Description
These Vanilla Bean Pancakes with Berries are fluffy, tender, and full of sweet vanilla flavor. Perfect for cozy weekend breakfasts or brunches with family, topped with fresh berries and a drizzle of maple syrup.
Ingredients
Scale
- 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.
Nutrition
- Serving Size: 1 pancake
- Calories: 180
- Sugar: 7
- Sodium: 150
- Fat: 6
- Saturated Fat: 3
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 2
- Protein: 5
- Cholesterol: 55