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Mixed Berry Pancakes Recipe

Mixed Berry Pancakes Recipe

Learn how to make the best homemade mixed berry pancakes with this easy baking recipe. The secret to these fluffy, tender pancakes is folding fresh berries into a buttermilk batter that creates the perfect rise and tangy flavor. A foolproof breakfast treat that's ready in minutes!
Difficulty:
Beginner
Prep Time:
15 mins
Cook Time:
20 mins
Serves:
12 pancakes (4 servings)
An overhead shot captures a stack of three golden-brown pancakes on a rustic white ceramic plate, with vibrant berries tumbling from the top down the sides - plump blueberries, ruby-red raspberries, and sliced strawberries create a striking color contrast against the warm pancakes. A drizzle of maple syrup cascades down the stack, catching the soft morning light streaming through a kitchen window. A pat of melting butter crowns the top pancake, with a light dusting of powdered sugar adding delicate visual texture. In the background, a small pitcher of additional syrup and a bowl of fresh mixed berries sit slightly blurred, while scattered berries and a sprig of mint provide foreground interest on the wooden table surface.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">200g all-purpose flour</li><li class="ingredients-single-item">2 tbsp granulated sugar</li><li class="ingredients-single-item">2 tsp baking powder</li><li class="ingredients-single-item">1/2 tsp baking soda</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">300ml buttermilk (or 300ml milk with 1 tbsp lemon juice)</li><li class="ingredients-single-item">2 large eggs</li><li class="ingredients-single-item">50g unsalted butter, melted and cooled</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">200g mixed berries (raspberries, blueberries, sliced strawberries)</li><li class="ingredients-single-item">Vegetable oil or butter for cooking</li><li class="ingredients-single-item">To serve: maple syrup, extra berries, powdered sugar (optional)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Non-stick frying pan or griddle</li><li class="equipment-single-item">Whisk</li><li class="equipment-single-item">Ladle or 1/4 cup measure</li><li class="equipment-single-item">Spatula</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a large bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, and salt. This thorough mixing ensures even distribution of the leavening agents, which is crucial for uniformly fluffy pancakes.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a separate bowl, whisk together the wet ingredients: buttermilk, eggs, cooled melted butter, and vanilla extract until well combined. The acidity in buttermilk reacts with the baking soda to create extra lift and tenderness in your pancakes.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Gently pour the wet ingredients into the dry ingredients and whisk just until combined. You should still see small lumps in the batter – this is perfect! Overmixing develops gluten and results in tough pancakes, so embrace those little lumps for maximum fluffiness.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Let the batter rest for 5-10 minutes. This resting period allows the flour to fully hydrate and the gluten to relax, resulting in more tender pancakes. It also gives the leavening agents time to start working.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>While the batter rests, gently wash and dry your berries. If using strawberries, slice them thinly. Very gently fold 150g of the berries into the batter, saving the rest for topping. Folding rather than stirring prevents the berries from bleeding too much color into the batter.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Heat a non-stick frying pan or griddle over medium heat. To test if it's ready, sprinkle a few drops of water on the surface – they should dance and evaporate quickly. Add a small amount of butter or oil to coat the surface.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Using a ladle or 1/4 cup measure, pour batter onto the hot pan, leaving space between each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Carefully flip the pancakes and cook for another 1-2 minutes until golden brown on both sides and cooked through. The second side will cook faster than the first, so watch carefully to prevent burning.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Transfer cooked pancakes to a warm plate and cover loosely with foil while cooking the remaining batter. If your first pancake doesn't turn out perfect, don't worry! It's often considered the "test pancake" that helps you adjust heat and timing.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Serve the warm pancakes stacked on plates, topped with the remaining fresh berries, a drizzle of maple syrup, and a light dusting of powdered sugar if desired. Enjoy immediately while they're at their fluffiest!</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Mixed Berry Pancakes Recipe?

