Vanilla Cinnamon Buttermilk Pancakes Recipe – Easy Fluffy Breakfast

Name: Vanilla Cinnamon Buttermilk Pancakes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 3 tablespoons granulated sugar; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 1/2 teaspoons ground cinnamon; 2 large eggs, room temperature; 2 cups buttermilk; 2 teaspoons pure vanilla extract; 1/4 cup unsalted butter, melted; Vegetable oil or more butter, for greasing the pan; Optional: 1/2 cup chocolate chips; Optional: 1/2 cup fresh or frozen blueberries; Optional: 1/3 cup chopped pecans or walnuts

By:

Mala

August 7, 2025

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The scent of warm vanilla and cinnamon swirling through the kitchen—that’s how you know it’s going to be a good morning. I still remember the first time I whipped up a batch of vanilla cinnamon buttermilk pancakes; the batter was thick, the air was sweet, and, honestly, my family hovered around the stove like puppies waiting for treats. These pancakes are fluffy, golden, and just the right amount of sweet.

I grew up in a house where weekends meant pancakes, and over the years, I’ve played with every variation you can imagine. But there’s something about the blend of vanilla and cinnamon in these buttermilk pancakes that feels just right. Maybe it’s the nostalgia, maybe it’s the cozy flavor combo, or maybe it’s how they’re so easy to make—even when you’re barely awake. This recipe became a staple during my college days (when I really needed quick comfort food) and now, it’s a go-to for lazy Sunday brunches and special occasions alike.

What I really love is how approachable these vanilla cinnamon buttermilk pancakes are. You don’t need any fancy ingredients or equipment, just a little mixing and flipping. They’re perfect for families with picky eaters, anyone looking for a fluffy breakfast, or if you’re craving something sweet but not over-the-top. Plus, the buttermilk gives them that irresistible tang and soft crumb that store-bought mixes just can’t offer. If you’ve ever struggled to get pancakes just right, this recipe is a total game-changer—trust me, I’ve tested it more times than I can count!

Why You’ll Love This Vanilla Cinnamon Buttermilk Pancakes Recipe

Quick & Easy: You can have a batch of these pancakes on your table in about 20 minutes. Perfect for busy mornings or when you’re hangry and need breakfast—fast!
Simple Ingredients: Most of these are pantry staples, so you probably already have everything you need (no last-minute grocery runs—hallelujah).
Fluffy & Tender: The secret is the buttermilk. It reacts with baking soda to create those lovely bubbles, making the pancakes super fluffy and soft inside.
Sweet Vanilla Cinnamon Flavor: This combo is just dreamy. The vanilla adds warmth, and the cinnamon brings a gentle spice—so much better than plain pancakes.
Perfect for Any Occasion: Whether it’s a cozy breakfast in bed, weekend brunch with friends, or a special treat for the kids, these pancakes fit the bill.
Customizable: Add chocolate chips, berries, or nuts—these pancakes are a blank canvas for your favorite mix-ins.
Crowd Pleaser: I can’t tell you how many times I’ve made these for family gatherings and had people asking for the recipe. Even my picky nephew goes back for seconds!

What sets my vanilla cinnamon buttermilk pancakes apart? For one, I like to whisk the dry ingredients separately before folding in the wet—that way, you get even cinnamon flavor throughout. And, I use real buttermilk, not just milk with vinegar. It’s a little thing, but it makes a difference in texture and taste. I’ve tried dozens of recipes, but this one is simply the best for that classic diner-style pancake—soft, a bit tangy, with a golden, crisp edge. It’s the kind of breakfast that makes you slow down and savor every bite.

Honestly, there’s something magical about sharing these pancakes around a table, laughing and drizzling on a little extra maple syrup. It’s comfort food, but with a hint of everyday luxury. If you’re looking for a way to make breakfast special—without making it complicated—these vanilla cinnamon buttermilk pancakes are your answer.

