VANILLA CINNAMON BUTTERMILK PANCAKES

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These vanilla cinnamon buttermilk pancakes are soft, fluffy, and gently spiced, with a comforting homemade flavour that feels like a proper weekend treat. The buttermilk keeps the texture tender, while the vanilla and cinnamon add warmth without overpowering. This is an easy, beginner-friendly recipe that comes together quickly and cooks in minutes. From start to finish, you will have a stack of perfect pancakes ready in about 25 minutes.

Ingredients

For the pancake batter

200g plain flour
2 tbsp caster sugar
2 tsp baking powder
½ tsp bicarbonate of soda
1 tsp ground cinnamon
¼ tsp fine salt
2 large eggs
300ml buttermilk
1 tsp vanilla extract
40g unsalted butter, melted and cooled

For cooking and serving

Butter or oil, for greasing
Maple syrup or honey
Fresh berries or sliced bananas

How to Make Vanilla Cinnamon Buttermilk Pancakes

Prepare the oven: Preheat the oven to 100°C or the lowest setting. Place a heatproof plate inside. This will keep the cooked pancakes warm while you finish the batch.
Mix the dry ingredients: Sift the flour, baking powder, bicarbonate of soda, cinnamon, and salt into a large bowl. Stir in the caster sugar until evenly combined.
Combine the wet ingredients: In a jug, whisk together the eggs, buttermilk, vanilla extract, and melted butter until smooth.
Make the batter: Pour the wet mixture into the dry ingredients. Gently whisk until just combined. The batter should be thick but pourable. Do not overmix, as this will make the pancakes tough.
Heat the pan: Place a non-stick frying pan or griddle over medium heat. Lightly grease with butter or oil.
Cook the pancakes: Spoon about 2 tablespoons of batter into the pan for each pancake. Cook for 2 to 3 minutes until bubbles appear on the surface and the edges look set. Flip and cook for another 1 to 2 minutes until golden.
Keep warm: Transfer cooked pancakes to the warm plate in the oven while you cook the remaining batter.
Serve: Stack the pancakes and serve warm with maple syrup, fruit, or your favourite toppings.

Tips

Why are my pancakes flat?

Check that your baking powder and bicarbonate of soda are fresh. Also avoid overmixing the batter, as this knocks out the air needed for lift.

How do I stop pancakes from burning?

Cook over medium heat rather than high. Pancakes need time to cook through before browning too much on the outside.

Can I make the batter ahead of time?

The batter is best used straight away. If needed, you can rest it for up to 20 minutes, but longer than that may reduce the rise.

Serving Suggestions

Serve with maple syrup and fresh berries
Add a knob of butter and a dusting of icing sugar
Top with sliced bananas and a drizzle of honey

Storage

Room temperature

Pancakes are best eaten fresh. They can sit at room temperature for up to 2 hours if kept covered.

Refrigerator

Store cooled pancakes in an airtight container for up to 2 days. Reheat gently in a pan or microwave.

Freezing

Freeze pancakes in a single layer, then transfer to a freezer bag. They keep well for up to 2 months. Reheat straight from frozen.

Nutrition

Calories: 220 kcal
Carbohydrates: 30g
Protein: 7g
Fat: 8g
Saturated fat: 4g
Sodium: 320mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Can I make these pancakes without buttermilk?

Yes, you can make a substitute by mixing 300ml milk with 1 tablespoon of lemon juice or white vinegar. Leave it for 5 minutes before using.

Can I use self-raising flour instead?

Yes, replace the plain flour with self-raising flour and omit the baking powder and bicarbonate of soda.

Are these pancakes suitable for children?

Yes, the cinnamon flavour is mild and they are naturally sweet, making them suitable for all ages.

Can I add fruit to the batter?

You can gently fold in blueberries or chopped bananas just before cooking for extra flavour.