The Mixed Berry Pancakes Recipe uses all-purpose flour, sugar, baking powder, baking soda, salt, buttermilk, eggs, melted butter, vanilla extract, and mixed berries (raspberries, blueberries, and strawberries). Additional toppings include maple syrup and powdered sugar.

How to cook Mixed Berry Pancakes Recipe at home?

Learn how to cook Mixed Berry Pancakes Recipe by whisking together dry ingredients, combining wet ingredients separately, then gently mixing them together. Fold in most berries, let the batter rest, then cook spoonfuls on a medium-hot griddle until bubbles form. Flip once, cook until golden, and serve with fresh berries and maple syrup for a perfect breakfast treat.

Why should I let pancake batter rest before cooking?

Resting pancake batter for 5-10 minutes allows the flour to fully hydrate and gluten to relax, resulting in more tender, fluffy pancakes. This brief rest also gives leavening agents time to activate, creating those perfect bubbles that make pancakes light and airy.

Can I use frozen berries instead of fresh in my breakfast pancakes?

Yes, frozen berries work well in pancakes! Don't thaw them before adding to the batter (this prevents colour bleeding). You may need to cook the pancakes slightly longer as frozen berries lower the batter temperature. For best results, toss frozen berries in a tablespoon of flour before folding in.

What's the secret to making really fluffy buttermilk pancakes?

The secret to supremely fluffy buttermilk pancakes is minimal mixing (embrace the lumps!), using both baking powder and baking soda, allowing the batter to rest briefly, and cooking on the proper heat. The acidity in buttermilk reacts with baking soda for extra lift and tenderness.

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Cook until bubbles form on the surface and the edges look set, about 2-3 minutes." }, { "@type": "HowToStep", "name": "Flip pancakes", "text": "Carefully flip the pancakes and cook for another 1-2 minutes until golden brown on both sides and cooked through. The second side will cook faster than the first, so watch carefully to prevent burning." }, { "@type": "HowToStep", "name": "Keep warm", "text": "Transfer cooked pancakes to a warm plate and cover loosely with foil while cooking the remaining batter. If your first pancake doesn't turn out perfect, don't worry! It's often considered the \"test pancake\" that helps you adjust heat and timing." }, { "@type": "HowToStep", "name": "Serve", "text": "Serve the warm pancakes stacked on plates, topped with the remaining fresh berries, a drizzle of maple syrup, and a light dusting of powdered sugar if desired. Enjoy immediately while they're at their fluffiest!" } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Olivia Chen", "datePublished": "2024-04-10", "reviewBody": "Perfect weekend breakfast treat! These pancakes are incredibly fluffy and the berries add such a wonderful burst of flavor. My whole family asks for them every Sunday now!", "name": "Weekend Breakfast Winner", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Santiago Rivera", "datePublished": "2024-04-15", "reviewBody": "Kids devoured these in seconds! I've tried many pancake recipes but this one is exceptional. The buttermilk really does make a difference in the texture and flavor. Will be making these again soon!", "name": "Family Favorite", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Amara Okafor", "datePublished": "2024-04-18", "reviewBody": "Berries stayed intact, not mushy! I was worried the berries would make the pancakes soggy, but they remained perfectly juicy. The tip about folding them gently was key. These pancakes are restaurant quality!", "name": "Perfect Berry Distribution", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Liam McAllister", "datePublished": "2024-04-22", "reviewBody": "Better than any restaurant pancakes! I've paid good money for pancakes that weren't half as good as these. The resting period for the batter is genius - it really improves the texture. My new go-to recipe!", "name": "Restaurant Quality at Home", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Priya Sharma", "datePublished": "2024-04-25", "reviewBody": "Buttermilk makes all the difference! These pancakes turned out amazingly fluffy and tender. I followed the recipe exactly, including letting the batter rest, and they were perfect. I've even frozen extras for quick breakfasts during the week!", "name": "Light and Fluffy Perfection", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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