Vanilla Cinnamon Buttermilk Pancakes - Recipe from Price Chopper
Fluffy vanilla and cinnamon-spiced buttermilk pancakes perfect for a cozy and quick morning breakfast.
Equipment
- 1 Mixing bowl One large and one medium
Ingredients
Main ingredients
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 2 large eggs
- 2 cups buttermilk
- ¼ cup unsalted butter melted
- 1 tablespoon vanilla extract
Instructions
Cooking Instructions
- Whisk together your dry ingredients in a big bowl: flour, sugar, baking powder, baking soda, salt, and cinnamon.
- In a separate bowl, whisk together eggs, buttermilk, melted butter, and vanilla extract.
- Combine wet and dry ingredients. Stir gently until just mixed; some lumps are okay.
- Heat your griddle or skillet on medium and lightly grease it with butter or oil.
- Pour ¼ cup of batter per pancake onto the griddle. Cook until bubbles form and edges set, about 2-3 minutes. Flip and cook another 2 minutes.
- Serve pancakes warm with syrup, fruit, butter, or your favorite toppings.
- Store leftover pancakes in an airtight container at room temp or refrigerate/freeze accordingly.
Notes
Mixing the batter gently and leaving a few lumps will help the pancakes stay tender. Preheat your griddle while mixing to save time.