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Fluffy Pancakes with Fresh Berries

Fluffy Pancakes with Fresh Berries

These Fluffy Pancakes with Fresh Berries are soft, golden, and wonderfully tender, with a light, airy texture that makes every bite irresistible. Made with simple pantry ingredients and topped with juicy strawberries, blueberries, raspberries, butter, and maple syrup, this easy homemade pancake recipe is perfect for breakfast, brunch, or a delicious weekend treat.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Breakfast, Brunch
Cuisine: American
Calories: 530
Ingredients Equipment Method Notes

Ingredients
  

For the Pancakes
  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1½ cups milk
  • 2 large eggs
  • 4 tablespoons unsalted butter melted and slightly cooled
  • 1 teaspoon pure vanilla extract
  • Butter or neutral cooking oil as needed for the skillet
For the Fresh Berry Topping
  • 1 cup fresh strawberries washed and sliced
  • 1 cup fresh blueberries
  • ½ cup fresh raspberries
  • Pure maple syrup for serving
  • Extra butter for serving

Equipment

  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Rubber spatula
  • Measuring cups and spoons
  • Nonstick skillet or griddle
  • Pancake spatula
  • Ladle or ¼-cup measuring cup
  • Serving plate

Method
 

Step 1: Prepare the Ingredients
  1. Gather all ingredients. Wash and prepare the berries. Slice the strawberries, measure the flour and other dry ingredients, and melt the butter. Allow the melted butter to cool slightly.
Step 2: Mix the Dry Ingredients
  1. In a large bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined.
Step 3: Mix the Wet Ingredients
  1. In a separate bowl, whisk together the milk, eggs, melted butter, and vanilla extract until smooth.
Step 4: Combine the Batter
  1. Pour the wet ingredients into the dry ingredients. Gently stir with a whisk or spatula until just combined. A few small lumps are fine. Do not overmix.
Step 5: Rest the Batter
  1. Allow the batter to rest for 5–10 minutes. This helps the flour absorb the liquid and improves the texture.
Step 6: Preheat the Skillet
  1. Heat a nonstick skillet or griddle over medium heat. Lightly grease with butter or neutral oil.
Step 7: Cook the Pancakes
  1. Pour about ¼ cup of batter onto the skillet for each pancake. Cook for 2–3 minutes, until bubbles appear on the surface and the edges begin to set.
Step 8: Flip and Finish Cooking
  1. Carefully flip the pancakes and cook for another 1–2 minutes, or until golden brown and cooked through. Repeat with the remaining batter.
Step 9: Assemble and Serve
  1. Stack the warm pancakes on a serving plate. Add butter, fresh strawberries, blueberries, and raspberries. Drizzle generously with maple syrup and serve immediately.

Notes

Do not overmix: Small lumps in the batter are normal and help keep the pancakes tender.
Baking powder: Use fresh baking powder for the best rise and fluffiness.
Heat: Medium heat is ideal for golden pancakes that cook evenly inside.
Berries: Add fresh berries after cooking for the best flavor and presentation.
Storage: Refrigerate leftover pancakes in an airtight container for up to 3–4 days, or freeze for up to 2–3 months for best quality.
Dairy-free option: Replace milk with unsweetened plant-based milk and butter with plant-based butter or neutral oil.
Serving tip: Keep cooked pancakes warm while finishing the batch, then add the toppings just before serving for a beautiful, restaurant-style presentation.