Spectacular Berry Pancakes
Start your morning on a sweet and fluffy note with these Spectacular Berry Pancakes, a true crowd-pleaser perfect for breakfast or brunch! Bursting with the vibrant flavors of fresh blueberries and raspberries, these buttermilk pancakes are incredibly light, tender, and irresistibly delicious. The batter comes together in just minutes, blending pantry staples like all-purpose flour and baking powder with rich buttermilk and a touch of vanilla for that classic homemade taste. Each pancake is cooked to golden perfection, with juicy pops of berries in every bite! Serve with a drizzle of maple syrup, a sprinkle of powdered sugar, or your favorite toppings for a breakfast that’s as beautiful as it is mouthwatering. Easy to make, family-friendly, and packed with flavor, these berry pancakes will quickly become a staple in your kitchen.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 1.25 cups buttermilk
- 2 units large eggs
- 3 tablespoons unsalted butter (melted)
- 1 teaspoon vanilla extract
- 0.75 cups fresh blueberries
- 0.75 cups fresh raspberries
- 1 as needed vegetable oil or butter (for greasing the pan)
- 1 as desired maple syrup
- 1 as desired powdered sugar (optional, for garnish)
Instructions
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until well combined.
Gradually pour the wet ingredients into the dry ingredients, mixing gently with a spatula. Stir just until combined; the batter should be slightly lumpy. Do not overmix.
Gently fold in the fresh blueberries and raspberries, being careful not to crush them.
Heat a non-stick skillet or griddle over medium heat and lightly grease it with vegetable oil or butter.
Using a 1/4-cup measuring cup, scoop the pancake batter onto the hot skillet, forming round pancakes. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set.
Flip the pancakes 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.
Serve the pancakes warm with a drizzle of maple syrup, a dusting of powdered sugar, or your favorite toppings. Enjoy your spectacular berry pancakes!
Nutrition Facts
Calories |
1878 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.4 g | 92% | |
| Saturated Fat | 33.0 g | 165% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 499 mg | 166% | |
| Sodium | 2590 mg | 113% | |
| Total Carbohydrate | 273.8 g | 100% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 119.1 g | ||
| Protein | 42.6 g | 85% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 471 mg | 36% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 986 mg | 21% | |
*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.
