Vanilla Cinnamon Buttermilk Pancakes

The softest, fluffiest, best buttermilk pancakes… from scratch! Savor the sweet hints of vanilla and warmth of the cinnamon; the perfect breakfast! Making buttermilk pancakes from scratch isn’t NEARLY as difficult as you might think. It actually doesn’t take much more time than opening a boxed mix and mixing with some water. One bite of these homemade buttermilk pancakes, and you’ll go toss those boxed mixes for good!

Post may contain affiliate links… meaning if you click on the link and make a purchase, I’ll get a very small percentage in commission. There’s never any extra cost to you, and I only link to products I actually own and use. Your support is greatly appreciated! Let’s talk breakfast… the most important meal of the day right,

Well, who knows for sure, but all I know is that breakfast food is ah-mazing! Fried eggs, scrambled eggs, omelettes, biscuits, gravy, bacon, french toast… I could go on all day. Probably one of the most iconic breakfast foods is good ol’ pancakes! Now I don’t know about you, but I usually don’t eat much for actual breakfast.

A cup of tea or coffee and a granola bar or bowl of cereal, and I’m good to go. But I crave breakfast food pretty much all other times of the day! Once I felt ambitious and started making pancakes from scratch… I haven’t purchased any boxes of pancake mix. From scratch is just so much better! And honestly, super easy! For these, I used my 10-inch cast iron skillet with a little melted butter in the pan.

You can make these any size you’d like! Tip: Place pancakes on a wax paper lined baking sheet, so that they’re next to each other, but not stacked on top of each other. Freeze the entire pan for about an hour or so, and then place the flash frozen pancakes in a big freezer bag.

For regular pancakes, I use my 1/4 or 1/3 cup measuring cup to scoop the batter… pouring it slowly onto the pan and gently swirling it in a circle to spread out the batter a little. If you prefer a pancake without the vanilla and cinnamon flavors, just omit those from the batter… it’ll still be super delicious! What type of toppings do you like for your pancakes, Like your pancakes stuffed with other goodies,

Go ahead and load your pancakes up with bananas, blueberries, chocolate chips… whatever you’d like! You know you want a big stack of these buttermilk pancakes! This bite is for you! I hope you guys make these…. I know you’ll love how light and fluffy they are. To me, they taste like you just ordered them from a restaurant.

If you have some buttermilk left over after making these pancakes, go ahead and whip up a batch of these classic buttermilk biscuits, or even some maple bacon and cheddar buttermilk biscuits… they freeze beautifully! NORDICWARE GRIDDLE - This is the best stovetop griddle! OXO FLEXIBLE SPATULA - I love this spatula… it makes turning pancakes a snap! WANT TO TRY THESE VANILLA CINNAMON BUTTERMILK PANCAKES, PIN THEM TO YOUR BREAKFAST OR FROM SCRATCH BOARD TO SAVE FOR LATER! FIND ME ON PINTEREST FOR MORE GREAT RECIPES!

1. Melt the butter and set aside to cool down slightly. 2. To a mixing bowl, add the flour, sugar, baking powder, baking soda, and salt. Use a whisk to combine all dry ingredients well. 3. In a separate bowl, combine buttermilk, vanilla, ground cinnamon and egg. Whisk to combine. Add melted butter and whisk again. 4. Slowly pour the wet ingredients into the dry ingredients, whisking and stirring to mix it all together. Once it's combined, stop mixing.

If you over-mix, your pancakes won't be light and fluffy. 5. Set pancake batter aside and heat up a large skillet or griddle over MED-LOW heat. Add a bit of butter to the preheated griddle and spread it out. 6. Use a 1/4 or 1/3 cup measuring cup to scoop the pancake batter onto the griddle or skillet.

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