Vanilla Cinnamon Buttermilk Pancakes

The softest, fluffiest, best buttermilk pancakes… from scratch!  Savor the sweet hints of vanilla and warmth of the cinnamon; the perfect breakfast!

Making buttermilk pancakes from scratch isn’t NEARLY as difficult as you might think.  It actually doesn’t take much more time than opening a boxed mix and mixing with some water.  One bite of these homemade buttermilk pancakes, and you’ll go toss those boxed mixes for good!

The softest, fluffiest, best buttermilk pancakes... from scratch! Savor the sweet hints of vanilla and warmth of the cinnamon; the perfect breakfast!

Let’s talk breakfast… the most important meal of the day right?  Well, who knows for sure, but all I know is that breakfast food is ah-mazing!  Fried eggs, scrambled eggs, omelettes, biscuits, gravy, bacon, french toast… I could go on all day.  Probably one of the most iconic breakfast foods is good ol’ pancakes!

Now I don’t know about you, but I usually don’t eat much for actual breakfast.  A cup of tea or coffee and a granola bar or bowl of cereal, and I’m good to go.  But I crave breakfast food pretty much all other times of the day!  Breakfast for dinner (Brinner) is one of my favorite meals 🙂

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I’ll admit, I used to grab a box of pancake mix when it was time to make pancakes… generally because my kids were clamoring for them, it was 8am, and I closely resembled a walking zombie and wanted nothing to do with the kitchen lol.  Mornings just aren’t my thing… umm, at all.

Once I felt ambitious and started making pancakes from scratch… I haven’t purchased any boxes of pancake mix.  From scratch is just so much better!  And honestly, super easy!!  The secret to a great pancake… is making them buttermilk pancakes 🙂

The softest, fluffiest, best buttermilk pancakes... from scratch! Savor the sweet hints of vanilla and warmth of the cinnamon; the perfect breakfast!

I don’t really have any step by step photos for this, because you’re all intelligent human beings and don’t really need to see how to whisk things together… (or possibly I just forgot to take some) lol 🙂  Once you’ve whisked all your ingredients, let the batter rest for a few minutes while the griddle or pan is heating up.

For these, I used my 10-inch cast iron skillet with a little melted butter in the pan.  You can make these any size you’d like!  I like to make some mini ones and freeze them for the kids, that way they can have pancakes any time they want, with minimal effort 🙂

Tip:  Place pancakes on a wax paper lined baking sheet, so that they’re next to each other, but not stacked on top of each other.  Freeze the entire pan for about an hour or so, and then place the flash frozen pancakes in a big freezer bag.

For regular pancakes, I use my 1/4 or 1/3 cup measuring cup to scoop the batter… pouring it slowly onto the pan and gently swirling it in a circle to spread out the batter a little.  This way they’re all relatively the same size 🙂

The softest, fluffiest, best buttermilk pancakes... from scratch! Savor the sweet hints of vanilla and warmth of the cinnamon; the perfect breakfast!

Make sure when you’re cooking your pancakes that you’re only heating your pan over medium low heat… you don’t want perfectly browned pancakes that are raw in the middle because the pan was too hot 😉  If you want all your pancakes to stay warm while you’re finishing up making the rest of them, either place them on a plate and cover with a kitchen towel, or set your oven to 200 degrees and pop the pancakes in there on a baking sheet to stay nice and warm.

The softest, fluffiest, best buttermilk pancakes... from scratch! Savor the sweet hints of vanilla and warmth of the cinnamon; the perfect breakfast!

If you prefer a pancake without the vanilla and cinnamon flavors, just omit those from the batter… it’ll still be super delicious!  I just love the slight sweetness from the vanilla and the warmth from the cinnamon 🙂

What type of toppings do you like for your pancakes?  I stay traditional and go with a pat of butter and drizzle of maple syrup 🙂

The softest, fluffiest, best buttermilk pancakes... from scratch! Savor the sweet hints of vanilla and warmth of the cinnamon; the perfect breakfast!

Like your pancakes stuffed with other goodies?  Go ahead and load your pancakes up with bananas, blueberries, chocolate chips… whatever you’d like!

