Double Berry Pancakes
Start your morning with a stack of golden, fluffy Double Berry Pancakes, bursting with the fresh, juicy flavors of blueberries and diced strawberries. Perfect for weekend brunch or a special breakfast treat, this recipe combines a light and tender pancake base with the sweet-tart goodness of two types of berries folded directly into the batter. With just 10 minutes of prep time, these pancakes are easy to whip up and come together in under half an hour. Top them with a drizzle of maple syrup, a sprinkle of powdered sugar, or extra fresh berries for a picture-perfect plate. Whether you’re cooking for family or indulging solo, these double berry pancakes deliver vibrant flavor and homemade comfort in every bite.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1.25 cups Milk
- 1 large Egg
- 3 tablespoons Unsalted butter (melted)
- 1 teaspoons Vanilla extract
- 0.5 cups Fresh blueberries
- 0.5 cups Fresh strawberries (diced)
- 1 as needed Additional butter or oil
Instructions
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined.
In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix; the batter should still have a few lumps.
Gently fold in the blueberries and diced strawberries, ensuring they are evenly distributed throughout the batter.
Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with additional butter or oil.
Scoop about 1/4 cup of batter onto the skillet for each pancake. Spread gently into a circle, if needed.
Cook for 2-3 minutes, or until bubbles form on the surface and the edges appear set. Flip the pancake and cook for an additional 2-3 minutes, or until golden brown and cooked through.
Repeat with the remaining batter, greasing the skillet as needed between batches.
Serve the pancakes warm, topped with additional fresh berries, syrup, or a dusting of powdered sugar if desired.
Nutrition Facts
Calories |
1503 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.6 g | 80% | |
| Saturated Fat | 35.4 g | 177% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 371 mg | 124% | |
| Sodium | 2315 mg | 101% | |
| Total Carbohydrate | 198.7 g | 72% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 52.1 g | ||
| Protein | 36.8 g | 74% | |
| Vitamin D | 4.9 mcg | 25% | |
| Calcium | 461 mg | 35% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 932 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
