These pancakes are a delightful twist on the classic buttermilk pancakes, featuring a hint of vanilla and a touch of cinnamon for added flavor.
Preheat your griddle to medium heat.
Ensure the griddle is evenly heated to prevent uneven cooking.
In a mixing bowl, combine the flour, baking powder, baking soda, salt, sugar, and cinnamon.
Sift the dry ingredients together for a smoother batter.
In another bowl, whisk together the egg, buttermilk, melted butter, and vanilla extract.
Ensure the melted butter is not too hot to avoid cooking the egg.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix.
A few lumps in the batter are okay; they will disappear during cooking.
Lightly grease the griddle with butter or oil. Using a ladle, pour batter onto the griddle to form pancakes.
Cook pancakes in batches to avoid overcrowding the griddle.
Cook until bubbles form on the surface and the edges look set, then flip and cook until golden brown on the other side.
Flip the pancakes gently to maintain their shape.
Serve the pancakes warm with your favorite toppings.
Keep pancakes warm in a low oven if serving later.
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