Serves a Crowd

Vanilla Cinnamon Pancakes

November 20, 2009
Author Notes

I have a great fondness for vanilla. It's warming, soothing and harkens back to simpler, cozy times. Real, pure vanilla perfumes these pancakes three ways: in vanilla-infused compound butter, maple syrup and homemade pancake batter. A bit of cinnamon adds a spicy undertone. The batter is adapted from Gourmet and the syrup from Cooking Light. —mariaraynal

  • Serves 4
Ingredients
  • 1 stick unsalted butter, softened
  • 1/2 vanilla bean, split and seeded (scrape seeds with the back of a knife)
  • 1/2 teaspoon pure vanilla extract
  • 1 pinch ground cinnamon
  • 1 tablespoon confectioners sugar
  • 1 pinch sea salt
  • 1 1/2 cups pure maple syrup
  • 1 3-inch piece vanilla bean, split and seeded
  • 1 pinch ground cinnamon
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher or sea salt
  • 1 large egg, lightly beaten
  • 1 cup buttermilk, well-shaken
  • vegetable oil for griddle
In This Recipe
Directions
  1. For vanilla butter: Place vanilla seeds, vanilla extract, cinnamon, sugar and sea salt in a medium bowl with softened butter. Combine well with wooden spoon, tines of a fork or a hand mixer.
  2. Place compound butter onto a sheet of plastic wrap or parchment paper. Shape into a log, wrap well and refrigerate until ready to use.
  3. For vanilla maple syrup: Add vanilla bean, vanilla seeds and cinnamon to maple syrup in a medium saucepan over medium-low heat. Simmer for about five minutes, remove and discard bean.
  4. For vanilla pancakes: Whisk flour, baking soda, salt, egg, buttermilk, cinnamon, vanilla bean, vanilla extract and sugar in large bowl until well combined. Thin with water or buttermilk as necessary, a tablespoon at a time.
  5. Heat griddle or skillet over moderate heat. Brush lightly with oil. Using a 1/3 cup-measure, pour pancake batter onto griddle and cook until bubble form on surface. Flip and cook on opposite side for about two minutes.
  6. Transfer pancakes to a heatproof plate or platter and keep warm in 200-degree oven, covered. Serve with vanilla butter and vanilla syrup.

See Reviews

See what other Food52ers are saying.

  • menumaniac
    menumaniac
  • mariaraynal
    mariaraynal
  • Kelsey Banfield
    Kelsey Banfield
  • EmilyNunn
    EmilyNunn
  • Amanda Hesser
    Amanda Hesser
Review
I'm a self-trained home cook and freelance food writer who enjoys cooking and eating seasonally and locally whenever possible. When I travel, visiting the farmers' markets, local groceries and specialty food shops is as important as the shopping, museums and restaurants. I love to immerse myself in cookbooks, then go into the kitchen and experiment; and writing about food and the chefs who cook it is my latest pursuit. By day, I'm an executive speechwriter and event planner.