The softest, fluffiest, best buttermilk pancakes... from scratch! Savor the sweet hints of vanilla and warmth of the cinnamon; the perfect breakfast!

You know you want a big stack of these buttermilk pancakes!  Just from writing this post I think I may have to go make some 🙂

The softest, fluffiest, best buttermilk pancakes... from scratch! Savor the sweet hints of vanilla and warmth of the cinnamon; the perfect breakfast!

This bite is for you!  I hope you guys make these…. I know you’ll love how light and fluffy they are.  To me, they taste like you just ordered them from a restaurant.

If you have some buttermilk left over after making these pancakes, go ahead and whip up a batch of these classic buttermilk biscuits, or even some maple bacon and cheddar buttermilk biscuits… they freeze beautifully!

The softest, fluffiest, best buttermilk pancakes... from scratch! Savor the sweet hints of vanilla and warmth of the cinnamon; the perfect breakfast!

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The softest, fluffiest, best buttermilk pancakes... from scratch! Savor the sweet hints of vanilla and warmth of the cinnamon; the perfect breakfast!
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4.84 from 43 votes
Vanilla Cinnamon Buttermilk Pancakes
4 servings
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
 
The softest, fluffiest, best buttermilk pancakes... from scratch! Savor the sweet hints of vanilla and warmth of the cinnamon; the perfect breakfast!
Calories: 461 kcal
Author: The Chunky Chef
Ingredients
  • 2 cups all-purpose flour
  • 3 Tbsp white sugar
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 2 cups buttermilk
  • 1 1/2 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1 egg
  • 1/4 cup melted butter
Instructions
  1. Melt the butter and set aside to cool down slightly.
  2. To a mixing bowl, add the flour, sugar, baking powder, baking soda, and salt. Use a whisk to combine all dry ingredients well.
  3. In a separate bowl, combine buttermilk, vanilla, ground cinnamon and egg. Whisk to combine. Add melted butter and whisk again.
  4. Slowly pour the wet ingredients into the dry ingredients, whisking and stirring to mix it all together. Once it's combined, stop mixing. If you over-mix, your pancakes won't be light and fluffy.
  5. Set pancake batter aside and heat up a large skillet or griddle over MED-LOW heat. Add a bit of butter to the preheated griddle and spread it out.
  6. Use a 1/4 or 1/3 cup measuring cup to scoop the pancake batter onto the griddle or skillet. Slowly pour it onto the surface, circling outwards to make a nice circle.
  7. Let the pancake cook about 2-3 minutes. You'll notice bubbles popping up on the surface of the pancake, if the edges look set, carefully flip the pancake over. Cook another 2 minutes on the other side.
  8. Remove to a plate and cover with a kitchen towel. Alternatively, you can place the pancakes on a baking sheet and keep it in a low heat oven (175-200 degrees), until you're ready to serve.
Recipe Video
Recipe Notes

1. Please note that the amount of flour may vary, as things such as humidity, brand of flour and the way you measure your flour will effect how things turn out. For reference, I use Gold Medal all purpose flour and measure it by spooning it into my measuring cup, then leveling off with the back of a butter knife.
2. A dash of nutmeg is also a great addition to these pancakes.
3. Feel free to adjust the amount of vanilla and cinnamon to your liking.
4. If you leave out the vanilla and cinnamon, you have a great basic buttermilk pancake recipe.
** This recipe makes enough for 4 people, so feel free to double to feed more people or to freeze some.

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175 comments on “Vanilla Cinnamon Buttermilk Pancakes”

  1. WOW Amazing.
    and Very nice to eat.

  2. OMG…This was my fall into Fall recipe for breakfast and I was amazed! I was afraid the pancakes would be too doughy because the batter looked heavy but they were very light, fluffy with crispy edges and so much comfort fall flavor. This is definitely another keeper! I had some Stouffer’s harvest apples left over from grilled pork chops that I was considering topping them with but instead, I added a pinch of salt to the apples, a dash of apple pie spice, some chopped pecans, and very light stirred them into 1/2 of the rested batter for a trail. They were both amazing!!! This is my second recipe since stumbling onto the Chunky Chef’s shack and I’m feeling like it’s a great place for me to camp out! Right now I’m looking for a “need” to make the Smoky Chipotle Mac & Cheese. Thank You!

