Vanilla Bean Pancakes Recipe

Prepare dry ingredients

In a large mixing bowl, whisk together 2 cups all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon fine sea salt until evenly combined.

Combine wet ingredients

In a separate bowl or large measuring cup, whisk 1 1/2 cups whole milk and 1/2 cup buttermilk until homogeneous. Add 2 large eggs and whisk until incorporated. Stir in 4 tablespoons melted, cooled unsalted butter and 1 tablespoon vanilla bean paste or the seeds scraped from 1 vanilla bean.

Make the batter

Pour the wet mixture into the dry ingredients. Using a spatula, gently fold until just combined. It's okay if the batter is a little lumpy — do not overmix. Let the batter rest for 5 to 10 minutes at room temperature so the leaveners can activate and the gluten relaxes; the batter will thicken slightly.

Heat the pan

Place a nonstick or cast-iron skillet over medium heat. Add 1/2 tablespoon butter or a light coating of oil and let it melt and coat the surface. Reduce heat to medium-low if the pan is getting too hot; you want a steady gentle sizzle when batter hits the surface.

Cook pancakes

For each pancake, ladle or pour about 1/4 cup of batter onto the skillet, leaving space between pancakes. Cook until bubbles form across the surface and the edges set, about 2 to 3 minutes. Flip with a spatula and cook the second side until golden and cooked through, about 1 to 2 minutes more. Repeat, wiping the pan or adding an additional 1/2 tablespoon butter or oil between batches as needed. Keep finished pancakes in a warm oven (200°F / 95°C) on a baking sheet if making multiple batches.

Serve

Stack pancakes and drizzle with maple syrup. Top with fresh berries and dust with powdered sugar if using. Serve immediately.