You know how some pancake recipes just feel a little…flat? Not in height, but in flavor. You get the maple syrup, sure, but the pancake itself is just a plain vehicle. To fix that, a little extra vanilla, a generous dose of cinnamon whisked right into the batter, and real buttermilk for that perfect tang and rise will do the trick. These are the pancakes are really delicious and quite easy to make.

Kitchen Equipment You’ll Need

• Large mixing bowl
• Whisk
• Measuring cups and spoons
• Large non-stick skillet or griddle
• Ladle
• Spatula

Ingredients

• 2 cups all-purpose flour
• 3 Tbsp white sugar
• 1/4 tsp salt
• 2 cups buttermilk
• 1 1/2 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1 egg
• 1/4 cup melted butter
• 1 1/2 tsp baking powder
• 1 tsp baking soda

*Buttermilk Note: No buttermilk? Make a “soured milk”: Add 1 tablespoon white vinegar or lemon juice to a 2-cup measuring cup, then fill with regular milk to the 2-cup line. Stir and let sit for 5 minutes.

How to Make Vanilla Cinnamon Buttermilk Pancakes

1. Melt the butter, then set it aside to cool slightly before using.
2. In a large mixing bowl, add the flour, sugar, baking powder, baking soda, and salt. Whisk the dry ingredients together until evenly combined.
3. In another bowl, whisk together the buttermilk, vanilla, ground cinnamon, and egg until smooth. Add the melted butter and whisk again to fully incorporate.
4. Gradually add the wet mixture to the bowl of dry ingredients, whisking gently just until combined. Stop mixing once no dry streaks remain. Overmixing will result in dense pancakes instead of light and fluffy ones.
5. Set the batter aside while you preheat a large skillet or griddle over medium low heat. Lightly grease the surface with a small amount of butter and spread it evenly.
6. Using a 1/4 or 1/3 cup measuring cup, scoop the batter onto the hot skillet. Pour slowly and gently swirl to form an even round pancake.
7. Cook for about 2 to 3 minutes, or until bubbles appear on the surface and the edges begin to look set. Carefully flip and cook for an additional 2 minutes on the other side.
8. Transfer the cooked pancakes to a plate and cover with a kitchen towel to keep warm. Alternatively, place them on a baking sheet in a low temperature oven set between 175 and 200 degrees until ready to serve.

How to Know When Pancakes Are Ready to Flip

If you’ve ever wondered when to flip your pancakes, here’s an easy method:

Look at the Edges – The edges of the pancake will start wet and shiny. When they look dry and set, it’s time to flip.

Bubbles – As pancakes cook, bubbles form on the surface. Once most of the bubbles have popped, it’s usually a sign the pancake is ready.

Pancake Variations You Can Try

Chocolate Add-Ins – Semi-sweet chocolate chips are a classic choice, but feel free to experiment with milk chocolate, dark chocolate, or white chocolate.

Fruity Options – Fresh fruits like blueberries, sliced strawberries, or bananas make delicious mix-ins for the batter.

Flavor Tweaks – If you’re not a fan of cinnamon or vanilla, you can leave them out. Alternatively, try adding a splash of lemon juice, especially if you’re pairing the pancakes with berries.

Make-Ahead Tips

Batter – Unfortunately, pancake batter doesn’t hold well in advance. The leavening agents start working as soon as they’re mixed, so making it ahead will result in flat, dense pancakes.

Freezing Leftover Pancakes – If you have extra pancakes, you can freeze them. Let the cooked pancakes cool completely, then place them on a baking sheet lined with wax paper and freeze for 1–2 hours until firm. Transfer to a labeled freezer-safe container and store for up to 3 months. To serve, thaw in the refrigerator and reheat

More pancakes recipes

• Low Carb Pumpkin Pancakes
• Greek Yogurt Blueberry Pancakes
• Fluffy Buttermilk Pancakes
• Blueberry Lemon Pancakes
• Cinnamon Roll Pancakes