Fluffy Pancakes with Berries
Start your mornings on a deliciously light note with these Fluffy Pancakes with Berries, the perfect breakfast indulgence! Made with a blend of buttermilk and vanilla for a subtly tangy yet rich flavor, these pancakes are irresistibly soft and tender. Their golden-brown exterior hints at the airy, melt-in-your-mouth texture inside, while a vibrant topping of fresh mixed berries adds a burst of natural sweetness and color. Ready in just 30 minutes from start to finish, this recipe is easy to whip up and perfect for everything from leisurely weekend brunches to busy weekday mornings. Pair them with a drizzle of pure maple syrup for a classic finishing touch that takes these pancakes over the top. A must-try recipe for pancake lovers, these fluffy cakes are proof that the simplest ingredients can create a truly unforgettable stack!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 1.25 cups buttermilk
- 0.25 cups milk
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup fresh mixed berries (such as blueberries, strawberries, raspberries)
- 1 tablespoon butter or oil for cooking
- maple syrup (optional, for serving)
Instructions
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In another bowl, whisk together the buttermilk, milk, melted butter, vanilla extract, and eggs until well combined.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until the edges start to look set and bubbles form on the surface, about 2-3 minutes.
Carefully flip the pancakes with a spatula and cook for another 2-3 minutes until golden brown and cooked through.
Repeat with the remaining batter, adding more butter or oil to the skillet as needed.
Serve the pancakes warm, topped with fresh mixed berries and drizzled with maple syrup if desired.
Nutrition Facts
Calories |
1650 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.3 g | 75% | |
| Saturated Fat | 31.7 g | 158% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 504 mg | 168% | |
| Sodium | 2388 mg | 104% | |
| Total Carbohydrate | 240.8 g | 88% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 88.4 g | ||
| Protein | 44.2 g | 88% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 574 mg | 44% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 1158 mg | 25% | |
*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.
