🥞 Vanilla-Cinnamon Buttermilk Pancakes 🥞
Ingredients
1 ¾ cups (220g) all-purpose flour
2 tablespoons granulated sugar
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon fine sea salt
1 ¾ cups (420ml) well-shaken buttermilk, cold
2 large eggs, at room temperature
3 tablespoons unsalted butter, melted and slightly cooled
1 ½ teaspoons pure vanilla extract
Instructions
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt until evenly combined.
In a separate bowl, beat the eggs lightly, then add the buttermilk, melted butter, and vanilla extract. Stir until smooth and fully blended.
Pour the wet ingredients into the dry ingredients. Gently fold the mixture together using a spatula—stop as soon as no dry streaks remain. A few small lumps are fine; overmixing will make the pancakes tough.
Let the batter rest for 5–10 minutes while you preheat a nonstick skillet or griddle over medium-low heat. Lightly grease with butter or neutral oil.
Pour ¼ cup of batter per pancake onto the hot surface. Cook until bubbles form on the surface and the edges look set—about 2 to 3 minutes. Flip and cook another 1 to 2 minutes until golden brown and cooked through.
Serve warm with real maple syrup, a dusting of powdered sugar, or a sprinkle of extra cinnamon.
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