Name: Vanilla Bean Pancakes with Berries
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 ½ cups all-purpose flour; 2 tbsp sugar; 2 tsp baking powder; ½ tsp baking soda; ¼ tsp salt; 1 cup buttermilk; 2 large eggs; 2 tbsp unsalted butter, melted; 1 tsp vanilla extract; 1 vanilla bean, seeds scraped; 1 cup mixed berries; Butter or oil for pan; Maple syrup or honey

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Hi👋 I’m MARILYN, a 34-year-old FROM UNITED KINGDOM. Cooking is my passion, and I love sharing delicious, easy-to-follow recipes. Join me on marilynrecipes.com to explore a world of culinary delights, from comforting classics to innovative creations. Let’s make cooking fun and enjoyable for everyone! Cooking is about more than just food it’s about sharing stories and making memories.

I’ll never forget the first time I made Vanilla Bean Pancakes with Berries. It was a chilly Saturday morning, and my kitchen smelled like sweet vanilla and butter. I remember my niece jumping onto a stool, eager to help me whisk the batter, her cheeks flushed from excitement. That day, the pancakes turned out fluffy, tender, and bursting with flavor, and the fresh berries added a vibrant pop of color. Since then, this recipe has become my go-to for cozy weekends, brunches with friends, or a comforting treat for my family.

Every time I make these pancakes, I’m reminded that food brings people together. Whether it’s my mom sneaking bites of the batter before it hits the pan or my friends crowding around the kitchen island, these pancakes are always the centerpiece of warmth, laughter, and love. Today, I’m excited to share my full guide on making Vanilla Bean Pancakes with Berries simple, indulgent, and full of heart.

Why I Love Making This Recipe

I adore these pancakes for many reasons. First, the vanilla bean gives them an incredibly aromatic, sweet, and comforting flavor that elevates a simple breakfast to something special. Second, they’re surprisingly easy to make no complicated steps, just good ingredients and a little love. Third, the berries bring freshness and a touch of natural sweetness that balances the fluffy richness of the pancakes.

This recipe isn’t just about food; it’s about creating moments. Pouring batter, flipping pancakes, and topping them with berries and a drizzle of syrup is almost meditative for me. It’s a way to slow down, enjoy the morning, and make someone’s day a little brighter.

Ingredients & Little Kitchen Secrets

Here’s what you’ll need to make about 10–12 fluffy pancakes:

1 ½ cups (190g) all-purpose flour
2 tbsp granulated sugar
2 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 cup (240ml) buttermilk
2 large eggs
2 tbsp unsalted butter, melted
1 tsp pure vanilla extract
1 vanilla bean, seeds scraped
1 cup mixed berries (blueberries, raspberries, strawberries)
Extra butter or oil for the pan
Maple syrup or honey, for serving

Little kitchen secrets:

Vanilla bean: Scraping the seeds directly into the batter makes a huge difference. You get natural specks of vanilla and a fragrant aroma.
Buttermilk: Helps the pancakes stay fluffy and tender. If you don’t have it, add 1 tbsp lemon juice or vinegar to 1 cup milk and let it sit for 5 minutes.
Berries: Add some to the batter and some on top for a fresh burst in every bite.

How I Make It, Step by Step

Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
Combine wet ingredients: In another bowl, whisk together buttermilk, eggs, melted butter, vanilla extract, and the scraped vanilla bean seeds.
Make the batter: Pour the wet ingredients into the dry ingredients. Gently fold until just combined don’t overmix! A few lumps are okay.
Prep the berries: If using large strawberries, slice them; leave blueberries and raspberries whole.
Heat the pan: Warm a nonstick or cast-iron skillet over medium heat and lightly grease with butter or oil.
Cook the pancakes: Pour about ¼ cup of batter per pancake onto the skillet. Add a few berries on top. Cook until bubbles appear on the surface and edges look set, about 2–3 minutes. Flip and cook another 1–2 minutes until golden.
Keep warm: Place cooked pancakes on a plate and cover loosely with foil while you cook the rest.

How I Serve It at Home

I love stacking these pancakes high, layering them with fresh berries between each layer, and finishing with a generous drizzle of maple syrup. A dusting of powdered sugar adds a touch of elegance, and a dollop of whipped cream or Greek yogurt can turn them into a luxurious brunch treat.

Serving these pancakes with a warm cup of coffee or fresh fruit juice instantly makes any morning feel special. My niece likes to scatter blueberries all over her pancakes, making little “berry faces” it’s a small tradition that makes breakfast fun.

Storage, Reheating & Make-Ahead Tips

Storage: Keep leftover pancakes in an airtight container in the fridge for up to 3 days.
Freezing: Stack pancakes with parchment paper in between and freeze for up to 2 months. Reheat in a toaster or oven.
Reheating: Microwave for 20–30 seconds, or warm in a skillet over low heat.
Make-ahead tip: Prepare batter the night before and refrigerate. Let it come to room temperature before cooking for best results.

100-Word Short Version

These Vanilla Bean Pancakes with Berries are fluffy, tender, and packed with vanilla flavor. I combine buttermilk, eggs, and scraped vanilla bean seeds with flour, sugar, and baking powder for a soft batter. Fresh berries add a sweet, juicy pop in every bite. Cook pancakes on a lightly greased skillet until golden brown, then top with berries, maple syrup, or whipped cream. Perfect for weekend breakfasts, brunches, or cozy mornings with family, these pancakes are simple, comforting, and full of love. Make extra they’re just as delightful reheated for a quick weekday treat!

Recipe Card Section

⏱️ Time
Prep: 10 minutes | Cook: 20 minutes | Total: 30 minutes

🛒 Ingredients

1 ½ cups all-purpose flour
2 tbsp sugar
2 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 cup buttermilk
2 large eggs
2 tbsp unsalted butter, melted
1 tsp vanilla extract
1 vanilla bean, seeds scraped
1 cup mixed berries
Butter or oil for pan
Maple syrup or honey

👩‍🍳 Instructions

Mix dry ingredients in a bowl.
Whisk wet ingredients in another bowl.
Fold wet into dry ingredients; do not overmix.
Prep berries (slice strawberries if large).
Heat skillet and grease lightly.
Pour ¼ cup batter per pancake; add berries on top. Cook 2–3 minutes, flip, cook 1–2 minutes.
Keep cooked pancakes warm under foil.
Serve stacked with berries, syrup, and optional whipped cream.

📝 Notes

Scrape the vanilla bean for the best flavor.
Use buttermilk or a milk + vinegar substitute for fluffy pancakes.
Freeze leftovers with parchment between pancakes.
Reheat in microwave or skillet.

Conclusion

Making Vanilla Bean Pancakes with Berries is one of my favorite ways to start the day. They’re simple, comforting, and bring a touch of joy to every breakfast table. Each bite is a reminder that food is more than sustenance it’s connection, warmth, and memories in the making. I hope this recipe fills your kitchen with the same love and happiness it brings to mine. Whether you’re making it for family, friends, or just yourself, enjoy every fluffy, sweet moment.

Vanilla Bean Pancakes with Berries: A Cozy, Sweet Start to Your Morning

Why I Love Making This Recipe

Ingredients & Little Kitchen Secrets

How I Make It, Step by Step

How I Serve It at Home

Storage, Reheating & Make-Ahead Tips

100-Word Short Version

Recipe Card Section

Vanilla Bean Pancakes with Berries

Description

Ingredients

Instructions

Notes

Nutrition

Conclusion

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