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Home / Main Dishes / Breakfast

Buttermilk Pancakes with Vanilla and Cinnamon

4.72
/5
15 minutes minutes
276 Comments
Jump to Recipe Print Pin
By: The Chunky Chefpublished: 05/24/2021

This post may contain affiliate links. Please read my disclosure policy.

Start your morning off right with a big stack of these fluffy and melt in your mouth Buttermilk Pancakes. This old-fashioned recipe is so easy, tastes way better than a boxed mix, and gives you pancakes with the most perfectly crisp edges and soft fluffy centers. #pancakes #buttermilk #flapjacks #oldfashionedrecipe #fromscratch #homemade
Start your morning off right with a big stack of these fluffy and melt in your mouth Buttermilk Pancakes. This old-fashioned recipe is so easy, tastes way better than a boxed mix, and gives you pancakes with the most perfectly crisp edges and soft fluffy centers. #pancakes #buttermilk #flapjacks #oldfashionedrecipe #fromscratch #homemade
Start your morning off right with a big stack of these fluffy and melt in your mouth Buttermilk Pancakes. This old-fashioned recipe is so easy, tastes way better than a boxed mix, and gives you pancakes with the most perfectly crisp edges and soft fluffy centers. #pancakes #buttermilk #flapjacks #oldfashionedrecipe #fromscratch #homemade

Start your morning off right with a big stack of these fluffy and melt in your mouth Buttermilk Pancakes. This old-fashioned recipe is so easy, tastes way better than a boxed mix, and gives you pancakes with the most perfectly crisp edges and soft fluffy centers.

This is one of my Breakfast recipes I know you’ll want to keep on hand!

stack of buttermilk pancakes on white plate
Pin this recipe for later!

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!  

Donuts, scrambled eggs, omelettes, biscuits, gravy, bacon, french toast… I could go on all day.  But 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 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 family’s favorite meals, especially if I’m serving up a big stack of these buttermilk pancakes! 🙂

This recipe has been hanging around here on the site for about 6 years, but it’s been republished with updated photos and more helpful information. The recipe has not been changed.

How to make homemade buttermilk pancakes?

This is just an overview; the full ingredients and directions are in the recipe card toward the bottom of this post.

step by step how to make buttermilk pancakes - image collage
  1. Mix dry ingredients. This is the flour, sugar, baking powder, baking soda, and salt.
  2. Mix wet ingredients. This is the buttermilk, vanilla, cinnamon, egg and butter.
  3. Stir the wet into the dry. Be careful not to over-mix, so just stir them together until you don’t see any more streaks of flour. Lumps are okay.
  4. Heat griddle or skillet. The secret to great pancakes is to be patient. You want the heat set at MED LOW. Add a bit of butter to griddle/skillet.
  5. Ladle batter onto griddle. I like to use a 1/4 or 1/3 cup measuring cup, so the pancakes are equal in size.
  6. Cook. Let the pancake cook about 2-3 minutes. Watch for a lot of bubbles popping up on the batter side of the pancake, and for the edges to appear set.
  7. Flip. Flip the pancake over and cook another 2 minutes.
  8. Enjoy!

Helpful Tip!

Go easy on the whisking. Pancake batter is easy to over-mix, which means your pancakes won’t be as fluffy and soft as they should be. When whisking the dry and wet ingredients together, just stir until you don’t see streaks of flour. Lumps are perfectly fine; you don’t need to whisk those out.

platter of homemade pancakes

Variations of this recipe

  • Buttermilk substitute – if you don’t have buttermilk on hand, you can make your own!  Add 2 Tbsp of lemon juice or white vinegar to a liquid measuring cup.  Pour in enough whole milk to reach 2 cups.  Stir and let it sit about 10 minutes.  It may look a bit curdled, but that’s okay.  Stir and use in the recipe.
  • Regular milk – alternately, you could just use regular whole milk, although we really prefer the flavor and texture of the buttermilk pancakes.
  • Chocolate – semi-sweet chocolate chips are a classic stir-in idea, but other flavors of chocolate are great too.
  • Fruit – sliced bananas, blueberries, sliced strawberries, etc are all great in these pancakes.
  • Nuts – try adding some chopped pecans or walnuts to the batter!
  • Flavors – you can omit the vanilla/cinnamon if you’re not a fan, but alternately, you could try adding some lemon juice (especially if you’ll be stirring in, or topping the pancake with some berries).

