Soft, fluffy pancakes stacked high, served with whipped cream and a sweet berry compote.
Why You’ll Love This Recipe
These pancakes have an airy texture and pair perfectly with creamy and fruity toppings, making them ideal for weekend brunch or special breakfasts.
ingredients
all‑purpose flour
baking powder
salt
sugar
milk
egg
butter, melted
vanilla extract
whipped cream
berry compote (fresh or frozen berries cooked with sugar)
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
directions
- Whisk dry ingredients together.
- Combine milk, egg, melted butter, and vanilla.
- Stir wet into dry until just combined.
- Heat a skillet, pour batter, and cook until bubbles form.
- Flip and cook until golden.
- Serve with whipped cream and berry compote.
Servings and timing
Serves: 4
Preparation: 15 minutes
Cooking: 15 minutes
Total: 30 minutes
Variations
• Add banana slices to the batter.
• Use lemon zest for extra brightness.
• Substitute yoghurt for milk for tang.
storage/reheating
Reheat pancakes in a low oven wrapped in foil up to one day after cooking.
FAQs
How do I make them extra fluffy?
Do not overmix and allow batter to rest briefly.
Can I make them gluten‑free?
Yes, use gluten‑free flour.
What toppings work well?
Maple syrup, honey, fresh fruit.
Why are they dense?
Too much mixing or low baking powder.
Should the pan be hot?
Medium heat produces golden exterior and cooked interior.
Can I freeze them?
Freeze stacked with parchment; reheat in toaster or oven.
Can I add spices?
Cinnamon or nutmeg adds warmth.
How do I prevent burning?
Adjust heat; cook slowly for even colour.
Are they suitable for kids?
Yes, especially with sweet toppings.
Can I double the recipe?
Yes, increase ingredients proportionally.
Conclusion
Fluffy pancakes with berry topping are a classic breakfast treat that delights both young and old alike.
Print
Fluffy Pancakes with Berry Topping
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8–10 pancakes 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
Fluffy Pancakes with Berry Topping are soft, airy pancakes made from scratch and topped with a warm, sweet medley of mixed berries — perfect for a comforting breakfast or brunch.
Ingredients
- 1 1/2 cups all-purpose flour
- 3 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tbsp granulated sugar
- 1 1/4 cups milk
- 1 egg
- 3 tbsp melted butter
- 1 tsp vanilla extract
- Butter or oil, for cooking
- For the berry topping:
- 2 cups mixed berries (fresh or frozen)
- 2 tbsp sugar or honey
- 1 tsp lemon juice
- 1 tsp cornstarch mixed with 1 tbsp water (optional, for thickening)
Instructions
- In a large bowl, whisk together flour, baking powder, salt, and sugar.
- In another bowl, mix milk, egg, melted butter, and vanilla extract until well combined.
- Pour wet ingredients into the dry ingredients and stir until just combined. Do not overmix; lumps are okay.
- Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
- Pour 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form on the surface, then flip and cook until golden brown on both sides.
- For the berry topping, combine berries, sugar (or honey), and lemon juice in a small saucepan over medium heat.
- Simmer for 5–7 minutes, stirring occasionally. If desired, add the cornstarch slurry to thicken the sauce. Cook for 1–2 more minutes.
- Serve pancakes stacked and topped with warm berry sauce.
Notes
- Use buttermilk instead of regular milk for extra fluffiness and tang.
- Make the berry topping ahead and store in the fridge for up to 3 days.
- Add a pinch of cinnamon or lemon zest to the batter for extra flavor.
- Top with whipped cream, yogurt, or maple syrup for added indulgence.
Nutrition
- Serving Size: 2 pancakes with topping
- Calories: 290
- Sugar: 12g
- Sodium: 340mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 55mg
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