It’s time to start thinking about what to have for Christmas morning. I came across a recipe for Vanilla Cinnamon Buttermilk Pancakes on Pinterest. Hands-down these were the best tasting pancakes I think I have ever had. They tasted very similar to the Cracker Barrel version. Fluffy, with just enough sweetness added from the vanilla. I love a pancake that cooks up with a slightly crispy edge.
Here’s a quick tip: The recipe calls for buttermilk. If you don’t have any on hand you can “sour” your regular milk by adding lemon juice – either fresh or concentrate. This recipe calls for 2 cups of buttermilk. I poured 2 cups of 2% milk in a measuring cup and added 2 tablespoons of lemon juice. Stir and let it sit on the counter for about 10 minutes before use.
The recipe is from my Pinterest “What’s for Breakfast” board. The original source is The Chunky Chef.
Vanilla Cinnamon Buttermilk Pancakes
2 cups of flour
3 TBL of white sugar
1 1/2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
2 cups buttermilk
1 1/2 tsp vanilla extract
1/2 tsp ground cinnamon
1 egg
1/4 cup melted butter
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 the pancake batter aside and heat up a large skillet or griddle over medium 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 pancakes cook for 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, until you’re ready to serve.
Food always tastes better served on Christmas dishes.
Hospitality is in my DNA. I founded Home with a Twist, a daughter’s twist on her mother’s traditions, in memory of my mother to celebrate her life and the gifts she shared with me. Mother loved to celebrate life’s occasions – big and small.
These were terrific! My Dad made these on New Years Eve, so perhaps it should become a tradition for us!
So good to hear Chris! They could end up replacing black-eyed peas as good luck!