hot chocolate flavor.

Japanese Soufflé Style: Separate the egg. Mix the yolk with wet ingredients as usual, but whip the white to soft peaks and gently fold it in last for ultra-fluffy, jiggly pancakes.

Middle Eastern Spice: Replace cinnamon with ½ teaspoon cardamom and add 2 tablespoons of orange zest for an aromatic, citrusy twist.

Vanilla Cinnamon Buttermilk Pancakes Variation Comparison

Serving Suggestions for Vanilla Cinnamon Buttermilk Pancakes

These pancakes are incredibly versatile and pair beautifully with both sweet and savory accompaniments.

Classic sweet toppings: Warm maple syrup, honey butter, fresh berries (strawberries, blueberries, raspberries), sliced bananas, whipped cream, or a dusting of powdered sugar with a cinnamon stick garnish.

Elevated options: Salted caramel sauce, lemon curd, mascarpone cheese with honey, toasted pecans or walnuts, apple compote, or cream cheese glaze.

Savory twist: Crispy bacon strips, breakfast sausage, or a fried egg on top creates a sweet-savory balance that’s surprisingly addictive.

Beverage pairings: Serve alongside fresh orange juice, a vanilla latte, chai tea, or hot chocolate. For brunch gatherings, mimosas or Bloody Marys complement the cinnamon warmth perfectly.

Complete breakfast plate: Stack 3 pancakes, add a side of crispy bacon, fresh fruit salad, and scrambled eggs for a restaurant-worthy breakfast spread.

FAQs About Vanilla Cinnamon Buttermilk Pancakes

Can I make the batter ahead of time? It’s best to cook pancakes immediately after mixing for maximum fluffiness. However, you can prep your dry and wet ingredients separately the night before and combine them in the morning. The mixed batter will keep in the refrigerator for up to 4 hours, though you may need to add a splash of buttermilk to thin it out, as it thickens when resting.

Why are my vanilla cinnamon buttermilk pancakes flat and dense? This usually happens from overmixing the batter, old leavening agents, or cooking at too low a temperature. Make sure your baking powder and baking soda are fresh (less than 6 months old), mix just until combined, and ensure your pan is properly heated to medium.

Can I double this vanilla cinnamon buttermilk pancakes recipe? Absolutely! This recipe doubles and triples beautifully. Just make sure you have enough mixing bowls and cooking space to handle the larger batch efficiently.

How do I keep pancakes warm while cooking the rest? Place finished pancakes on a baking sheet in a 200°F oven. Don’t stack them too high 3-4 pancakes per stack maximum or the weight will compress the bottom ones.

Can I use frozen buttermilk? Yes! Buttermilk freezes well for up to 3 months. Thaw it overnight in the refrigerator and shake well before using, as it may separate slightly.

What if I don’t have buttermilk? Create a quick substitute by adding 1½ tablespoons of white vinegar or lemon juice to 1½ cups of whole milk. Stir and let sit for 5-10 minutes until it thickens and curdles slightly.

Are these vanilla cinnamon buttermilk pancakes safe during pregnancy? Yes, this recipe is safe for pregnant women when prepared with fresh, properly stored ingredients and fully cooked. The egg is cooked through, and there are no raw or unpasteurized ingredients.

My pancakes are burning on the outside but raw inside what’s wrong? Your heat is too high. Reduce to medium or medium-low, and allow the pan to cool for a minute before continuing. Pancakes need gentle, even heat to cook through properly.

Conclusion

There’s something profoundly comforting about a stack of homemade vanilla cinnamon buttermilk pancakes they remind us that the best moments often happen around the breakfast table, where stories are shared and memories are made. This recipe has been perfected through years of kitchen experiments, family gatherings, and countless weekend mornings, and now it’s yours to make your own.

Fire up your griddle and make these pancakes this weekend! Whether it’s a lazy Sunday morning or a special celebration, these fluffy, cinnamon-kissed pancakes will transform your breakfast into something truly memorable.

Join the FoodFansy community of over 5,000 home cooks who’ve fallen in love with simple recipes that deliver extraordinary flavor. Share your pancake creations with us we can’t wait to see your beautiful stacks!

Craving more breakfast inspiration? Try our [Fluffy Buttermilk Biscuits with Honey Butter] for another comforting morning favorite, or explore our [Ultimate Brunch Guide] for hosting tips and recipes that’ll impress your guests. And don’t miss our [Homemade Cinnamon Rolls] if you love the warm spice combination in these pancakes!

If you enjoyed this recipe, be sure to share it with your friends or save it for later! I’d love to see your unique twist feel free to post your photos on Pinterest!

Happy cooking, and here’s to many delicious mornings ahead! 🥞

Emeli, FoodFansy

VANILLA CINNAMON BUTTERMILK PANCAKES | 5-Star Fluffy Morning Delight

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• Author: Emili
• Total Time: 20 minutes
• Yield: 8 pancakes 1x
• Diet: Vegetarian

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Description

Fluffy VANILLA CINNAMON BUTTERMILK PANCAKES with warm, cozy flavors. Perfect for a quick breakfast or brunch freezer-friendly and irresistibly soft!

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Ingredients

Scale 1x2x3x

1 ½ cups all-purpose flour

2 tbsp sugar

1 ½ tsp baking powder

½ tsp baking soda

½ tsp salt

1 tsp ground cinnamon

1 ½ cups buttermilk

1 large egg

2 tbsp melted butter

1 tsp vanilla extract

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Instructions

1. Whisk flour, sugar, baking powder, baking soda, salt, and cinnamon.

2. In a separate bowl, mix buttermilk, egg, melted butter, and vanilla.

3. Combine wet and dry ingredients; stir gently until just mixed.

4. Heat a non-stick skillet on medium; grease lightly.

5. Pour ¼ cup batter per pancake; cook until bubbles form, flip and cook 1–2 mins.

6. Serve warm with maple syrup or honey butter.

Notes

For dairy-free pancakes, use almond milk and vegan butter.

Store in fridge 3 days or freeze for up to 2 months.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Breakfast
• Method: Pan-fried
• Cuisine: American

Nutrition

• Serving Size: 2 pancakes
• Calories: 220
• Sugar: 8g
• Sodium: 340mg
• Fat: 8g
• Saturated Fat: 4g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 45mg

Keywords: VANILLA CINNAMON BUTTERMILK PANCAKES, fluffy pancakes, breakfast, brunch