6 servings (serving size: 2 pancakes)

How to Make It

Step 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.

Step 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.

Step 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).

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