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4.7 from 384 votes

Buttermilk Pancakes with Vanilla and Cinnamon

Start your morning off right with a big stack of these fluffy and melt in your mouth Buttermilk Pancakes. This old-fashioned recipe is so easy, tastes way better than a boxed mix, and gives you pancakes with the most perfectly crisp edges and soft fluffy centers.

Prep Time
10 mins
Cook Time
10 mins
Total Time
15 mins
Servings: 4 servings
Calories: 461 kcal
Course: Breakfast
Cuisine: American

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 melted butter

Instructions

    Cup of Yum
  1. Melt the butter and set aside to cool down slightly.
  2. To a mixing bowl, add the flour, sugar, baking powder, baking soda, and salt. Use a whisk to combine all dry ingredients well.
  3. In a separate bowl, combine buttermilk, vanilla, ground cinnamon and egg. Whisk to combine. Add melted butter and whisk again.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

  • Please note that the amount of flour may vary, as things such as humidity, brand of flour and the way you measure your flour will effect how things turn out. For reference, I use Gold Medal all purpose flour and measure it by spooning it into my measuring cup, then leveling off with the back of a butter knife.
  • A dash of nutmeg is also a great addition to these pancakes.
  • Feel free to adjust the amount of vanilla and cinnamon to your liking.
  • If you leave out the vanilla and cinnamon, you have a great basic buttermilk pancake recipe.
  • This recipe makes enough for 4 people, so feel free to double the recipe in order to feed more people or to freeze some.

Nutrition Information

Calories 461kcal (23%) Carbohydrates 63g (21%) Protein 11g (22%) Fat 17g (26%) Saturated Fat 10g (50%) Cholesterol 84mg (28%) Sodium 706mg (29%) Potassium 433mg (12%) Fiber 1g (4%) Sugar 15g (30%) Vitamin A 610IU (12%) Calcium 241mg (24%) Iron 3.2mg (18%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 461

% 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.