Ingredients Needed

For these vanilla cinnamon buttermilk pancakes, you probably already have most of what you need in your pantry or fridge. Here’s what goes into making the fluffiest, most flavorful pancakes you’ve ever tasted:

All-purpose flour (2 cups / 250g) – This gives structure to the pancakes. I usually stick with King Arthur or Gold Medal for consistent results.
Granulated sugar (3 tbsp / 38g) – Just enough to sweeten, but not too much. You can use coconut sugar or brown sugar for a hint of caramel flavor.
Baking powder (2 tsp / 8g) – Helps the pancakes rise for that fluffy texture.
Baking soda (1/2 tsp / 2g) – Reacts with the buttermilk for extra lift.
Salt (1/2 tsp / 3g) – Balances the sweetness and enhances flavor.
Ground cinnamon (1 1/2 tsp / 4g) – Adds warmth and that cozy spice you want in every bite.
Large eggs (2, room temperature) – Binds everything together and adds richness.
Buttermilk (2 cups / 480ml) – The magic ingredient for tangy, tender pancakes. Real buttermilk is best, but see below for substitutions.
Pure vanilla extract (2 tsp / 10ml) – Use the real stuff if you can; it makes a difference.
Unsalted butter, melted (1/4 cup / 60g) – Adds flavor and helps crisp the edges. You can use coconut oil for a dairy-free swap.
Vegetable oil or more butter (for greasing the pan) – Keeps pancakes from sticking. I use canola oil or a neutral spray sometimes.

Optional Mix-Ins:

Chocolate chips (for the sweet tooth in your life)
Fresh or frozen blueberries (no need to thaw)
Chopped pecans or walnuts (for crunch)

Ingredient Tips: If you don’t have buttermilk, you can make a quick substitute by mixing 2 cups (480ml) whole milk with 2 tablespoons (30ml) lemon juice or white vinegar—let it sit for 5 minutes. For gluten-free pancakes, swap in a 1:1 gluten-free flour blend. If you’re dairy-free, use almond or oat milk with a splash of apple cider vinegar, and swap the butter for coconut oil or a vegan margarine. I’ve tried these swaps, and while nothing beats real buttermilk, the results are still seriously good.

Equipment Needed

Large mixing bowls: One for dry ingredients, one for wet. Stainless steel or glass works best, but use what you have.
Whisk: Essential for blending and getting out lumps (I use a balloon whisk, but a fork works in a pinch).
Measuring cups and spoons: Accuracy matters for the best pancakes.
Nonstick skillet or griddle: A griddle lets you make more pancakes at once, but a good nonstick pan does the job just fine. Cast iron gives a golden, crispy edge but takes a bit more care.
Spatula: Thin-edged spatulas make flipping easier. Silicone ones are gentle on nonstick surfaces.
Ladle or measuring cup: For pouring even amounts of batter (I like to use a 1/4 cup for each pancake).
Wire rack (optional): Keeps pancakes from getting soggy if you’re making a big batch.

If you don’t have a griddle, just use your largest frying pan—no worries. I’ve even made these on a camping skillet! For clean-up, a silicone spatula is easier to wash than metal. If you’re on a budget, basic kitchen tools will do the trick. I started out using thrifted bowls and pans, and they still turn out delicious pancakes every time. Just avoid super high heat to keep your nonstick pans in good shape.

