Fluffy Vanilla Cinnamon Buttermilk Pancakes for Cozy Mornings

Delightful Vanilla Cinnamon Buttermilk Pancakes that are fluffy and comforting for breakfasts.

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Prep Time 10

Cook Time 20

Resting Time 5

Total Time 35

Servings: 4 pancakes

Course: Breakfast

Cuisine: American

Calories: 220

Ingredients Equipment Method Nutrition Notes

Ingredients

Batter Ingredients

1 cup All-purpose flour Gluten-free flour can be substituted.
2 tablespoons Sugar Reduce for a lighter taste.
2 teaspoons Baking powder Use fresh.
1 teaspoon Baking soda Works with buttermilk.
1 teaspoon Ground cinnamon Increase for more flavor.
1 teaspoon Salt Just a pinch.
1 cup Buttermilk Substitute with milk and lemon juice if needed.
1 large Egg For binding and richness.
2 tablespoons Melted butter Add more for cooking if desired.
1 teaspoon Vanilla extract Use pure for best results.

Optional Garnishes

to taste Maple syrup For drizzling.
to taste Whipped cream For serving.
to taste Fresh fruit Berries or banana slices for garnish.

Equipment

mixing bowl
whisk
Skillet or griddle
Spatula

Method

Cooking Instructions

Whisk the dry ingredients together in a large bowl for about 1-2 minutes.
Mix the wet ingredients in another bowl until smooth for 1-2 minutes.
Combine wet and dry ingredients, folding gently until just mixed. Let rest for 5 minutes.
Heat a nonstick skillet over medium heat and grease lightly with butter or oil.
Pour ¼ cup batter for each pancake and cook until bubbles form, about 2-3 minutes.
Flip pancakes and cook until golden brown on the other side, about 1-2 minutes.
Serve warm with your choice of toppings.

Nutrition

Serving: 1pancakeCalories: 220kcalCarbohydrates: 31gProtein: 5gFat: 8gSaturated Fat: 4gCholesterol: 40mgSodium: 450mgPotassium: 120mgFiber: 1gSugar: 5gVitamin A: 200IUCalcium: 100mgIron: 1mg

Notes

Be careful not to overmix the batter and allow time for it to rest for optimal fluffiness.

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