Description
Indulge in these fluffy Vanilla Cinnamon Buttermilk Pancakes that are bursting with flavor and topped with syrup. A delightful breakfast treat for any occasion!
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon pure vanilla extract
Instructions
- In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, cinnamon, and salt until well combined.
- In another bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract.
- Gently pour the wet ingredients into the dry ingredients and stir until just combined, with a few lumps.
- Preheat a non-stick skillet over medium heat and lightly grease. Pour 1/4 cup of batter onto the skillet, cooking until bubbles form, then flip and cook until golden brown.
- Stack pancakes high, serve warm, and top with maple syrup, fresh fruit, or whipped cream!
Notes
- Allow leftover pancakes to cool completely before storing in an airtight container.
- Pancakes can be kept in the refrigerator for up to 3 days or frozen for 2 months.
- Reheat in the microwave or toaster before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddled
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 150 Kcal
- Sugar: 6g
- Sodium: 250mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg