Cinnamon Pancake
Light pancakes flavored with warm cinnamon and the tang of buttermilk. Perfect for a cozy breakfast at home.
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Servings: 12 pancakes
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.