  3. WOW it’s amazing
    eat with coffee.

  4. Excellent recipe! My first try and succeeded in getting the fluffy pancake! This recipe is a keeper!

    I substituted butter with avocado oil and it turned out fine~ *thumbs up*!

  5. Hi !  Can this batter be made a day ahead or two?

    • Hi Diane 🙂 I wouldn’t recommend it, as the batter contains baking soda and baking powder, which will start activating as soon as the batter is mixed. Mixing it beforehand would yield pretty flat pancakes, unfortunately. What you could do to speed things up is mix the dry ingredients and cover tightly. Then the morning you want to make the pancakes, whisk the wet ingredients together (buttermilk, egg, vanilla), add cinnamon, combine with the premixed dry ingredients, and add the melted butter.

  6. These are so good! I even use 3/4 cup whole wheat flour and 1 cup regular white flour and everyone loves them!! This is my go to pancake recipe and I always make extra to freeze.  So easy!! 

  7. Yum!!!!!
    They are GREAT!!!!

  8. I made these and they are stupendous! I make a full batch a b d when cooled wrap individually and freeze. They heat nicely in the toaster. This last batch I added chopped walnuts and a smashed brown banana. I had to add a bit more flour but OMG. Thanks for a great base to have fun with. I see chocolate chips in my future,

  9. Came out perfect 👌🏿 Thanks for the recipe 

  10. These pancakes are so good. They are soft,but also very fluffy , if you don’t overmix.Delicious.

  11. Made these this morning and they were delicious. The blend of vanilla and cinnamon made them taste sooo good!

  12. I made 10 (1/3c.) Pancakes. Thank you so much for sharing this recipe. I haven’t made as good a pancake ever:)

  13. Is it 319 calories per pancake? How many servings does this recipe make?

    • Hi Maigan 🙂 This recipe makes around 4 servings. The 319 calories is for one serving, not one pancake. The amount of pancakes per serving will depend entirely on how big you make your pancakes 🙂

  14. Flavor was really good on this one. I didn’t have buttermilk so had to make my own and they came out pretty fluffy!

  15. These came out perfect for me when I followed your instructions. I used whole milk because I didn’t have buttermilk and they were great! 🙂

  16. Great airy pancakes, 4 was enough for me.
    😋

  17. Pingback: Homemade Buttermilk Syrup - Kleinworth & Co

  18. Pingback: 99+ Soft Food Diet Recipes (Eat After Tooth Extraction, Braces, Dentures)

  19. I’ve made these pancakes a few different times now, and they are the BEST! Thick and fluffy, just like they should be! I plan to never use a mix again. Thank you!

  20. I made these this morning and oh my goodness these were amazing! The batter was very thick and I had to scoop into the pan, although they cooked up beautifully. This is my new go to recipe for life! My family loved them so much.

  21. I have been making your pancakes for two years now and let me tell you…my husband and I went to ” the pancake place with the blue roof” over the Christmas weekend and he said “I like your pancakes better! These taste funny…” Girlfriend, you have a winner in this recipe! I make them about once per 8 weeks and they do NOT last long at all. I’m making some tomorrow morning and had to look up the recipe because I got my copy wet. It took for ever to find but here I am. Great job on this recipe!

  22. Serving size question

    Are 4 pancakes equaling one serving?

    • Hi Rita 🙂 The amount of pancakes you’ll get out of this recipe depends on how big you make them, so I’ve never really sat down and counted the exact amount… I just know it’s enough to feed my family of 4. I would say 3-4 pancakes per serving is a good guesstimate though 🙂

  23. These came out great! Thanks for the recipe ?

  24. These cakes so awesome.
    I think I must learn for a cooking now.

  25. These were good except they take forever to cook all the way and I had leftover batter which turned a bluish purple like I put blueberries in them. Are they still good to cook and eat the next day?

    • Hi Camryn 🙂 Yes, thick pancakes do take a little longer to cook all the way though. Leftover batter probably won’t turn out right, as the leavening agents (baking powder and baking soda) start working as soon as the ingredients are mixed.

