Vanilla Bean Buttermilk Pancakes

August 16, 2013

As a food blogger, my brain is most often on, well, food. You can also tell this from the under arm jiggle when I say hello. Sorry if I ruined your appetite. But sometimes a recipe idea just gets stuck in my head and nags at me until I make it. That is the case with these pancakes.

Last month, I had the luxury of going to brunch with my new blog friend, Amanda. She was in town for the BlogHer conference. I was so happy we finally got to meet face to face. I have been following Amanda’s blog for some time. She is full of great food and (for all you bloggers/photographers out there) photography advice.

We met up at this bakery called West Town Bakery to try out the newest craze in the pastry world, the cronut/doughsant. In addition to scarfing down some doughsants, we ate brunch. I was having such a hard time deciding, everything looked so good. I noticed these vanilla bean pancakes with fresh fruit. They seemed very unassuming and didn’t really sound as amazing as eggs benedict on a biscuit or carrot cake waffles.

At least that is what I thought.

Weeks later I was still dreaming about those basic vanilla bean pancakes. So, like the good food blogger I am, I went to my kitchen and started to whip up a fresh batch of my own. Plus, my Mom told me, that a pregnant lady should never ignore a food craving. So, good thing I didn’t.

The little dots of vanilla bean going through every pancake are the perfect complement to summer fruit. This recipe may sound basic but I like to think of it as a classic…like Chanel…not that I own any Chanel or ever will, but you get my point.

Give in to your pancake craving this weekend and enjoy some summer fruit while it is still here!

Vanilla Bean Buttermilk Pancakes

Course Breakfast
Prep Time 7 minutes
Cook Time 20 minutes
Total Time 27 minutes
Author Sarcastic Cooking

Ingredients

  • 1 Cup All-Purpose Flour*
  • 1 Tablespoon Granulated Sugar
  • 1 Teaspoon Baking Powder
  • ½ Teaspoon Baking Soda
  • ½ Teaspoon Salt
  • 1 Large Egg
  • 1 Cup Low-fat Buttermilk
  • 1 Vanilla Bean
  • 3-4 Tablespoons Unsalted Butter/Canola Oil for the griddle

Instructions

  1. Preheat the oven to 200 degrees F.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. Using a sharp knife, slice the vanilla bean lengthwise. Use the flat edge of the knife to scrape out all of the vanilla from the inside of the bean.
  4. In a separate smaller bowl, whisk together the egg, buttermilk, and vanilla.
  5. Pour the wet ingredients into the dry ingredients. Use a rubber spatula or wooden spoon to mix the ingredients together until just combined. Let the batter rest for five minutes while you heat the griddle.
  6. Heat the griddle over medium heat. Add a tablespoon of butter to the griddle. When it melts, add about a ¼ cup sized scoop of batter to the griddle. Cook for 2-3 minutes per side. When done, add pancake to a baking sheet and place in the oven to keep warm while you make the rest.
  7. Serve pancakes with fresh summer fruit, maple syrup, and a dusting of powdered sugar.
  8. *Note: All-Purpose gluten free flour can be used instead as well.

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  • Dana
    October 24, 2013 at 11:17 am

    Just came across your blog…it’s adorable. 🙂 These are GORGEOUS pancakes and such a smart idea!! YUM!

    • Stefanie
      October 24, 2013 at 12:55 pm

      Thanks Dana! Welcome!!!

  • Maggie @ A Bitchin' Kitchen
    August 19, 2013 at 1:40 pm

    So, I just had a massive lunch and could STILL manage to eat a huge stack of these. What a great idea to add vanilla bean to pancakes!

  • Stephie @ Eat Your Heart Out
    August 16, 2013 at 7:00 pm

    Ok, I HAVE to try these with the vanilla bean paste I got from Neilsen Massey (They also sent me a couple of vanilla beans, but I kind of am having a hard time using them, they seem like gold to me…hashtag poor people problems).

    • Stefanie
      August 16, 2013 at 7:14 pm

      Oh man, I feel you! I used up my vanilla beans and went on the hunt for more. The cheapest I found was at Whole Foods, two beans for $11. They give it more intense of a flavor than just extract alone.

  • Karla @ Foodologie
    August 16, 2013 at 10:14 am

    Sometimes simplicity is the best. I have had a major hankering for pancakes (and donuts). I’m not pregnant but cravings still happen. I love the specks of vanilla in there! I’m a fan 🙂

    • Stefanie
      August 16, 2013 at 7:12 pm

      Give into that hankering girl!