Pancakes with Fresh Berries are fluffy, warm pancakes topped with colorful, juicy berries like strawberries, blueberries, or raspberries. They make a sweet and refreshing breakfast or brunch.
I like to add extra berries just for the fun of it—who doesn’t love a berry explosion in every bite? Sometimes I sprinkle a little more powdered sugar on top too!
For a quick treat, I make the batter ahead and keep it in the fridge. It’s easy to cook pancakes fresh whenever I wake up craving something sweet and fruity.
Ingredients & Substitutions
Flour: Standard all-purpose flour gives pancakes the right texture. I recommend sifting it for fluffier results. If you need a gluten-free version, try oat or almond flour—just expect a slightly different texture.
Fresh Berries: Strawberries, blueberries, or raspberries add natural sweetness and color. Use whatever you like or have on hand. Frozen berries work well too, just thaw and drain excess moisture first.
Milk: Whole milk makes for rich, tender pancakes. For a lighter touch, skim or almond milk works. I often use almond milk in a pinch—it keeps the batter smooth and flavorful.
Eggs: Eggs help bind the batter and add fluffiness. If you’re out, a flaxseed or chia seed substitute can work—just mix 1 tbsp flax/chia with 2.5 tbsp water and let it sit until gelled.
Butter or Oil: Adds moisture and helps prevent sticking. I prefer melted butter for flavor, but vegetable or canola oil is a good neutral choice. Use about 1-2 tbsp for light, fluffy pancakes.
How do I flip pancakes without making a mess?
Wait until bubbles form on the surface and edges look set—usually about 2-3 minutes. Use a wide spatula to gently slide under. Flip quickly and confidently, then cook the other side for 1-2 minutes until golden brown.
- Don’t flip too early; pancakes will tear and spill.
- Use a steady hand and a broad spatula to lift smoothly.
- If pancakes are thick, flip with care to avoid breaking them apart.
How to Make Pancakes with Fresh Berries?
Ingredients You’ll Need:
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon sugar
Wet Ingredients
- 1 1/4 cups milk
- 1 egg
- 3 tablespoons unsalted butter, melted
For Serving
- Fresh berries (strawberries, blueberries, raspberries)
- Maple syrup (optional)
How Much Time Will You Need?
Prep time: 10 minutes. Cooking time: 15 minutes. Total time: 25 minutes.
Step-by-Step Instructions:
1. Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, salt, and sugar.
2. Combine Wet Ingredients
In a separate bowl, beat the egg. Then add the milk and melted butter. Mix well.
3. Stir Wet into Dry
Pour the wet mixture into the dry ingredients. Stir until just combined; don’t overmix.
4. Heat the Griddle
Preheat a non-stick skillet or griddle over medium heat. Lightly grease it.
5. Cook the Pancakes
Pour 1/4 cup batter onto the hot surface. Cook until bubbles form and edges look set, about 2-3 minutes.
6. Flip and Continue Cooking
Flip the pancake. Cook for another 2 minutes until golden brown. Repeat with remaining batter.
7. Serve with Berries
Stack the pancakes. Top with fresh berries and drizzle with maple syrup if desired. Enjoy!.
