Homestyle Vanilla Cinnamon Buttermilk Pancakes
These pancakes are a staple in our house where we usually make a big batch on Sunday and freeze the leftovers for easy weekday mornings. This recipe yields approximately 3 dozen pancakes, about 3 pancakes per person or 12 servings total.
Ingredients
- 4 cups all purpose flour
- 3 tablespoons granulated sugar
- 3 teaspoons baking soda
- 3 teaspoons baking powder
- 2 teaspoons kosher salt
- 3/4 teaspoon ground cinnamon
- 4 cups buttermilk
- 4 whole eggs
- 2 teaspoons vanilla extract
- 6 tablespoons unsalted butter, melted and cooled
- additional butter or coconut oil for pan
- garnish options: fresh berries, powdered sugar, more butter, maple syrup. You get the idea.
Instructions
- Melt butter in microwave in 15-20 second intervals (depending on your microwave’s power settings) or in a small saucepan on the stove. Set aside to cool. Meanwhile, preheat your skillet or griddle on medium heat.
- In a large bowl, add the flour, sugar, salt, baking soda, baking powder, and the cinnamon. Whisk together to combine. In the same bowl, add in the buttermilk, eggs, vanilla bean paste, and the cooled melted butter. Whisk to combine wet and dry ingredients. Be careful not to over whisk as the batter can become tough and the pancakes will flatten when cooking. If the batter looks airy, slightly puffy, with just a few small lumps, this is good.
- Using a ladle or 1/4 cup measuring cup, scoop batter and pour onto the skillet or griddle. Depending on the space of your cooking surface, you might be able to fit at least 4 pancakes. Be careful not to overcrowd the pancakes on your skillet or griddle as they might stick together. Allow pancakes to cook for at least 2 minutes or until you observe bubbles starting to form. Flip the pancakes and cook the other side for at least two minutes, until both sides are slightly browned. Adjust your heat as needed.
- Remove pancakes to a plate or serving platter. You can keep warm in a heated oven (set to lowest temp) while cooking the remaining pancakes. Once all pancakes are cooked, garnish and serve immediately. This recipe yields 8 to 12 pancakes depending on how big you make them when pouring the batter.