Introduction
Transform ordinary breakfast into an extraordinary experience with these Vanilla Cinnamon Buttermilk Pancakes! We’re taking simple ingredients – things you probably already have in your pantry – and turning them into a stack of fluffy, sweet, and incredibly comforting pancakes. Get ready for a breakfast (or brunch!) that’ll make everyone happy!
Why This Works
This recipe works because it’s the perfect blend of simple and delicious. Buttermilk adds incredible fluffiness, while the vanilla and cinnamon create a warm, inviting flavor that’s perfect for chilly mornings or cozy weekends. It’s also super easy to follow, even for beginner cooks! And let’s be honest, who doesn’t love a good stack of pancakes?
Key Ingredients
- 🥛 2 cups buttermilk
- 🥚 2 large eggs
- 🥄 1/4 cup granulated sugar
- 🧈 1/4 cup unsalted butter, melted
- 🌾 2 1/2 cups all-purpose flour
- 🥄 4 teaspoons baking powder
- 🧂 1 teaspoon baking soda
- 🧂 1/2 teaspoon salt
- 🌱 1 teaspoon ground cinnamon
- Vanilla extract 1 teaspoon vanilla extract
Instructions
1️⃣ In a large bowl, whisk together the buttermilk, eggs, and sugar until well combined.
2️⃣ Add the melted butter and whisk again.
3️⃣ In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
4️⃣ Gradually add the dry ingredients to the wet ingredients, whisking gently until just combined. Don’t overmix! A few lumps are okay.
5️⃣ Stir in the vanilla extract.
6️⃣ Heat a lightly oiled griddle or frying pan over medium heat.
7️⃣ Pour 1/4 cup of batter onto the hot griddle for each pancake.
8️⃣ Cook for 2-3 minutes per side, or until golden brown and cooked through.
9️⃣ Serve immediately with your favorite toppings!
Handy Tips
- Don’t overmix the batter! Overmixing will develop the gluten in the flour, resulting in tough pancakes.
- Let the batter rest for 5-10 minutes before cooking. This allows the gluten to relax and the baking powder to activate, resulting in fluffier pancakes.
- Use a non-stick griddle or pan to prevent sticking.
- Adjust cooking time depending on your stovetop and the thickness of your pancakes.
Heat Control
Medium heat is key! Too high, and the outside will burn before the inside is cooked. Too low, and the pancakes will be soggy. Keep an eye on the pancakes and adjust the heat as needed. You’ll know it’s the right temperature when the batter starts to bubble on the surface.
Crunch Factor
While these pancakes are known for their fluffy interior, a light golden-brown crust adds a delightful textural contrast. Achieving this perfect crunch depends on the heat control as discussed above.
Pro Kitchen Tricks
- For extra fluffy pancakes, separate the egg whites from the yolks and whip the whites to stiff peaks before gently folding them into the batter.
- Add a pinch of nutmeg or cardamom to the batter for a warm, spiced twist.
- Make mini pancakes for a fun and kid-friendly breakfast!
Storage Tips
Leftover pancakes can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Reheat gently in a microwave or toaster oven.
Gift Packaging Ideas
These pancakes make a wonderful homemade gift! Package a stack of pancakes in a pretty basket or tin, along with a jar of maple syrup or other pancake toppings.
Flavor Variations
🌟 Lemon Poppy Seed: Add 1 tablespoon of lemon zest and 1 tablespoon of poppy seeds to the batter.
🌟 Blueberry: Fold in 1 cup of fresh or frozen blueberries before cooking.
🌟 Chocolate Chip: Stir in 1/2 cup of chocolate chips before cooking.
🌟 Apple Cinnamon: Sauté 1/2 cup of diced apples with a sprinkle of cinnamon before adding them to the batter.
Troubleshooting
- Pancakes are too flat: Make sure you’re using enough baking powder and baking soda, and don’t overmix the batter. Let the batter rest before cooking.
- Pancakes are burning: Reduce the heat on your stovetop.
- Pancakes are gummy: Your batter may have been overmixed.
FAQ
- Can I use regular milk instead of buttermilk? Yes, but the pancakes won’t be quite as fluffy. You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk and letting it sit for 5 minutes.
- Can I make the batter ahead of time? Yes, you can make the batter up to 12 hours in advance and store it in the refrigerator. Give it a good stir before cooking.
- Can I freeze the pancakes? Yes! Cooked pancakes freeze well. Place them in a freezer-safe bag or container and freeze for up to 3 months. Reheat in a toaster oven or microwave.
- What are some good toppings for these pancakes? Maple syrup, whipped cream, fruit, chocolate chips, nuts – the possibilities are endless!
Conclusion
We hope you enjoy these Vanilla Cinnamon Buttermilk Pancakes as much as we do! They’re the perfect comfort food for any occasion. Share your creations with us – we’d love to see your delicious stacks! Happy cooking!
The Fluffiest Cinnamon Vanilla Pancakes EVER!
Indulge in these incredibly fluffy pancakes infused with warm cinnamon and rich vanilla, perfect for a cozy breakfast or brunch.
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 large eggs
- 1 3/4 cups buttermilk
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- Cooking spray or additional butter for the skillet
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and ground cinnamon.
- In another bowl, beat the eggs and then mix in the buttermilk, melted butter, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; the batter should be slightly lumpy.
- Let the batter rest for about 10 minutes to allow it to thicken and the gluten to relax.
- Heat a non-stick skillet or griddle over medium heat (about 180u00b0C). Lightly grease with cooking spray or butter.
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 3-4 minutes.
- Flip the pancakes and cook for an additional 2-3 minutes or until golden brown and cooked through.
- Remove from the skillet and keep warm. Repeat with the remaining batter, greasing the skillet as needed.
- Serve warm with maple syrup, whipped cream, or your favorite toppings.
Tips
- For extra fluffiness, separate the egg whites and beat them to soft peaks before folding them into the batter gently.
- Use a hot griddle for the perfect golden-brown pancakes and avoid pressing down on them while cooking.