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–+ servings
VANILLA CINNAMON BUTTERMILK PANCAKES

Fluffy Vanilla Cinnamon Buttermilk Pancakes for Cozy Mornings

Delight in these Fluffy Vanilla Cinnamon Buttermilk Pancakes, perfect for cozy mornings and versatile for any time of day.
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Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 30 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Batter Ingredients
  • 1 cup all-purpose flour can substitute with whole wheat flour for a nuttier flavor.
  • 2 tablespoons sugar brown sugar can be used for a deeper flavor.
  • 2 teaspoons baking powder ensure it's fresh for best results.
  • 1 teaspoon baking soda important for those using buttermilk.
  • 1 teaspoon ground cinnamon can increase for a more intense cinnamon taste.
  • 1/4 teaspoon salt essential for a well-rounded taste.
  • 1 cup buttermilk substitute with milk and 1 tbsp vinegar or lemon juice, let sit for 5 minutes.
  • 1 large egg use a flax egg for a vegan version.
  • 2 tablespoons melted butter coconut oil may serve as a dairy-free alternative.
  • 1 teaspoon vanilla extract use pure vanilla for the best flavor.

Equipment

  • Mixing Bowl
  • Whisk
  • nonstick skillet
  • spatula

Method
 

Pancake Instructions
  1. In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, ground cinnamon, and salt until well combined.
  2. In another bowl, combine the buttermilk, large egg, melted butter, and vanilla extract. Whisk these ingredients together until smooth and creamy.
  3. Gently pour the wet mixture into the bowl of dry ingredients. With a spatula, fold the two mixtures together until just combined; a few lumps are perfectly fine.
  4. Let the batter rest for about 5 minutes, allowing it to thicken slightly.
  5. Heat a nonstick skillet over medium heat and add a small pat of butter. Pour ¼ cup of pancake batter onto the skillet for each pancake. Cook for 2–3 minutes or until bubbles form on the surface.
  6. Flip and allow the pancake to cook for an additional 1–2 minutes, until golden brown.
  7. Stack the pancakes on a warm plate, ready to enjoy, topped with a pat of butter and a drizzle of maple syrup.

Nutrition

Serving: 1pancakeCalories: 150kcalCarbohydrates: 25gProtein: 4gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 30mgSodium: 200mgPotassium: 120mgFiber: 0.5gSugar: 4gVitamin A: 100IUCalcium: 100mgIron: 0.5mg

Notes

These pancakes can be customized with various toppings such as fresh berries, maple syrup, or yogurt.

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