Introduction
Transform your weekday breakfast into a weekend-worthy treat with these Vanilla Cinnamon Buttermilk Pancakes! This recipe is all about maximum flavor and minimum fuss – perfect for busy week mornings or lazy weekend brunches. Get ready to enjoy fluffy, spiced pancakes in under 30 minutes!
Why This Works
This recipe delivers on flavor and speed. Buttermilk adds incredible tenderness and a subtle tang that perfectly complements the warm vanilla and cinnamon. The easy-to-follow instructions ensure even the most novice cooks can achieve perfectly fluffy pancakes every time. Plus, it’s easily customizable to your taste!
Key Ingredients
- 🥛 1 ½ cups buttermilk
- 🥚 1 large egg
- 🥄 2 tablespoons granulated sugar
- 🥄 1 teaspoon baking powder
- 🥄 ½ teaspoon baking soda
- 🧂 ½ teaspoon salt
- 🧈 2 tablespoons unsalted butter, melted
- ☕ 1 teaspoon vanilla extract
- 🍂 1 teaspoon ground cinnamon
- 🌾 1 ½ cups all-purpose flour
Instructions
1️⃣ In a large bowl, whisk together the buttermilk, egg, sugar, baking powder, baking soda, and salt until well combined.
2️⃣ Add the melted butter and vanilla extract. Whisk until just combined. Don’t overmix!
3️⃣ Gradually add the flour and cinnamon, whisking gently until just combined. A few lumps are okay. Overmixing will result in tough pancakes.
4️⃣ Heat a lightly oiled griddle or frying pan over medium heat.
5️⃣ Pour ¼ cup of batter onto the hot griddle for each pancake.
6️⃣ Cook for 2-3 minutes per side, or until golden brown and cooked through.
7️⃣ Serve immediately with your favorite toppings!
Handy Tips
- For extra fluffy pancakes, let the batter rest for 5-10 minutes before cooking. This allows the gluten to relax.
- Don’t press down on the pancakes while they’re cooking. This will make them flat.
- Use a non-stick pan or griddle to prevent sticking and ensure even cooking.
Heat Control
Medium heat is key here. Too high, and the outside will burn before the inside is cooked; too low, and the pancakes will be greasy and soggy. Adjust the heat as needed based on your stovetop.
Crunch Factor
While these pancakes are known for their fluffy interior, achieving a slightly crispy exterior depends on the heat and cooking time. A little extra time on the griddle will do the trick!
Pro Kitchen Tricks
- For extra-vanilla flavor, use vanilla bean paste instead of extract.
- Add a pinch of nutmeg or cardamom for a more complex spice profile.
- Make the batter the night before and refrigerate. This intensifies the flavors and makes your morning routine even easier.
Storage Tips
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a toaster, oven, or microwave.
Gift Packaging Ideas
These pancakes are perfect for a thoughtful breakfast gift! Package a stack of cooled pancakes in a pretty tin or basket with a jar of maple syrup or your favorite pancake topping.
Flavor Variations
🌟 Lemon Poppy Seed: Add the zest of one lemon and 1 tablespoon of poppy seeds to the batter.
🌟 Chocolate Chip: Fold in ½ cup of chocolate chips before cooking.
🌟 Blueberry: Add 1 cup of fresh or frozen blueberries to the batter.
🌟 Apple Cinnamon: Stir in ½ cup of chopped apples and an extra ½ teaspoon of cinnamon.
Troubleshooting
- Pancakes are too flat: Don’t overmix the batter, let it rest, and don’t press down on the pancakes while cooking.
- Pancakes are burning: Reduce the heat on your stovetop.
- Pancakes are gummy: Your baking powder or baking soda may be old. Replace with fresh ingredients.
FAQ
- Can I use regular milk instead of buttermilk? Yes, but the pancakes won’t be as tender. You can substitute by adding 1 ½ teaspoons of lemon juice or white vinegar to 1 ½ cups of regular milk and letting it sit for 5 minutes before using.
- Can I freeze these pancakes? Yes, once cooled completely, you can freeze them individually or in stacks. Reheat from frozen in a toaster or the microwave.
- What are the best toppings for these pancakes? The possibilities are endless! Maple syrup, whipped cream, fresh fruit, chocolate chips, nuts, and even a sprinkle of powdered sugar are all delicious options.
Conclusion
These Vanilla Cinnamon Buttermilk Pancakes are a guaranteed crowd-pleaser. Their fluffy texture and warm spices will make them a breakfast staple in your home. Share this recipe with your friends and family, and enjoy!
30-Minute Bliss: Fluffy Vanilla Cinnamon Pancakes
Delicious and fluffy pancakes infused with vanilla and cinnamon, perfect for a quick breakfast or brunch.
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 large eggs
- 1 3/4 cups milk
- 1/4 cup melted butter
- 1 teaspoon vanilla extract
- Butter or oil for cooking
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
- In another bowl, beat the eggs and then add the milk, melted butter, and vanilla extract. Mix until combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.
- Heat a non-stick skillet or griddle over medium heat and add a small amount of butter or oil.
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
- Repeat with remaining batter, adding more butter or oil as needed. Keep pancakes warm in a low oven until ready to serve.
Tips
- For extra fluffiness, let the batter rest for 5-10 minutes before cooking.
- Serve with maple syrup, fresh fruit, or whipped cream for added flavor.