How to tell when a pancake is ready to flip?

This is a common question, so if you’ve been wondering and not sure how to ask… I’ve got you covered.

There are two main things I look for when deciding if I should flip my pancakes.

  1. Bubbles. As the pancakes cook, bubbles form and rise to the surface. When those bubbles have come through and popped, it’s a good sign the pancake is ready.
  2. Edges. The edges of the pancake will start off looking very wet, and as it cooks, they’ll dry out and appear set.
syrup poured over stack of pancakes

FAQ’s

Why use buttermilk?

Buttermilk does two main things in this pancake recipe. First, it adds a beautiful slight tang to the flavor of the pancakes. Secondly, it reacts with the leavening agents in the batter (the baking powder and baking soda) to help the pancakes rise and get nice and fluffy.

How can I tell if my baking powder is still good?

You definitely want to use non-expired baking powder for this recipe, or your pancakes won’t puff up. To test your baking powder, add a bit to hot water. If it bubbles and fizzes, you’re good to go! However, if your baking powder is older than 6 months, it’s best to just get a new can. The older one can still be used for cleaning purposes!

What’s best to grease my skillet with?

Butter is a classic, and what I use most of the time. However, for the best crispy edges and boost of flavor, try using a bit of bacon drippings!

pancakes with slice taken out of them

Making buttermilk pancakes ahead of time

Unfortunately making the batter ahead of time doesn’t work very well, since the leavening agent (the baking powder), will start activating as soon as the ingredients are mixed.

This means when the pancakes are cooked, they won’t rise and turn into fluffy goodness.

Freezing

If you end up with way too many pancakes leftover, you can freeze them!

Just make sure they’ve completely cooled down, then add the pieces to a wax paper lined baking sheet. Place the whole thing in the freezer for 1-2 hours, until the pancakes are hard.

Add the pancakes to a freezer container, label it with the date, and freeze for up to 3 months.

Thaw in the refrigerator and warm up in whichever way you like best.

forkful of pancakes

Storage

Leftover pancakes should be refrigerated in an airtight container and eaten within 3-4 days.

Other Great Breakfast Recipes:

stack of sheet pan pancakes with maple syrup
Sheet Pan Pancakes
holding a cinnamon roll with icing
Overnight Cinnamon Rolls
sticky buns
Maple Pecan Sticky Buns
coffee cake
Sour Cream Coffee Cake
silicone pancake spatula

My Favorite Spatula!

I love this brand of silicone coated spatulas, since they’re all heat safe, easy to clean and hold up really well! This one is larger and makes getting that perfect pancake flip super easy!

Get on amazon

Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!

stack of buttermilk pancakes on white plate

Buttermilk Pancakes with Vanilla and Cinnamon

4.72 from 129 votes
Author: The Chunky Chef
Prep Time: 10 minutes minutes
Cook Time: 5 minutes minutes
Total Time: 15 minutes minutes
Calories: 461
Servings: 4 servings
(hover over # to adjust)
Print Rate Pin
Start your morning off right with a big stack of these fluffy and melt in your mouth Buttermilk Pancakes. This old-fashioned recipe is so easy, tastes way better than a boxed mix, and gives you pancakes with the most perfectly crisp edges and soft fluffy centers.

