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Vanilla Cinnamon Buttermilk Pancakes

Fluffy Vanilla Cinnamon Buttermilk Pancakes to Brighten Mornings

These Vanilla Cinnamon Buttermilk Pancakes are fluffy, customizable, and perfect for breakfast, evoking nostalgia and warmth with each bite.
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Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 5 minutes
Total Time 25 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Pancake Batter
  • 1 cup all-purpose flour substitute with whole wheat flour for a denser texture
  • 2 tablespoons sugar try using brown sugar for a deeper flavor
  • 1 tablespoon baking powder ensure it's fresh for optimal results
  • 0.5 teaspoon baking soda no substitutions recommended
  • 1 teaspoon ground cinnamon adjust according to taste or substitute with nutmeg
  • a pinch salt omit for low-sodium diets
  • 1 cup buttermilk substitute with milk plus 1 tablespoon of lemon juice or vinegar
  • 1 large egg use a flax egg for vegan versions
  • 2 tablespoons melted butter coconut oil can be used for a dairy-free alternative
  • 1 teaspoon vanilla extract pure vanilla adds a stronger taste
Toppings
  • to taste maple syrup warm slightly for enhanced flavor
  • to taste whipped cream add a dusting of cinnamon for extra flavor
  • to taste fresh fruits sliced bananas or berries
  • to taste nuts chopped pecans or walnuts, toasting enhances flavor

Equipment

  • mixing bowl
  • whisk
  • spatula
  • nonstick skillet

Method
 

Pancake Preparation
  1. In a large mixing bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, cinnamon, and salt until well combined.
  2. In a separate bowl, mix together the wet ingredients: buttermilk, egg, melted butter, and vanilla extract until smooth and creamy.
  3. Gently fold the wet ingredients into the dry ingredients until just combined. Allow the batter to rest for about 5 minutes.
  4. Preheat a nonstick skillet or griddle over medium heat for about 3 minutes. Lightly grease the surface.
  5. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2 to 3 minutes until bubbles form, then flip.
  6. After flipping, cook for an additional 1 to 2 minutes until they are golden brown and cooked through. Serve immediately.

Nutrition

Serving: 1pancakeCalories: 180kcalCarbohydrates: 26gProtein: 4gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 30mgSodium: 220mgPotassium: 150mgFiber: 1gSugar: 5gVitamin A: 300IUCalcium: 100mgIron: 1mg

Notes

These pancakes can be customized to suit dietary preferences, such as gluten-free or vegan options, and are perfect for any breakfast occasion.

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