Cinnamon Vanilla Cloud Pancakes

🕒 Prep: 5 min
🔥 Cook: 10 min
🍽 Serves: 4
★★★★★
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These Cinnamon Vanilla Cloud Pancakes are the fluffy, aromatic treat your breakfast table has been missing. With a hint of warmth from cinnamon and the comforting scent of vanilla, they’re perfect for cozy mornings.

Ingredients for Cinnamon Vanilla Cloud Pancakes

Let's break down why each ingredient is here. All-purpose flour forms the base of your pancake, providing structure. Granulated sugar adds just enough sweetness without overpowering. Baking powder and baking soda are your leavening agents, working together to create an airy texture. A pinch of salt enhances flavor, while ground cinnamon adds a warm spice that complements the vanilla. Speaking of which, vanilla extract gives these pancakes their inviting aroma. Buttermilk offers tanginess and acidity to react with the baking soda, producing extra fluffiness. A single large egg binds everything together, and unsalted butter adds richness.

Tips & Tricks

  • Make sure your buttermilk and egg are at room temperature for a smoother batter.
  • Don't skip the resting time after mixing the batter; it allows the gluten to relax and the baking powder to activate.
  • If the pancakes are browning too quickly, lower the heat slightly to ensure they cook through without burning.

Serving Suggestions

These pancakes pair wonderfully with a drizzle of pure maple syrup and a sprinkle of extra cinnamon. For a pop of freshness, add a side of mixed berries or sliced bananas. If you're feeling indulgent, a dollop of whipped cream wouldn't go amiss.

Frequently Asked Questions

Can I use regular milk instead of buttermilk?
Yes, but the pancakes will be less tangy and fluffy. You can mimic buttermilk by adding a tablespoon of lemon juice or vinegar to a cup of milk and letting it sit for a few minutes.
Can I make the batter in advance?
It's best to make the batter fresh, but if you must prepare ahead, store it in the fridge and give it a gentle stir before cooking.

Cinnamon Vanilla Cloud Pancakes Recipe Walkthrough

Start by grabbing a large mixing bowl and whisk together your dry ingredients: flour, sugar, baking powder, baking soda, salt, and cinnamon. Make sure everything is well combined without any clumps.

In another bowl, mix the buttermilk, egg, vanilla extract, and melted butter. Whisk until smooth, ensuring the egg is well incorporated.

Pour the wet mixture into the dry ingredients. Stir gently just until you see no more dry flour. It’s okay if the batter is a bit lumpy—overmixing can make the pancakes tough.

Heat a non-stick skillet over medium heat. Add a touch of butter to coat the pan lightly. Once the butter is melted and slightly bubbly, pour 1/4 cup of the batter onto the skillet for each pancake.

Cook until you see bubbles forming on the surface, about 2-3 minutes. Then, flip the pancakes with a spatula and cook for another 2 minutes until they're golden brown. Repeat with the remaining batter, adding more butter to the pan as necessary.

Serve these pancakes hot off the skillet for maximum fluffiness.

Why You'll Love This Recipe

  • Incredibly light and fluffy texture that feels like eating a cloud.
  • The delightful aroma of cinnamon and vanilla fills your kitchen.
  • Simple ingredients you likely already have in your pantry.
  • Quick to prepare, ideal for a leisurely weekend breakfast.

Ingredients

1 1/4 cups all-purpose flour
1 tablespoon granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup buttermilk
1 large egg
1 teaspoon vanilla extract
2 tablespoons unsalted butter, melted
Extra butter for cooking

Step-by-step Instructions

1. In a large mixing bowl, combine flour, sugar, baking powder, baking soda, salt, and cinnamon. Whisk until well blended.
2. In a separate bowl, whisk together buttermilk, egg, vanilla extract, and melted butter until smooth.
3. Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix; the batter should be slightly lumpy.
4. Heat a non-stick skillet over medium heat and add a small amount of extra butter.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook until golden brown on the other side, approximately 2 minutes.
6. Repeat with remaining batter, adding more butter to the pan as needed. Serve hot.

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