These fluffy vanilla cinnamon pancakes are perfect to start your day off right. They smell incredible and taste even better! Serve them with butter, syrup, or your favorite topping, and you have an amazing breakfast to become your family favorite!
Why you will love these cinnamon pancakes with vanilla
You can make them ahead of time. The pancakes will stay good for about three to four days, or you can make the batter the night before!
They are quick and easy to make. You can make this recipe from scratch in less than 20 minutes!
Kids love them. I don't really have to add anything to this, do I?
You can easily adjust the recipe. Need more? Just double or triple the recipe. You can also play around with flavors. try adding speculaas or pumpkin spice to the batter.
Flour - all-purpose flour is perfect for this recipe.
To make your pancakes healthier, you can replace about half with whole wheat or oat flour, but keep in mind that you might need to add more milk.
Butter - butter gives the batter a rich flavor and helps prevent your pancakes from sticking to the pan. It also helps to add some moisture.
Did you know it is surprisingly easy to make butter at home?
buttermilk - I always use buttermilk when I make pancakes. This will give them a rich, full flavor, and the acid in the buttermilk will help them become extra fluffy.
You can use plant-based milk like oat milk or coconut milk for this recipe.
Cinnamon - You cant make vanilla cinnamon pancakes without cinnamon. This gives an amazing warm flavor to your breakfast, making it perfect for fall.
baking powder - the baking powder in this recipe helps to create pillowy, fluffy pancakes. If you don't have baking powder, you can replace the flour with self-rising flour to make this recipe.
egg - eggs provide binding and flavor to the batter. If you want to make this recipe vegan, I suggest replacing them with flax or chia seeds.
Making pancakes is super easy. You start with the dry ingredients.
Add them to a large mixing bowl and stir until completely combined. Next, add the wet ingredients and stir the wet into the dry.
Make sure NOT to overmix the batter! It doesn't matter if there are some streaks of dry flour left.
Let the batter rest for a few minutes while heating your skillet or griddle.
Scoop the batter into the pan. I like to use two teaspoons or ¼ cup for each pancake.
Let the pancakes cook for about two minutes or until the edges start to dry and bubbles appear.
Flip and let the other side cook until it's golden.
Keep the pancakes warm under a dry towel and repeat the steps with the rest of the batter.
My tips for the perfect soft and fluffy cinnamon pancakes
Dont overmix. Stop mixing when the ingredients are just blended. Any dry bits will disappear during cooking, but if you mix the batter too long, your pancakes will become dry and chewy.
This is also the secret to fluffy pancakes!
Don't flatten them. It's hard, I know but try to resist the urge to press down on the pancakes. You want as much air to stay in the batter as possible!
Use a hot pan. Make sure the pan you are using is really hot. That way, even your first pancake will succeed.
Keep them small. Don't make your pancakes too big. Two teaspoons of batter are enough!
Add flavors. Cinnamon and vanilla are great, but adding apple or chocolate chips to the batter definitely takes them to the next level! Speculaas spices are also delicious in this recipe.
Let the batter rest. The flour absorbs more moisture by letting the batter sit for a moment, making your pancakes nice and soft. You can also see if you need to add some milk to the batter.
don't flip them too soon. Wait to invert until the edges become dry and bubbles appear, or your whole kitchen will be covered in the batter!
My favorite toppings
- Fresh fruit
- Caramelized apples
- Whipped cream or diplomat cream
- Honey or maple syrup
You will need a large mixing bowl, a whisk, measuring cups or a kitchen scale, a large skillet or griddle, and a spatula to make these vanilla cinnamon pancakes.
They're best when freshly baked, but you can store them at room temperature for about three days.
If you want to keep them longer, I recommend freezing them.
Packed in freezer bags or plastic wrap, you can store them in the freezer for about six months.
To reheat them, pop them in a toaster, a dry skillet, or put them in the microwave.
Frequently asked questions
The secret to good pancakes is never overmixing the batter and knowing when to flip them! Also, ensure your baking powder is fresh, and your skillet or griddle must be HOT before baking.
The short answer is no. You can make these pancakes without vanilla, but you will miss out on a lot of flavors!
It depends on the type of pancakes you are making. Your batter should be a little ticker and lumpy for these vanilla cinnamon pancakes.
Mre easy pancake recipes
- 2 cups all purpouse flour
- 1 cup milk
- 1 egg
- 2 tablespoons melted butter
- 3 tablespoons sugar
- 1 teaspoon vanilla extract
- 3 teaspoons cinnamon
- Pinch of salt
- Add the dry ingredients to a large mixing bowl and stir until well combined. Next, add the wet ingredients and stir the wet into the dry.
- Make sure NOT to overmix the batter! It doesn't matter if there are some streaks of dry flour left.
- Let the batter rest for a few minutes while heating your skillet or griddle.
- Scoop the batter into the pan. I like to use two teaspoons or ¼ cup for each pancake.
- Let the pancakes cook for about two minutes or until the edges start to dry and bubbles appear.
- Flip and let the other side cook until it's golden.
- Keep the pancakes warm under a dry towel and repeat the steps with the rest of the batter.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 371Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 67mgSodium: 127mgCarbohydrates: 62gFiber: 3gSugar: 13gProtein: 10g