  26. Tried these this morning for breakfast with a friend and they were delicious. I didn’t have any buttermilk on hand so I added some lemon juice to the 2% milk I had on hand. These will definitely be a repeat in my house. Thanks for sharing.

  27. Third time we’ve made it. This time with buttermilk (last time it was a mixture of acidulated whipping cream and half n half) and my hubs loves you. I think I love you, too! I did add a little half n half to thin it out. Anyway. Thank you thank you thank!!!

  28. You win Best Pancakes award in my house! The only thing I had to change was I had no buttermilk so I used one cup whipping cream and one cup half n half with two Tbs lemon juice instead. My husband was able to eat three without feeling overly full like he does with my passed down from grams recipe. You recipe is the best!! Sorry, Grams. Her recipe doesn’t call for baking soda and I was using too high of heat. It’s just the two of us so I froze the rest for his breakfasts at work. Thank you! If you have a good banana bread recipe as well, please share!

  29. Too much flour added about a cup more of buttermilk to a doubled recipe so it would pour better kids loved it!

  30. I made these this morning, delish. Fluffy and flavorful. Made them exactly as the recipe said. I let the batter rest for 30 minutes. I knew they were going to be fluffy because the batter had risen. This will be my all-star recipe. Thank you.

  31. I was so excited to try this recipe. The flavor was amazing but, after following the recipe, the batter was very thick and so dense that they were almost burned before they were cooked all the way through.

    • Hi Sharon, I’m sorry to hear this didn’t turn out well for you. As noted in the recipe notes section right below the recipe, the amount of flour will vary from person to person, so if your batter is way too thick, you can always add a splash more liquid to thin it out due to the flour.

  32. Yummy yummy yummy! For those saying batter was too thick they might have had too much flour. A trick for any baking is to lightly spoon your flour into your measuring cup and using the flat edge of a butter knife scrape off the excess. I didn’t have enough buttermilk, I had about 1 cup and then used milk for the rest. I added chocolate chips. A trick if adding chocolate chips to any baking is to mix them in with your dry ingredients. Mixing them with flour helps them not sink to the bottom. We also had homemade buttermilk syrup. I baked on a big flat griddle, 1/4 C batter made about 12 pancakes. These were great for dinner! I will be going back to this recipe for sure. Thank you for sharing!

  33. Thank you for this great recipe! I made these yesterday and they turned out sooo good. Definitely will be my go to recipe for pancakes. Can’t wait to make them again.

  34. I’m making a batch of this pancake and it’s the best pancakes I’ve ever made! The batter was a bit runny so it spread out more when I poured it into the pan but that’s fine. Next time I might grate some orange zest into the batter. Thanks for sharing your recipe!

  35. Hi! This may sound like a stupid question but did you pack your flour when measuring? Thanks!

  36. Your link to the “best griddle” -especially since you specifically stated you used cast iron-took me to a NordicWare griddle for $19.95 made of cast aluminum ! Yuck !
    Oh, and never buy cast iorn made in China

    • Yes, I used cast iron, but I also use a griddle sometimes, which is why I linked to it. Not everyone has a cast iron pan. Just because I link to something, that doesn’t mean you have to buy it. You’re free to buy whatever you’d like… and my cast iron pans are not from china, just fyi.

  37. I have been cooking for over 20 years. I have made some of the most difficult, elaborate recipes, but I have never been able to properly cook pancakes! Until today. This recipe and its instruction is great! I feel so accomplished (and full)! Thank you so much!

  38. Hi Amanda! Just want to check if I could use all-purpose flour instead and omit the baking soda and baking powder from the recipe

  39. OMG!!!! These are the most amazingly fluffy full of flavor pancakes ever!!!!! My husband has never “not” spoken through brekkies before….seriously….no conversation, he was too busy eating the yumminess!!! Sorry for going on so much, but I was truly and pleasantly surprised! Thank you for sharing your recipe!

  40. Can you use this recipe for waffles instead of pancakes?

  41. Made these tonight and they were wonderful. Too much for my husband and myself so the leftovers are in the fridge for our breakfast tomorrow. This recipe is a keeper.

