Description
These easy, fluffy pancakes are infused with warm vanilla and cozy cinnamon, made extra tender and tangy with real buttermilk. Perfect for a quick breakfast or a special weekend brunch, they’re a crowd-pleaser that’s simple to customize.
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
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon until well combined.
- In another bowl, lightly beat the eggs. Add buttermilk, vanilla extract, and melted butter. Whisk until smooth.
- Pour the wet ingredients into the dry ingredients. Gently fold with a spatula or wooden spoon until just combined. The batter should be thick and a little lumpy; do not overmix.
- If using, gently fold in chocolate chips, berries, or nuts.
- Preheat a nonstick skillet or griddle over medium heat for about 3 minutes. Lightly grease with oil or butter.
- Scoop 1/4 cup of batter onto the hot skillet for each pancake. Cook for 2–3 minutes, until bubbles form on the surface and edges look set. Flip and cook for another 1–2 minutes, until golden brown and cooked through.
- Transfer cooked pancakes to a wire rack in a 200°F oven to keep warm if making a large batch.
- Serve warm with butter, maple syrup, and your favorite toppings.
Notes
For extra fluffy pancakes, let the batter rest for 5 minutes before cooking. Don’t overmix the batter—leave a few lumps for the best texture. Grease the pan between batches for crisp edges and easy flipping. Pancakes can be made gluten-free or dairy-free with simple substitutions. Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 260
- Sugar: 7
- Sodium: 450
- Fat: 9
- Saturated Fat: 5
- Carbohydrates: 38
- Fiber: 1
- Protein: 7
Keywords: pancakes, buttermilk pancakes, vanilla cinnamon pancakes, fluffy pancakes, breakfast, brunch, easy pancakes, homemade pancakes, American breakfast