Pancakes with Berries
A classic American breakfast. Fluffy, golden-brown pancakes studded with fresh, juicy berries. Served warm with a drizzle of maple syrup, this dish is a weekend morning favorite for the whole family.
For 4 servings
3 steps. 15 minutes total.
- 1
Step 1
- a.Prepare the Pancake Batter
- b.In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
- c.In a separate medium bowl, whisk the milk and egg together. Then, whisk in the 2 tablespoons of melted butter and the vanilla extract.
- d.Pour the wet ingredients into the dry ingredients. Use a spatula to gently fold them together until just combined. Do not overmix; a few lumps are perfectly fine.
- e.Gently fold in the mixed berries. Let the batter rest for 5-10 minutes. This allows the gluten to relax and results in fluffier pancakes.
- 2
Step 2
- a.Cook the Pancakes
- b.Heat a non-stick griddle or large skillet over medium heat. To test if it's ready, sprinkle a few drops of water; they should sizzle and evaporate quickly.
- c.Melt about 1/2 teaspoon of the remaining butter on the griddle, swirling to coat the surface.
- d.Pour 1/4 cup of batter onto the hot griddle for each pancake, ensuring you leave enough space between them to flip easily.
- e.Cook for 2-3 minutes, or until bubbles appear on the surface and the edges look set and slightly dry.
- f.Using a thin spatula, carefully flip the pancakes and cook for another 1-2 minutes until the other side is golden brown and cooked through.
- 3
Step 3
- a.Serve and Enjoy
- b.Transfer the cooked pancakes to a plate. To keep them warm while you cook the rest, place them on a baking sheet in a preheated oven at 200°F (95°C).
- c.Repeat the cooking process with the remaining batter, adding more butter to the griddle for each new batch.
- d.Serve the pancakes warm in stacks, topped with maple syrup, extra fresh berries, or a dollop of butter.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Do not overmix the batter. A few lumps are perfectly fine and are the secret to tender, fluffy pancakes.
- 2Letting the batter rest for 5-10 minutes allows the gluten to relax and the baking powder to activate, making the pancakes lighter.
- 3Maintain a consistent medium heat. If the griddle is too hot, the outside will burn before the inside is cooked.
- 4If using frozen berries, add them directly to the batter without thawing to prevent them from bleeding color throughout.
- 5For extra fluffy and tangy pancakes, you can substitute the milk with an equal amount of buttermilk.
- 6Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. They also freeze well; stack them with parchment paper in between and reheat in a toaster or microwave.
Adapt it for your goals.
Healthier Option
Substitute half of the all-purpose flour with whole wheat flour and reduce the sugar to 1 tablespoon for a more nutritious version.
Flavor TwistFlavor Twist
Swap the mixed berries for 3/4 cup of chocolate chips or chopped bananas and walnuts.
Dietary AccommodationDietary Accommodation
For a vegan version, use plant-based milk (like almond or soy), a flax egg (1 tbsp ground flaxseed + 3 tbsp water), and vegan butter or coconut oil.
Spice It UpSpice It Up
Add 1/2 teaspoon of ground cinnamon or a pinch of nutmeg to the dry ingredients for a warm, spiced flavor.
Why this is on our healthy list.
Rich in Antioxidants
The mixed berries are packed with antioxidants like anthocyanins, which help protect your cells from damage caused by free radicals.
Provides Energy
The carbohydrates from the flour provide a quick source of energy to start your day, fueling your brain and muscles.
Good Source of Fiber
Berries are a great source of dietary fiber, which aids in digestion, helps maintain stable blood sugar levels, and promotes a feeling of fullness.
Frequently asked questions
This is usually caused by overmixing the batter, which develops the gluten in the flour. Mix only until the wet and dry ingredients are just combined; a few lumps are okay. Also, ensure your baking powder and baking soda are fresh, as they lose their leavening power over time.