Fluffy Cinnamon Pancakes Recipe – Easy Buttermilk Breakfast Ideas

Last Updated on 2 months by Neha Deshmukh

Fluffy Cinnamon Pancakes Recipe – Easy Buttermilk Breakfast Ideas

Okay, let’s be real. Is there anything better than a stack of warm, fluffy pancakes on a lazy weekend morning? I don’t think so! These cinnamon buttermilk pancakes are a family favourite – I first made them when my niece came to stay, and she’s been requesting them ever since. They’re seriously that good. And surprisingly easy to whip up! Let’s get cooking, shall we?

Why You’ll Love This Recipe

These aren’t just any pancakes. They’re light, airy, and bursting with warm cinnamon flavour. The buttermilk makes them incredibly tender, and the simple recipe comes together in under 30 minutes. Perfect for a quick breakfast, a special brunch, or even a sweet treat for dinner (no judgement here!). Plus, who doesn’t love a little cinnamon to start the day?

Ingredients

Here’s what you’ll need to make a batch of these delightful pancakes:

• 1 cup Plain Flour (120g)
• 2 tbsp Sugar (25g)
• 1 tsp Cinnamon (2.5ml)
• 1/8 tsp Nutmeg (a pinch!)
• 1 tsp Baking powder (4g)
• 1/2 tsp Baking soda (2g)
• 1/2 tsp Salt (2.5g)
• 3/4 cup Buttermilk (180ml)
• 1 tsp Vanilla extract (5ml)
• 1 Egg
• 2 tbsp Butter, melted (30g)

Ingredient Notes

Let’s talk ingredients for a sec, because a few little things can make a big difference.

• Buttermilk is the star here. Seriously, don’t skip it! The acidity reacts with the baking soda to create super fluffy pancakes. It also adds a lovely tang.
• Flour power: All-purpose flour works perfectly, but you can experiment with whole wheat flour for a nuttier flavour. Just be aware it might make the pancakes a little denser.
• Cinnamon love: I prefer Ceylon cinnamon for its delicate flavour, but any good quality cinnamon will do. You can even add a tiny pinch of cardamom for an extra layer of warmth!
• Butter matters: Using melted butter instead of oil adds richness and flavour.

Step-By-Step Instructions

Alright, let’s get down to business!

1. In a large bowl, whisk together the flour, sugar, cinnamon, nutmeg, baking powder, baking soda, and salt. This ensures everything is evenly distributed.
2. In a separate bowl, whisk together the buttermilk, vanilla extract, egg, and melted butter until everything is smooth and combined.
3. Now, gently pour the wet ingredients into the dry ingredients. Mix just until combined. A few lumps are okay – seriously, don’t overmix! Overmixing develops the gluten and leads to tough pancakes.
4. Heat a lightly greased skillet or griddle over medium heat. I like to use a non-stick pan for easy flipping.
5. Pour about 1/4 cup (60ml) of batter onto the hot skillet for each pancake.
6. Cook for 2-3 minutes per side, or until bubbles start to form on the surface and the edges look set. Then, flip and cook for another 1-2 minutes, until golden brown.
7. Keep the cooked pancakes warm in a preheated oven (around 90°C/200°F) until you’re ready to serve.

Expert Tips

• Don’t press down on the pancakes while they’re cooking! This will deflate them.
• The first pancake is always a test pancake. Use it to adjust the heat if needed.
• A light coating of oil or butter on the skillet is key to prevent sticking.
• For extra fluffy pancakes, let the batter rest for 5-10 minutes before cooking.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Pancakes: Substitute the egg with a flax egg (1 tbsp flaxseed meal + 3 tbsp water, let sit for 5 minutes) and use plant-based milk and butter. My friend, Priya, swears by this!
• Gluten-Free Pancakes: Use a good quality gluten-free all-purpose flour blend.
• Spice Level Adjustments: Add a pinch of ground ginger or cloves for a more intense flavour.
• Festival/Weekend Brunch Adaptations: Top with whipped cream, fresh berries, chocolate chips, or a drizzle of maple syrup for a truly decadent brunch spread. My family loves adding a sprinkle of chopped nuts too!

Serving Suggestions

These pancakes are amazing on their own, but they’re even better with your favourite toppings! Here are a few ideas:

• Maple syrup (of course!)
• Fresh berries
• Whipped cream
• Chocolate chips
• Sliced bananas
• A dollop of yogurt

Storage Instructions

Got leftovers? No problem!

• In the fridge: Store cooled pancakes in an airtight container for up to 3 days.
• In the freezer: Freeze pancakes in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Reheat in the toaster or microwave.

FAQs

Let’s answer some common questions:

• What is the best flour to use for fluffy pancakes? All-purpose flour works great, but cake flour will give you an even lighter texture.
• Can I make the batter ahead of time? Yes, you can! Just store it in the fridge for up to 24 hours. You might need to add a splash of milk to thin it out slightly before cooking.
• How do I prevent my pancakes from being tough? Don’t overmix the batter! A few lumps are perfectly fine.
• What can I substitute for buttermilk? You can make a quick buttermilk substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5-10 minutes to curdle.
• Can I add fruit to the pancake batter? Absolutely! Blueberries, raspberries, and sliced bananas are all delicious additions. Just fold them in gently at the end.

Enjoy your fluffy cinnamon pancakes! I hope this recipe brings a little sunshine to your breakfast table. Let me know in the comments how they turn out!