Weird Little Weekend Rituals (and Pancake Disasters)

Honestly, nothing says Saturday morning to me like whipping up these vanilla cinnamon buttermilk pancakes—sometimes still in my pajamas, and usually with at least one spatula accident. The first time I tried this recipe, I didn't have any buttermilk, so I sort of improvised (let's just say it wasn't my finest hour, flavor-wise). Now I've got my method down, mostly because every time I don't make these, my kid looks at me with those big 'you ruined breakfast' eyes. No pressure, right?

There was one memorable morning my cat tried to snag a pancake right off the stack; cats don't appreciate the subtle vanilla, but my family sure does. Anyway, let's do this—it's pancake time!

Why You'll Love This (Trust Me, I've Tested It... a Lot)

I make these whenever someone in the house says, "There's nothing for breakfast!" and there's at least one sad bottle of buttermilk lurking in the fridge. My family goes crazy for this particular recipe because the hint of cinnamon makes it feel like a cozy hug—you know the sort. And when it comes to pancakes, I've made enough rubbery, flat disasters to appreciate that these actually turn out fluffy most of the time (unless you do what I did last month and forget the baking powder).

Plus, it's kind of forgiving if you zone out for a second—I've definitely done that.

What You Need (and a Few Cheeky Substitutions)

2 cups all-purpose flour (I sometimes swap in ½ cup whole wheat, but then my kid protests...)
2 tablespoons sugar (brown sugar tastes cozy, go for it if you'd like)
2 teaspoons baking powder (don't skip this—I've learned the hard way!)
½ teaspoon baking soda
¾ teaspoon salt (my gran used to say 'a pinch' was enough, and maybe she was right)
1 and ½ teaspoons cinnamon
2 cups buttermilk (or mix 2 tablespoon lemon juice into 2 cups milk if you're improvising; works in a pinch)
2 large eggs
3 tablespoons melted butter—plus a bit more for the pan (or use a neutral oil if you haven't got butter handy)
2 teaspoons vanilla extract (sometimes I add a dash more; live a little!)

How I Actually Make These

Mix the Dry Stuff: In your biggest, friendliest bowl, combine the flour, sugar, baking powder and soda, salt, and cinnamon. Give it a good whisk—don't stress over lumps.
Whisk the Wet Ingredients: Grab a jug (or honestly, any bowl will do) and beat together the buttermilk, eggs, cooled melted butter, and vanilla. Sometimes I drop an extra splash of vanilla, 'cause why not?
Bring it All Together: Pour the wet into the dry and fold it gently with a wooden spoon. It's fine if it's still lumpy—overmixing is the pancake's arch enemy. This is when I sometimes "check for taste," just in case (not that I recommend eating raw batter, technically).
Let it Sit: Let the batter rest for maybe 5-10 mins (or until you're done making coffee). Actually, I've found it works better if you don't skip this, though sometimes the urge for pancakes wins out.
Heat the Pan: Medium heat, a dab of butter. If you have a griddle, congrats—if not, any nonstick pan will do the trick.
Cook the Pancakes: I use about ¼ cup batter per pancake. Don't crowd the pan—the more space, the merrier. When little bubbles form and the edges look dryish (not a word, but you get me), flip. The first one is always a test subject. Or a snack for you. Or the cat, if you're not careful.
Serve and Devour: Stack 'em up, serve warm. Syrup is traditional, but I've been known to take mine with yogurt and berries when I'm feeling virtuous.

Notes Only a Home Cook Would Notice

If you're out of vanilla, I tried almond extract once, and it was... odd. Maybe stick with vanilla.
The batter thickens as it rests, so add a splash more buttermilk if it gets stubborn. (But not too much or it turns into pancake soup!)
Forgot to grease the pan? Oops. Just keep going, but the dog might end up with those ones.

Variations I've Actually Tried (the Good and... Not-So-Good)

Blueberry Bomb: Toss in a handful of blueberries before flipping. Works a treat. I've never had leftovers.
Choc Chip: Kid-favorite; just toss some chips in the batter. But don't go overboard or you'll get sticky, burnt bits. Learned that the hard way.
Banana Nut: Fold in diced banana and chopped walnuts—kinda like banana bread, but less commitment. The time I tried adding raisins? Let's not even talk about it.

Gear I Use (and When I Improvise)

Mixing bowls (but a big old salad bowl will work fine too)
A whisk or a fork—no one’s judging
Nonstick frying pan (you can use a regular one, but... good luck)
Spatula—I've flipped with a table knife in emergencies, though I wouldn't recommend it
Measuring cups and spoons (or eyeball it if you’re feeling wild)

Pancake Storage (But Why Would You Need To?)

Okay, in theory, you can keep leftovers in an airtight tin in the fridge for up to 2 days. They reheat pretty well in the toaster. But honestly, in my house, they never last more than a day. One time I tried freezing a batch—gave them a new lease on life, but the texture got a little… well, let's say 'rustic.'

How We Serve 'Em (Or: It's All About the Toppings)

Classic maple syrup is always a win, but sometimes I go rogue and serve with whipped cream and a sprinkle of cinnamon sugar. My partner's family swears by sliced bananas and honey—tradition, they say! Also, if you want a really decadent breakfast, a friend of mine turned me on to this vanilla bean cream topping. Game changer.

My Mistakes, Your Pro Tips

Once I tried rushing the resting step—the pancakes were tough as old boots. I've regretted it ever since.
Add the wet to the dry, not the other way round (trust me, makes for way fewer lumps... usually).
If you can't tell if your pan is hot enough, flick a little water on—if it sizzles, you're golden. If it just sits there? Make a cuppa while you wait.

FAQ (Or: Stuff People Have Actually Asked Me)

Can I make these dairy free?
Yeah, you can sub out the buttermilk with non-dairy milk and add a little lemon juice. I've tried oat milk and it was pretty tasty, but they weren't quite as fluffy. Maybe that's just me.
Do I have to use cinnamon?
Not at all! But it's what makes these a bit special. Still, one friend always leaves it out, and she swears it's just as good.
Can I double the recipe?
Absolutely, but use a bigger bowl than you think, and don't be afraid to get your hands dirty. Or floury. Or both, honestly.
Why are my pancakes flat?
Probably overmixed, or your baking powder's feeling its age. The first one's always a wild card, so don't panic.
Where do you get your cinnamon?
Funny story, I actually love the Saigon cinnamon from The Spice House— but any cinnamon does fine, really.

So that’s my not-so-fancy, kinda chatty method for getting pancakes on the table—feel free to make it your own, and if you ever end up with leftovers (ha!) send me your best reheating hack. Oh, and never trust a cat with your breakfast. Just saying.

VANILLA CINNAMON BUTTERMILK PANCAKES

Weird Little Weekend Rituals (and Pancake Disasters)

Why You'll Love This (Trust Me, I've Tested It... a Lot)

What You Need (and a Few Cheeky Substitutions)

How I Actually Make These

Notes Only a Home Cook Would Notice

Variations I've Actually Tried (the Good and... Not-So-Good)

Gear I Use (and When I Improvise)

Pancake Storage (But Why Would You Need To?)

How We Serve 'Em (Or: It's All About the Toppings)

My Mistakes, Your Pro Tips

FAQ (Or: Stuff People Have Actually Asked Me)

Vanilla Cinnamon Buttermilk Pancakes

Ingredients

Instructions

Approximate Information for One Serving

Nutrition Disclaimers

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