There is nothing quite like a stack of warm Buttermilk Pancakes to make a morning feel a little more special. These cook up incredibly fluffy and tender, with a hint of brown sugar and just enough cinnamon to make the whole kitchen smell amazing.
I don't always keep a carton of buttermilk on hand, but whenever I buy it for a specific recipe with buttermilk, I always have some left over. Instead of letting it go to waste, these pancakes and my buttermilk bread are some of my favorite ways to turn it into a comforting recipe that my family actually gathers around the table for.
[feast_advanced_jump_to]Why You'll Love This Buttermilk Pancakes Recipe
Fluffy texture: the combination of buttermilk, baking powder, and baking soda helps these pancakes cook up light and tender every time.
Rich brown sugar flavor: I love using brown sugar here because it gives the pancakes a deeper flavor that makes the cinnamon really pop, especially when you top them with maple syrup.
The no-leftover pancake: I know a recipe is a winner when I don't even have to worry about leftovers. These disappear fast because they have that cozy, from scratch flavor everyone loves.
Key Ingredients for Brown Sugar Pancakes
See the recipe card below for a full list of ingredients and instructions.
- All-purpose flour: this forms the base of the batter and gives the pancakes their soft structure.
- Brown sugar: adds a light sweetness and a subtle molasses flavor that pairs well with cinnamon.
- Baking powder and baking soda: these help the pancakes rise and stay fluffy.
- Ground cinnamon: I love how this gives the pancakes a warm flavor and makes them extra comforting.
- Buttermilk: the acidity in buttermilk helps create tender pancakes and gives them that classic tang.
- Eggs: provide structure and richness to the batter.
- Vanilla extract: adds a soft background flavor that ties everything together.
- Butter: used for cooking the pancakes so the edges get lightly golden and flavorful.
Ingredient Substitutions
- Brown sugar: if you don't have brown sugar on hand, granulated sugar works just fine and will still give you a lightly sweet pancake.
- Buttermilk swap: stir 1 tablespoon lemon juice or vinegar into regular milk and let sit for about 5 minutes before using.
- Flour swap: white whole wheat flour can be used in place of all-purpose flour if you prefer a slightly heartier pancake.
Variations on Buttermilk Pancakes with Cinnamon
- Blueberry Buttermilk: I love a classic fruit-filled pancake. Just sprinkle a handful of fresh blueberries onto the batter right after you scoop it onto the griddle for that perfect burst of sweetness in every bite.
- Chocolate Chip Banana: if you have a lonely ripe banana on the counter, mash it up and stir it in with a handful of mini chocolate chips. It's a naturally sweet treat that feels like dessert for breakfast!
- Apple Cinnamon Pancakes: for a fall twist, I like to fold in some finely diced apples or even a cup of apple pie filling (just be sure to chop the apple pieces small). It makes the house smell incredible.
Tips for the Best Buttermilk Pancakes
- Leave the lumps alone: the secret to a fluffy pancake is not overmixing the batter. Just stir until the flour streaks disappear; those little lumps are actually what help the pancakes rise!
- Give it a rest: try to let your batter sit for about 5 minutes before you start scooping. It gives the flour a chance to hydrate, which makes for a much softer, more tender pancake.
- The butter trick: I like to start with about a tablespoon of butter on the griddle and then add a tiny bit more between batches. It gives those crispy golden-brown edges that make a homemade pancake so much better than a mix.
How to Store and Reheat
- In the fridge: if you actually have leftovers, just tuck them into an airtight container. They'll stay fresh for about days, making them a great grab-and-go option during the week.
- The quick warm up: to get that "just-cooked" softness back, a quick 20-30 seconds in the microwave does the trick. If you have a minute more, popping them in the toaster oven helps keep those edges a little crisp.
- Stock the freezer: these are fantastic for freezing! I like to freeze them in a single layer first so they don't stick together, then toss them into a freezer bag. When you're ready for one, you can skip the thaw and put them right into the toaster. It's a total lifesaver on busy mornings.
Serving Suggestions for Breakfast Pancakes
These pancakes are delicious with a simple pour of pure maple syrup and a handful of fresh berries, but they're even better when you make a full spread of it.
I love serving them alongside Crockpot Scrambled Eggs, and some crispy Air Fryer Bacon or Chicken Breakfast Sausage for that perfect mix of sweet and savory. If you're hosting a weekend brunch, a hot Salted Caramel Mocha Latte is the best ay to tie the whole meal together!
More Breakfast Recipes You'll Love
For a savory twist to your morning, you can try my Mushroom Strata Recipe with Bacon and Cheese, which is a perfect make-ahead casserole with a rich, custard like texture. You might also enjoy this Tater Tot Breakfast Casserole, a family favorite featuring a crispy potato topping over savory sausage and melted cheese.
If you prefer a hand-held meal, the Turkey Bacon Breakfast Burrito is a portable option packed with eggs and salsa that is great for busy mornings. For something unique, my Breakfast Bruschetta with Eggs and Bacon offers a heart combination of fresh vegetables and mozzarella on toasted English muffins.
If you give this 4-bean salad a try, I'd love to hear how it turned out! Please leave a comment and ⭐⭐⭐⭐⭐ rating below to let me know if you kept the heat mild or went all in with the jalapenos. Don't forget to tag me on Instagram @grumpyshoneybunch so I can see your beautiful salad bowls!
📖 Recipe
Buttermilk Pancakes
Equipment
- Electric griddle , or large griddle for stove
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Ingredients
- 2¼ cups all-purpose flour
- ¼ cup brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 2 cups buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- butter , for frying
Instructions
- In a large mixing bowl, using a hand whisk, combine the flour, brown sugar, baking powder, baking soda, cinnamon, and salt. Set aside.
- In medium bowl, whisk together buttermilk, eggs, and vanilla extract.
- Add the wet ingredients to the dry ingredients, whisking until dry ingredients are just combined.
- Heat a large griddle over medium heat until hot. Coat with a small amount of butter or cooking spray.
- Once hot, scoop ¼ pancake batter onto hot griddle. Cook until edges form and top begins to bubble.
- Flip pancakes and cook another 1-2 minutes, until batter is cooked through.
- Serve with maple syrup, fresh fruit, and or whipped cream.