  42. I’m not usually a fan of pancakes unless they’re pumpkin pancakes, but my husband loves them. When I saw your recipe a while back I thought they looked like something I might like so I gave them a try right away and absolutely loved them! Over the holidays I picked up a bottle of Trader Joe’s Reserve Bourbon Barrel Aged Maple Syrup and used it with my pancakes this morning. All I can say is, oh my……….!

  43. My girls and I made these pancakes and OMG so far the best pancakes we’ve ever had!! So fluffy and yummy! Thanks for sharing your recipe:-)

  44. Made these today for the family and they are amazing!! Added a little more buttermilk bc the batter was a bit thick. Definitely making them again.

  45. Made these this morning for my hubby’s birthday and he said, and I quote. “these are the best pancakes you have ever made!”. We have been married for almost 20 years and that statement has only graced my ears a handful of times… I didn’t even have buttermilk or vinegar to sub. Just plain milk! and the butter was taking too long to melt (we do not use microwaves in our house) in the oven (where I had the bacon and sausage going) so I used sunflower oil. I hate when people do substitutions but I can not tell you how badly I want to remake this with the correct ingredients! Thank you so much for this wonderful recipe!You helped make his day more special and I appreciate it so much!

  46. I tried this recipe twice now and both times my pancakes were flat and not fluffy like yours. I was very careful to stop mixing one ingredients were just mixed together. Not sure what is wrong with the recipe

    • Hi Christine… I’m so sorry these didn’t turn out for you! Lots of readers have loved these, so I’ll try to troubleshoot a little with you. The first thing that comes to mind when you say they’re flat, is that maybe your baking powder and soda are on the older side? I’m guilty of forgetting that they do expire too, but once they’ve gotten old, they won’t rise like they should, which could lead to denser, flatter pancakes. If you’re using fresh ingredients, you could also try to set the batter aside for 10 minutes or so once you’ve mixed it, then cook as directed and see if that helps 🙂

  47. Pls advise 1 cup of flour is how many grams.

    Thank you
    Regards

  48. Quick question!

    What kind of buttermilk? Is it a liquid or powder? Ive never used it before.

    Thank you!

    • Hi Brooke 🙂 It’s a liquid, sold right there in the dairy section of grocery stores 🙂 There’s a lowfat version or regular… I usually go for the regular, although either will work 🙂

  49. Ran out of the box pancake mix, so I found this recipe. Can I say, I feel in love. So easy, full of flavor, and the most fluffiest pancakes I have ever made. Never will I buy the mix in the box. Thank you for opening my eyes to something so much better.

  50. Hey there, these look great but on the ingredient list it just says: / cup melted butter.

    It’s probably just my phone but I can’t see what the quantity is supposed to be.

    Could you let me know because I really want to make them 🙂

    • Hi Heather 🙂 Unfortunately when I switched designs recently, there have been some bugs to work out with the recipe plugin coding. It should be worked out soon, but in the meantime, it should say 1/4 cup butter 🙂

  51. I’ve made these before and they were delicious! I come back to the recipe and I see / butter and 1 / baking powder and I’m not sure what the backslash means? If you could clarify, that would be great!
    Thanks!

    • Hi Brittany 🙂 I’m so glad you’ve made these pancakes before and enjoyed them! I recently changed the design on the site, and am working out some coding bugs within the recipe plugin… should all be sorted out soon 🙂 It should say 1/4 cup butter and 1 1/2 tsp baking powder. So sorry for any trouble!

  52. And I thought that my plain buttermilk pancakes were the best! No. These are the best. We loved them. I mixed the dry ingredients in a large ziplock bag and took them camping. I added the wet ingredients at the campground in the bag. All went well. Then I went to the market and bought the dry ingredients to make them again at the campground. I sprinkled them with Maine blueberries picked in my yard. This recipe is my new favorite. Thank you for sharing they are the best! Andi. Thewednesdaybaker.

  53. I enjoyed! I thought they were wonderful, When I made the exact recipe the batter was so thick I didn’t think they would cook all the way through! I ended up adding 1/4 c. more of buttermilk to help spread just a slight bit more and worked well.. Thanks for the great recipe!

