Vanilla Bean Pancake Stack

Name: Vanilla Bean Pancake Stack
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 2 tablespoons sugar; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup buttermilk; 1 large egg; 2 tablespoons melted butter; 1 vanilla bean, seeds scraped; Maple syrup; Fresh berries; Whipped cream

Highlighted under: Family Comfort Recipes

I absolutely love starting my weekends with a stack of fluffy Vanilla Bean Pancakes. The combination of real vanilla bean specks in the batter brings a gourmet twist to a classic breakfast. Each bite is like a hug from a sweet, fluffy cloud that balances sweetness with that lovely vanilla aroma. I top them off with fresh fruits or a drizzle of maple syrup, creating a perfect weekend treat that feels both indulgent and comforting.

Created by

Emily

Last updated on 2026-02-02T16:42:27.524Z

When I first tried making pancakes with real vanilla beans, I was amazed at the difference it made. The depth of flavor you get from fresh vanilla is something you simply can’t replicate with extracts. I remember the first morning I served these pancakes to my family; their eyes lit up at the first bite. The pancakes were so fluffy and the aroma wafting through the kitchen was irresistible.

Experimenting with different toppings also became a family favorite. Whether it’s berries, whipped cream, or a sprinkle of nuts, each variation brings something special to the table. I learned that letting the batter rest for just a few minutes enhances the fluffiness, and now it’s a tip I always share with friends.

Why You'll Love These Pancakes
Gourmet flavor with real vanilla beans
Fluffy and light texture
Quick and easy to prepare

Understanding Vanilla Beans

Using real vanilla beans in this pancake recipe elevates the flavor profile significantly. The specks of vanilla not only enhance the taste but also add visual appeal to the pancakes. If you're ever short on vanilla beans, a high-quality vanilla extract can be used as a substitute; however, the depth of flavor won't be quite the same. A good ratio is about 1 teaspoon of extract for every vanilla bean.

When scraping the seeds from the vanilla bean, make sure to use the back of your knife to get every last drop of flavor. You can also use the remaining pod in your homemade vanilla sugar or infused syrup to maximize its use, ensuring none of that rich flavor goes to waste.

Flipping Pancakes Like a Pro

Mastering the art of flipping pancakes is crucial for achieving that perfect golden color. Watch carefully for bubbles forming on the surface of the batter; this is your signal that it’s time to flip. Ideally, this should take about 2-3 minutes on medium heat. If the pan is too hot, your pancakes may burn before they cook through, leading to an uncooked center. Adjust your heat as necessary to maintain an even cooking temperature.

Another tip for a smooth flip is to use a wide spatula. Slide it gently under the pancake to lift without breaking, ensuring that your fluffy stacks remain intact. Should there be any difficulty in flipping, it may mean the pancake needs a little more time - if it sticks, it wasn't ready yet!

Ingredients

For the Pancakes

1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1 large egg
2 tablespoons melted butter
1 vanilla bean, seeds scraped

For Serving

Maple syrup
Fresh berries
Whipped cream

Instructions

Mix Dry Ingredients

In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk together until well mixed.

Prepare Wet Ingredients

In another bowl, whisk together the buttermilk, egg, melted butter, and vanilla bean seeds until smooth.

Combine Mixtures

Pour the wet ingredients into the dry ingredients. Stir gently until just combined; be careful not to overmix.

Cook the Pancakes

Preheat a non-stick skillet over medium heat. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for an additional 1-2 minutes until golden brown.

Serve and Enjoy

Stack the pancakes and serve immediately with maple syrup and your favorite toppings.

Pro Tips

Always let your pancake batter rest for at least 5 minutes before cooking for optimal fluffiness.

Serving Suggestions

These Vanilla Bean Pancakes are incredibly versatile when it comes to toppings. Fresh berries, such as strawberries, blueberries, or raspberries, not only add a burst of flavor but also an appealing contrast to the creamy texture of the pancakes. For a more indulgent experience, a dollop of whipped cream can provide a rich, airy complement to the fluffy stack. Don’t hesitate to mix and match; seasonal fruits can also add a refreshing twist.

For an elevated breakfast experience, consider creating a layered pancake stack. Place a layer of pancakes on a plate, add some berries and a drizzle of maple syrup, then repeat with additional layers. This not only looks impressive but also allows for a delightful combination of flavors with each bite.

Make-Ahead and Storage Tips

If you wish to save time on busy mornings, preparing the dry ingredients in advance is an excellent option. Combine the flour, sugar, baking powder, baking soda, and salt in an airtight container and store it in your pantry. When you're ready to make pancakes, simply whisk in the wet ingredients without any extra prep.

For leftover pancakes, allow them to cool completely then stack them with a layer of parchment paper in between to prevent sticking. Store them in a zip-top bag in the refrigerator for up to 3 days or freeze for longer storage, up to one month. Reheat them in a toaster or microwave until warmed through, bringing back their fluffy texture for a quick breakfast treat.

Questions About Recipes

→ Can I use regular milk instead of buttermilk?

Yes, you can use regular milk, but for the best results, add a teaspoon of white vinegar to a cup of milk and let it sit for 5 minutes to mimic buttermilk.

→ How can I store leftover pancakes?

You can store cooked pancakes in an airtight container in the refrigerator for up to 3 days or freeze them for up to a month.

→ Can I make the batter ahead of time?

It's best to make the batter fresh, but you can prepare the dry ingredients ahead of time and mix in the wet ingredients just before cooking.

→ What can I add to the batter?

Feel free to add chocolate chips, nuts, or fruit to the batter for added flavor and texture.