Description
Deliciously fluffy vanilla cinnamon buttermilk pancakes that are perfect for breakfast or brunch.
Ingredients
Scale
- 1 cup All-purpose flour, sifted
- 2 tablespoons Sugar (use brown sugar for deeper flavor)
- 2 teaspoons Baking powder (ensure it’s fresh)
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon (adjust to taste)
- 1/2 teaspoon Salt
- 1 cup Buttermilk (or substitute with milk + lemon juice/vinegar)
- 1 large Egg
- 3 tablespoons Melted butter (plus extra for cooking)
- 1 teaspoon Vanilla extract
- 1/4 cup Maple syrup (for serving)
- 1 cup Fresh fruit (optional, for serving)
- 1 cup Whipped cream (optional, for serving)
Instructions
- In a mixing bowl, combine the all-purpose flour, sugar, baking powder, baking soda, ground cinnamon, and salt. Whisk them together until thoroughly combined, ensuring no lumps remain.
- In another bowl, whisk together the buttermilk, large egg, melted butter, and vanilla extract until smooth and creamy.
- Gradually pour the wet mixture into the dry ingredients. Stir until just combined. Let the batter rest for 5 minutes.
- Heat a nonstick skillet or griddle over medium heat and lightly butter the surface. Once hot, pour about ¼ cup of batter for each pancake.
- Cook until bubbles form and the edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden brown.
- Transfer the pancakes to a plate and serve warm with toppings.
Notes
- For a deeper flavor, use brown sugar instead of white sugar.
- Ensure baking powder is fresh for the best rise.
- Let the batter rest for 5 minutes for fluffier pancakes.
Nutrition
- Serving Size: 2 pancakes
- Calories: 350
- Sugar: 10g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 70mg
Keywords: Fluffy Vanilla Cinnamon Buttermilk Pancakes, buttermilk pancake recipe