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At the heart of any great pancake recipe is the flour, and in this case, we turn to all-purpose flour for its versatility and reliability. All-purpose flour is finely milled and has just the right amount of protein content, typically around 10-12%. This balance is crucial for achieving the ideal pancake texture—fluffy yet sturdy enough to hold up to toppings like syrup, fruit, or whipped cream.

Vanilla Cinnamon Buttermilk Pancakes

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Ingredients
  

1 cup all-purpose flour

2 tablespoons sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1 cup buttermilk

1 large egg

2 tablespoons unsalted butter, melted

1 teaspoon pure vanilla extract

Extra butter or oil for cooking

Maple syrup and fresh fruit for serving (optional)

Instructions
 

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and ground cinnamon until well combined.

    In another bowl, combine the buttermilk, egg, melted butter, and vanilla extract. Mix until smooth.

      Pour the wet ingredients into the dry ingredients. Gently stir until just combined; be careful not to overmix – a few lumps are okay.

        Heat a large skillet or griddle over medium heat and add a small amount of butter or oil.

          Once the skillet is hot, pour about 1/4 cup of the batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.

            Flip the pancake and cook for another 1-2 minutes until golden brown and cooked through.

              Repeat with the remaining batter, adding more butter or oil as needed for each batch.

                Serve the pancakes warm with maple syrup and fresh fruit, if desired.

                  Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4