Fluffy Vanilla Bean Pancakes

Fluffy Pancakes + Antioxidants =  Hoping for a Healthier Breakfast

Vanilla Bean Pancakes

Plus I love stacking my pancakes…

Vanilla Bean Pancakes Overhead View


For Vanilla Bean Pancakes:

  • 1 cup all-purpose flour
  • 1 tablespoon brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • Dash of ground cinnamon
  • 1 cup buttermilk
  • 2 tablespoons unsalted butter, melted
  • 1 large egg
  • 1 teaspoon vanilla extract
  • Half vanilla bean (scraped) (alternative: Nielsien Massey Pure Vanilla Bean paste)
  • Extra unsalted butter for skillet

For Whip Cream:

  • 1 cup of heavy cream (alternative heavy whipping cream).
  • 3 tablespoons granulated sugar.


For Vanilla Bean Pancake:

  • In a medium bowl, whisk together flour, brown sugar, baking powder, salt and cinnamon and set aside.
  • In a separate medium bowl, whisk together buttermilk, melted butter, egg and vanilla extract.
  • Add the dry ingredients to wet ingredients all at once.
  • Scrap in vanilla bean into bowl.
  • Whisk and combine and it’s okay if there are still lumps in the mixture (do not thoroughly mix; the lumps add to the fluffiness of the pancakes).
  • Set mixture on the side to settle for a few minutes and meanwhile, heat up skillet on medium-low heat.
  • Pre-heat oven to 200F degrees and place a heatproof plate in the oven.
  • Add a small amount of butter (about 1/2 teaspoon) to skillet.
  • Use 1/4 cup for your scoop and pour about 2-3 tablespoons of batter onto the skillet.
  • Cook the first side of the pancake until it is golden-brown and then flip over to the other side.
  • After each pancake is done, place each one in the oven until all the pancakes are finished cooking.

For Whip Cream:

  • Use whisk attachment for standing mixer.
  • Place metal mixing bowl in freezer for 10-15 minutes.
  • Whisk 1 cup of heavy cream and sugar at medium-high speed until stiff peaks (about 5 minutes).
  • Note: I personally prefer heavy cream versus heavy whipping cream, because the heavy cream can also be used to make ice cream, but either heavy cream or heavy whipping cream will work – the difference is the fat content in the heavy cream vs. heavy whipping cream).

Vanilla Bean Pancakes II


  • Need 1 cup of raspberries and 1 cup of blueberries.
  • Place one pancake on the plate and place blueberries on the entire surface of the pancake.
  • Place a pancake on top  of the blueberries and place the raspberries so the opening of the raspberries are facing inwards. Use pipping bag with star tip to pipe a small amount of whip cream in between each raspberry to help hold them together.
  • Repeat and stack alternating blueberries and raspberry layers with pancakes until desired height is reached.
  • Slice two 1 teaspoon slices of butter to place on top and finish with an unlimited amount of heated maple syrup on top.



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