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How to make Mixed Frozen Berry Pancakes from Scratch
Indulge in a healthy yet delicious breakfast option by whipping up some Berry Pancakes. This light and fluffy pancake recipe, bursting with fresh blueberries and raspberries, is perfect for a brunch or a lazy Sunday morning meal. Served with a dash of honey or maple syrup, these Berry Pancakes will make your breakfast both delightful and nutritious.
Ingredients
- 1 Cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 3⁄4 Cup buttermilk
- 1⁄4 Cup milk
- 1 large Egg
- 2 tbls unsalted butter, melted
- 1 Cup fresh or frozen blueberries
- 1 Cup fresh or frozen raspberries
- Honey or maple syrup for serving
- Additional melted butter for the pan
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Directions
In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk together the buttermilk, milk, egg, and melted butter until well mixed. Gradually add this mixture to the dry ingredients and stir until just combined.
Gently fold in the blueberries and raspberries.
Preheat a large non-stick pan over medium heat and brush it with some melted butter.
Using a 1/4 cup measure, pour the batter onto the pan for each pancake. Cook till bubbles form on the surface, then flip and cook the other side until golden brown.
Repeat with the remaining batter, adding more butter to the pan as needed.
Serve the pancakes warm, topped with a splash of honey or maple syrup.
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