Pancakes with Berries

Name: Pancakes with Berries
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: american
Ingredients: 1.5 cup all-purpose flour; 2 tbsp sugar; 1.5 tsp baking powder; 0.5 tsp baking soda; 0.25 tsp salt; 1.25 cup buttermilk; 1 pcs egg (large); 1 tsp vanilla extract; 3 tbsp butter (melted, plus more for greasing the pan); 0.75 cup blueberry (fresh); 0.75 cup raspberry (fresh); 0.5 cup maple syrup (for serving)

RATING

4.6/5(185)

TASTE SCORE

9/10

Golden, fluffy buttermilk pancakes studded with juicy fresh berries and drizzled with pure maple syrup. This classic American breakfast comes together in under 30 minutes with simple pantry staples. The secret is in the resting time — it lets the batter hydrate fully for the tenderest crumb.

PREP

10m

COOK

20m

SERVES

2 PIECES

467 cal

SERVINGS

METHOD · 6 STEPS

prep
Mix the dry ingredients.
1.In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.
2.Make a well in the center of the dry mixture.
mix
Combine the wet ingredients.
1.In a separate bowl, whisk together the buttermilk, egg, vanilla extract, and melted butter until smooth.
2.Pour the wet ingredients into the well of the dry ingredients.
mix
Fold the batter gently.
Stir with the whisk just until combined — a few lumps are fine. Overmixing makes pancakes tough. Gently fold in the blueberries, leaving the raspberries for topping.
TIPA lumpy batter is a good sign. Stop mixing the moment the flour streaks disappear.
rest · ~5 min
Rest the batter for 5 minutes.
Let the batter sit on the counter. This allows the flour to hydrate fully and the baking powder to activate, giving you taller, fluffier pancakes.
TIPDon't skip the rest — those 5 minutes create the lightest texture.
fry
Cook the pancakes.
1.Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter.
2.Pour 1/4 cup of batter per pancake onto the hot surface, spacing them apart.
3.Cook until bubbles form on the surface and the edges look set, about 2 to 3 minutes.
4.Flip and cook the other side until golden brown, about 1 to 2 minutes more.
TIPKeep the heat at medium. Too high burns the outside while leaving the center raw.
assemble
Stack and serve.
Transfer pancakes to a warm plate. Stack them high, scatter fresh raspberries generously over the top, and drizzle with maple syrup.
TIPKeep cooked pancakes warm in a 200°F oven on a wire rack while you finish the batch.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
For the fluffiest pancakes, let the batter rest for exactly 5 minutes—don't rush this step.
2
Use a light hand when folding in blueberries to avoid crushing them and turning the batter gray.
3
If your griddle is too hot, the pancakes will brown before the center cooks; keep the heat at medium.
4
Reserve raspberries for topping rather than folding them in—they break apart easily in the batter.
5
To keep cooked pancakes warm, place them on a wire rack in a 200°F oven so they don't steam and get soggy.
6
If buttermilk is unavailable, add 1 tablespoon lemon juice to regular milk and let sit for 5 minutes.

RECIPE VARIATIONS

Adapt it for your goals.

high protein

High-protein

Replace 1/2 cup of the all-purpose flour with vanilla or unflavored protein powder. Increase buttermilk to 1/3 cup to compensate for dryness—great for a post-workout breakfast.

gluten free

Gluten-free

Substitute the all-purpose flour with a 1:1 gluten-free baking blend that contains xanthan gum. This ensures the pancakes hold together without wheat gluten.

fruit swap