How to Make Vanilla Cinnamon Buttermilk Pancakes

vanilla cinnamon buttermilk pancakes preparation steps

Mix the Dry Ingredients
In a large bowl, whisk together 2 cups (250g) flour, 3 tablespoons (38g) sugar, 2 teaspoons (8g) baking powder, 1/2 teaspoon (2g) baking soda, 1/2 teaspoon (3g) salt, and 1 1/2 teaspoons (4g) cinnamon. Make sure the cinnamon is evenly distributed—nobody wants a pocket of spice! This step takes about 2 minutes.
Combine the Wet Ingredients
In another bowl, lightly beat 2 large eggs. Add 2 cups (480ml) buttermilk, 2 teaspoons (10ml) vanilla extract, and 1/4 cup (60g) melted butter. Whisk until smooth and well combined—about 1 minute. If your buttermilk or eggs are cold, the butter might clump a little. That’s okay; it all melts together on the griddle.
Make the Batter
Pour the wet ingredients into the dry ingredients. Gently fold with a spatula or wooden spoon until just combined. The batter will be thick and a little lumpy—don’t overmix! Overmixing makes pancakes tough. If you see a few streaks of flour, that’s fine. This takes another minute or so.
Optional: Add Mix-Ins
If you’re adding chocolate chips, berries, or nuts, gently fold them in now. About 1/2 cup (75g) of mix-ins is perfect.
Heat the Pan
Preheat your skillet or griddle over medium heat for about 3 minutes. Lightly grease with oil or butter. To check if it’s ready, flick a drop of water on the surface—it should sizzle and dance. If it smokes, turn the heat down.
Cook the Pancakes
Scoop 1/4 cup (60ml) of batter onto the hot skillet for each pancake. Don’t crowd the pan—work in batches if needed. Cook for 2–3 minutes, until you see bubbles form on the surface and the edges look set. Flip gently and cook for another 1–2 minutes, until golden brown and cooked through. Adjust heat if pancakes are browning too fast or too slow.
Keep Warm
If making a big batch, transfer cooked pancakes to a wire rack set over a baking sheet and keep in a 200°F (95°C) oven. This keeps them fluffy—not soggy.
Serve
Stack the pancakes tall and serve warm with butter, maple syrup, extra cinnamon, or your favorite toppings. I love a drizzle of honey or a dollop of whipped cream!

Troubleshooting: If pancakes are too pale, your pan isn’t hot enough. If they’re dark but raw inside, turn the heat down a notch. If the batter seems too thick, add a splash of buttermilk. For extra fluffy pancakes, let the batter rest for 5 minutes before cooking. Trust me, these little tweaks make a big difference!

Cooking Tips & Techniques

Don’t overmix the batter. Leave a few lumps—overmixing makes pancakes dense and chewy. I learned this the hard way during my “perfect pancake” phase!
Let the batter rest. Five minutes is all it takes for the flour to hydrate and the baking powder to get working. This trick makes pancakes rise higher and taste lighter.
Consistent size matters. Use a 1/4 cup scoop for even pancakes that cook at the same rate. If you eyeball it, you might end up with some raw middles or overcooked edges (ask me how I know…)
Control your heat. Medium is usually perfect. Too hot, and you’ll burn the outside before the inside sets. Too low, and they’ll be pale and flat.
Don’t press down while cooking. It’s tempting, but pressing pancakes flattens out all those lovely air pockets and makes them dense.
Test the first pancake. The first one is always a bit of a “throwaway”—it helps season the pan and get the temperature just right. Adjust from there.
Multi-tasking tip: While one batch cooks, mix berries or whip cream for topping. That way everything’s ready at once.

My biggest pancake fail? Forgetting to grease the pan and ending up with a shredded mess. Don’t be me—grease between batches, especially if your skillet isn’t super nonstick. And if you want those perfectly crisp edges, a smidge of butter brushed on before each scoop of batter is the way to go. These little tricks make all the difference, so don’t skip them!

Variations & Adaptations

Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free blend. Add an extra tablespoon of buttermilk if the batter feels too thick.
Dairy-Free: Use almond or oat milk with 2 tablespoons of lemon juice instead of buttermilk, and replace the butter with coconut oil or vegan margarine.
Chocolate Chip Pancakes: Fold in 1/2 cup (75g) chocolate chips to the batter for a sweet twist.
Berry Pancakes: Add 1/2 cup (75g) fresh or frozen berries—blueberries are classic, but raspberries or diced strawberries are amazing too.
Nutty Pancakes: Fold in 1/3 cup (40g) chopped pecans or walnuts for crunch.
Spiced Pancakes: Add a pinch of nutmeg or ginger to the dry ingredients for a deeper spice note.

