Vanilla Bean Buttermilk Pancakes
A recipe for Vanilla Bean Buttermilk Pancakes inspired by our visit to South Walton, Florida! These light and fluffy pancakes are flavored with both vanilla bean and vanilla extract.
Servings 10 -12 Pancakes
Ingredients
- 2 1/2 cups (310 grams) all-purpose flour
- 2 tablespoons (25 grams) granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 2 large eggs divided
- 2 cups (470 milliliters) buttermilk
- 2 tablespoons (30 grams) unsalted butter melted and slightly cooled, plus more for greasing the pan
- 1 teaspoon vanilla extract
- 1 vanilla bean
Instructions
- In a medium bowl, combine the flour, sugar, baking powder, salt, and baking soda.
- Divide the egg yolks and whites into 2 separate bowls.
- Beat the egg whites using a stand or hand mixer until soft peaks form.
- In a large bowl, beat the egg yolks until foamy, then mix in the buttermilk, melted butter, and vanilla extract.
- Split the vanilla bean and scrape in the seeds. Stir in the flour mixture until just combined and no lumps remain.
- Lightly fold in the beaten egg whites.
- Place a large skillet over medium low heat and lightly grease with butter.
- Pour about 1/4 to 1/3 cup (60 to 80 milliliters) of batter onto heated skillet and cook until lightly browned and bubbles form on top. Flip and cook until other side is golden. Repeat with remaining batter.
- Serve immediately with butter or syrup.