Vanilla Bean Pancakes

The only weekend pancake recipe you’ll ever need.

There’s something timeless and deeply comforting about a tall stack of pancakes on a slow morning. These fluffy vanilla bean pancakes are soft, pillowy, and delicately scented with real vanilla bean and a whisper of cinnamon. They’re simple enough for a lazy Sunday, but luxurious enough to feel like a treat—just how I like it.

They’re best hot off the skillet with a pat of butter melting down the sides and a generous pour of maple syrup (or a swipe of whipped ricotta and roasted berries if you’re feeling fancy).

Vanilla Bean Pancakes

Ingredients:

• 1 ½ cups all-purpose flour, spooned and leveled

• 3 tablespoons sugar

• 1 tablespoon baking powder

• ¼ teaspoon fine sea salt

• 1 ¼ cups whole milk

• 1 large egg

• 5 tablespoons unsalted butter, melted, plus more for greasing the skillet

• ½ teaspoon vanilla bean paste (or extract, if that’s what you have on hand)

• ¼ teaspoon ground cinnamon

Instructions:

1. In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon.

2. In a separate bowl, whisk the milk, egg, melted butter, and vanilla bean paste until smooth and well combined.

3. Pour the wet ingredients into the dry ingredients and stir just until combined. A few lumps are totally fine—overmixing will make them less fluffy.

4. Heat a skillet or griddle over medium-low heat and melt a little butter to coat the surface. Scoop about ¼ cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes. Flip and cook another 1–2 minutes or until golden brown and cooked through.

5. Stack them high, top with butter and syrup (or your favorite toppings), and enjoy while they’re hot and fluffy.

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