For different cooking methods, you can even make mini pancakes (silver dollar style) for a brunch spread or use a waffle iron for crispy-edged pancakes. If you have allergy needs, skip the eggs and use a flax egg (1 tbsp flaxseed meal + 3 tbsp water, let sit 5 minutes). I’ve tried the dairy-free version with oat milk and coconut oil—still delicious, just slightly less fluffy but great for sensitive tummies.

Serving & Storage Suggestions

These vanilla cinnamon buttermilk pancakes are best served hot off the griddle, stacked high and topped with a pat of butter and a generous drizzle of maple syrup. For a pretty brunch spread, sprinkle with powdered sugar and serve with fresh berries or sliced bananas. A bit of whipped cream or a dollop of Greek yogurt also goes a long way—seriously, don’t hold back!

If you’re planning ahead, keep cooked pancakes warm in a 200°F (95°C) oven on a wire rack. Leftovers can be stored in an airtight container in the fridge for up to 3 days. To freeze, separate pancakes with parchment paper and store in a freezer bag for up to 2 months. For reheating, pop them in the toaster or warm gently in a skillet—never the microwave, unless you like them a bit chewy (hey, I won’t judge).

As the pancakes sit, the flavors of vanilla and cinnamon deepen. If you make them ahead, they taste even better the next day. Pair with hot coffee, orange juice, or a chai latte for the ultimate breakfast treat. And if you’re feeling fancy, try a cinnamon-maple syrup blend for an extra special touch!

Nutritional Information & Benefits

Each serving (about 2 pancakes) contains approximately:

Calories: 260
Protein: 7g
Carbohydrates: 38g
Fat: 9g
Sugar: 7g
Fiber: 1g

Buttermilk is a great source of calcium and protein, and the cinnamon adds a boost of antioxidants. These pancakes can be made gluten-free or dairy-free with simple swaps, making them suitable for most diets. Watch out for potential allergens (wheat, dairy, eggs, nuts if you add them). I love that this recipe can be tweaked for various dietary needs without sacrificing flavor or texture—breakfast should be something everyone can enjoy!

Conclusion

There’s just something special about homemade vanilla cinnamon buttermilk pancakes—they’re easy, comforting, and hands-down delicious. Whether you’re making a quick weekday breakfast or a lazy weekend brunch, these pancakes always deliver. I love how flexible this recipe is, and how it’s become a favorite in my home (and with my friends who always ask for seconds).

Feel free to tweak the recipe to fit your tastes—add your favorite mix-ins, use your preferred milk, or try a new spice. That’s the beauty of pancakes: they’re whatever you need them to be. If you give this recipe a try, I’d love to hear how it turns out! Leave a comment, share your own twist, or tag me on social media with your pancake creations.

Now go on—grab your whisk, fire up the griddle, and treat yourself to the fluffiest, most flavorful pancakes you’ve ever made. Happy breakfasting!

Frequently Asked Questions

Can I make these pancakes without buttermilk?

Yes! Mix 2 cups (480ml) of milk with 2 tablespoons (30ml) lemon juice or vinegar. Let it sit for 5 minutes—it’ll do the trick.

How do I keep pancakes warm while making a big batch?

Place cooked pancakes on a wire rack in a 200°F (95°C) oven. They’ll stay warm and fluffy until you’re ready to serve.

Can I freeze vanilla cinnamon buttermilk pancakes?

Absolutely! Stack cooled pancakes with parchment between each, freeze in a bag for up to 2 months. Reheat in a toaster or skillet for best results.

What’s the best way to avoid flat pancakes?

Don’t overmix the batter, and make sure your baking powder is fresh. Letting the batter rest for 5 minutes before cooking also helps with fluffiness.

Are these pancakes suitable for people with allergies?

With a few swaps, yes! Use gluten-free flour and a dairy-free milk with a splash of vinegar. For egg-free, use a flax egg substitute. Always check ingredient labels if allergies are a concern.