Cheater Lemon Vanilla Bean Pancakes With Blueberry Syrup

All right dads (and kids!) time to shine on Mother’s Day with this awesome and awesomely easy lemon vanilla bean pancake recipe. Mom is going to be shocked at the deliciousness her mouth is about to encounter and she will never, ever guess you started with a mix and made the syrup from scratch! It’s going to bring tears to her eyes, both the flavors and the amount of effort she thinks you put into this lovely breakfast. I’ve created an easy to follow slide show to guide you on your path to culinary excellence and brownie points with the mom of the house.

  • Cheater Lemon Vanilla Bean Pancakes 1 of 17
    Cheater Lemon Vanilla Bean Pancakes

    A step-by-step guide to making box pancake mix taste incredible. Click through for the how-to guide.

  • List Of Ingredients 2 of 17

    Dry pancake mix for one batch of pancakes (I used Trader Joe's brand buttermilk pancakes which calls for 1 3/4 cups). Look on the box for how much liquid (usually water) and eggs. Mine calls for 1 egg and 1 cup of water. 1 tablespoon of sugar (taste the dry mix you are using, if it's sweet skip the sugar), dash of cinnamon, zest of half a lemon, 1 teaspoon vanilla extract, 1 whole vanilla bean (found in the spice section at the store and they are not cheap, but the mother of your children is worth it! It's also the secret to making this recipe stand out.). 1 cup frozen blueberries and 3 tablespoons of sugar. Butter for the griddle.

  • Blueberries and Sugar 3 of 17

    Pour 1 cup of frozen blueberries and 3 tablespoons of sugar into a small saucepan and turn the heat on low.

  • Dash of Cinnamon 4 of 17

    Look at the directions for the mix and add the appropriate amount (around 2 cups) to a bowl and add a dash of cinnamon (shake the bottle one or two times over the mix), and add the sugar.

  • Slice Vanilla Bean 5 of 17

    Take your vanilla bean and place it onto a cutting board (mine is on the counter because it blended into my cutting board and was hard to see). Slice it down the center from tip to tip.

  • Open Vanilla Bean 6 of 17

    We want to get the seedpods out of the center of the bean. Do you see them? They look like tiny caviar.

  • Removing The Seed Pods 7 of 17

    Use a butter knife to scrape out he seed pods and add them to the dry ingredients.

  • Zesting The Lemon 8 of 17

    This is a microplane used to zest half a lemon. If you don't have one just use the small side of a regular grater and remove just the yellow part of the lemon peal, leaving the white.

  • Dry-ish Ingredients 9 of 17

    Use a whisk to mix the dry-ish ingredients. Just a quick stir, as the vanilla bean will not break up just yet.

  • Whisked Egg 10 of 17

    Whisk the egg and water (or whatever your pancake mix calls for) and add a teaspoon of vanilla extract. Add all of this to the dry ingredients.

  • Smooth Batter 11 of 17

    Whisk the batter until it's smooth, like this.

  • Blueberry Syrup 12 of 17

    Check the blueberries to make sure it's not bubbling too much. You can turn the heat all the way down or off at this point.

  • Sizzling Butter 13 of 17

    Turn on your griddle to medium and add a pat of butter, watch it sizzle. Butter is another secret to delicious pancakes.

  • Cooking Pancakes 14 of 17

    Using a gravy ladle or large spoon, pour pancake batter onto griddle to form circles any size you like. We like our to be about 5 to 6 inches in diameter.

  • Ready To Flip 15 of 17

    When the edges begin to dry and the bubbles start popping, time to flip.

  • Golden Brown 16 of 17

    They should be this color or even a bit lighter when you flip them.

  • Ready To Eat 17 of 17

    Place a stack of pancakes onto a pretty plate and drizzle with blueberry syrup and serve with a kiss and a smile and lots of snuggles from the kiddos.

Lemon Vanilla Bean Pancakes With Blueberry Syrup

Pancake mix (follow the directions for a batch. Tader Joe’s buttermilk calls for 1 3/4 cups)

liquid that the mix calls for (Trader Joe’s buttermilk calls for 1 cup water and 1 egg)

1 tablespoon sugar

dash of cinnamon

zest of half a lemon

1 vanilla bean (must have)

1 teaspoon vanilla

butter for griddle

1 cup frozen blueberries

3 tablespoons sugar

Place blueberries and sugar into small sauce pan and heat over low. In a bowl at the pancake mix, cinnamon, vanilla bean seeds, lemon zest and sugar. Stir. Whisk together the wet ingredients called for on the box and add a teaspoon of vanilla. Pour into the dry ingredients and whisk until smooth and all lumps are gone. Heat griddle over medium and add butter. Check the blueberry syrup and turn heat all the way down or off if it is boiling. When butter sizzles pour on batter into desired shapes and sizes. Fllip when edges begin to dry and bubble start to pop. Cook for another minute or two, then remove. Stack on place and drizzle with syrup and serve. Don’t forgot to do the dishes!

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