Y’all ready to take your breakfast game to the next level? Buckle up, because I’m about to show you how to whip up the most epic, drool-worthy Fluffy Vanilla Bean Pancake Stack that will have your taste buds begging for more! Get ready to turn your kitchen into a flavor paradise, where ordinary pancakes become the stuff of legend.
Why You’ll Love This Fluffy Vanilla Bean Pancake Stack
Get ready to experience the ultimate breakfast indulgence with these insanely fluffy, vanilla bean-infused pancakes! Imagine sinking your fork into a towering stack of light, airy cakes that are bursting with the rich, aromatic flavors of real vanilla bean. This recipe is a total game-changer, delivering a breakfast that’s both incredibly delicious and remarkably easy to make. Trust me, one bite and you’ll be hooked – these pancakes are about to become your new breakfast obsession!
Ingredients
Alright, let’s gather the ultimate flavor squad to make this Fluffy Vanilla Bean Pancake Stack a reality. You’ll need all-purpose flour, granulated sugar, baking powder, salt, milk, eggs, melted butter, and the star of the show – vanilla bean paste. With just a few simple ingredients, we’re going to create a breakfast that’s out of this world!
- 2 cups (250g) – All-purpose flour
- 2 tablespoons (25g) – Granulated sugar
- 2 teaspoons (10g) – Baking powder
- 1/4 teaspoon (1.25g) – Salt
- 1 1/2 cups (355ml) – Milk (dairy or non-dairy)
- 2 large (100g) – Eggs
- 3 tablespoons (45ml) – Unsalted butter, melted
- 1 tablespoon (15ml) – Vanilla bean paste
Ingredient Substitutions
- Vanilla Bean Paste: Vanilla extract (the flavor won’t be as intense or luxurious)
- Dairy Milk: Almond, oat, or cashew milk (for a dairy-free option)
How to Make Fluffy Vanilla Bean Pancake Stack
Alright, let’s do this! First, we’ll start by whisking together the dry ingredients – flour, sugar, baking powder, and salt – to get them nice and incorporated. Then, in a separate bowl, we’ll whisk together the wet ingredients: milk, eggs, and melted butter. Once that’s all mixed up, we’ll gently fold the wet ingredients into the dry, being careful not to overmix. Stir in the vanilla bean paste until it’s evenly distributed throughout the batter.
Step 1: Prep Work
Preheat your griddle or nonstick skillet over medium heat. Grease the surface lightly with butter or nonstick cooking spray to prevent sticking.
Step 2: Main Cooking Process
Using a 1/4 cup measuring cup, scoop the batter onto the hot griddle, spacing the pancakes apart to allow for spreading. Cook for 2-3 minutes per side, or until the pancakes are golden brown and cooked through. Flip gently to prevent deflating.
Step 3: Final Steps/Assembly
Once all the pancakes are cooked, stack them high on a plate, drizzling each layer with a generous amount of maple syrup. Top the stack with a dollop of whipped cream and a sprinkle of powdered sugar for the ultimate finishing touch.
Recipe Variations & Tips
- Fruity Twist: Fold in some fresh blueberries or diced strawberries to the batter for a pop of fruity flavor.
- Nutty Indulgence: Swirl in a tablespoon of Nutella or peanut butter for a decadent twist.
- Caramel Drizzle: Top your stack with a drizzle of caramel sauce or a sprinkle of chopped toasted pecans.
- Customizable Perfection: Feel free to get creative and make this recipe your own!
Serving & Storage
Serve with: These Fluffy Vanilla Bean Pancakes are best enjoyed hot off the griddle, while they’re at their fluffiest and most tempting.
Storage: If you have any leftovers (unlikely, but hey, miracles happen), you can store them in an airtight container in the fridge for up to 3 days.
Reheat: To reheat, simply pop them in the microwave or toaster oven until warmed through.
Make-Ahead: The batter can be made up to 24 hours in advance and stored in the fridge. Just be sure to give it a good stir before cooking to incorporate any settled ingredients.
Nutrition Information
Alright, let’s talk numbers – because who doesn’t love a little breakfast math? One serving of this Fluffy Vanilla Bean Pancake Stack (about 3 pancakes) clocks in at around 400 calories, with a decent amount of carbs, protein, and a touch of fat to keep you feeling satisfied. It’s the perfect way to start your day and fuel up for all the epic adventures ahead!
- Serving Size: About 3 pancakes
- Calories: 400 kcal
- Protein: 12 g
- Carbs: 54 g
- Fat: 15 g
- Sodium: 500 mg
Frequently Asked Questions
Can I make the pancake batter ahead of time?
Absolutely! The batter can be made up to 24 hours in advance and stored in the fridge. Just be sure to give it a good stir before cooking to incorporate any settled ingredients.
Can I use a different type of milk?
Definitely! This recipe works great with a variety of milk options, including almond, oat, or cashew milk. Just keep in mind that the flavor and texture may be slightly different depending on the milk you choose.
How can I make these pancakes extra fluffy?
The key to super fluffy pancakes is to not overmix the batter. Gently fold the wet and dry ingredients together until just combined, being careful not to overstir. Also, make sure your baking powder is fresh and active for maximum lift.
Can I freeze these pancakes?
Absolutely! These Fluffy Vanilla Bean Pancakes freeze beautifully. Just let them cool completely, then stack them with parchment paper in between and store in an airtight container or freezer bag. They’ll keep for up to 3 months in the freezer.
What’s the best way to reheat leftover pancakes?
For best results, reheat your leftover pancakes in the toaster oven or a 350°F oven until warmed through, about 5-7 minutes. You can also pop them in the microwave in 30-second intervals, but the texture won’t be quite as crisp and fresh.
Try These Next
Print
Fluffy Vanilla Bean Pancake Stack
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Griddle
- Cuisine: American
- Diet: Vegetarian
Description
These fluffy vanilla bean pancakes are light, airy, and bursting with flavor. Perfect for a delightful breakfast!
Ingredients
1 cup all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1 large egg
2 tablespoons melted butter
1 teaspoon vanilla extract
1 vanilla bean, seeds scraped
Instructions
1. In a bowl, whisk together flour, sugar, baking powder, and salt.
2. In another bowl, mix milk, egg, melted butter, vanilla extract, and vanilla bean seeds.
3. Combine wet and dry ingredients, stirring until just mixed.
4. Heat a non-stick skillet over medium heat and lightly grease.
5. Pour 1/4 cup of batter for each pancake onto the skillet.
6. Cook until bubbles form on the surface, then flip and cook until golden brown.
7. Serve warm with maple syrup and fresh berries.
Notes
For extra fluffiness, let the batter rest for 5 minutes before cooking.
Add chocolate chips or blueberries for variation.
Nutrition
- Serving Size: 1 pancake
- Calories: 200 kcal
- Sugar: 5g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg
Keywords: pancakes, breakfast, fluffy, vanilla