Vanilla Bean Pancakes

Cooking Light
Here's a gift that will give a boost to anyone on a busy winter morning. Prepare through storing the mix in an airtight container, and package with a recipe card in a basket or decorative box that also contains buttermilk, eggs, and the Maple-Blueberry Syrup. The vanilla bean gives fragrance to the pancakes; the flavor intensifies the longer the bean remains in the mix. Tell your friends to reuse the bean by drying it and tossing it into their sugar canister.
6 servings (serving size: 2 pancakes)


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2 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1 vanilla bean
1 1/2 cups low-fat buttermilk
2 large eggs, lightly beaten
Cooking spray


Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking soda, and salt, stirring with a whisk; add the vanilla bean. Store in an airtight container for at least 2 days. Remove bean, and reserve for another use.

Combine buttermilk and eggs in a large bowl, stirring with a whisk. Add flour mixture to buttermilk mixture, stirring with a whisk until well combined.

Heat a nonstick griddle or large nonstick skillet coated with cooking spray over medium heat. Spoon a scant 1/4 cup batter per pancake onto griddle. Turn pancakes when tops are covered with bubbles and edges look cooked (about 3 minutes).

Created date

November 2003

Nutritional Information

Calories 209
Caloriesfromfat 11 %
Fat 2.6 g
Satfat 0.9 g
Monofat 0.8 g
Polyfat 0.4 g
Protein 8.4 g
Carbohydrate 37 g
Fiber 1.1 g
Cholesterol 73 mg
Iron 2.2 mg
Sodium 289 mg
Calcium 86 mg