Delightful Morning Berry Pancakes
These delightful berry pancakes are fluffy, bursting with fresh fruit, and perfect for a special breakfast or brunch. Easy to make and incredibly satisfying.
Equipment
- Large bowl
- Whisk
- Medium bowl
- Griddle or non-stick skillet
Ingredients
Pancake Batter
- 1 ½ cups all-purpose flour
- 2 tbsp granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 ½ cups milk dairy or non-dairy
- 1 large egg
- 2 tbsp melted butter plus extra for greasing the griddle
- 1 tsp vanilla extract
- 1 cup fresh mixed berries blueberries, raspberries, sliced strawberries
For Serving
- Maple syrup for serving
- Whipped cream for serving (optional)
Instructions
Preparation
- In a large bowl, whisk together the dry ingredients: flour, granulated sugar, baking powder, baking soda, and salt.
- In a separate medium bowl, whisk together the wet ingredients: milk, egg, melted butter, and vanilla extract until well combined.
Mixing and Cooking
- Pour the wet ingredients into the dry ingredients and mix gently until just combined, ensuring not to overmix.
- Gently fold in the fresh mixed berries.
- Heat a lightly buttered griddle or large non-stick skillet over medium heat.
- Pour ¼ cup of batter for each pancake onto the hot griddle and cook for 2-3 minutes per side until golden brown and cooked through, flipping when bubbles appear and edges set.
Serving
- Serve immediately, stacked high, with maple syrup and whipped cream, if desired.
Notes
Do not overmix the batter; a few lumps are fine and contribute to a fluffy pancake. Adjust cooking time based on your griddle and desired crispness. Fresh berries are recommended, but frozen berries can be used; do not thaw them first.