Vanilla cinnamon buttermilk pancakes are a delightful breakfast treat that can transform any morning into a special occasion. The warm aroma of vanilla and cinnamon wafting through the kitchen is enough to make anyone’s mouth water. These pancakes have a rich history, often associated with cozy family breakfasts and weekend brunches, making them a beloved staple in many households. The combination of fluffy buttermilk batter, sweet vanilla, and a hint of spice creates a taste sensation that is both comforting and indulgent.
People adore vanilla cinnamon buttermilk pancakes not just for their incredible flavor, but also for their light and airy texture that melts in your mouth. They are incredibly easy to whip up, making them a convenient choice for busy mornings or leisurely weekends alike. Whether topped with fresh fruit, a drizzle of maple syrup, or a dollop of whipped cream, these pancakes are sure to please everyone at the table. Join me as we dive into this delicious recipe that will surely become a favorite in your home!
Ingredients:
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon pure vanilla extract
- Additional butter or oil for cooking
- Maple syrup, for serving
- Optional: Fresh fruit, whipped cream, or nuts for topping
Preparing the Batter
Let’s get started on making these delicious vanilla cinnamon buttermilk pancakes! First, we need to gather all our ingredients and tools. I like to have everything ready to go before I start cooking. You’ll need a mixing bowl, a whisk, a measuring cup, and a non-stick skillet or griddle.
- In a large mixing bowl, combine the dry ingredients: 1 cup of all-purpose flour, 2 tablespoons of granulated sugar, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1/4 teaspoon of salt, and 1 teaspoon of ground cinnamon. Whisk them together until they are well combined. This step is crucial as it ensures that the leavening agents are evenly distributed throughout the flour.
- In a separate bowl, mix the wet ingredients. Pour in 1 cup of buttermilk, crack in 1 large egg, and add 2 tablespoons of melted unsalted butter along with 1 teaspoon of pure vanilla extract. Whisk these together until they are fully combined. The buttermilk adds a lovely tang and helps to make the pancakes fluffy.
- Now, it’s time to combine the wet and dry ingredients. Pour the wet mixture into the bowl with the dry ingredients. Using a spatula or a whisk, gently fold the mixture together. Be careful not to overmix; it’s okay if there are a few lumps. Overmixing can lead to tough pancakes, and we want them to be light and fluffy!
Cooking Process
Now that our batter is ready, let’s move on to cooking these pancakes. This is where the magic happens!
- Preheat your non-stick skillet or griddle over medium heat. If you’re using a skillet, you can test if it’s hot enough by sprinkling a few drops of water on the surface. If they sizzle and evaporate quickly, you’re good to go!
- Once the skillet is hot, add a small amount of butter or oil to coat the surface. This will help prevent the pancakes from sticking and give them a nice golden color.
- Using a ladle or measuring cup, pour about 1/4 cup of pancake batter onto the skillet for each pancake. Make sure to leave some space between each pancake, as they will spread a little while cooking.
- Cook the pancakes for about 2-3 minutes, or until you see bubbles forming on the surface and the edges look set. This is a good indicator that it’s time to flip them.
- Carefully flip the pancakes using a spatula and cook for another 1-2 minutes on the other side, until they are golden brown and cooked through. You can check for doneness by gently pressing the center of the pancake; it should spring back.
- Once cooked, transfer the pancakes to a plate and keep them warm in a low oven (around 200°F or 93°C) while you repeat the process with the remaining batter. You can add more butter or oil to the skillet as needed.
Assembling and Serving
Now that all your pancakes are cooked, it’s time to serve them up! This is my favorite part because you can get creative with toppings.
- Stack the pancakes on a plate, starting with one pancake and adding another on top. You can make a tall stack or keep it simple with just a couple of pancakes.
- Drizzle warm maple syrup generously over the top. The sweetness of the syrup pairs perfectly with the cinnamon and vanilla flavors in the pancakes.
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon pure vanilla extract
- Additional butter or oil for cooking
- Maple syrup, for serving
- Optional: Fresh fruit, whipped cream, or nuts for topping
- In a large mixing bowl, combine the dry ingredients: flour, sugar, baking powder, baking soda, salt, and cinnamon. Whisk until well combined.
- In a separate bowl, mix the wet ingredients: buttermilk, egg, melted butter, and vanilla extract. Whisk until fully combined.
- Pour the wet mixture into the dry ingredients and gently fold together with a spatula or whisk. Do not overmix; a few lumps are okay.
- Preheat a non-stick skillet or griddle over medium heat. Test the heat by sprinkling water on the surface; if it sizzles, it’s ready.
- Add a small amount of butter or oil to the skillet to coat the surface.
- Pour about 1/4 cup of batter onto the skillet for each pancake, leaving space between them.
- 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.
- Transfer cooked pancakes to a plate and keep warm in a low oven while repeating with remaining batter.
- Stack pancakes on a plate, drizzle with maple syrup, and add optional toppings like fresh fruit or whipped cream.
- These pancakes are best enjoyed fresh off the griddle, but you can store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a toaster or microwave before serving.
- Feel free to customize the recipe by adding chocolate chips or other spices to the batter for a unique twist!
Conclusion:
In conclusion, these vanilla cinnamon buttermilk pancakes are an absolute must-try for anyone looking to elevate their breakfast game. The combination of rich vanilla and warm cinnamon creates a delightful flavor profile that will have your taste buds dancing with joy. The fluffy texture, thanks to the buttermilk, makes each bite a heavenly experience that you won’t soon forget.
For serving suggestions, I highly recommend topping these pancakes with fresh berries, a drizzle of maple syrup, or even a dollop of whipped cream for an extra indulgent treat. If you’re feeling adventurous, you can also experiment with variations by adding chocolate chips, nuts, or even a sprinkle of nutmeg for a unique twist. The possibilities are endless!
I encourage you to give this recipe a try and share your experience with friends and family. Whether it’s a cozy weekend brunch or a special occasion, these vanilla cinnamon buttermilk pancakes are sure to impress. Don’t forget to let me know how they turn out for you! Happy cooking!
Vanilla Cinnamon Buttermilk Pancakes: The Ultimate Breakfast Delight
Fluffy and delicious vanilla cinnamon buttermilk pancakes, perfect for breakfast or brunch, topped with maple syrup and your favorite fruits.
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