Vanilla cinnamon buttermilk pancakes
Vanilla cinnamon buttermilk pancakes

Hello everybody, it’s Brad, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, vanilla cinnamon buttermilk pancakes. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Vanilla cinnamon buttermilk pancakes is one of the most favored of current trending foods on earth. It is appreciated by millions daily. It’s simple, it is quick, it tastes yummy. They’re nice and they look wonderful. Vanilla cinnamon buttermilk pancakes is something that I have loved my entire life.

Browse For Yummy & Hassle-Free Pancake Recipes From Kraft®. The softest, fluffiest, best buttermilk pancakes… from scratch! Savor the sweet hints of vanilla and warmth of the cinnamon; the perfect breakfast!

To get started with this recipe, we have to first prepare a few ingredients. You can cook vanilla cinnamon buttermilk pancakes using 10 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Vanilla cinnamon buttermilk pancakes:
  1. Get 2 c all purpose flour
  2. Prepare 3 tbsp sugar
  3. Take 1 1/2 tsp baking powder
  4. Get 1 tsp baking soda
  5. Make ready 1/4 tsp salt
  6. Get 2 c buttermilk
  7. Get 1 1/2 tsp vanilla extract
  8. Take 1/2 tsp ground cinnamon
  9. Take 1 egg
  10. Prepare 1/4 c melted butter

To a mixing bowl, add the flour, sugar, baking powder, baking soda, and salt. Use a whisk to combine all dry ingredients well. In a separate bowl, combine buttermilk, vanilla, ground cinnamon and egg. My thought regarding the thin batter is the difference in flour based on relative humidity.

Instructions to make Vanilla cinnamon buttermilk pancakes:
  1. Melt the butter and set aside to cool down slightly
  2. To a mixing bowl, add the flour, sugar, baking powder, baking soda, and salt. Use a whisk to combine all dry ingredients well.
  3. In a separate bowl, combine buttermilk, vanilla, ground cinnamon and egg. Whisk to combine. Add melted butter and whisk again.
  4. Slowly pour the wet ingredients into the dry ingredients, whisking and stirring to mix it all together. Once it's combined, stop mixing. If you over-mix, your pancakes won't be light and fluffy.
  5. Set pancake batter aside and heat up a large skillet or griddle over MED-LOW heat. Add a bit of butter to the preheated griddle and spread it out.
  6. Use a 1/4 or 1/3 cup measuring cup to scoop the pancake batter onto the griddle or skillet. Slowly pour it onto the surface, circling outwards to make a nice circle.
  7. Let the pancake cook about 2-3 minutes. You'll notice bubbles popping up on the surface of the pancake, if the edges look set, carefully flip the pancake over. Cook another 2 minutes on the other side.
  8. Remove to a plate and cover with a kitchen towel. Alternatively, you can place the pancakes on a baking sheet and keep it in a low heat oven (175-200 degrees), until you're ready to serve.

The buttermilk in this recipe was regular low-fat all mixed Minnesota buttermilk. Cinnamon Vanilla Pancakes W/ Banana & Walnuts. Serve immediately with fresh fruit, maple syrup, and a knob of. Prepare the batter the night before you want to make these! In a large bowl mix the oatmeal, flour, baking soda, baking powder, cinnamon and nutmeg.

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