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

  • Melt the butter and set aside to cool down slightly.
  • To a mixing bowl, add the flour, sugar, baking powder, baking soda, and salt. Use a whisk to combine all dry ingredients well.
  • In a separate bowl, combine buttermilk, vanilla, ground cinnamon and egg. Whisk to combine. Add melted butter and whisk again.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box!

Chef Tips

  1. 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.
  5. This recipe makes enough for 4 people, so feel free to double the recipe in order to feed more people or to freeze some.

Video

Nutrition Disclaimer

The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.

Did You Make This?Tag @the_chunky_chef on Instagram and hashtag it #thechunkychef so I can see what you made!
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Any nutritional information shared is an estimate, and is automatically calculated through a program.  If calorie count is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer.  Calories can vary quite a bit depending on which brands were used.

The Chunky Chef is not a nutritionist and doesn’t provide full nutritional information for recipes as there is a potential for error and we wouldn’t want to potentially and/or unknowingly pass along incorrect information.

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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Meet The Chunky Chef

Hey there! I'm Amanda. Wife, mother, photography nerd, and bacon lover! I believe that delicious meals should be easy to make. Now that you’re here, stay a bit, browse a few recipes, and let’s get cookin’!

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4.72 from 129 votes (31 ratings without comment)

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  1. Stephanie says

    Posted on 6/15 at 5:59 pm

    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!

    Reply
    • The Chunky Chef says

      Posted on 6/15 at 9:55 pm

      Thanks Stephanie!! Can’t wait to link up again this week 😀

      Reply
  2. Kloe's Kitchen says

    Posted on 6/14 at 10:46 pm

    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! 🙂

    Reply
    • The Chunky Chef says

      Posted on 6/15 at 9:23 am

      LOl I like the pun 🙂 Thank you Kloe!! I hope you love these 😀

      Reply
  3. Lou Lou Girls says

    Posted on 6/14 at 3:43 pm

    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

    Reply
    • The Chunky Chef says

      Posted on 6/14 at 10:17 pm

      Thank you Kimmie!! I’ll see you tomorrow night 😀

      Reply
  4. Dini @ Giramuk's Kitchen says

    Posted on 6/13 at 8:52 pm

    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!

    Reply
    • The Chunky Chef says

      Posted on 6/14 at 9:24 am

      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!!

      Reply
  5. Michelle @ Giraffes Can Bake says

    Posted on 6/13 at 5:36 pm

    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!

    Reply
    • The Chunky Chef says

      Posted on 6/14 at 9:22 am

      Thank you Michelle!! Glad I’m not the only “I love breakfast, just not at breakfast time” person 🙂

      Reply
  6. Judi Graber says

    Posted on 6/12 at 5:52 pm

    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)!

    Reply
    • The Chunky Chef says

      Posted on 6/12 at 10:19 pm

      Thank you Judi!! Pancakes are just so comforting to me… they taste like home 🙂 Hope you love these!!

      Reply
  7. arlene@arl's world says

    Posted on 6/12 at 5:12 pm

    I love everything about these pancakes! Yum!

    Reply
    • The Chunky Chef says

      Posted on 6/12 at 10:19 pm

      Thank you Arlene!! 😀

      Reply
  8. Jhuls | The Not So Creative Cook says

    Posted on 6/12 at 11:11 am

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

    Reply
    • The Chunky Chef says

      Posted on 6/12 at 2:06 pm

      Hi Jhuls!! Thank you so much 😀 Happy FF and have a great weekend!

