Vanilla Cinnamon Buttermilk Pancakes

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Golden and fluffy, these Vanilla Cinnamon Buttermilk Pancakes bring that nostalgic diner-style stack right into your home kitchen. The rich aroma of cinnamon paired with the warmth of vanilla makes them irresistible. They’re tender inside, slightly crisp at the edges, and full of comforting flavor that makes every bite a weekend-worthy treat.

Whether you’re making breakfast for a crowd or treating yourself to a cozy solo brunch, this pancake recipe delivers that homemade love with every flip. Pair them with maple syrup, fresh berries, or a pat of butter and you’ve got a morning masterpiece.

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What Kind of Buttermilk Should I Use?

Full-fat buttermilk is ideal for rich flavor and soft texture, but low-fat works too if that’s what you have. No buttermilk? Stir 1 tablespoon of lemon juice or vinegar into 1 cup of whole milk and let it sit for 5–10 minutes.

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Ingredients for the Vanilla Cinnamon Buttermilk Pancakes

• 2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 2 cups buttermilk
• 2 large eggs
• 1 teaspoon vanilla extract
• 4 tablespoons melted butter (plus more for cooking)

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How To Make the Vanilla Cinnamon Buttermilk Pancakes

Step 1: Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.

Step 2: Combine the Wet Ingredients

In a separate bowl, whisk the buttermilk, eggs, vanilla extract, and melted butter until smooth.

Step 3: Make the Batter

Pour the wet ingredients into the dry ingredients. Stir until just combined; a few lumps are okay. Don’t overmix!

Step 4: Cook the Pancakes

Heat a griddle or non-stick skillet over medium heat and lightly grease with butter. Pour 1/4 cup of batter for each pancake. Cook until bubbles form on the surface and the edges look set. Flip and cook another 1–2 minutes until golden.

Step 5: Serve Warm

Serve pancakes immediately with your favorite toppings—think warm syrup, whipped cream, or cinnamon-sugar dusting.

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Serving and Storing These Pancakes

These pancakes are best served fresh and warm, but they reheat beautifully. Store leftovers in an airtight container in the fridge for up to 3 days or freeze between sheets of parchment for up to a month. Reheat in a toaster or oven for that just-made texture.

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Frequently Asked Questions

Can I make the batter ahead of time?

It’s best to cook the batter right after mixing to get the fluffiest texture. However, you can mix the dry ingredients in advance and add wet ingredients when ready.

Can I freeze these pancakes?

Yes! Freeze cooled pancakes in a single layer, then transfer to a zip-top bag. Reheat in the toaster or oven.

Can I make them dairy-free?

Substitute buttermilk with almond milk + vinegar, and use plant-based butter.

What’s the best flour to use?

All-purpose flour gives the best texture, but you can try half whole wheat for a heartier bite.

Why are my pancakes not fluffy?

Overmixing or using expired baking powder/soda can deflate your batter. Mix just until combined.

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Want More Pancake Ideas?

If you love these Vanilla Cinnamon Buttermilk Pancakes, don’t stop here! Check out these other comforting breakfast bites:

• Nutella French Toast Casserole for a chocolatey morning treat.
• Cottage Cheese Egg Bake if you’re after protein-packed simplicity.
• Flaky Strawberry Cream Cheese Heart Puffs when you’re craving fruity, buttery layers.
• Raspberry Crescent Rolls for a tangy, flaky start to your day.
• 3-Ingredient Oatmeal Breakfast Cookies for a quick, healthy breakfast grab.

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Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest breakfast board so you can revisit this cozy stack anytime.

And tell me how yours turned out in the comments! Did you add a drizzle of honey? Maybe sliced bananas or a touch of nutmeg?

I always love seeing how you make these recipes your own. Drop your thoughts or questions below—let’s keep the breakfast chat going.

More recipes daily on my Pinterest: Nina Dishes

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