There’s something deeply comforting about waking up to the warm scent of pancakes sizzling on a skillet.
For me, buttermilk cinnamon pancakes are more than just a breakfast treat—they’re a weekend ritual, a cozy hug on cold mornings, and a crowd favorite that never fails.
This recipe combines the tangy richness of buttermilk, the warm spice of cinnamon, and that perfectly crisp golden edge to create the ultimate pancake experience.
Why I Love This Recipe
Incredibly fluffy with tender texture – thanks to buttermilk and just the right amount of baking soda.
Cozy cinnamon warmth – elevates the flavor without overpowering.
Simple pantry ingredients – you likely have everything on hand.
Quick to make – perfect for busy mornings or lazy brunches.
Kid-friendly and freezer-friendly – double the batch and enjoy all week.
What You’ll Need (Ingredient Highlights)
All-purpose flour – the base that gives structure to the pancakes.
Buttermilk – adds tang and reacts with baking soda for extra rise.
Baking powder + baking soda – for that signature fluff.
Ground cinnamon – infuses warmth and pairs beautifully with maple syrup.
Melted butter – gives richness and a tender bite.
Vanilla extract – rounds out the flavor with a sweet, aromatic touch.
Pro Tips Before You Start
Don’t overmix the batter – small lumps are fine and ensure fluffiness.
Let the batter rest for 5 minutes to activate the leavening agents.
Use medium heat – too hot and your pancakes will brown before they cook through.
Grease your skillet lightly with butter or oil for crisp edges.
Keep pancakes warm in a 200°F (90°C) oven while cooking the rest.
How to Make Buttermilk Cinnamon Pancakes
Step 1. Mix the Dry Ingredients
In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, ground cinnamon, and salt until well combined.
Step 2. Combine the Wet Ingredients
In a separate bowl, whisk the buttermilk, egg, melted butter, and vanilla extract.
Stir until the mixture is smooth and uniform.
Step 3. Make the Batter
Gently pour the wet ingredients into the dry ingredients.
Stir just until combined—do not overmix. A few small lumps are okay.
Let the batter rest for 5 minutes.
Step 4. Cook the Pancakes
Heat a nonstick skillet or griddle over medium heat and lightly grease with butter.
Pour about ¼ cup of batter onto the skillet for each pancake.
Cook until bubbles form on the surface and the edges begin to look set, about 2–3 minutes.
Step 5. Flip and Finish
Flip the pancake and cook for another 1–2 minutes until golden brown.
Transfer to a warm plate and repeat with the remaining batter.
Step 6. Serve and Enjoy
Serve warm with maple syrup, a pat of butter, or fresh fruit.
These are especially good with sliced bananas or a sprinkle of powdered sugar.
What to Serve It With
Warm maple syrup or cinnamon butter
Crispy bacon or breakfast sausage
Fresh berries or caramelized bananas
A dollop of Greek yogurt or whipped cream
Hot coffee or chai latte for the ultimate pairing
Variations / Substitutions
Add-ins: Mix in blueberries, chocolate chips, or chopped pecans.
No buttermilk? Use regular milk with 1 tbsp lemon juice or vinegar.
Gluten-free version: Swap flour for a 1:1 gluten-free baking mix.
Dairy-free: Use plant-based milk and melted coconut oil instead of butter.
Extra spice: Try adding nutmeg or allspice with the cinnamon.
Storage & Leftovers
Refrigerate: Store cooled pancakes in an airtight container for up to 4 days.
Freeze: Stack between parchment paper and freeze for up to 2 months.
Reheat: Microwave for 20–30 seconds or toast for crispy edges.
FAQs
Can I make the batter the night before?
Yes! Mix the batter and refrigerate it overnight.
Give it a quick stir in the morning before cooking.
What if I don’t have buttermilk?
You can make a substitute by combining 1 cup of milk with 1 tablespoon of lemon juice or vinegar. L
et it sit for 5 minutes.
Can I use whole wheat flour?
Yes, but the pancakes will be a bit denser.
You can also use half all-purpose and half whole wheat.
Why are my pancakes flat?
Overmixing the batter or using expired leavening agents can cause flat pancakes.
Be sure to mix gently and use fresh ingredients.
How do I make them extra fluffy?
Letting the batter rest for 5–10 minutes helps create fluffier pancakes.
Also, avoid pressing down with the spatula while cooking.
Can I double this recipe?
Absolutely. Just make sure you cook in batches and keep the cooked pancakes warm in the oven.
Do these freeze well?
Yes! Flash freeze on a baking sheet first, then store in a freezer bag for easy weekday breakfasts.
Final Thoughts
These buttermilk cinnamon pancakes have become my go-to when I need a quick comfort breakfast that still feels special.
The warm cinnamon, soft texture, and that golden, buttery finish never disappoint.
Whether you’re serving a crowd or just want a lazy weekend treat, this recipe delivers fluffy pancakes every time—and makes your kitchen smell amazing too.
Fluffy Buttermilk Cinnamon Pancakes
Ingredients
Method
- In a bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, and salt.
- In another bowl, whisk buttermilk, egg, melted butter, and vanilla until combined.
- Add wet ingredients to dry ingredients and mix just until combined. Don’t overmix.
- Let batter rest for 5 minutes.
- Heat a buttered nonstick skillet over medium heat. Pour in ¼ cup batter per pancake.
- Cook until bubbles appear and edges are set (2–3 minutes), then flip.
- See full steps with tips & photos → https://theboatshedcafe.com/fluffy-buttermilk-cinnamon-pancakes/
My name is Isabella, and this space was born from years of stirring sauces at sunset, baking cookies while the kids played on the porch, and finding comfort in a homemade meal after long, busy days. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home.