When it comes to winter breakfasts, my ultimate favorite thing is a big stack of pancakes. I will take them over nearly anything else. The nice thing about this vanilla bean pancakes recipe is that it is so easy to make. They don't require crazy ingredients and they always taste great. At Christmas I make these with eggnog, but once the eggnog is all used up I turn to buttermilk and a generous dose of vanilla beans. The flavor is fantastic and my kids love them. Then, to really top them off, I add a generous dose of cinnamon maple syrup. It is such a simple recipe that makes for a fantastic hearty breakfast to start off the day right.
Vanilla Bean Pancakes with Cinnamon Maple Syrup Recipe
A delicious and easy vanilla bean pancakes recipe topped with cinnamon maple syrup for an easy winter breakfast.
- all-purpose flour: 1 cup
- cinnamon: 1/4 teaspoon
- baking powder: 1 tablespoon
- baking soda: 3/4 teaspoon
- sugar: 1 tablespoons
- kosher salt: 1 pinch
- buttermilk: 1 cup
- large egg: 1
- vanilla bean, split and scraped: 1
- melted unsalted butter: 1 tablespoon
- maple syrup: 1 tablespoons
- cinnamon: 1/2 teaspoon
Step 1: Combine all of the ingredients in a large bowl and whisk until smooth.
Step 2: In a small microwave proof bowl combine the maple syrup and 1/2 teaspoon cinnamon. Warm for 30 seconds until the syrup is just warmed through.
Step 3: On a skillet or wide, shallow sauce pan heat the butter over medium heat and swirl so that it covers the bottom of the pan.
Step 4: Ladle 1/3 cup of the batter into the pan and let it warm until bubble starts to show on the surface. Flip quickly with a thin spatula and allow to cook on the other side until golden brown.