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
Scale
- 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