Fluffy Vanilla Cinnamon Buttermilk Pancakes to Brighten Mornings

Indulge in fluffy Vanilla Cinnamon Buttermilk Pancakes that transform simple ingredients into a delightful breakfast experience.

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Prep Time 10

Cook Time 15

Resting Time 5

Total Time 30

Servings: 4 pancakes

Course: Breakfast

Cuisine: American

Calories: 210

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Batter

1 cup all-purpose flour substitute with gluten-free flour if needed
2 tablespoons sugar can be replaced with brown sugar
1 teaspoon baking powder ensure it's fresh for the best results
1/2 teaspoon baking soda works with buttermilk to help pancakes rise
1 teaspoon ground cinnamon adjust to taste or substitute with nutmeg
1 pinch salt enhances flavor
1 cup buttermilk substitute with milk + lemon juice or vinegar
1 large egg can use flax egg for allergen-free option
2 tablespoons melted butter opt for vegetable oil as a dairy-free alternative
1 teaspoon vanilla extract vanilla powder can be used as a substitute

For Serving

to taste maple syrup drizzle over the pancakes
to taste fresh fruit berries or bananas enhance flavor and presentation
to taste whipped cream add a dollop for extra indulgence

Equipment

Mixing bowl
Whisk
Nonstick skillet
spatula

Method

Step-by-Step Instructions

Combine all dry ingredients in a large mixing bowl.
Mix wet ingredients in a separate bowl until smooth.
Gently fold wet and dry mixtures together, being careful not to overmix.
Preheat a nonstick skillet over medium heat and lightly grease it.
Pour 1/4 cup of batter onto the skillet for each pancake and cook until bubbles form.
Flip pancakes and cook until golden brown.
Serve warm with maple syrup, fresh fruit, and whipped cream.

Nutrition

Serving: 2pancakesCalories: 210kcalCarbohydrates: 30gProtein: 4gFat: 8gSaturated Fat: 4gCholesterol: 40mgSodium: 350mgPotassium: 220mgFiber: 1gSugar: 5gVitamin A: 400IUCalcium: 200mgIron: 1mg

Notes

Resting the batter for 5 minutes activates leavening agents for fluffiness.

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