Best Buttermilk Vanilla Pancakes Recipes

BUTTERMILK PANCAKES WITH VANILLA AND NUTMEG

Buttermilk Pancakes with Vanilla and Nutmeg image

I have used vanilla and nutmeg in my pancake recipe for 20 years. This is a variation of a recipe I found on Allrecipes when I could not find my old recipe. My husband said these were light and fluffy pancakes the first time I made them. It must be the extra baking powder, or the butter instead of oil in the mix. Two pancakes per serving here, but a pancake stack is three or more! We use a brand of syrup that is made without high fructose corn syrup. Syrup is important!

Provided by ZENNA

Categories Breakfast and Brunch Pancake Recipes

Time 25m

Yield 8

Number Of Ingredients 9

Ingredients

2 eggs
3 cups buttermilk, or as needed
1 tablespoon vanilla extract
1 tablespoon butter, softened
1 dash ground nutmeg
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon coarse kosher salt

Steps:

Whisk eggs in a bowl until pale yellow. Whisk buttermilk, vanilla, butter, and nutmeg into eggs until butter is reduced to small pieces.
Stir flour, baking powder, baking soda, and salt into egg mixture until just moistened.
Heat a lightly oiled griddle over medium-low heat. Drop batter by 1/2 cup portions onto the griddle, and cook until bubbles form and the edges are dry, about 4 minutes. Flip, and cook until browned on the other side. Repeat with remaining batter.

Nutrition Facts : Calories 187 calories, Carbohydrate 28.9 g, Cholesterol 54 mg, Fat 3.8 g, Fiber 0.9 g, Protein 7.9 g, SaturatedFat 1.9 g, Sodium 524.2 mg, Sugar 4.8 g

BUTTERMILK PANCAKES WITH VANILLA BEAN-BERRY SYRUP

Buttermilk Pancakes With Vanilla Bean-Berry Syrup image

Provided by Patrick and Gina Neely : Food Network

Time 40m

Yield 8 pancakes

Number Of Ingredients 14

Ingredients

1 cup maple syrup
1 vanilla bean, split lengthwise
1 pint fresh blueberries, blackberries or raspberries
1 1/2 cups all-purpose flour
1/2 cup finely ground cornmeal
3 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
Pinch of grated nutmeg
2 1/4 cups well-shaken buttermilk
2 large eggs, beaten
1 tablespoon vegetable oil, plus more for greasing
Unsalted butter, for serving
Confectioners' sugar, for garnish

Steps:

Make the syrup: Heat the syrup and both halves of the vanilla bean in a small saucepan over medium-low heat. Just before the mixture comes to a simmer, remove from the heat, stir in the berries and set aside for at least 30 minutes to let the flavors meld. Remove the vanilla bean before serving.
Make the pancakes: Preheat the oven to 200 degrees F. Whisk the flour, cornmeal, granulated sugar, baking powder, salt and nutmeg in large bowl. In a separate bowl, whisk the buttermilk, eggs and oil. Stir the wet ingredients into the dry until just blended. Leaving a few lumps will result in fluffier pancakes.
Heat a large nonstick skillet or griddle over medium heat. Add enough oil to grease it lightly and leave a film on the bottom of the pan.
Working in batches, ladle the batter, about 1/2 cup at a time, into the pan. Cook until the pancakes are golden brown on the bottom and bubbles start to form on top, about 3 minutes, then flip and continue cooking another 2 minutes. Repeat with the remaining batter. Put the finished pancakes on a sheet tray and let sit in the oven to stay warm as you finish. Serve topped with the berry syrup, butter and confectioners' sugar.

BUTTERMILK VANILLA PANCAKES

Buttermilk Vanilla Pancakes image

These fella's are so light and beyond flavorful! What else can I say? Just darn good! You will never use pancake mix ever again. Kick it up a notch and add a little cinnamon or a pinch of nutmeg. Change it up even more and use Maple or Almond extract in place of the vanilla! Enjoy!

Provided by Janet Scott

Categories Pancakes

Time 15m

Number Of Ingredients 9

Ingredients

1 1/2 c all purpose flour
2 Tbsp sugar
2 1/2 tsp baking powder
1 pinch salt
1/2 c milk
3/4 c buttermilk
1/2 tsp pure vanilla extract
2 Tbsp unsalted butter, melted
1 large egg

Steps:

1. In a medium bowl, blend together flour, sugar, baking powder, and salt.
2. add the wet ingredients and mix just until blended. Do not over beat a few small lumps are okay! Heat a large skillet over medium. I used my electric skillet and set at 350 degrees. Using a paper towel in half, and moisten with oil. Carefully rub skillet with oiled paper towel. Cook until surface of pancakes have some bubbles and a few have burst. Flip carefully and cook until browned.
3. Always practice with one tiny pancake before you load up your griddle. Time to chow down!

VANILLA BUTTERMILK PANCAKES

VANILLA BUTTERMILK PANCAKES image

Categories Cake Egg Breakfast

Yield 4

Number Of Ingredients 11

Ingredients

2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup sugar
2 eggs
1/4 cup melted butter
1 vanilla bean (seeds scraped) or 2 tsp vanilla
1 1/2 cups buttermilk
1/3 cup sour cream
extra buttermilk if batter is too thick

Steps:

Stir the first 5 ingredients together. Whisk eggs, butter, vanilla, buttermilk, sour cream together and add to the flour mix. Mix together until smooth. Add a bit more buttermilk if its too thick. Grease griddle pan and bring to a medium heat. Ladle out batter to make about 12 pancakes. When the batter begins to bubble, its ready to be turned. Cook until lightly golden.