Fluffy Vanilla Cinnamon Buttermilk Pancakes Recipe.

Saturday mornings at my house have a rhythm to them now. The coffee brews, someone shuffles into the kitchen half-awake, and the first question is always “are you making those pancakes?” These aren’t just any pancakes – they’re the vanilla cinnamon buttermilk pancakes that have become our weekend tradition. Light, fluffy, with just the right hint of warmth from cinnamon and sweetness from vanilla, they’re the kind of breakfast that makes getting out of bed feel worthwhile.

These vanilla cinnamon buttermilk pancakes are everything a pancake should be – tall, fluffy, golden brown on the outside, and soft on the inside. The buttermilk creates a tender texture and subtle tang that balances the sweetness, while the vanilla adds aromatic depth and the cinnamon provides gentle warmth without overwhelming the other flavors. They’re simple enough for a regular weekend breakfast but special enough to serve to guests.

What makes these buttermilk pancakes with vanilla and cinnamon stand out is the technique as much as the ingredients. The combination of baking powder and baking soda creates maximum lift, while being careful not to overmix keeps them tender. The result is pancakes that rise beautifully on the griddle, creating that classic fluffy texture that everyone loves. They’re the pancakes you’ll find yourself making again and again.

Ingredients

Dry Ingredients:

• 2 cups all-purpose flour
• 3 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt

Wet Ingredients:

• 2 cups buttermilk, room temperature
• 2 large eggs, room temperature
• 1/4 cup melted butter, slightly cooled
• 2 teaspoons pure vanilla extract

For Cooking:

• Butter or neutral oil for the griddle

For Serving:

• Maple syrup
• Additional butter
• Fresh berries (optional)
• Whipped cream (optional)
• Powdered sugar (optional)

Instructions

Start by bringing your eggs and buttermilk to room temperature if they’ve been refrigerated. This takes about 30 minutes on the counter, or you can place the eggs in warm water for 10 minutes and microwave the buttermilk for 15-20 seconds. Room temperature ingredients mix more easily and create a better texture in the final pancakes.

In a large mixing bowl, whisk together all the dry ingredients – the flour, sugar, baking powder, baking soda, cinnamon, and salt. Whisk for a good 30 seconds to ensure everything is evenly distributed. This step is important because it means every pancake will have consistent flavor and rise. Set this bowl aside.

In a separate medium bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract. Make sure the melted butter has cooled slightly so it doesn’t scramble the eggs when you mix everything together. Whisk until the mixture is smooth and the eggs are completely incorporated.

Now comes the crucial part that determines whether your pancakes are tender or tough: the mixing. Pour the wet ingredients into the bowl with the dry ingredients. Using a wooden spoon, rubber spatula, or whisk, gently fold the wet and dry ingredients together. Stir just until the flour disappears – the batter should be lumpy, and you should still see some streaks of flour. This takes maybe 15-20 gentle stirs.

Do not overmix. Those lumps are your friends. Overmixing develops the gluten in the flour, which creates tough, dense pancakes instead of light, fluffy ones. The batter will look rough and lumpy, and that’s exactly what you want. Let the batter rest for 5-10 minutes while you heat your griddle. During this time, the flour continues to hydrate and the baking powder and baking soda start working, which helps create fluffier pancakes.

Heat a large griddle or nonstick skillet over medium heat. To test if it’s ready, flick a few drops of water onto the surface – they should sizzle and evaporate within a couple of seconds. If they sit there, the pan isn’t hot enough. If they immediately disappear, it’s too hot.

Add a small pat of butter or a drizzle of oil to the griddle and spread it around with a paper towel. You want a thin, even coating, not pools of butter.

Using a 1/4 cup measuring cup or a ladle, pour the batter onto the hot griddle. Don’t spread it around – just let it settle into a round shape on its own. Leave plenty of space between pancakes as they’ll spread slightly as they cook.

Watch for bubbles to form on the surface of the pancakes. This usually takes about 2-3 minutes. When you see bubbles forming all over the surface and the edges start to look dry and set, it’s time to flip. The bubbles should pop and leave little holes that stay open. If the bubbles form but immediately close up, wait another 30 seconds.

Use a thin spatula to carefully flip each pancake. The second side cooks faster than the first, usually just 1-2 minutes. The pancake is done when it springs back lightly when you press the center. If you’re unsure, you can peek at the underside by lifting a corner with your spatula – it should be golden brown.

Transfer the cooked pancakes to a plate and cover loosely with foil to keep them warm while you cook the remaining batches. If you’re making a large batch, you can keep finished pancakes warm in a 200°F oven on a baking sheet.

Between batches, adjust your heat if needed. If the pancakes are browning too quickly on the outside but staying raw inside, reduce the heat. If they’re taking too long to brown, increase it slightly. Add more butter or oil to the griddle between batches as needed.

Flavor & Texture Notes

These vanilla cinnamon buttermilk pancakes deliver a perfect balance of familiar breakfast flavors with just enough complexity to keep them interesting. The texture is what sets them apart – incredibly light and fluffy with a tender, almost cake-like crumb. When you cut into a stack, they should compress slightly but spring back, never dense or gummy.

The buttermilk provides a subtle tanginess that keeps the pancakes from tasting flat or overly sweet. It also reacts with the baking soda to create extra lift, contributing to that signature fluffy texture. You won’t taste “sour” exactly, just a pleasant depth that makes them taste more sophisticated than regular pancakes.

Vanilla adds warmth and aromatic sweetness that makes your kitchen smell amazing while you cook. It’s not overwhelming – just a gentle background note that enhances everything