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Vanilla Bean Pancakes

Yield 6 servings (serving size: 2 pancakes)
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.


  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

  3. 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).