Showcasing the vibrant, natural sweetness of fresh strawberries and blueberries, these fluffy hotcakes are heavenly. This recipe for Berry Pancakes will make breakfast a breeze!
Mixed Berry Pancakes
There’s something I really enjoy about starting the day with fresh breakfast fruit. They’re bright and sweet, and can be added to any number of recipes, like in these mixed berry pancakes.
Pancakes have to be one of my boys’ favorite breakfasts. They are super easy to make, they don’t make a huge mess in my kitchen, and they are ready to eat in very little time at all.
But, the best part about making them (in MY opinion) is that you can double or triple a pancake recipe and then freeze the extras. They cost a fraction of what you’d pay to buy them frozen at the store.
You’ll need the following ingredients to make this recipe:
- baking powder
- strawberries and blueberries
- coconut or vegetable oil (optional)
Start by whisking the dry ingredients in a large mixing bowl. Add the milk and the eggs, then whisk to combine. Then, add the melted butter.
Whisk once more and then let the batter rest while the griddle or pan heats. Be careful not to overbeat the pancake batter! Small lumps are fine. This is a very thick batter and the berry pancakes will thin out as they cook on the griddle.
Stir in the strawberries once your electric griddle (this is my favorite griddle) or nonstick skillet is almost ready (medium heat). Oil your cooking surface generously, using about a tablespoon of oil.
Pour the batter onto the griddle for each pancake. Then, scatter blueberries onto them. Let them cook until the batter begins to bubble on top, and they are lightly browned on the bottom.
Then, flip and cook the second side until golden brown. Serve them warm with the toppings of your choice. At my house, that includes butter, peanut butter, whipped cream, maple syrup, and more fruit!
Fruit Breakfast Ideas
If you’re like me and love waking up to a very berry breakfast, you absolutely must try these strawberry pancakes. They’re fabulous as is, or with whatever other fresh fruit you have on hand.
For other fruit breakfast ideas, I love these banana chocolate chip pancakes. They’re great for those chocolate cravings. Alternatively, you might want to dig into a plate of these mouthwatering banana coconut pancakes.
- 2½ cups all-purpose flour
- 2 tablespoons sugar
- 2 tablespoons baking powder
- 1 teaspoon kosher salt
- 2 cups milk
- 2 eggs
- 2 tablespoons butter melted
- 1 cup fresh strawberries chopped very small
- 1 cup fresh blueberries
- vegetable or coconut oil for the pan OPTIONAL
- maple syrup
- whipped cream
- fresh strawberries sliced
- fresh blueberries
- Whisk together the flour, sugar, baking powder, and salt in a large mixing bowl. Add the milk and the eggs, whisk to combine, and then add the melted butter. Whisk once more and then let the batter rest while the griddle or pan heats.
- Be careful not to overbeat the pancake batter, lumps are fine. This is a very thick batter and the pancakes will thin out as they cook on the griddle. Stir in the chopped strawberries.
- Heat a flat-bottom nonstick skillet or electric griddle (this is my favorite griddle) over medium heat. Oil the skillet or griddle generously (using about a tablespoon of oil) and then pour about a ⅓ cup of batter onto the griddle for each pancake. Scatter blueberries over each pancake.
- Let cook until the pancakes begin to bubble on top and they are lightly browned on the bottom, about 2-3 minutes. Flip and cook the second side until golden brown. Serve warm with the toppings of your choice.