Try these sweet vanilla-lemon buttermilk pancakes with chantilly cream

Jeff Mauro shared the recipe from "Come On Over."

Celebrity chef and Food Network personality Jeff Mauro harkened back to a phrase from his childhood for the title of his new cookbook.

"Come On Over: 111 Fantastic Recipes for the Family That Cooks, Eats, and Laughs Together" includes recipes for all occasions, from game day to birthdays and brunch, accompanied by fun stories from his life.

Mauro joined "Good Morning America" to share a sweet pancake recipe, beloved by his family and perfect for brunch.

Vanilla-Lemon Buttermilk Pancakes with Chantilly Cream

Makes: 8 large pancakes

Chantilly Cream

1 cup heavy (whipping) cream

1 tablespoon vanilla bean paste or 1 teaspoon pure vanilla extract

3 tablespoons confectioners’ sugarPancakes

2 cups all-purpose flour

2 tablespoons granulated sugar

1/2 teaspoon kosher salt

1/2 teaspoon baking soda

1 teaspoon baking powder

2 cups buttermilk

1/4 cup sour cream

2 large eggs

3 tablespoons unsalted butter, melted and cooled

1 1/2 teaspoons vanilla bean paste or pure vanilla extract

1 tablespoon lemon zest, plus 1 teaspoon for serving

2 tablespoons fresh lemon juice

2 teaspoons vegetable oil

1/2 cup fresh blueberries, for serving


To make the Chantilly cream, combine the cream, vanilla bean paste and confectioners’ sugar in a large cold bowl. Using a hand mixer, whip on medium speed until medium peaks form, 5 to 7 minutes. Cover with plastic wrap and refrigerate until serving.

To make the pancakes, whisk the flour, sugar, salt, baking soda and baking powder in a large bowl. Whisk the buttermilk, sour cream, eggs, butter, vanilla bean paste, 1 tablespoon lemon zest and the lemon juice in a medium bowl. Pour the wet mixture into the dry mixture and gently mix with a spatula until just combined but still lumpy. Do not overmix.

Preheat the oven to 200 degrees and place a wire rack on a rimmed sheet pan.

Heat 1 teaspoon of the oil in a square flatbottomed nonstick griddle pan or nonstick skillet over medium heat. Working in batches, ladle ¼ cup of the batter per pancake onto the griddle. Cook the pancakes for 3 to 5 minutes, until the bottom is golden and the top starts to bubble. Flip and cook for another 3 to 5 minutes. Set the cooked pancake on the prepared rack in the oven to keep warm. Repeat to cook more pancakes to your family’s desire. Trust me, if you don’t cook enough, you’ll hear about it!

Top the pancakes with fresh blueberries and the remaining lemon zest and serve with Chantilly cream.

From "Come On Over" by Jeff Mauro. Copyright © 2021 by Jeff Mauro. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.