Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, vanilla cinnamon buttermilk pancakes. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
The softest, fluffiest, best buttermilk pancakes… from scratch! Savor the sweet hints of vanilla and warmth of the cinnamon; the perfect breakfast! Try this Vanilla Cinnamon Buttermilk Pancakes recipe, or contribute your own.
Vanilla cinnamon buttermilk pancakes is one of the most well liked of current trending meals on earth. It’s enjoyed by millions every day. It is simple, it is fast, it tastes delicious. They are nice and they look fantastic. Vanilla cinnamon buttermilk pancakes is something that I’ve loved my entire life.
To get started with this particular recipe, we must prepare a few components. You can cook vanilla cinnamon buttermilk pancakes using 10 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Vanilla cinnamon buttermilk pancakes:
- Prepare 2 c all purpose flour
- Make ready 3 tbsp sugar
- Make ready 1 1/2 tsp baking powder
- Make ready 1 tsp baking soda
- Get 1/4 tsp salt
- Make ready 2 c buttermilk
- Make ready 1 1/2 tsp vanilla extract
- Get 1/2 tsp ground cinnamon
- Get 1 egg
- Get 1/4 c melted butter
These Cinnamon Vanilla Pancakes are currently one of my favorite dinners. That's right, I love them for an easy dinner that is sweet and satisfying. A tall stack of these with some pure maple syrup (no fake stuff), a little fruit preserves, and some fresh fruit, and I am a super happy camper. The softest, fluffiest, best buttermilk pancakes. from scratch!
Instructions to make Vanilla cinnamon buttermilk pancakes:
- 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.
Savor the sweet hints of vanilla and warmth of the cinnamon; the perfect breakfast! Breakfast is served with fluffy Apple Cinnamon Buttermilk Pancakes, made with applesauce and a dash of cinnamon. For vanilla pancakes: Whisk flour, baking soda, salt, egg, buttermilk, cinnamon, vanilla bean, vanilla extract and sugar in large bowl until well combined. Thin with water or buttermilk as necessary, a tablespoon at a time. Heat griddle or skillet over moderate heat.
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