Cinnamon Pancakes
The smell of cinnamon and butter on the griddle instantly makes a kitchen feel warm and inviting. These cinnamon buttermilk pancakes are comforting, and just sweet enough to brighten any morning. They taste wonderful with warm maple syrup, but fresh fruit or a drizzle of cream cheese glaze can make them feel extra special.
This recipe combines the richness of buttermilk with a splash of milk to create pancakes that are tender yet not overly dense. The result is a cozy stack that cooks evenly and feels perfectly balanced.
Ingredients
Every pancake ingredient has a purpose in this recipe. The flour builds the structure, while sugar adds a touch of sweetness. Baking powder and baking soda make the pancakes rise, and salt sharpens all the flavors.
Cinnamon brings the warm spice, and the mix of buttermilk and milk keeps the pancakes fluffy without being heavy.
The egg binds everything together, butter adds richness, and vanilla rounds out the flavor with a soft, cozy note.
- 1 ½ cups all-purpose flour – spooned and leveled
- 2 tablespoons granulated sugar – adds gentle sweetness
- 1 teaspoon baking powder – for lift
- ½ teaspoon baking soda – reacts with buttermilk for fluffiness
- ½ teaspoon salt – enhances flavor
- 1 ½ teaspoons ground cinnamon – cozy spice
- 1 ½ cups buttermilk – full-fat if possible
- ¼ cup whole milk – lightens the batter
- 1 large egg – lightly beaten
- 3 tablespoons unsalted butter, melted – cooled slightly
- 1 teaspoon vanilla extract – adds depth
Instructions
1 – In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
2 – In another bowl, whisk together the buttermilk, milk, egg, melted butter, and vanilla.
3 – Pour the wet mixture into the dry ingredients and stir gently until just combined. The batter should be thick with some lumps (avoid overmixing).
4 – Heat a nonstick skillet or griddle over medium heat and brush lightly with butter.
5 – Scoop about ¼ cup of batter for each pancake. Cook until bubbles form on the surface and the edges begin to set, 2–3 minutes. Flip and cook for another 1–2 minutes until golden brown.
Serve warm with butter and maple syrup..
Substitutions
- Flour: Swap in half whole wheat flour for a heartier texture.
- Milk: Almond or oat milk can replace regular milk, but keep the buttermilk for best results.
- Butter: Coconut oil works as a dairy-free alternative.
Storage Tips
- Store leftover pancakes in an airtight container in the fridge for up to 3 days.
- Freeze in a single layer, then transfer to a freezer bag for up to 2 months. Reheat in the toaster or oven.
Top tip
Share something here that you think is key to making this recipe well, such as: Don’t overcook the burgers! Sear the outside and cook to a minimum internal temperature, but they should still be juicy for best results.
FAQ
Cinnamon buttermilk pancakes make an ordinary morning feel like a celebration. If you give this recipe a try, I’d love to know what toppings you enjoy most; share your favorite combination in the comments!
Cinnamon Pancake
Ingredients
- 1 ½ cups all-purpose flour – spooned and leveled
- 2 tablespoons granulated sugar – adds gentle sweetness
- 1 teaspoon baking powder – for lift
- ½ teaspoon baking soda – reacts with buttermilk for fluffiness
- ½ teaspoon salt – enhances flavor
- 1 ½ teaspoons ground cinnamon – cozy spice
- 1 ½ cups buttermilk – full-fat if possible
- ¼ cup whole milk – lightens the batter
- 1 large egg – lightly beaten
- 3 tablespoons unsalted butter, melted – cooled slightly
- 1 teaspoon vanilla extract – adds depth
Instructions
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon
- In another bowl, whisk together the buttermilk, milk, egg, melted butter, and vanilla.
- Pour the wet mixture into the dry ingredients and stir gently until just combined. The batter should be thick with some lumps (avoid overmixing).
- Heat a nonstick skillet or griddle over medium heat and brush lightly with butter.
- Scoop about ¼ cup of batter for each pancake. Cook until bubbles form on the surface and the edges begin to set, 2–3 minutes. Flip and cook for another 1–2 minutes until golden brown.
- Serve warm with butter and maple syrup.
Notes
Substitutions
- Flour: Use half whole wheat flour for a heartier texture.
- Milk: Almond or oat milk can replace the regular milk, but keep the buttermilk for best results.
- Butter: Swap with coconut oil for a dairy-free option.
Storage Tips
- Store leftover pancakes in an airtight container in the fridge for up to 3 days.
- Freeze in a single layer, then transfer to a freezer bag for up to 2 months. Reheat in the toaster or oven.
