Perfect Pancakes

Fluffy Chef's Pancakes with Vanilla Bean Whipped Cream

These pancakes can transform any day into a cozy Saturday morning. Soft, fluffy, and topped with luxurious vanilla bean whipped cream and a hint of orange zest, this recipe promises a breakfast experience like no other. It's a special treat that will elevate your pancake game, whether for brunch with friends or a solo indulgence.

Ingredients

For the Vanilla Bean Whipped Cream and Garnish:
🥛 1 cup cold heavy cream (235 g)
🥄 1 teaspoon sugar
🌿 1 tablespoon vanilla bean paste
🧂 ½ teaspoon kosher salt
🍊 1 orange, zested
🧈 Butter
🍁 Maple syrup
🍫 Nutella (optional)

For the Pancakes:
🥚 2 large eggs, room temperature
🥚 2 egg yolks, room temperature
🥄 5 tablespoons baking powder
🥄 ¼ cup granulated sugar (50 g)
🧂 2 teaspoons kosher salt
🥛 2 ½ cups buttermilk, room temperature (615 g)
🍚 2 cups all-purpose flour (260 g)
🧈 2 ¼ cups clarified butter or ghee, melted (460 g)

Instructions

1- Prepare the Whipped Cream:

In the bowl of a stand mixer fitted with the whisk attachment, combine heavy cream, sugar, vanilla bean paste, and kosher salt.
Begin whisking on medium speed for about 30 seconds, then increase to high speed and whisk until medium peaks form, approximately 1 minute. Refrigerate the whipped cream until you're ready to serve.

2- Prepare the Pancake Batter:

Preheat your oven to 250°F (121°C). Place a wire rack over a sheet tray and set aside for keeping pancakes warm later.
In a medium bowl, whisk together eggs and yolks. Add the baking powder, sugar, and salt, continuing to whisk until the mixture is smooth and fluffy. Pour in half of the buttermilk and half of the flour, and gently stir with a wooden spoon. Add the remaining buttermilk, flour, and ¼ cup of clarified butter, stirring until just combined. The batter should remain slightly lumpy.

3- Cook the Pancakes:

Heat ¼ cup of clarified butter in a large 12-inch (30 cm) cast-iron skillet or griddle over medium-low heat for about 2 minutes. Once the butter shimmers, ladle approximately ⅓ cup of batter into the skillet. Maintain about ⅛ inch (3.2 mm) of melted butter in the pan at all times by adding more as needed.
Cook each pancake until bubbles form on top and the edges are browned and crispy, about 2-3 minutes. Flip with a spatula, cooking until the second side is similarly golden and crisp, another 2-3 minutes.

4- Keep Warm and Serve:

Transfer cooked pancakes to the prepared sheet tray and keep them warm in the oven. Repeat with remaining batter.
Serve pancakes stacked, topped with butter, maple syrup, a generous dollop of vanilla bean whipped cream, and a sprinkle of orange zest.

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Calories: Approximately 500 per serving
Proteins: 10g
Fats: 35g
Carbohydrates: 44g
Equipment: Stand mixer, whisk attachment, medium bowl, wooden spoon, large cast-iron skillet or griddle, spatula, sheet tray, wire rack