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

Scale

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

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.

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

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

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