Vanilla Cinnamon Buttermilk Pancakes Recipe
These Vanilla Cinnamon Buttermilk Pancakes are fluffy, flavorful, and perfect for a delightful breakfast or brunch. The combination of vanilla and cinnamon adds a warm, comforting touch, making them a favorite for all ages!
Ingredients List
For the Pancakes
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup buttermilk (or milk with 1 tablespoon vinegar or lemon juice added)
- 1 large egg
- 2 tablespoons unsalted butter (melted, plus extra for cooking)
- 1 teaspoon vanilla extract
For Serving
- Maple syrup
- Fresh berries (optional)
- Powdered sugar (optional)
Timing
Here’s a breakdown of the timing for preparing this dish:
- Preparation Time: 10 minutes
- Cooking Time: 15-20 minutes
- Total Time: Approximately 30 minutes
Step-by-Step Instructions
Step 1: Prepare the Batter
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and ground cinnamon until well combined.
- Combine Wet Ingredients: In another bowl, mix the buttermilk, egg, melted butter, and vanilla extract until smooth.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; it’s okay if there are a few lumps.
Step 2: Cook the Pancakes
- Heat the Pan: Preheat a non-stick skillet or griddle over medium heat. Add a small amount of butter to coat the surface.
- Pour Batter: For each pancake, pour about 1/4 cup of batter onto the skillet. Cook until bubbles form on the surface and the edges look set (about 2-3 minutes).
- Flip: Carefully flip the pancake and cook for another 1-2 minutes, or until golden brown and cooked through. Repeat with the remaining batter, adding more butter to the skillet as needed.
Step 3: Serve
- Plate the Pancakes: Stack the pancakes on a plate and keep warm while you finish cooking the rest.
- Garnish and Enjoy: Serve warm with maple syrup, fresh berries, and a dusting of powdered sugar if desired.
Nutritional Information
Here’s a rough estimate of the nutritional content per pancake (assuming 8 pancakes):
| Nutrient | Amount |
|---|---|
| Calories | 120 |
| Total Fat | 5g |
| Saturated Fat | 2g |
| Cholesterol | 30mg |
| Sodium | 220mg |
| Total Carbohydrates | 16g |
| Dietary Fiber | 1g |
| Sugars | 3g |
| Protein | 3g |
Tips for Success
To ensure your Vanilla Cinnamon Buttermilk Pancakes turn out perfectly, keep these tips in mind:
- Use Fresh Ingredients: Make sure your baking powder and baking soda are fresh for the best rise.
- Don’t Overmix: Overmixing can lead to tough pancakes. Mix until just combined for fluffy results.
- Adjust Thickness: If the batter is too thick, add a little more buttermilk to reach your desired consistency.
Variations
- Add Chocolate Chips: Stir in chocolate chips or blueberries for an extra treat.
- Nutty Flavor: Add chopped nuts like walnuts or pecans for added texture.
- Spiced Pancakes: Experiment with other spices like nutmeg or pumpkin spice for a seasonal twist.
Conclusion
These Vanilla Cinnamon Buttermilk Pancakes are a delicious and easy breakfast option that’s sure to please everyone at the table. Fluffy and flavorful, they’re perfect for lazy weekend mornings or any special occasion!
FAQs
Can I make the batter ahead of time?
While it’s best to cook the pancakes fresh, you can prepare the dry and wet ingredients separately and combine them just before cooking.
How do I store leftovers?
Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or toaster.
Can I freeze pancakes?
Yes! You can freeze cooked pancakes. Place them in a single layer on a baking sheet to freeze, then transfer to a freezer bag. Reheat in the microwave or toaster when ready to serve.
What can I serve with these pancakes?
These pancakes pair well with a variety of toppings, such as maple syrup, honey, fresh fruit, yogurt, or whipped cream.
Enjoy making and indulging in these delicious Vanilla Cinnamon Buttermilk Pancakes!
Vanilla Cinnamon Buttermilk Pancakes Recipe
Ingredients
- For the Pancakes
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup buttermilk (or milk with 1 tablespoon vinegar or lemon juice added)
- 1 large egg
- 2 tablespoons unsalted butter (melted, plus extra for cooking)
- 1 teaspoon vanilla extract
- For Serving
- Maple syrup
- Fresh berries (optional)
- Powdered sugar (optional)
Instructions
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and ground cinnamon until well combined.
- Combine Wet Ingredients: In another bowl, mix the buttermilk, egg, melted butter, and vanilla extract until smooth.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; it’s okay if there are a few lumps.
- Heat the Pan: Preheat a non-stick skillet or griddle over medium heat. Add a small amount of butter to coat the surface.
- Pour Batter: For each pancake, pour about 1/4 cup of batter onto the skillet. Cook until bubbles form on the surface and the edges look set (about 2-3 minutes).
- Flip: Carefully flip the pancake and cook for another 1-2 minutes, or until golden brown and cooked through. Repeat with the remaining batter, adding more butter to the skillet as needed.
- Plate the Pancakes: Stack the pancakes on a plate and keep warm while you finish cooking the rest.
- Garnish and Enjoy: Serve warm with maple syrup, fresh berries, and a dusting of powdered sugar if desired.
