There’s something undeniably comforting about a warm stack of vanilla cinnamon buttermilk pancakes on a slow Sunday morning. Growing up in a bustling Mexican-American household, breakfast was always a lively affair, with aromas wafting through the air and the kitchen buzzing with chatter. Now, living in Charleston with my husband Marco and our golden retriever Biscuit, I’ve brought those cherished family traditions to my own kitchen. These pancakes are a delicious nod to those mornings, with their fragrant vanilla and cinnamon notes offering a taste of nostalgia and warmth. Let’s dive into making these delightful pancakes together!
Table of Contents
Why You’ll Love This Vanilla Cinnamon Buttermilk Pancakes
If there’s one thing I learned from my abuela, it’s that food is love made edible. These vanilla cinnamon buttermilk pancakes embody that philosophy with their fluffy texture and rich flavors. They’re perfect for those leisurely breakfasts that remind you to savor life. Whether you’re a beginner or a seasoned cook, this recipe is straightforward and forgiving, allowing room for creativity and personalization. Plus, these pancakes are versatile enough to accommodate a variety of toppings, making them a family favorite. Trust me, once you try them, they’ll become a staple in your breakfast repertoire.
Ingredients You’ll Need for This Vanilla Cinnamon Buttermilk Pancakes
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 cups buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- 4 tablespoons unsalted butter, melted
If you don’t have buttermilk on hand, you can easily make a substitute by adding two tablespoons of lemon juice or white vinegar to two cups of milk and letting it sit for 5 minutes.
Nutrition Facts
- Calories: 320 per serving
- Protein: 8g
- Fat: 10g
- Carbohydrates: 45g
- Fiber: 2g
- Sugar: 8g
- Sodium: 350mg
This nutritional breakdown is based on a serving size of two pancakes, which I find to be the perfect portion for a satisfying breakfast.
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Fluffy Mornings with Vanilla Cinnamon Buttermilk Pancakes
Learn how to make delicious VANILLA CINNAMON BUTTERMILK PANCAKES. Easy recipe with step-by-step instructions.
- Total Time: 45 minutes
- Yield: 4 servings
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 cups buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- 4 tablespoons unsalted butter, melted
If you don’t have buttermilk on hand, you can easily make a substitute by adding two tablespoons of lemon juice or white vinegar to two cups of milk and letting it sit for 5 minutes.
Instructions
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon until evenly combined.
- In a separate bowl, beat the eggs and then add the buttermilk, vanilla extract, and melted butter, stirring until well incorporated.
- Make a well in the center of the dry ingredients and pour in the wet ingredients. Gently fold the batter until just combined. It’s okay if there are some lumps; overmixing can lead to dense pancakes.
- Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or cooking spray.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip the pancakes and cook for another 1-2 minutes, until golden brown and cooked through.
- Repeat with the remaining batter, adjusting the heat as necessary.
Cooking these pancakes reminds me of the patience I learned while helping my abuela in the kitchen. A little time and care make all the difference!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Steps to Create Your Vanilla Cinnamon Buttermilk Pancakes
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon until evenly combined.
- In a separate bowl, beat the eggs and then add the buttermilk, vanilla extract, and melted butter, stirring until well incorporated.
- Make a well in the center of the dry ingredients and pour in the wet ingredients. Gently fold the batter until just combined. It’s okay if there are some lumps; overmixing can lead to dense pancakes.
- Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or cooking spray.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip the pancakes and cook for another 1-2 minutes, until golden brown and cooked through.
- Repeat with the remaining batter, adjusting the heat as necessary.
Cooking these pancakes reminds me of the patience I learned while helping my abuela in the kitchen. A little time and care make all the difference!
Tips for Making the Best Vanilla Cinnamon Buttermilk Pancakes
For the fluffiest pancakes, ensure your baking powder and baking soda are fresh. If you’re feeling adventurous, try adding a handful of chocolate chips or blueberries to the batter. This recipe is also perfect for a double batch, which you can freeze for quick weekday breakfasts. Remember, cooking is about experimenting and finding joy in the process, just like my journey from Asheville to Charleston.
Serving Suggestions and Pairings
These pancakes are delightful on their own, but they truly shine with a drizzle of maple syrup or a dollop of whipped cream. For a touch of my heritage, I love serving them with a sprinkle of cinnamon-sugar, reminiscent of the churros I enjoyed as a child. Pair them with a fresh fruit salad or a side of crispy bacon, and you have a breakfast that’s both satisfying and soul-warming.
Storage and Reheating Tips
Store any leftover pancakes in an airtight container in the refrigerator for up to three days. To freeze, place them in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag. Reheat in the oven at 350°F or pop them in the toaster for a quick warm-up. This method keeps them light and fluffy, just like fresh off the griddle.
Frequently Asked Questions
What are the main ingredients for VANILLA CINNAMON BUTTERMILK PANCAKES?
The main ingredients for VANILLA CINNAMON BUTTERMILK PANCAKES include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.
How long does it take to make VANILLA CINNAMON BUTTERMILK PANCAKES?
The total time to make VANILLA CINNAMON BUTTERMILK PANCAKES includes both preparation and cooking time. Check the recipe card above for exact timing details.
Can I make VANILLA CINNAMON BUTTERMILK PANCAKES ahead of time?
Yes, VANILLA CINNAMON BUTTERMILK PANCAKES can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.
What can I serve with VANILLA CINNAMON BUTTERMILK PANCAKES?
VANILLA CINNAMON BUTTERMILK PANCAKES pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.
Is VANILLA CINNAMON BUTTERMILK PANCAKES suitable for special diets?
Depending on the ingredients used, VANILLA CINNAMON BUTTERMILK PANCAKES may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.
Final Thoughts
These vanilla cinnamon buttermilk pancakes are more than just a recipe; they’re an invitation to slow down and savor the simple pleasures of life. Cooking should be a joyful experience, a sentiment deeply ingrained in me from my childhood. I hope this recipe brings a bit of that joy to your kitchen. As you gather around the table with your loved ones, may these pancakes fill your morning with warmth, laughter, and love. Happy cooking!
