Appetizers

VANILLA CINNAMON BUTTERMILK PANCAKES

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October 9, 2025

Let Me Tell You About These Pancakes (And Spilled Batter…)

You ever have one of those childhood breakfasts that sort of sticks with you longer than you expected? For me, it was the smell of vanilla and cinnamon wafting up the stairs on sleepy Saturday mornings, usually followed by my dad pretending he could land a pancake straight onto your plate (no, he never succeeded). Actually, my first try flipping these as a teen ended with a half-cooked disaster on the floor — dog loved it, so not a total loss. Anyway, this recipe is my all-time “safe bet” because even if I botch the first pancake, the rest still come out golden and pillowy. Makes the kitchen smell like hugs, too.

Why You’ll Love This (I Sure Do!)

I make these when the week has been extra rough and I need some spirit-lifting carbs; or if I’ve got someone to impress at brunch (humble brag, once worked out well on a third date). My family basically expects these on holidays — if they’re missing, I get angry stares and possibly a strongly-worded group text. Plus, if you’re like me and hate recipes that demand stuff you don’t have on hand, this one is forgiving — more on that in a sec!

What You’ll Need (And What Swaps Actually Work)

2 cups all-purpose flour (I ran out once and used about a third whole wheat — not bad, slightly nuttier)
2 tbsp sugar (brown sugar if you want a treaclier vibe)
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt (grandma swore by kosher salt, but regular salt’s fine)
1 tsp cinnamon (I’ve been known to throw in a bit more for fun)
2 teaspoons vanilla extract (or a smidge of vanilla bean paste if you’re feeling bougie)
2 cups buttermilk (I NEVER have it — so I just mix regular milk with a big squeeze of lemon juice and wait a few mins)
2 large eggs
1/4 cup melted butter (or neutral oil; I skip butter sometimes if I’m being lazy)
Butter or oil for the pan
Optional: handful of chocolate chips, berries, or a sprinkle of flaky sea salt for the top

Alright, Let’s Make Pancakes

Whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon in a huge-ish bowl. (This is the bowl I always end up dusting my shirt with flour from… maybe just me?)
In another bowl, combine eggs, buttermilk, vanilla, and melted butter. Just give it a good stir. Sometimes I forget to melt the butter first and just zap it for 20 seconds.
Pour the wet mix into the dry stuff. It’s gonna look weird and lumpy — absolutely don’t panic. Overmixing is the enemy here… just stir until no big streaks of flour are hiding.
Heat a nonstick skillet or griddle to medium. I can’t be bothered to oil it perfectly, so I just sling some butter or spray and hope for the best.
Scoop batter onto the pan with a ladle or big spoon; whatever’s handy (about a quarter cup per pancake, or as we say: “that looks good enough”).
Watch for bubbles on top and edges looking dry — flip! This is usually where I sneak a little taste of the first one. If it falls apart, eh, you get a snack.
Repeat until the batter’s gone. If you want chocolate chips or berries, toss ‘em on the uncooked side before flipping.

Stuff I Wish I’d Known Earlier

Don’t make the batter hours ahead thinking it’ll save time — it turns weirdly stiff. (Lesson learned!)
If you use oil instead of butter in the batter, it stays fluffier next day, but honestly… butter’s tastier warm.
Once tried it with oat milk and vinegar in place of buttermilk. It… wasn’t great. But edible? Technically, yes.

Some Experiments (For Better or Worse)

Swapped the cinnamon for cardamom once. Actually pretty great — my youngest hated it, but what does he know?
Added orange zest. Too much, and you get marmalade vibes. Go easy.
Halved the sugar if I know I’ll drown it in maple syrup. No one noticed, except maybe my sweet tooth.

Gear You Might Need (Or Not…)

So, a nonstick skillet is technically best, but I’ve made these in a regular frying pan with extra butter (just scrape off the crispy bits as you go; adds charm, right?). If you’ve got an electric griddle, bless you. If not, two pans going at once is my hack for an impatient crew. I once poured batter from a juice jug because all my ladles were MIA — surprisingly effective.

How to Store ‘Em (If You Even Get That Far)

Store leftovers in an airtight container in the fridge; they’re good next day, maybe even better if you ask me. Or freeze between parchment if your willpower is stronger than mine. Though honestly, in my house, these are gone before I’ve wiped down the stove.

How I Serve This (And Why Syrup Hogs Are Banned At My Table)

Stack ’em high, dunk with real maple syrup (not the fake stuff, unless you really prefer it, I won’t judge, much). My lot also loves a blob of Greek yogurt and a few raspberries. Sometimes we do a dollop of Nutella — pure chaos, but such a treat. If you’ve got a crew, put toppings out buffet-style and let everyone go wild. We always argue about whether to cut a big stack into slices, cake-style. (I vote yes.)

If I Could Give Myself One Pancake Tip…

I once tried to rush by turning the heat up high and — yeah, burnt outsides, raw insides. Never again. Medium heat is your friend, I promise. And don’t crowd the pan, or you’ll curse your spatula.

Questions Folks Have Actually Asked Me

“Can I make these dairy-free?”
Yup. Use almond or oat milk with a bit of vinegar, and oil instead of butter. Just don’t expect the same dreamy richness.
“How do you stop the first pancake from being weird?”
Ah, the “sacrificial first pancake.” I don’t. I eat it privately and hope the rest improve. (It’s a rite of passage, honestly.)
“Can I mix the batter the night before?”
Nope, tried it, came out like glue. Best to just whisk in the morning. Sorry!
“What’s the difference between these and regular pancakes?”
Buttermilk and that cinnamon-vanilla blend make ’em taste more like cozy cafe food than boxed mix. Seriously worth it.
“Best pancake flipper?”
I love my flexible OXO pancake turner (not an ad, just the one I grabbed on a whim!), but a regular spatula works. Or, if you’re feeling brave, no spatula toss — but don’t blame me for ceiling stains.
“Is there a recommended syrup?”
Honestly, I’m loyal to Crown Maple (the dark color stuff). Try it with these pancakes sometime; you’ll see why I hide the bottle under the sink.