Best 3 Buttermilk Pancakes With Vanilla Bean Berry Syrup Recipes

Buttermilk pancakes with vanilla bean berry syrup are a classic breakfast treat enjoyed by people of all ages. This delightful combination of fluffy pancakes, creamy syrup, and fresh berries is sure to make your mornings special. With just a few simple ingredients, you can create a delicious and satisfying meal that will start your day off right.

Check out the recipes below so you can choose the best recipe for yourself!

BUTTERMILK PANCAKES WITH BLUEBERRY SYRUP

Buttermilk Pancakes with Blueberry Syrup image

Provided by Nancy Fuller

Time 35m

Yield 6 servings

Number Of Ingredients 15

Ingredients

3 tablespoons unsalted butter, plus more for griddle
3 large eggs
2 1/4 cups well-shaken buttermilk
2 1/4 cups all-purpose flour
3 tablespoons sugar
1 teaspoon baking powder
1 teaspoon ground cardamom
1 teaspoon pure vanilla extract
3/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
Vegetable oil, for griddle
Blueberry Syrup, recipe follows
1 1/2 cups real New York State maple syrup
1 cup blueberries

Steps:

Cut the butter into small pieces and melt in a small saucepan over medium heat or in the microwave. Remove and cool.
Heat the griddle over medium heat.
Whisk together the eggs, buttermilk, flour, sugar, baking powder, cardamom, vanilla, baking soda, cinnamon, salt and melted butter together. Stir until you have a lumpy batter, but don't over mix.
Carefully wipe the griddle down with vegetable oil using a paper towel. Add a very small pat of butter to the griddle and swirl to melt. Once the butter is foamy, add the pancake batter using a 1/4-cup ladle. Flip the pancakes once you see a ring of bubbles around the edges, about 3 minutes. Cook the next side for about 2 minutes more.
Wipe the griddle clean and re-oil and butter between each batch. Repeat for the remaining batter. Serve immediately with Blueberry Syrup.
Add the syrup and blueberries to a small saucepan over medium heat. Simmer for 10 minutes, until slightly thickened. Smash a few of the berries with a wooden spoon against the sides of the pan. Serve over buttermilk pancakes.

MOM'S BUTTERMILK PANCAKES

Mom's Buttermilk Pancakes image

These pancakes are passed down from my grandmother, who was fully Scandinavian. They are light and fluffy, and great with berry syrups. I have made these for years as a special treat, and I hope you enjoy them as much as my family has.

Provided by Cinnken

Categories 100+ Breakfast and Brunch Recipes Pancake Recipes

Time 30m

Yield 4

Number Of Ingredients 6

Ingredients

1 cup flour
1 teaspoon salt
1 teaspoon baking soda
1 egg
1 ⅛ cups buttermilk
2 tablespoons butter, melted

Steps:

Preheat and lightly grease a large skillet or electric griddle.
Mix the flour, salt, and baking soda together in a bowl. Add the egg, buttermilk, and butter; stir together lightly, but keep it lumpy. The batter should look thick, spongy, and puffy.
Drop 1/3 cup of the batter onto the cooking surface, spreading lightly with the bottom of the cup. Cook until lightly-browned on each side, 1 to 2 minutes per side.

Nutrition Facts : Calories 210.1 calories, Carbohydrate 27.2 g, Cholesterol 64.5 mg, Fat 7.9 g, Fiber 0.8 g, Protein 7.1 g, SaturatedFat 4.5 g, Sodium 1027.4 mg, Sugar 3.5 g

BUTTERMILK PANCAKES II

Buttermilk Pancakes II image

A very light and fluffy pancake that requires fresh buttermilk, but it's the best I've ever made!

Provided by BURYGOLD

Categories Breakfast and Brunch Pancake Recipes

Time 25m

Yield 12

Number Of Ingredients 9

Ingredients

3 cups all-purpose flour
3 tablespoons white sugar
3 teaspoons baking powder
1 ½ teaspoons baking soda
¾ teaspoon salt
3 cups buttermilk
½ cup milk
3 eggs
⅓ cup butter, melted

Steps:

In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook.
Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it's ready!
Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it's just blended together. Do not over stir! Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot.

Nutrition Facts : Calories 219 calories, Carbohydrate 30.7 g, Cholesterol 63.3 mg, Fat 7.4 g, Fiber 0.8 g, Protein 7.2 g, SaturatedFat 4.1 g, Sodium 515.5 mg, Sugar 6.7 g

Tips:

Use fresh buttermilk for the best flavor and texture. If you don't have buttermilk on hand, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
Don't overmix the batter. Overmixing will make the pancakes tough.
Let the batter rest for at least 5 minutes before cooking. This will allow the gluten in the flour to relax, resulting in lighter, fluffier pancakes.
Cook the pancakes over medium heat. If the heat is too high, the pancakes will burn on the outside before they're cooked through on the inside.
Flip the pancakes only once. Flipping them too often will make them dry and tough.
Serve the pancakes immediately with your favorite toppings, such as butter, syrup, fresh fruit, or whipped cream.

Conclusion:

These buttermilk pancakes with vanilla bean berry syrup are a delicious and easy breakfast that the whole family will love. With just a few simple ingredients, you can have a stack of fluffy, golden pancakes on the table in no time. So next time you're looking for a special breakfast treat, give these pancakes a try.