I love my pancakes and I make them a bit different each time. This extra hit of cinnamon with buttermilk makes for a slightly tangy dish. My kids are asking me for breakfast casseroles for “Breakfast for Dinner Thursday.” Yes, every Thursday we have breakfast for dinner. It is easy to make and tends to be our busiest day of the week so breakfast it is!
Verdict: I love adding a hit of cinnamon to pancakes every once in awhile. It changes the flavor slightly and gives you a new taste. We love these delicious pancakes.
We added fruit salad and bacon to complete the meal.
Melt the butter and set aside to cool down slightly. If too hot it will scramble your eggs.
Mix together the flour, sugar, baking powder, baking soda, and salt to a large bowl.
In a separate bowl, mix the buttermilk, vanilla, ground cinnamon and egg. Add melted butter and blend well.
Slowly pour the wet ingredients into the dry ingredients, stirring until it is just mixed. Do not over mix or the pancakes will be flat.
Set pancake batter aside and heat up a large skillet over medium-low heat. Add a bit of butter to the preheated pan and spread it out to cover the bottom.
Use a 1/4 cup measuring cup to scoop the pancake batter onto the griddle or skillet.
Let the pancake cook about 2-3 minutes. You’ll notice bubbles popping up on the surface of the pancake, when the edges look set, carefully flipthe pancake over. Cook another 2-4 minutes on the other side until golden.
Remove to a plate and place in warm oven (175 degrees) to keep warm. Serve hot with butter and syrup.