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A close-up shot showing the light and airy texture of homemade fluffy buttermilk pancakes with cinnamon.

Vanilla Cinnamon Buttermilk Pancakes: The Fluffiest Recipe

The ultimate recipe for incredibly fluffy, flavorful Vanilla Cinnamon Buttermilk Pancakes. This easy, from-scratch recipe creates the most tender, delicious pancakes for the perfect weekend breakfast.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Breakfast, Brunch
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups All-Purpose Flour
  • 2 tbsp Granulated Sugar
  • 1 1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt
  • 1 tsp Ground Cinnamon
  • 1 1/4 cups Buttermilk
  • 3 tbsp Unsalted Butter melted
  • 1 Large Egg
  • 1 tsp Pure Vanilla Extract

Equipment

  • 1 Griddle or Non-stick Skillet
  • 2 Mixing Bowls
  • 1 Whisk and spatula

Method
 

  1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
  2. In a separate medium bowl, whisk together the buttermilk, melted butter, egg, and vanilla extract.
  3. Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined. Do not overmix; a few lumps are okay.
  4. Let the batter rest for 5-10 minutes if you have time.
  5. Heat a lightly oiled griddle or non-stick skillet over medium heat.
  6. Pour 1/4 cup of batter per pancake onto the hot griddle. Cook for 2-3 minutes, until bubbles appear on the surface. Flip and cook for another 1-2 minutes until golden brown.
  7. Transfer cooked pancakes to a plate and keep warm while you cook the remaining batter. Serve immediately with your favorite toppings.

Notes

Do Not Overmix: For the fluffiest pancakes, mix the batter until the ingredients are just moistened. Lumps are your friend!
Topping Ideas: These pancakes are amazing with classic maple syrup, a cream cheese glaze, fresh fruit, or toasted nuts.
Storage: Store cooled leftover pancakes in an airtight container in the fridge for up to 3 days or in the freezer for up to 2 months.