Vanilla Bean Pancakes Recipe

Ingredients

Dry Ingredients:

  • 1 1/2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Wet Ingredients:

  • 1 1/4 cups buttermilk
  • 2 large eggs
    1/4 cup (1/2 stick) unsalted butter, melted and slightly cooled
  • 1 whole vanilla bean (or 1 tablespoon vanilla extract)

For Cooking:

  • Butter or cooking spray

Instructions

Prep work:

  • If using a vanilla bean, split it lengthwise and scrape out the seeds.
  • Heat a large skillet or griddle over medium-low heat.

Dry mix:

  • In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

Wet mix:

  • In a separate bowl, whisk together the buttermilk, eggs, melted butter, and vanilla bean seeds (or vanilla extract).

Combine:

  • Gently pour the wet ingredients into the dry ingredients and whisk until just combined.
  • It’s okay for a few small lumps to remain (overmixing makes tough pancakes).

Cook:

  • Grease the heated skillet or griddle lightly with butter or cooking spray.
  • Pour about 1/4 cup of batter per pancake onto the hot surface. Cook until bubbles form on top and the edges look dry (around 2-3 minutes).
  • Flip and cook for an additional minute or two until golden brown.

Serve:

Enjoy immediately with your favorite toppings like:

  • Maple syrup
  • Fresh berries
  • Whipped cream
  • A dusting of powdered sugar

Tips:

  • Buttermilk substitute: If you don’t have buttermilk, mix 1 tablespoon of lemon juice or white vinegar with regular milk and let it sit for a few minutes to curdle slightly.
  • Keep warm: If cooking a big batch, keep finished pancakes warm in a 200°F (93°C) oven on a baking sheet.
  • Rest the batter: For the fluffiest pancakes, let the batter rest for 5-10 minutes before cooking.

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