Buttermilk Cinnamon Pancakes

On the weekends I usually have some more time in the mornings to make something a little special for breakfast. Since at our house, it’s usually milk and cereal or bagel with cream cheese on weekdays, I like to give the kids a chance to make a special request on the weekends. Many times it’s homemade pancakes as it was this past Saturday. Their favorite is buttermilk cinnamon pancakes and maybe some chocolate chips as a treat.

Stack of homemade buttermilk cinnamon pancakes
Stack of homemade buttermilk cinnamon pancakes

Pancakes are a big deal at our house so when it came time to settle on our favorite recipe, we ended up with a combination of what some of my kids and my favorite flavors are. The three special ingredients are cinnamon, buttermilk and…

…chocolate chips of course! The chocolate chips in this recipe can be left out but my Isabella who loves chocolate chips and will put them in anything I let her, won’t have hers without them. The cinnamon is for me because I have a secret obsession with cinnamon. The buttermilk idea came from my oldest’s love for the fluffy buttermilk biscuits I make her. This homemade pancake batter is ready in 5 minutes. Cook the pancakes one at a time over medium-low heat in a non-stick skillet for about 2 minutes on the first side. Flip the pancake over and cook for another minute. This ensures they cook evenly throughout. The kids are usually standing right behind me to get them hot off the pan. You really can’t beat the homemade flavor and fluffiness of these pancakes.

I have 5 hungry kids plus a hubby, so this recipe makes about 10-12 medium-sized pancakes. If you don’t need so many, you can easily make half a batch (for the eggs just use 2 large eggs instead). If you make a full batch and have leftovers, the pancakes can be frozen for up to 3 months. You can store them in an air-tight container or freezer ziploc bag, just place a piece of parchment paper between each pancake. Defrost overnight in the refrigerator and reheat in the toasted oven or microwave.

Ingredients

  • 3 cups all-purpose flour
  • 4 tbsp white sugar
  • 3 tsp baking powder
  • 2 tsp baking soda
  • 3/4 tsp kosher salt
  • 1 tsp. ground cinnamon
  • 3 extra-large eggs
  • 1 cup whole milk
  • 2 1/2 cups buttermilk
  • 2 tsp good quality vanilla extract
  • 4 tbsp melted butter
  • chocolate chips (optional)

Directions

Fluffy buttermilk cinnamon pancakes topped with butter and organic maple syrup
Fluffy pancakes topped with butter and maple syrup
  1. In a large bowl, mix the dry ingredients and set aside. In a separate bowl beat the eggs, milk, buttermilk, vanilla and butter.
  2. Pour the wet ingredients into the bowl with the dry ingredients. With a wooden spoon, stir until there are no big clumps of flour remaining. Do not over mix.
  3. Heat the skillet or griddle and lightly grease with canola oil or non-stick cooking spray.
  4. A medium sized pancake is about 1/3 cup of batter. I find this size is easier to flip. Pour this into the pan and cook about two minute before flipping. Using a spatula, you can peek just to be sure, but you’ll also know it’s time to flip when you see little bubbles start to pop up on top of the pancake.
  5. If adding chocolate chips, sprinkle the chips over the pancakes before flipping.
  6. Serve hot with warm maple syrup. Enjoy!
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Buttermilk Cinnamon Pancakes

Fluffy buttermilk and cinnamon pancakes. Served with warm maple syrup.

  • Author: Jennifer
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 10 pancakes 1x
  • Category: Breakfast
  • Cuisine: American
Scale

Ingredients

  • 3 cup all-purpose flour*
  • 4 tbsp white sugar*
  • 3 tbsp baking powder
  • 2 tsp baking soda
  • 3/4 tsp kosher salt
  • 1 tsp ground cinnamon
  • 3 extra-large eggs*
  • 1 cup whole milk*
  • 2 1/1 cups buttermilk*
  • 2 tsp good quality vanilla extract
  • 4 tbsp melted butter*

Instructions

  1. In a large bowl, mix the dry ingredients and set aside. In a separate bowl beat the eggs, milk, buttermilk, vanilla and butter.
  2. When you’re ready to cook the pancakes, pour the wet ingredients into the bowl with the dry ingredients. Stir with a wooden spoon just until there are no big clumps of flour. Do not over mix.
  3. Heat the skillet or griddle and lightly grease with canola oil or non-stick cooking spray.
  4. A medium sized pancake is about 1/3 cup of batter. I find this size is easier to flip. Pour this into the pan and cook about two minute before flipping. Using a spatula, you can peek just to be sure, but you’ll also know it’s time to flip when you see little bubbles start to pop up on top of the pancake. Cook about 1 more minute after you flip it.
  5. If you’re going to add chocolate chips, sprinkle them over the pancakes before flipping them.
  6. Serve hot with warm maple syrup. Enjoy!

Notes

For the ingredients with an *,  I always try to use organic. In my experience, organic products are not only healthy but they make the food taste so much more delicious. I recommend buying organic whenever you can.  I find many of organic items at my neighborhood  wholesale club and I’m able to save for buying in a larger quantity at these warehouses 🙂

Nutrition

  • Serving Size: 2 Pancakes

Keywords: Buttermilk, pancakes, cinnamon, maple syrup, breakfast

Jennifer Lopez

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