Buttermilk Pancakes with Vanilla and Cinnamon
User Reviews
4.7
Buttermilk Pancakes with Vanilla and Cinnamon
Description
Buttermilk Pancakes with Vanilla and Cinnamon combine common pantry ingredients to produce a soft, fluffy pancake with a warm, aromatic profile. The batter blends all-purpose flour, sugar, baking powder, baking soda, and salt with wet ingredients including buttermilk, vanilla extract, ground cinnamon, an egg, and melted butter. The buttermilk reacts with baking soda to give lift, while cinnamon and vanilla add signature aroma and subtle spice.
The mixture is carefully combined to avoid overmixing, preserving pancake tenderness and preventing toughness. Cooking on medium-low heat allows the pancakes to cook through evenly with a golden surface and bubbles forming on top indicating readiness for flipping.
The recipe provides enough batter for about four servings and is flexible to double for larger groups. A dash of nutmeg can be added for extra warmth. Serving with butter, syrup, or fruit complements the aromatic spices. Leftover pancakes can be frozen or reheated gently.
Variation in flour brand or measuring method may require slight adjustments to flour quantity for optimal batter consistency. Omitting vanilla and cinnamon can revert to a basic buttermilk pancake base if desired.
Ingredients
- 2 cups all-purpose flour
- 3 Tbsp white sugar
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 2 cups buttermilk
- 1 1/2 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1 egg
- 1/4 cup butter melted
Instructions
- Melt the butter and set aside to cool down slightly.
- To a mixing bowl, add the flour, sugar, baking powder, baking soda, and salt. Use a whisk to combine all dry ingredients well.
- In a separate bowl, combine buttermilk, vanilla, ground cinnamon and egg. Whisk to combine. Add melted butter and whisk again.
- Slowly pour the wet ingredients into the dry ingredients, whisking and stirring to mix it all together. Once it's combined, stop mixing. If you over-mix, your pancakes won't be light and fluffy.
- Set pancake batter aside and heat up a large skillet or griddle over MED-LOW heat. Add a bit of butter to the preheated griddle and spread it out.
- Use a 1/4 or 1/3 cup measuring cup to scoop the pancake batter onto the griddle or skillet. Slowly pour it onto the surface, circling outwards to make a nice circle.
- Let the pancake cook about 2-3 minutes. You'll notice bubbles popping up on the surface of the pancake, if the edges look set, carefully flip the pancake over. Cook another 2 minutes on the other side.
- Remove to a plate and cover with a kitchen towel. Alternatively, you can place the pancakes on a baking sheet and keep it in a low heat oven (175-200 degrees), until you're ready to serve.
Notes
- Flour amount may vary depending on humidity and measuring technique; spoon and level the flour for accuracy.
- A dash of nutmeg can be added to complement cinnamon and vanilla flavors.
- Adjust vanilla and cinnamon quantities to suit your taste preferences.
- Omitting vanilla and cinnamon yields classic buttermilk pancakes without added spices.
- The recipe makes about four servings; double the ingredients to serve more or freeze leftovers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 461 kcal
% Daily Value*
| Calories | 461kcal | 23% |
| Carbohydrates | 63g | 21% |
| Protein | 11g | 22% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 84mg | 28% |
| Sodium | 706mg | 29% |
| Potassium | 433mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 610IU | 12% |
| Calcium | 241mg | 24% |
| Iron | 3.2mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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