Indulge in the softest, fluffiest buttermilk pancakes infused with sweet vanilla and warm cinnamon. These homemade pancakes are perfect for a delightful breakfast treat that will impress family and friends. Each bite is a heavenly experience, combining the comforting flavors of vanilla and cinnamon with the rich, creamy texture of buttermilk.
Why You Will Love This Recipe
These Vanilla Cinnamon Buttermilk Pancakes are not just a breakfast staple; they are a celebration of flavors that can brighten any morning. The use of buttermilk ensures that the pancakes are incredibly tender and fluffy, while the addition of vanilla and cinnamon elevates them to a whole new level of deliciousness. This recipe is easy to follow and quick to prepare, making it ideal for busy mornings or leisurely weekend brunches. Plus, they are versatile! You can top them with fresh fruits, maple syrup, or even a dollop of whipped cream for an extra special treat.
Introduction
Pancakes are a beloved breakfast item around the world, and for good reason. They are easy to make, customizable, and always satisfying. This recipe for Vanilla Cinnamon Buttermilk Pancakes takes the classic pancake to new heights. The combination of buttermilk, vanilla, and cinnamon creates a flavor profile that is both comforting and indulgent. Whether you’re serving them to family on a Sunday morning or enjoying a quiet breakfast by yourself, these pancakes are sure to please.
Ingredients:
- 2 cups all-purpose flour
- 3 tablespoons white sugar
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 cups buttermilk
- 1½ teaspoons vanilla extract
- ½ teaspoon ground cinnamon
- 1 egg
- ¼ cup melted butter
Preparation:
Step 1: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon. This step is crucial as it ensures that all the dry ingredients are evenly distributed, which will help your pancakes rise perfectly.
Step 2: In another bowl, beat the egg and then mix in the buttermilk, vanilla extract, and melted butter. Make sure the melted butter has cooled slightly before adding it to avoid cooking the egg.
Step 3: Pour the wet ingredients into the dry ingredients and stir until just combined; the batter should be slightly lumpy. Overmixing can lead to tough pancakes, so be gentle with the batter.
Step 4: Heat a griddle or non-stick skillet over medium heat and lightly grease it with butter or cooking spray. A well-heated surface is key to achieving that perfect golden-brown crust on your pancakes.
Step 5: Pour ¼ cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook the other side until golden brown, about 1-2 minutes more. Adjust the heat as necessary to prevent burning.
Serving Suggestions:
These Vanilla Cinnamon Buttermilk Pancakes are delicious on their own, but you can elevate them further with a variety of toppings. Here are some suggestions:
- Fresh berries (strawberries, blueberries, raspberries)
- Sliced bananas
- Maple syrup or honey
- Whipped cream
- Chopped nuts (walnuts or pecans)
- A dusting of powdered sugar
- A drizzle of chocolate or caramel sauce
Tips:
- Make Ahead: You can prepare the dry ingredients the night before and store them in an airtight container. Just mix the wet ingredients in the morning for a quick breakfast.
- Buttermilk Substitute: If you don’t have buttermilk on hand, you can make a quick substitute by adding 1 tablespoon of vinegar or lemon juice to 2 cups of milk. Let it sit for about 5-10 minutes before using.
- Keep Warm: If you’re making a large batch, keep the finished pancakes warm in a preheated oven set to 200°F (93°C) until you’re ready to serve.
- Add-Ins: Feel free to customize your pancakes by adding chocolate chips, nuts, or even shredded coconut to the batter before cooking.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Nutritional Information:
- Calories: 250 kcal per serving
- Protein: 6g
- Sodium: 350mg
Conclusion
These Vanilla Cinnamon Buttermilk Pancakes are a delightful way to start your day. With their fluffy texture and rich flavors, they are sure to become a favorite in your breakfast repertoire. Whether you enjoy them plain or loaded with toppings, they are versatile enough to suit any palate. So gather your ingredients, heat up that skillet, and treat yourself and your loved ones to a breakfast that is both comforting and indulgent.
Questions and Answers:
- Can I use whole wheat flour instead of all-purpose flour?
- Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be denser. You might want to use a mix of both for a lighter pancake.
- How can I make these pancakes dairy-free?
- To make these pancakes dairy-free, substitute the buttermilk with a plant-based milk (like almond milk) mixed with a tablespoon of vinegar. Use a dairy-free butter alternative as well.
- Can I freeze leftover pancakes?
- Absolutely! Allow the pancakes to cool completely, then stack them with parchment paper in between each pancake and store them in an airtight container or freezer bag. They can be reheated in the toaster or microwave.
- What can I use instead of buttermilk?
- If you don’t have buttermilk, you can make a quick substitute by mixing regular milk with vinegar or lemon juice and letting it sit for 5-10 minutes.
- How do I know when the pancakes are done cooking?
- The pancakes are ready to flip when bubbles form on the surface and the edges look set. After flipping, they should take another 1-2 minutes to cook until golden brown.