Berry Pancakes
Showcasing the vibrant, natural sweetness of fresh berries, these fluffy hotcakes are heavenly. These Berry Pancakes make breakfast a breeze!
Servings: 16 4-inch pancakes
Calories: 125kcal
Ingredients
- 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
Toppings
- butter
- maple syrup
- whipped cream
- fresh strawberries sliced
- fresh blueberries
Instructions
- 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.
Nutrition
Calories: 125kcal | Carbohydrates: 20g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 28mg | Sodium: 336mg | Potassium: 96mg | Fiber: 1g | Sugar: 4g | Vitamin A: 129IU | Vitamin C: 6mg | Calcium: 134mg | Iron: 1mg