You catch the smell through the steam vent and suddenly you are starving. That sweet scent of vanilla and cinnamon kinda sneaking out makes your stomach growl real loud. You spot the float valve moving and know you are moments away from pancake paradise.
You remember the last time you used your pressure cooker for breakfast. It was a game changer, no joke. The sealing ring does its job keeping in all that steam, so the pancakes get nice and fluffy fast. You notice how quickly the batter tastes different - but good different.
Pressure cookers for pancakes, yeah it sounds weird but it works real good. You gotta give it a shot especially when mornings are crazy. The quick release at the end lets you get right to those golden stacks. And you swear this recipe is gonna be on repeat for weekends.
The Truth About Fast Tender Results
- You get pressure cooking that traps steam just right so pancakes cook fluffy and moist.
- The sealing ring keeps everything sealed so no precious steam slips out.
- Float valve shows exactly when pressure is up and ready so you avoid overcooking.
- Quick release gives you fast access when pancakes are perfect, no soggy bottoms.
- Slow release isn't needed here, but you’ll notice how steam cues signal when to flip pancakes for best texture.
Everything You Need Lined Up
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 2 large eggs
- 2 cups buttermilk
- ¼ cup unsalted butter, melted
- 1 tablespoon vanilla extract
You’ll wanna get all your ingredients out and ready. It makes things kinda smoother when you measure everything before you start mixing. The flour is your base, sugar adds just that lil sweetness, and cinnamon brings in the cozy flavor you’ll dig.
Don’t forget the buttermilk - it’s what makes these pancakes tender and gives them that slight tang. Melted butter adds rich texture and vanilla extract ties the whole thing together with its sweet fragrance.
The Exact Process From Start to Finish
Step one: Whisk together your dry ingredients. Grab a big bowl and mix the flour, sugar, baking powder, soda, salt, and cinnamon. Make sure it’s all blended well.
Step two: In another bowl, whisk your wet ingredients. That means eggs, buttermilk, melted butter, and vanilla extract getting all friendly and combined.
Step three: Pour the wet stuff into the dry. Stir gently just until mixed. You want some lumps, so don’t go crazy over mixing or pancakes might turn tough.
Step four: Heat your griddle or a large skillet on medium heat. Grease it light with butter or oil so pancakes don’t stick but get that nice brown finish.
Step five: Pour in ¼ cup batter per pancake. Watch closely until you see bubbles on top and edges start to look set, around 2 to 3 minutes. Then flip and cook another 2 minutes till golden.
Last step: Serve ’em up while warm. Syrup, butter, fruit, whatever you like. These pancakes gotta be enjoyed fresh but you’ll find leftovers utility too.
Time Savers That Actually Work
- Measure and prep your dry and wet ingredients the night before and keep covered in the fridge.
- Use the quick release on your pressure cooker right after cooking to avoid soggy pancakes from excess steam.
- Heat the griddle while mixing batter so it’s ready to go without delays.
These tips help you keep the pancake game strong and get stack ready super fast. Takes some pressure cooker know-how but you’re gonna get it quick, promise.
The Flavor Experience Waiting for You
Your first bite is soft and tender, melting right in your mouth. The cinnamon sneaks through just enough to give a warm, spicy hug with every chew.
The vanilla adds a sweet scent that kinda comforts you, making these feel special even if it’s just a weekday. The buttermilk tang gives a little zip that balances the sweetness real good.
Each pancake is golden and fluffy with an edge crisp enough to hold syrup or butter without getting soggy. You’re gonna love the taste and texture combo that this recipe brings.
Your Leftover Strategy Guide
- Store pancakes in an airtight container at room temp if you plan to eat ’em within a few hours.
- For a day or two, refrigerate leftovers wrapped loosely in foil or inside a plastic container.
- Freeze pancakes between layers of parchment paper inside a freezer-safe bag to keep ’em from sticking and reheating fresh.
When reheating, a quick zap in the microwave or pop in a toaster oven works good. You gotta avoid drying ’em out, so watch that reheating time closely.
This way you can stretch your batch without losing that tender, vanilla cinnamon goodness with every bite.
Your Most Asked Questions Answered
- Can I use regular milk instead of buttermilk? You can, but adding a tablespoon of lemon juice or vinegar per cup of milk helps mimic buttermilk’s tenderness and tang.
- Do I need to adjust cooking time for the pressure cooker? This recipe uses the pressure cooker mainly to prep ingredients and keep warmth. Pancakes still cook on the griddle for perfect texture.
- What’s the sealing ring’s role here? It keeps all the steam in the pressure cooker so ingredients heat evenly without drying out the batter.
- Can I freeze leftover pancakes? Definitely, and layering them between parchment helps prevent sticking when frozen.
- Why are my pancakes sometimes tough? Overmixing is the biggest culprit, so mix until just combined with some lumps left is best.
- How do I know when it’s time to flip pancakes? Look for bubbles on top and edges that look set but not dry, plus you gotta trust the steam cues from your griddle around 2-3 minutes.
Vanilla Cinnamon Buttermilk Pancakes - Recipe from Price Chopper
Equipment
- 1 Mixing bowl One large and one medium
Ingredients
Main ingredients
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 2 large eggs
- 2 cups buttermilk
- ¼ cup unsalted butter melted
- 1 tablespoon vanilla extract
Instructions
Cooking Instructions
- Whisk together your dry ingredients in a big bowl: flour, sugar, baking powder, baking soda, salt, and cinnamon.
- In a separate bowl, whisk together eggs, buttermilk, melted butter, and vanilla extract.
- Combine wet and dry ingredients. Stir gently until just mixed; some lumps are okay.
- Heat your griddle or skillet on medium and lightly grease it with butter or oil.
- Pour ¼ cup of batter per pancake onto the griddle. Cook until bubbles form and edges set, about 2-3 minutes. Flip and cook another 2 minutes.
- Serve pancakes warm with syrup, fruit, butter, or your favorite toppings.
- Store leftover pancakes in an airtight container at room temp or refrigerate/freeze accordingly.
