VANILLA CINNAMON BUTTERMILK PANCAKES

ByOlivia Coleman October 9, 2025

Can I Tell You About My Pancake Obsession?

So here’s the thing: I have a weakness for pancakes. Not just any pancakes, though — we’re talking the kind you wake up craving on a lazy Sunday, slippers still on, coffee in hand. These vanilla cinnamon buttermilk pancakes remind me of those chilly mornings at my grandma’s, where the biggest crisis was whether we had enough butter. (We never did.) There’s just something about the scent of vanilla and cinnamon mixing with that tangy buttermilk that makes it feel like home. My kids now demand these whenever the weather even thinks about turning cold, and honestly? I’m not mad about it.

Why You’ll Love This (Or At Least, Why I Do)

I pull this recipe out when someone needs cheering up, or when cereal just isn’t cutting it. My family goes absolutely bonkers for the vanilla cinnamon hit—seriously, I’ve seen my normally reserved sister sneak back for thirds. If you’ve ever had pancakes turn out flat or sad (story of my life pre-buttermilk), you’ll appreciate how fluffy these get. Oh, and if I’m feeling tired, I’ll even swap out a fancier ingredient for what’s in the fridge. Pancakes are forgiving, thankfully!

What You’ll Need (With My Usual Substitutions)

2 cups all-purpose flour – Sometimes I get wild and use half whole wheat; nobody ever notices (except for Dad, but he claims he can taste the difference in everything)
2 tbsp sugar (brown sugar works in a pinch and adds a nice molasses-y vibe)
2 tsp baking powder (if I’m out, I turn to this baking powder hack from The Kitchn)
1/2 tsp baking soda
1/2 tsp salt
2 tsp cinnamon – I use Ceylon, but any will do
2 large eggs
1/4 cup melted butter (in a hurry, I’ve used neutral oil – it’s… fine)
1 tsp vanilla extract (my grandmother went for double; risky but good)
2 cups buttermilk – If you don’t have real buttermilk, you can mix milk with a splash of lemon juice or vinegar, let it sit a bit, and voila

Alright, Here’s How I Actually Make Them

Whisk your dry stuff (flour, sugar, baking powder, baking soda, salt, cinnamon) in a bowl. I sometimes get distracted and toss the sugar in with the wet by accident; no tragedy if you do.
In another bowl, beat the eggs, then add melted butter and vanilla – let the butter cool a bit so it doesn’t scramble the eggs. Might’ve done that once. Or twice.
Pour in your buttermilk and give it all a quick whisk. Don’t overthink it.
Now dump your wet into your dry. Stir just to combine—no need for perfection; a few lumps are charming (that’s my story and I’m sticking to it).
Let the batter sit for 5–10 minutes. This is, hands down, the best excuse to sip your coffee and think about life.
Preheat a skillet or nonstick pan (medium heat). Splash a bit of water on—the sizzle test!—and grease lightly.
Ladle out batter (about 1/4 cup per pancake). They should spread a bit but not run away from you.
When bubbles start popping on top and the edges look set (but not dry-dry), flip. Pray for a good golden color!
Cook the other side another minute or so. Stack, repeat, resist urge to eat straight from the pan (actually, go ahead; who’s policing?)

Notes (a.k.a. Pancake Wisdom from Trial, Error, & Triumph)

Better to under-mix than over-mix—too much stirring makes tough pancakes (learned that the chewy way).
If they’re browning too fast but raw inside, your pan’s probably too hot. I’ve done this. Repeatedly.
Sometimes I’ll sneak in a pinch of nutmeg; it’s subtle, but nice.

Pancake Experiments and That One Flop

Swapping almond extract for vanilla? Smells incredible, but a little goes a long way—ask me how I know.
I tossed in chocolate chips once; amazing. Blueberries are terrific too, but get a bit messy if you forget to dust them with flour first.
I tried coconut flour once… let’s just say it was a bit like eating a pillow. Maybe give that one a miss unless you like really dense pancakes.

Don’t Have a Griddle? Me Neither (Sometimes)

Look, a proper griddle is great, but I use my old frying pan most weekends. In fact, once I made these camping, using a cast iron over a campfire. A bit unpredictable. But it worked! So don’t let gear stop you.

Storing These (If They Last That Long…)

You can keep leftover pancakes in an airtight container in the fridge for up to two days, but honestly, in my house it never lasts more than a day! Reheat in the toaster for best results (or microwave, but they get a bit sad that way).

How We Love To Serve These (With a Tiny Family Argument)

I love mine with a big slick of salted butter and real maple syrup—don’t get me started on the ‘pancake syrup’ debate. My kids go for whipped cream and berries, sometimes a sprinkle of powdered sugar. (I won’t judge if you add ice cream—once you go there, it’s hard to turn back.)

Lessons I’ve Learned (Pancake Pro Tips)

I once tried to rush the resting step. It was… not a good idea. Batter needs that little break or they turn out flat (and honestly a bit blah).
Hot pan means burnt outsides, raw insides. Medium heat really is the move, even if you’re starving like a bear after hibernation.

Questions Friends Have Actually Asked Me (No Kidding)

Can I freeze these? Yup, stack them with a bit of parchment in between, then thaw in the toaster. They’re never quite as good as fresh, but they beat store-bought frozen hands down.
Can I make these dairy-free? I’ve tried oat milk with lemon juice. They’re different, a bit lighter, but still solid. Vegan butter works fine too.
How do you get them so fluffy? It’s the buttermilk, promise! (And the brief batter rest—ignore at your peril.)
My pancakes stick, help! Make sure you’re using a good nonstick surface, and add a little extra butter or oil each batch. Sometimes a pan just has it in for you, in which case—you might check out this skillet guide from Serious Eats.

Slightly Off-Topic But…

The last time I made these, I had Fleetwood Mac playing and managed to drop an egg on the floor—my dog was thrilled! So, moral of the story: pancakes are meant to be fun, and a little kitchen chaos just adds flavor. Or character. Or at least a story for later.

Olivia Coleman