    • Hi Catie 🙂 I’m so glad you enjoyed the pancakes! Making pancakes can vary from household to household, based on humidity, different ways of measuring flour, etc… so I’m glad you were able to find a solution 🙂

  54. this recipe came out great! Smooth and tasty with the perfect amount of cinnamon, I was running low on supplies so I used half whole wheat and half regular flour. Turned out fine. It seemed like a lot of mix but I made 6 large pancakes with enough batter left over for about one more.

  55. Can I make the batter 24 hours in advance?

    • Hi Tara 🙂 Honestly, I wouldn’t try it. The leavening agents in the batter (the baking soda and powder) will start reacting with the other ingredients, which will alter the texture of your pancakes. Mixing up the batter only takes about 5 minutes, so I always do it right before cooking the pancakes. If you really have to shave some time off, you can mix up the dry ingredients and leave them covered on the counter, then mix up your wet ingredients in a separate bowl and refrigerate overnight. Then you can simply mix the two and start cooking.

  56. Always looking for a little something different to spice up my breakfast! Can’t wait to try these! Thanks for sharing the recipe!

  57. I’m greatly in love in making (and eating) pancakes of all types and variations. Now, your post makes me craving my next pancake cooking session, but I may have to delay that for tomorrow morning though ;). Anyway, thanks for the beautiful recipe. I would definitely try making these for me and my family, I think they will like it too. Hope you won’t mind if I change your recipe a little by adding some chocolate syrup and cream as a topping, because my kids add them on everything they eat, literally.

  58. I love these pancakes! They look so very fluffy and delicious 🙂

  59. I made with the suggestion of 1 cup milk + 1tsp vinegar because I didn’t have buttermilk on hand. They turned out very runny (but still good). Any suggestions?
    Thank you

    • Hi Nicole 🙂 I’m glad you still found them tasty, but I’m sorry they were runny! Did you halve the recipe or make any other changes? We make these pancakes all the time without any problems. My only suggestion is that due to using the milk + vinegar instead of buttermilk, it just caused the batter to be slightly thinner than usual… since buttermilk is generally fairly thick. The milk + vinegar is a great substitute for the flavor, although it is thinner.

  60. I’m confused… When you say 4 servings, if you’re serving 4 people, how many pancakes is that for each person?
    One? Two? Four? It’s not clear….

    I need to know so I don’t end up with way, way, waaaay too many… ?

    Sincerely,
    The Girl with a Thousand Names

    • Hi Stevie 🙂 I believe it makes enough for about 3 pancakes per person, but your mileage may vary. If you end up with too many, you can always freeze the leftovers and then pop them in the microwave when you want to reheat them 🙂

  61. We thought these tasted like French Toast – pancake style! Very good. Had them for dinner 🙂

  62. I tried these yesterday and they are my new favorite breakfast! I have a quick question about freezing. I froze them already, but I was wondering how I should thaw them out to eat them. Do I put them in the microwave for a certain amount of time? This is my first time freezing anything that isn’t ice cream or pizza LOL Thank you so much your help (and this delicious recipe)!

    • Hi Diane 🙂 I am SO happy you loved the pancakes!! I like to set out the portion I’ll be eating at room temperature while I make my coffee (so just a few minutes to take the chill off), then microwave them in 10 second intervals until they’re nice and warmed through 🙂

  63. These are the best pancakes I’ve ever had-just the right amount of cinnamon and vanilla. They hardly need any syrup which is nice!

  64. I will never make another pancake recipe- these were that GOOD!! Thank you!

  65. This is quite a good recipe. Just made it. I never thought of adding nutmeg to pancake batter. Genius!!! Such wonderful flavour. Thanks much. Post dental work soft food.

  66. i just made these, and they’re fab! No buttermilk, so I used skim milk and a big spoon of natural yoghurt for the tang, and as I only have a wok at the moment as far as stove cooking goes (ikea is out of stock of frying pans), I cooked these in an electric jaffle iron! 1/4C mix per triangle well, and 2 heat cycles per batch, I’ve made a ton! I actually don’t have the number, we’ve been eating and cooking at the same time. Easy to make, yummo!

