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Cardamom Vanilla Pancakes

Cardamom Vanilla Pancakes

Adapted from Gourmet International; we like to make a lot of pancakes at once--not only do we love them, but we can save leftovers for weekday mornings. Cut the recipe in half if about 16 pancakes is too many.
Course Breakfast
Cuisine pancakes
Author TheSpicedLife


  • 1 cup (126 g) AP flour
  • 1 cup (135 g) white whole wheat flour
  • 6 T sugar
  • 1 T baking powder
  • 1 t fine sea salt
  • 2 t ground cardamom
  • 2 t ground vanilla beans (you can sub 1 T vanilla extract)
  • 4 eggs
  • 1 1/2 cups half and half
  • 2/3 cup full fat sour cream
  • 3 T vegetable oil (I used avocado)
  • 3 T melted ghee (clarified butter), plus more for cooking pancakes


  1. Whisk together the flours, sugar, baking powder, salt, cardamom and ground vanilla beans (if using vanilla extract, add with liquids) in a medium-large bowl. Set aside.
  2. In a small bowl, whisk together the eggs, half and half, sour cream and oil.
  3. Fold the liquids into the dry ingredients. When they are mostly but not completely combined, add the melted ghee and fold everything together until it is completely blended--some lumps are ok though, do not over-mix.
  4. Cook the pancakes one at a time on a hot griddle with a tiny (about half teaspoon) bit of melted ghee brushed over the griddle (or nonstick pan). When the edges of dried out and the center has bubbled a bit, flip the pancake and brown the other side (it often takes me a pancake or two to discover the perfect temperature to be cooking them at).
  5. Serve hot with salted butter and maple syrup.