      Reply
  9. Quinn Caudill says

    Posted on 6/12 at 11:07 am

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

    Reply
    • The Chunky Chef says

      Posted on 6/12 at 2:05 pm

      Hi Quinn 🙂 Thank you! And also, thank you for co-hosting 😀

      Reply
  10. Sridevi Ravi says

    Posted on 6/12 at 10:24 am

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

    Reply
    • The Chunky Chef says

      Posted on 6/12 at 2:03 pm

      Thank you Sridevi!! I hope you LOVE them 🙂

      Reply
  11. Michelle @ A Dish of Daily Life says

    Posted on 6/11 at 11:19 pm

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

    Reply
    • The Chunky Chef says

      Posted on 6/12 at 1:58 pm

      Thanks so much Michelle!! I hope you all LOVE them 😀 My hubby makes good pancakes too 🙂

      Reply
  12. Lauren @ Create Bake Make says

    Posted on 6/11 at 10:20 pm

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

    Reply
    • The Chunky Chef says

      Posted on 6/11 at 10:26 pm

      Thank you Lauren!! Hope you LOVE them 😀

      Reply
  13. Pam@over50feeling40 says

    Posted on 6/11 at 6:21 pm

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

    Reply
    • The Chunky Chef says

      Posted on 6/11 at 10:23 pm

      Thank you so much Pam!! Oh I sure hope you all love these as much as we do 😀 😀

      Reply
  14. CD Loken says

    Posted on 6/11 at 12:36 pm

    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!

    Reply
    • The Chunky Chef says

      Posted on 6/11 at 10:22 pm

      Thank you so much CD!! I’m a sucker for all things vanilla and cinnamon 🙂 I hope you all love them!

      Reply
  15. Diane Weeks says

    Posted on 6/10 at 11:11 pm

    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

    Reply
    • The Chunky Chef says

      Posted on 6/11 at 7:10 am

      Thank you Diane!! I always feel more ambitious making things for dinner… I’m far too groggy in the morning lol 🙂

      Reply
  16. Lisa @stylesofcooking says

    Posted on 6/9 at 3:16 pm

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

    Reply
    • The Chunky Chef says

      Posted on 6/10 at 9:13 am

      Thank you so much Lisa!! 🙂

      Reply
  17. SBO says

    Posted on 6/9 at 4:47 am

    Thank you ,I will try to do it.

    I have never tried cake , These cake looks awesome!

    Reply
    • The Chunky Chef says

      Posted on 6/9 at 7:57 am

      I hope you love them!

      Reply
      • Shay says

        Posted on 7/21 at 9:30 pm

        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!

        Reply
        • The Chunky Chef says

          Posted on 7/21 at 9:50 pm

          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!!

          Reply
          • Jori says

            Posted on 10/18 at 4:15 pm

            Yep, this should definitely work. For every cup of non-dairy milk, you add about a tsp of vinegar. Although, I let mine sit for about 10 minutes and whisk occasionally.

          • The Chunky Chef says

            Posted on 10/18 at 10:30 pm

            Thanks so much for your suggestions Jori 🙂 I’ll have to try these with almond milk the next time!

  18. Diane says

    Posted on 6/9 at 12:52 am

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

    Reply
    • The Chunky Chef says

      Posted on 6/9 at 7:56 am

      Thank you Diane!! Oh yeah these will make your house smell so amazing 😀

      Reply
  19. Marsha Benton says

    Posted on 6/8 at 9:34 am

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

    Reply
    • The Chunky Chef says

      Posted on 6/8 at 8:44 pm

      Thank you!! I was a little worried to post these, because I took the pictures with my cell phone lol… but they are too yummy not to share 🙂

      Reply
  20. Sandhya says

    Posted on 6/8 at 8:48 am

    I am drooling looking at these amazing pancakes. Yummy!

    Reply
    • The Chunky Chef says

      Posted on 6/8 at 8:42 pm

      Thank you Sandhya!! 🙂

      Reply
      • Susan says

        Posted on 8/7 at 10:26 am

        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

        Reply
        • The Chunky Chef says

          Posted on 8/7 at 9:24 pm

          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 🙂

          Reply
          • B Chase says

            Posted on 10/1 at 7:11 pm

            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.

          • The Chunky Chef says

            Posted on 10/1 at 8:54 pm

            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.

      • Yasmin says

        Posted on 3/20 at 8:48 am

        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.

        Reply
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