  67. The ingredient list includes baking soda but the recipe does not include baking soda. Should the recipe include baking soda?

    • You’re absolutely right… the baking soda is added with the other dry ingredients! I entered it that way, but it looks like it didn’t save… that’s embarrassing :/ I think I’ve fixed it now!

  68. These were great! Compliments from the whole table. I didn’t have buttermilk on hand (and my powdered buttermilk was old) so I did the trick with 1 cup 1%milk + 1 T vinegar and it worked fine. The batter rose like crazy after I let it sit for awhile and the pancakes cooked up nice and fluffy with good texture. The only thing I would do differently next time is to whisk the cinnamon in with the dry ingredients instead of the wet: I had to use a spatula to scrape off all the cinnamon that was stuck to the inside of the wet measuring cup after I poured it into the dry ingredients. Thanks for sharing!

  69. These are AMAZING! Thank you for posting this recipe! My husband usually hates pancakes, but he adores these. We make them every Saturday with Chocolate chips mixed in the batter and sliced Strawberries with whipped cream on top.

  70. Not happy with recipe. Didn’t turn out the way it was described. I followed the recipe to the T. The end result of the batter was not runny had to use my spoon o flatten. I put it on the griddle for about 5 min on med to low and the inside was chewy not cooked! Didn’t taste great either. I don’t know what went wrong! So sad I spent my morning trying to figure it out!

    • I’m so sorry you didn’t like the recipe Liz… I know how frustrating it can be to spend time and not get a result you wanted! As I’m not there watching and cooking with you, I can’t say for sure what went wrong. Many many people have tried and loved the recipe, so I’m not sure what happened. My first thought was maybe that the batter was mixed too much. That will result in a chewy, non-fluffy pancake. The batter for this isn’t supposed to be runny, that’s why I said I use my measuring scoop to smooth out the batter into a circle. Again, sorry it didn’t work out for you!

  71. Is there anyway to make these without buttermilk/ homemade buttermilk? I just don’t have it on hand!

  72. These are by far the BEST pancakes EVER!!!! We eat them without syrup and they taste like candy! Absolutely delish!!!!!!!

  73. yum! Can the batter be refrigerated overnight?

  74. I made these this morning and they were delicious!! I left out the cinnamon and added blueberries. They tasted like restaurant pancakes! Even my seven year old said “These are really good pancakes!” That says a lot coming from him!! Thanks for another great recipe!

    • Awwww that’s awesome Debbie!! I’m SO glad you loved them… the blueberries were fantastic, I’m sure 😀 I so know what you mean about kiddos not usually complimenting food… my daughter hardly says anything, so when she tells me she likes it, it’s a BIG deal 🙂

  75. Love pancakes, these looks divine ! Thanks for sharing. Visiting from Foodie Friends Link Party!

  76. Your pancakes look awesome! So so good!

  77. Yum! We love trying different versions of pancakes and these look delicious!

  78. These look like the perfect pancakes!!! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!

  79. I am always ready to talk breakfast and this looks like a particularly good topic! I love pancakes. and yours look like they took the “cake.” (Sorry, bad pun.) Haha! I will have to try these soon! Thanks, so much for sharing! 🙂

  80. Wow! That looks incredible. I’m so impressed. Pinned and tweeted. We appreciate you stopping by to party with us. We hope to see you, Monday at 7 pm. Happy Sunday! Lou Lou Girls

  81. Aaah Breakfast!! Amanda, I could go on and on about breakfast too!! 😀
    These pancakes look delicious!! I have to admit that I hated pancakes until I realized made from scratch pancakes taste SO much more better too!! 😀 You’ve made me hungry for pancakes now… I’ll have to make these pancakes soon!

    • Thanks Dini!! It’s hard to beat from scratch cooking… I always thought pancakes from scratch would be so time consuming to even bother… I’m so glad I gave it a try 🙂 I hope you love these!!

  82. Yum, these look so fluffy and delicious! I’m the same as you, don’t eat much (or anything) at breakfast time, but love breakfast foods at dinner!
    Buttermilk is definitely the way to go for pancakes!

