Buttermilk Pancakes with Vanilla and Cinnamon

Buttermilk Pancakes with Vanilla and Cinnamon

from thechunkychef.com
15 min

Start your morning off right with a big stack of these fluffy and melt in your mouth Buttermilk Pancakes. This old-fashioned recipe is so easy, tastes way better than a boxed mix, and gives you pancakes with the most perfectly crisp edges and soft fluffy centers.

Ingredients

  • 2 cups all-purpose flour
  • 3 Tbsp white sugar
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 2 cups buttermilk
  • 1 1/2 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1 egg
  • 1/4 cup melted butter

Directions

  1. 1

    Melt the butter and set aside to cool down slightly.

  2. 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. 3

    In a separate bowl, combine buttermilk, vanilla, ground cinnamon and egg. Whisk to combine. Add melted butter and whisk again.

  4. 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. 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. 6

    Use a 1/4 or 1/3 cup measuring cup to scoop the pancake batter onto the griddle or skillet. Slowly pour it onto the surface, circling outwards to make a nice circle.

  7. 7

    Let the pancake cook about 2-3 minutes. You'll notice bubbles popping up on the surface of the pancake, if the edges look set, carefully flip the pancake over. Cook another 2 minutes on the other side.

  8. 8

    Remove to a plate and cover with a kitchen towel. Alternatively, you can place the pancakes on a baking sheet and keep it in a low heat oven (175-200 degrees), until you're ready to serve.