Save This classic buttermilk pancake recipe infused with real vanilla bean has been my Sunday morning ritual for over a decade. The combination of tangy buttermilk and fragrant vanilla creates pancakes that are impossibly fluffy on the inside with perfectly crisp edges. Whether it's a lazy weekend or a special holiday breakfast, these pancakes never fail to bring smiles to the table.
I first developed this recipe when hosting my first holiday brunch as a newlywed. My mother in law requested pancakes and I was determined to impress. Fifteen years later, these pancakes have become our most treasured family tradition, with my children now able to recite the recipe by heart.
Ingredients
- All purpose flour: provides the perfect structure for fluffy pancakes while remaining tender
- Granulated sugar: adds just enough sweetness without overwhelming
- Baking powder and baking soda: work together to create maximum lift and fluffiness
- Fine sea salt: balances the flavors and enhances the vanilla notes
- Buttermilk: creates tenderness and adds a subtle tang that regular milk cannot match
- Large eggs: bind everything together while adding richness
- Unsalted butter: melted and slightly cooled adds flavor and helps create those crispy edges
- Vanilla bean: split and seeds scraped provides intense vanilla flavor that extract cannot match
- Butter or neutral oil: for cooking ensures perfect golden pancakes every time
Instructions
- Mix the Dry Ingredients:
- Thoroughly whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl. This even distribution ensures no bitter pockets of leavening agents and creates a consistent texture throughout your pancakes. Take care to break up any flour clumps for the smoothest possible batter.
- Combine the Wet Ingredients:
- In a separate bowl, whisk the buttermilk, eggs, melted butter, and vanilla bean seeds until thoroughly combined. The buttermilk might look slightly curdled when the melted butter is added this is completely normal and will not affect your pancakes. Make sure your butter has cooled slightly so it doesn't cook the eggs on contact.
- Create the Batter:
- Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just combined. The key word here is gently overmixing develops gluten and results in tough, rubbery pancakes. A few lumps in your batter are actually desirable, as they will disappear during cooking. The batter should be thick but pourable.
- Prepare the Cooking Surface:
- Heat a nonstick skillet or griddle over medium heat. The perfect temperature is crucial too hot and the outsides will burn before the insides cook, too cool and your pancakes will be pale and soggy. Test by sprinkling a few drops of water on the surface they should dance and evaporate quickly. Add a small amount of butter or oil, spreading it evenly.
- Cook the First Side:
- Pour approximately 1/4 cup of batter per pancake onto the hot surface, leaving room between each for expansion. Watch for bubbles to form on the surface and for the edges to look set and slightly dry, which usually takes about 2 to 3 minutes. Resist the urge to flip too early patience creates perfect pancakes.
- Flip and Finish:
- Using a thin spatula, quickly and confidently flip each pancake. The second side will cook faster than the first, usually only 1 to 2 minutes. Look for a golden brown color. If cooking multiple batches, you can keep finished pancakes warm in a 200°F oven on a wire rack set over a baking sheet.
- Repeat the Process:
- Continue cooking pancakes in batches, adding a small amount of butter or oil to the pan between batches as needed. Adjust the heat if pancakes are browning too quickly or too slowly. The first pancake is often a test pancake, so don't worry if it isn't perfect.
- Serve Immediately:
- Stack pancakes on warmed plates and serve with maple syrup, fresh fruit, whipped cream, or your favorite toppings. For a special touch, mix softened butter with a bit of honey or maple syrup to create a flavored butter that melts beautifully over the warm pancakes.
Save The vanilla bean is truly the star ingredient in this recipe. I discovered the magic of real vanilla beans during a cooking class in Paris, where the instructor showed us how to properly split and scrape the tiny seeds from the pod. The aroma filled the entire kitchen, and I knew immediately that my pancake recipe would never be the same. While the beans are admittedly more expensive than extract, the depth of flavor they provide makes these pancakes truly special.
The Secret to Fluffy Pancakes
The key to achieving incredibly fluffy pancakes lies in two important techniques. First, avoid overmixing the batter. When flour is mixed too vigorously with wet ingredients, gluten develops and creates tough pancakes. Second, let your batter rest for 5 to 10 minutes before cooking. This allows the gluten to relax and gives the leavening agents time to start working, resulting in pancakes that rise higher and develop a more tender crumb. I discovered this technique by accident one morning when I was interrupted by a phone call after mixing the batter. When I returned to cook the pancakes, they were noticeably fluffier than usual.
Make Ahead Options
Pancake batter can be prepared the night before and stored covered in the refrigerator. The pancakes may be slightly thicker the next morning, so you might need to add a tablespoon or two of buttermilk to thin the batter to the proper consistency. For fully cooked pancakes, cool them completely on a wire rack, then place them in a single layer on a baking sheet and freeze until solid. Transfer frozen pancakes to a ziplock bag and store in the freezer for up to three months. Reheat frozen pancakes in a toaster or microwave for a quick breakfast option that tastes nearly as good as freshly made.
Perfect Pairings
These vanilla bean pancakes are incredibly versatile when it comes to toppings and accompaniments. For a classic approach, warm pure maple syrup is unbeatable. During summer months, I love topping them with macerated berries simply toss fresh berries with a sprinkle of sugar and let them sit for 15 minutes to create their own syrup. For special occasions, try a dollop of lightly sweetened whipped cream and a dusting of powdered sugar. On the savory side, these pancakes pair beautifully with crispy bacon or breakfast sausage, as the sweet vanilla notes create a delightful contrast.
Seasonal Adaptations
Spring Add 1 tablespoon of fresh lemon zest to the batter and top with macerated strawberries Summer Fold 1 cup of fresh blueberries or sliced peaches into the batter just before cooking Fall Stir in 1 teaspoon of cinnamon and 1/4 teaspoon nutmeg, top with sautéed apples Winter Add 2 tablespoons of orange zest and serve with cranberry compote for a holiday breakfast.
Success Stories
Many readers have shared their experiences with this recipe, and the feedback has been overwhelmingly positive. One mother wrote that these pancakes finally won over her picky eater, while another mentioned serving them at a brunch wedding shower to rave reviews. A cooking novice shared that this was the first recipe that made her feel confident in the kitchen, proving that sometimes the simplest foods can bring the greatest joy. The most touching story came from a grandmother who made these with her grandchildren during their annual summer visit, creating a tradition that continues years later.
Save These fluffy buttermilk pancakes are perfect for any occasion. Serve them warm with your favorite toppings for a delightful treat.
Recipe Questions
- → How do I get extra fluffy pancakes?
Don't overmix the batter and allow it to rest for about 10 minutes before cooking. This helps achieve a lighter, tender texture.
- → Can I substitute buttermilk?
Yes. Use 2 cups of milk mixed with 2 tablespoons of lemon juice or vinegar. Let it sit for 5 minutes before using.
- → What are good topping ideas?
Maple syrup, fresh berries, whipped cream, chocolate chips, or a dusting of powdered sugar all pair well with pancakes.
- → How can I add more flavor?
Fold in blueberries or chocolate chips, or try citrus zest for a bright twist in the pancake batter.
- → Is resting the batter necessary?
Resting slightly hydrates the flour and improves texture, but the pancakes can still be cooked right away if needed.
- → Are these pancakes vegetarian?
Yes, they use eggs and dairy but contain no meat or fish products. Always review ingredients for dietary needs.