  83. When I was young my mom would often fix pancakes (made with Biscuit) for dinner. We four kids loved them and mom knew they would always be a hit. Thanks for a new version (for me)!

  84. I love everything about these pancakes! Yum!

  85. Yay! I really love hoe fluffy and light these look. Saving this recipe. 🙂 Happy FF! xx

  86. Hey Amanda. Thanks for bringing these awesome pancakes to Fiesta Friday #72. Great pics also. Have a great weekend and Happy FF! :))) Quinn

  87. So fluffy and delicious! I am going to follow this recipe to make some this weekend!

  88. Yum! Perfect weekend breakfast! My kids will love these! My husband is the pancake maker so I’ll be sharing the recipe with him! 🙂

  89. Well I know what I’m having for breakfast this weekend – yum!

  90. You may have just provided Father’s Day breakfast!! Looks like one he would love…thanks for sharing with the Thursday Blog HOp!

  91. Oh my goodness! Your pancakes look divine!! I LOVE the addition of vanilla and cinnamon! I’m definitely pinning so I can make these for our next family brunch!

  92. These look so good! Our favourite meal here is brinner! I have more time to make a fancy breakfast at night. I’ve pinned this for later. Visiting from Thursday Favourite things blog hop. Thanks for sharing! Diane

  93. My mouth is watering and your cell phone photos are lovely and clear. Popping by from Tasty Tuesdays.

  94. Thank you ,I will try to do it.

    I have never tried cake , These cake looks awesome!

      • Hi!

        I know what makes these scrumptious is probably the buttermilk. I am breastfeeding a baby with a milk allergy… do you think I could substitute something like water, almond milk, or something for the buttermilk? I really want to try this recipe! I’m just barely getting into the ‘dairy-free’ world and am a pretty amateur cook. Any suggestion would be helpful 🙂

        Thanks!

        • Hi Shay! I’m so glad you want to try the recipe 🙂 I’ve never made them without the buttermilk, so my suggestion is just speculation… but you could try using almond milk and adding a little bit of lemon juice or white vinegar, give it a stir and let it sit for 5 minutes or so. This is sort of a “homemade” buttermilk. I’ve done it with regular milk, but never almond milk, so if you try it, I’d love to hear how it turned out!!

  95. These look so light and fluffy. I love the cinnamon and vanilla in them. i can practically smell how delicious these are!

  96. These sound and look great. Love how the close up picture captures it all.

  97. I am drooling looking at these amazing pancakes. Yummy!

    • Thank you Sandhya!! 🙂

      • I made these pancakes yesterday. The flavours were good but the consistency needs work. What am I doing wrong? I used the exact ingredients and followed the recipe…my pancake mix was more of a batter/paste…there was no pouring the mixture into the pan for me. Any advice on what to do better next? Thanks, Susan

        • Hi Susan 🙂 Unfortunately, when cooking and baking, things can vary a little from household to household. It could be that we measured our flour differently, or the batter could have been a tad overmixed, which makes it dense. In the event that it happens again, you can always add a splash of extra buttermilk to loosen the batter up 🙂

          • Yes same predicament here. The first time I made these, I followed everyone recipe exactly and found that 2 cups of flour was entirely too much! Gave the recipe another go using just 1 cup of flour and that did the trick! Perhaps you could update your post to 1 cup instead of 2.

          • Hi there, and thank you for the feedback. No, the recipe, as written, is correct… many other people have found it to be correct as well. For a recipe to go on my site, I assure you, I test it thoroughly 🙂 As I’ve mentioned a few other times, all cooking is going to vary a bit from cook to cook. Humidity, brands of flour, and even how the flour is measured, play a big part. I’m happy you found a way to make the recipe work for you.

      • Hi, Amanda, this is my go to buttermilk pancake recipe but when I first made them i recall you mentioning in the blog that the batter is lumpy, which helped me alot and it came out great also how you cooked them, medium heat, wait till edges are dry then flip. You should mention that in your note, the consistency of the batter and how to cook them. I almost ruined this batch by adding some milk to make it runny but I remember the consistency and so I cooked them as is. Came out great.