Buttermilk Pancakes With Vanilla Bean-Berry Syrup

Name: Buttermilk Pancakes With Vanilla Bean-Berry Syrup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Make the syrup: Heat the syrup and both halves of the vanilla bean in a small saucepan over medium-low heat.
2
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.
3
Remove the vanilla bean before serving.
4
Make the pancakes: Preheat the oven to 200 degrees F. Whisk the flour, cornmeal, granulated sugar, baking powder, salt and nutmeg in large bowl.
5
In a separate bowl, whisk the buttermilk, eggs and oil.
6
Stir the wet ingredients into the dry until just blended.
7
Leaving a few lumps will result in fluffier pancakes.
8
Heat a large nonstick skillet or griddle over medium heat.
9
Add enough oil to grease it lightly and leave a film on the bottom of the pan.
10
Working in batches, ladle the batter, about 1/2 cup at a time, into the pan.
11
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.
12
Repeat with the remaining batter.
13
Put the finished pancakes on a sheet tray and let sit in the oven to stay warm as you finish.
14
Serve topped with the berry syrup, butter and confectioners' sugar.
15
Photograph by Jacob Snavely

1498

kcal

Calories

113

Fat

101

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup maple syrup, 1 vanilla bean, split lengthwise, 1 pint fresh blueberries, blackberries or raspberries, 1 1/2 cups all-purpose flour, and more.

Yes, Buttermilk Pancakes With Vanilla Bean-Berry Syrup falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!